One of the rarities on the appellations systems that you can find in wine world is the Spanish appellation Cava.
Yes, méthode traditional, sparkling wine attached to some villages entitled to produce such wine just following AOC or DOP requirements. You can rely on native grapes such as Xarel.lo (Pansá), Parellada or Macabeo (Macabeu or Viura as it called in Rioja), Trepat and some others or just choosing the international varieties lead by the everywhere striving Chardonnay or the former called oddity out of Bourgougne, fruity, herbal, refined and animal: Pinot Noir.
One of the biggest challenges to find in any Cava appellation wine is the acidity, once getting it, green is everywhere and immaturity sensations conquers the palate, otherwise the wine can become bland and uninteresting.
Nevertheless, Cava holds some of the greatest examples in sparkling wine world, from Mestres to Recaredo there is a plethora of incredible wines conceived for a nice ápero chat to a several dimensions dinner in a starred Resto.
The eternal challenge for Cava is forgetting the hinterland short view, open the landscape and starting a proper cru classification. The Catalan shire of Alt Penedès should gleam, Pyrenean close by areas like Pallars Jussà could compete in the international thirsty bubble market and the mastering winemakers in different catalan spots (and maybe one from Valencia region and Rioja –Artadi-) have enough grounds to place Cava brand in proper international cellars, wine lists and not the gross discount areas.
I discovered some years ago something amazing in the catalan wine panorama: DG Viticultors, I was amazed by a wine called: Vi de Boira (Fog Wine) that was an extremely elegant way to address to maybe the first rarely seen Botrytis wine based in Spain. Once seen so, we have to credit them and therefore tasting their sparkling wine, becomes mandatory.
We can advance good news from this DG Viticultors Rosé 2012 Brut, Pinot Noir (“Reserva” tagged, then green kitemarket)
They claim this wine a single state from Mas Fonoll accounting 800 meters over the sea level viticulture. Both are promising label comments.
This Cava has been bottled aged approximately 15 months and you can clearly observe this in the tiny but hectic life of its bubbles. Nose is fresh, red fruited built on fresh raspberries, herbal notes everywhere but bottomed by slightly stalky character far from bothering but enriching the bouquet, lightweight homemade bread curling up the nose and almost unnoticeable animal hints.
Where the palate comes, the wine performs vivid, crisp and fresh, this Brut style sparkling wine abide freshness and quite repeat the nose in a light passing through manner. Quite elegant, sincere and easy to drink where the harvest time reveals accurate and balanced.
This is not a long, complex and chewing body wine but as the pale color announces perfect for vegetables typical Mediterranean based dishes and baked mackerel or herrings.
A humble owl hooting rare or special wines. And yes I am Diploma WSET student and I am training myself reason why I use the Systematic Approach of Tasting