This cava has been in my arsenal of, “oh so we just drank two bottles of still wine and now you want bubbly” wines to pull out of my collection for many years now. I can honestly say it has also been a selection for many celebrations at my house and often the aperitif of the evening. For more than a decade it has been my go to sparkler when the cuisine called for a method champeniose wine and the choices were limited for a bevy of various reasons. Depth of pocket, choices on the shelves at that time, how many is a bevy anyway? Nevertheless this wine is a cuvee of 50% Macabeo, 35% Parellada and 15% Xarel-lo grapes grown in the renowned Alt Penedès region of Spain.
Unique and exotic this combination of these varieties delivers a fine sparkler that has crisp honey apple and white floral notes on the aromas the texture will impress even the snobbiest Francophile and the creamy finish is a jewel.
Here in the northwest, I often pair this wine with Oysters on the half-shell with a dollop of pepper vodka granita (shaved Italian ice). Another phenomenal pairing is Fresh Dungeness Crab cakes with a Burre Blanc made from the wine.
Although this wine is NV it spends three years in the bottle and up to two years on the yeast, which might explain the quality and luxury one experiences each and every time you drink it. Due to the value and consistency, we are awarding this wine the Enobytes QVV award. It is available locally almost everywhere including Winco. If you are a restaurant wine buyer and this is not your wine by the glass sparkling selection check it out, because I think you will be changing your wine list soon.
Rating: 89 | $7 | 11.5% ABV