From: Catalunya, Spain
Blend: Xarello, Macabeo, Paralleda
Wine Specific Notes: This NV Cava Brut Reserva is a blend of the indigenous grapes Xarel-lo, Macabeo, and Parellada. These grapes were grown on vines planted in clay and limestone soils in an area with very low rainfall. 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 an underground cellar for 24 months. Dosage is 8 grams per liter, while the Brut designation allows between 6-12 grams.
Taste and Critical Acclaim: Straw yellow in color with golden hues, this wine has aromas of white flowers, green apple, pear, grapefruit, and an inviting toastiness. It feels extremely fresh on the palate as its tiny bubbles burst, revealing notes of tangerine, crisp apple, dried apricot, lemon-lime, nuanced minerality, and a beautiful yeasty brioche quality.
“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.” —Wine Advocate, 90 points
Pairing: This is a great cava to enjoy on its own or with light appetizers—anything from oysters to shrimp cocktail or marcona almonds, olives, and jambon iberico. Classic Tapas dishes including Patatas Bravas (crispy fried potatoes topped with a spicy tomato sauce) and Gambas al Ajillo (garlic shrimp cooked with olive oil and chili) will also be delicious pairings. Alternatively, a variety of of white fish and shellfish preparations could work, along with paella, jeweled rice, grilled eggplant, creamy seafood pasta, or fried chicken.
We’re sharing Mark Bittman’s recipe for Vegetable Tempura.
About: Many thanks to Polaner Selections for the following information.
Fermí Bohigas is a family-owned winery that has roots dating back to the 13th century. The estate is located in the town of Òdena in the River Anoia valley, about 45 minutes west of Barcelona. The current family and their ancestors have been growing grapes and making wines at this location ever since 1290; their first bottling took place in 1870. They first used the name “Bohigas” on a wine label in 1978. Today, the family’s estate encompasses 300 hectares, of which 110 are split between two separate vineyard properties named “Can Maciá” and “Can Batllevell”—both of which have their own cellars.
From grape-growing to bottling, all Bohigas wines come from their estates. The vineyards are farmed organically, and the estate is now officially certified, though doesn't list it on labels due to additional costs that this entails. For the cava wines, Bohigas focuses on the historical and indigenous varieties of Xarel-lo, Macabeo and Parellada for whites and Trepat for red. The estate is very famous for its Xarel-lo vines which allow for extended lees aging of the cavas in the bottle during the second fermentation. Given the meticulous care and attention to the Cavas - from vineyard to cellar to bottle, the wines are finished with low dosage levels (8g on this wine, the Reserva, and 6g on the Rosat). They also make a still white wine from 100% Xarello, that is super fresh and minerally.
Today’s current owner is Jordi Casanovas Bohigas, who carries on the family tradition of producing high-quality wines from 100% estate-grown grapes. His daughter Maria Casanovas is the winemaker. In 2000, they invested heavily in the modernization of their cellar at Can Maciá (the site of their original winery), where they traditionally produce and bottle their cava, as well as a number of still wines.
Estate-owned vineyards are located about 45 miles west of Barcelona in the valley of the Anoia river. 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.
