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(2023) Roger Goulart is now part of CVNE of Rioja, and this wine, aged five years on the lees, is a blend of the classic Cava grapes, Xarel.lo, Macabeo and Parellada. Aromatically I may have guessed at Chardonnay, with biscuit and a touch of creamy butter, ripe stone fruits and lemon. Bubbles are moderate, the mousse soft, and there's an impression of sweetness in the mouth, quite simple but deliciously drinkable fruitiness with decent acidity and a citrus peel hint of waxy richness.
(2022) Rioja's CVNE make this wine in Penedès near Barcelona, the main region of Cava production. It's made of the three classic Cava varieties. It has a really inviting nose, creamy with custardy brioche, and a ripe, golden delicious apple fruitiness. In the mouth keen, crisp acidity slices through toasty and nutty richness, in a very stylish, easy-drinking and moreish sparkling wine. The price of £9.99 if buying a mixed six bottles (or one in Scotland) is very attractive.
(2022) I very much enjoyed this organic Cava, made from the tradtional varieties Macabeo, Xarel.lo and Parellada. It opens with a really custardy, creamy nose, the mousse full and cushiony, before beautifully ripe fruit sweeps across the palate. There is a sense of sweetness here, though the wine is Brut, but the acid does its job very nicely, freshening and sharpening the finish in a classy and delicious wine.
(2021) A classic, traditional method blend of  Macabeu, Xarel·lo and Parellada, spending 40 months on the lees before disgorgement. Buyer Pierre Mansour says he's on a 'bit of a mission' to support Cava, given the market share and prominence it has lost, especially with the boom of Prosecco, and my goodness this is proof that he has a point: Brut Nature, so dry and without dosage, it has the honeyed, buttery and waxy note I often get from quality Cava made from the traditional varieties, a full, generous mousse, and a mouth-filling breadth of creamy and lightly biscuity character with excellent yellow plum and citrus fruit and acidity to finish. Very fine, very delicious.
(2018) Made from the three traditional Cava grapes, with around 8g/l sugar dosage. This spends 24 months ageing on the lees, and is Juve y Camps' entry level wine. It has a lovely, deep citrus nose, with a certain weight and pulpy, stone fruit fleshiness, then a clear and precise palate that is crisp though retains that fruitiness and light silkiness of texture. Very fine.
Displaying results 0 - 5 of 5