(2024) This is 100% Pinot Noir, which undergoes a minimum of 36 months on the lees. It was bottled with 7.5g/l of residual sugar. Aromatically it is much brighter and more sherbetty than the Olivera. Bready notes sit beneath, yeasty and adding some breadth. The palate is fruity and citrussy, pink grapefruit is zesty and the finish has plenty of tangy freshness to slice through the sweeter fruit.
(2024) Like the other vintage wines here, aged 36 months on the lees and from a single, south-facing vineyard. 100% Chardonnay, it has 8g/l of residual sugar. There's a bright, citrus and herbal nose here, though a sheen of almond and oatmeal softens that. Delicate white flower notes flit around the edges. Racy on the palate, again I think of almonds, but juicy yellow apples and a streak of lemon and sherbet cut through the satisfying finish.
(2021) This organic certified Cava from the 2017 vintage is made from the three traditional Cava grapes, all grown on estate vineyards. It has a touch of gold to the colour and there's a note of custard on the nose. Fruity, with a little fig note, then the palate is boldly flavoured: a blast of citrus slices through quite ripe, sweet fruit, a wine balancing sweetness with a tangy sourness of orange and grapefruit, this is personality-packed stuff.
(2018) I visited the delightful Juve family in Spain in 2017 and was really impressed by the whole range of wines, including the previous vintage of this bone-dry 'zero dosage' cava made from the three traditional cava varieties and aged 36 months. All of the Juve y Camps vineyards had been certified organic in 2015, but they'd refrained from mentioning that on the labels until the long ageing for this, their flagship product, had been completed and it could be the first of their range to bear the stamp of certification. It remains a delightful, very refined cava, packed with citrus peel and red apple aromas and just hints of a biscuity richness from that long lees ageing. The palate has a twist of bitter lemon too, in a very grown-up and savoury style, filling the mouth with its elegant mousse, but with a cystal-clear finish.
(2018) Roger Goulart is now part of CVNE, as the Rioja producer purchased them earlier this year. Given a full five years on the lees, this is a blend of the traditional cava grapes Xarel.lo, Macabeo and Parellada, and made very dry with only 4g/l of residual sugar. It pours a pale straw yellow with small bubbles, that dissipate quite quickly. The nose has a nice biscuity quality and a little fragrant herb touch, the palate has lemon and yellow plum flavours, and lemony acids. Somehow this wine just didn't catch my attention, lacking a little nerve and precision perhaps, but clearly a quality cava house to watch.
(2016) Some of Equipo Navazos' Sherry was shipped north as the dosage for this Cava. And there is a nutty and intriguing Sherry character before the Cava freshness with herbs and butter kicks in, in this distinctive, dry and delightfully different fizz.