XARELLO, MACABEO, PARELLADA
Estate owned vineyards located about 45 miles west of Barcelona in the River Anoia valley. The family owns a total of 150 hectares planted mostly to traditional varieties. This area is particularly suitable for the production of base cava wines of great quality, because the vines have naturally low yields and the grapes are high in acidity. The cava is based on the indigenous grapes Xarel-lo, Macabeo and Parellada.
Clay and Limestone.
The vines are trained to the Royat system which is good for areas with very low rainfall. Vine density is 3000 vines per hectare.
The first fermentation takes place in stainless steel vats at a controlled temperature. The wine is then bottled along with yeast and some added sugar for the second fermentation which takes place in the bottle in their underground cellar.
Second fermentation takes place in their cool cellars for 24 months before riddling and disgorgement. Dosage is 8 grams per liter. Brut allows between 6-12 grams.
Straw yellow in color with golden hues. Aromas of apple and pear coming from the Macabeo and Parellada varieties together with some bakery notes. Small and very persistant bubbles.
My favorite of the two sparkling Cavas is the non-vintage Brut Reserva Cava. Made from a classic blend (for this area) of Xarel-lo, Macabeo and Parellada planted in limestone and clay soils, the wine spends 24 months on its lees before disgorgement. It is an excellent value for consumers looking for alternatives to French Champagne. Lemon/lime, crushed rock and white currant notes are present in this crisp, elegant, refreshing, zesty, dry sparkler. Hints of wheat thins and brioche add complexity. Enjoy this medium-bodied offering over the next 1-2 years. A family-owned winery whose origins date back to the 13th century, Fermi Bohigas owns over 240 acres of organically farmed vineyards in Catalunya. Doug Polaner is his name, and high quality wines in all price ranges is his game. I have been tasting with Polaner over a number of years, and these notes represent his very finest value selections.
This is really a lovely bottle of sparkling wine. The grapes for this bottling are all handharvested and the secondary fermentation takes place in bottle à la Champagne. The deep and complex nose offers up a vibrant blend of apple, grapefruit, great minerality, lovely leesy tones and a topnote of dried flowers. On the palate the wine is deep, full-bodied and quite crisp, with lovely complexity and focus, reasonably refined mousse and excellent length and grip on the refined and minerally finish. This is a really lovely bottle of Cava that shows every sign of being able to age gracefully for a decade in the cellar. 2011-2020+. 91. John Gilman
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