(2024) Unusually this is made from 100% Macabeo, one of the three main grapes of traditional Cava, and normally part of a three-way blend. You know, at £7.50 there is absolutely nothing to complain about here: it's is a touch nutty, apple and lemon fruited, with a firm mousse and a nicely balanced and dry finish. Modest bangs for small bucks.
(2024) Note that this is a special edition of Torres' popular Viña Sol, lower in alcohol than the 'Original' which you will also find in stores and with a slightly different grape composition being made from Garnacha Blanca and Parellada. The floral aspect of this is prominent, with spring flowers and fresh green herbs, as well as citrus and crunchy grape aromas. It is light and juicy on the palate, with plenty of sweet fruit suggesting nectarine and lychee, into a balanced finish with zippy acidity. With only 11% alcohol, a useful summer in the garden contender. Watch the video for more information and food matching ideas.
(2024) One of the wines here with a little more depth to the colour, and an interesting blend of organic Pinot Noir and Garnacha (Grenache) from Penedès in northern Spain. Delicate orange, blossom and spice on the nose is a point of difference, then the palate shows some definite sweetness, strawberry and passionfruit flavours, lemon, and a nicely tart raspberry lick of acidity. Easy drinking fruity stuff, with a bit of personality.
(2024) De-alcoholised wine, blended with grape must, and carbonated, the recipe does not inspire confidence. The product is pleasant enough in a generic way, a little bit sweet, fizzy and with herby aromas and flavours. I remain to be convinced that any zero alcohol fizz will replace a Sparkling wine on a like for like basis, but it is not unpleasant.
(2024) This is a singe vineyard Cava, 100% Xarel·lo from the 8.5 hectare L’Olivera vineyard of deep and sandy soils, rich in organic matter. It is the highest altitude terroir of Juve & Camps between 170 and 200 metres. It is cellared for at least 36 months on the lees and has less than 1g/l of residual sugar. The mousse is strong as it pours, with wonderfully custardy aromas, baked apple pie, with bready and herbal notes too. In the mouth there is a richness that easily compensates for the lack of sugar; it is full and creamy, with a firm, apple core and a mineral aspect to the acidity. This bottling was disgorged April 2023
(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.
(2024) The Cava triumverate of Xarel·lo, Macabeo and Parellada are blended here with Chardonnay, aged for over 50 months on the lees. It is Brut, with around 7g/l of residual sugar, and pours with plentiful miniscule bubbles, with aromas of baked apple pie and warm brioche over lemon zest. The signature herb and flower nuances just discernible. In the mouth there's a richness and luxurious quality, the dosage is modest but there's a sweet fruit ripeness to the mid-palate. The bakery aromas translate into custardy creaminess on the palate, but with plenty of freshness too for a distinctive Cava.
(2023) I've always really enoyed this zero dosage cuvée from the family-owned Juve y Camps, made from the three traditional Cava grapes. It is dominated by Xarel.lo, and aged 36 months on the lees in bottle. As always, I get a custardy impression on the nose, but a lovely floral, floating note of delicacy above. Mouth-filling, luxurious bubbles, plenty of fruit sweetness despite the zero sugar, and a shimmering elegance into the finish. Delightful and delicious.
(2023) You may well have tasted Viña Sol in the past, a big selling part of the Torres brand portfolio made with the indigenous Parellada variety. What a surprise to see an extension of the brand in the shape of a new wine made from 100% Sauvignon Blanc. It's an all present and correct Sauvignon with familiar elderflower and gooseberry notes, then a bit of residual sugar to the slightly cloying palate. Reminiscent of many cheapish Chilean Sauvignons for example, and not a wine I can get too enthusiastic about. Already on offer at £7 for Club Card holders.
