This story begins in the mid 16thcentury at Sant Sadurní d’Anoia in Penedès, Spain. The year is 1551 and the Codorníu family, the world’s largest producer of bottle-fermented sparkling wine begins making Cava. Fast-forward a hundred years, and Anna de Codorníu inherits the family winery and changes its name by marrying Miguel Raventós. The name change lasts for over two centuries.
In 1991, Codorníu Napa opens a méthode champenoise facility in the Carneros region of the Napa Valley. Six years later, they begin a $10 million conversion to support still wines. In ’99, the Artesa label is born. Mark Beringer, a fifth generation winemaker from Napa Valley and great grandson of Beringer Winery co-founder, Jacob Beringer, joins the reigns as Winemaker and VP of Production with Rich Richardson at the helm as General Manager in 2009.
As for the 2009 vintage, the dry spring lead to a cool and moderates summer slowing down vine maturity, which lead to outstanding fruit flavors and acidity. The core produces harmonic notes of cassis and blackberry with a triad of mid-palette velvety textures leading to a lingering raspberry, cream and mocha finish. Beef cheek bourguignon (especially the entrée served at Le Pigeon in Portland, OR) would make a perfect pairing.
Rating: Excellent (92) | $46 | 14.5% ABV