(2018) One of my favourite of the Torres wines, from a single vineyard (actually a monopole Clos) dedicated to Chardonnay in Penedes. Twelve months in French oak 300-litre barrels (60% new) and a lovely lime jelly purity, gently buttery and waxy nose, very Meursault-like perhaps, a sheen of oatmeal and almond beneath. In the mouth real purity: lime again, but zesty and fresh, the buttery notes adding texture. Could certainly do with an ounce more zip and raciness to really shine, but a terrific attempt at top notch Chardonnay really.
(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.
(2018) The 6.2g/l of residual sugar in this grenache pink from Torres does not make itslef felt as obvious sweetness. Relatively pale pecahy-pink, the nose is dry and Provençal in style, a little flowers or herbs and small red fruits, a touch of citrus. In the mouth good sweetness of fruit, but the acidity cleanses and persists, so the finish feels dry and moreish.
(2018) This blend of 30% Macabeo, 30% Xarel.lo, 30% Parellada and 10% Chardonnay was one of my favourites in this small selection, light in colour with a moderately persistant mousse, apple and citrus but also a touch of marzipan and something herbal - tarragon perhaps, and a touch creamy/biscuity. In the mouth soft and nicely balanced between fruit, more of that herbal tang and a citrus peel acidity.
(2018) A lowly 6g/l dosage for this Blanc de Noirs made from 100% Pinot Noir - which, under Cava regulations, was not allowed until very recently. Aged at least 36 months it has a fairly deep colour with a glint of copper, with a lovely complex nose, certainly some autolysis here, lots of creaminess and a touch of biscuit. The palate has a hint of waxiness and herbs, lime skins and plenty of complexity, hinting at herbs but lemony fresh.
(2018) Zero dosage for this cuvée made from the three traditional Cava grapes, dominated by 55% Xarel.lo, and aged 36 months. Such a lovely deep nose, creamy and a hint of custard, custard apple, the palate really fresh, the zero dosage giving a crystalline, running water clarity to the finish. Bone-dry, but has a lovely lemon zest and apple brightness. Note that stockist and price quoted at time of review are for the 2010 vintage.
(2018) One of my favourites of the range, but sadly it doesn't seem to be available retail in the UK at time of writing. 100% Chardonnay with 7g/l dosage, but higher acid makes it feel noticeably drier than the rosé. Really lovely nose, almondy, mealy and rich, with a creaminess and tang of citrus and a bit of melon-rind grip. I also tasted the 2008 with lunch which was wonderfully rich and toasty, having developed beautifully in bottle as I suspect this will too. Finishes with lovely freshness and length.
(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.
(2018) What an extraordinary wine: 10 years of ageing, 100% Xarel.lo, again a selection of the best base wines, but from a single vineyard. This also has zero dosage. There is a hint of bruised fruit on the nose, and carrying through to the palate, hints of seeds and nuts, with honey and lovely toasty character, then the palate freshening up really nicely, long, very fine, the complexity of the aged Xarel.lo overtaken by a cool, clear, fruit and acid finish. This wine has potential to be part of the new classification for single vineyard wines, introduced last year by the Consejo.