jamie goode's wine blog

Thursday, October 15, 2009

A world-class Cava from Raventos

Over the last year or so, I've become increasingly interested in the world of Champagne and sparkling wine. I'm an open-minded guy, but at the very top end, I have to confess that almost all my favourite bubbly wines are actually from Champagne. So I was delighted to find this thoroughly delicious Cava. It's world class.

Raventos I Blanc Sant Sadurni D'Anoia Gran Reserva 2003 Cava
Yellow/gold colour. Lovely toasty, complex nose with subtle herby notes, hints of grapefruit and some citrussy fruit. Very refined and complex. The palate is fresh and fruity but has a savoury, complex side with toast and nuts. There's a herby tang on the finish that reminds me this is Cava. Very attractive and sophisticated. 90/100

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Saturday, November 29, 2008

Two high-end Cavas

Cava struggles with a low rent image. Here are two more ambitious examples, one made from the traditional grapes, the other from Chardonnay. I guess the issue here is whether or not you consider Cava to have an identity of its own, or just to be a cheap alternative to Champagne.

Codorniu Reina Ma Cristina 2006 Cava, Spain
Distinctly Cava in style, with a herby, lemony, fruity nose. The palate is crisp, herby and tangy with some citrussy notes and a distinctive citrus/grapefruit pith character. Not trying to be Champagne, this is a serious, quite complex expression of Cava. 90/100 (17.99 Majestic)

Parxet Titiana Chardonnay NV Cava, Spain
What happens when you ditch the traditional Cava grape varieties and use Champagne? This. It has a broad, toasty, slightly nutty nose with rich fruit and notes of apple, pear and peach. The palate is warm, fruity and nutt with a smooth, sophisticated character. Very stylish and broad, and like a ripe, rich expression of Champagne, yet a little softer. 90/100 (10.99 Moreno)

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