Raventos i Blanc Gran Reserva de la Finca Brut Cava 2012

  • 91 Robert
    Parker
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Raventos i Blanc Gran Reserva de la Finca Brut Cava 2012 Front Label
Raventos i Blanc Gran Reserva de la Finca Brut Cava 2012 Front Label

Product Details


Varietal

Region

Producer

Vintage
2012

Size
750ML

ABV
12.24%

Features
Green Wine

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Somm Note

Winemaker Notes

De la Finca comes from a vineyard located 50 km west of Barcelona with a historical geology and microclimate that enables it to rival the most prestigious sparkling wines.

Professional Ratings

  • 91
    The 2012 Gran Reserva de la Finca Brut is again a blend of the three white grapes, Macabeo, Xarello and Parellada sourced form their older, slope plots planted with old vines. In this warm vintage the wine is quite round and approachable. It matured for an average of 36 months in contact with the lees (all their bottles have the disgorgement date) and there are notes of toasted bread and ripe yellow plums with a hint of fennel, unmistakably Mediterranean. The palate does not have the acidity and electricity of the 2013s. 2012 was an extremely short (40% lower yields) and very healthy vintage. It's approachable, supple and very clean. This is not a wine to lay down forever, as the lowish acidity of the vintage and the higher ripeness might make it age faster.

Other Vintages

2011
  • 91 Wine
    Enthusiast
Raventos i Blanc

Raventos i Blanc

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Raventos i Blanc, Spain
Raventos i Blanc Winery Video

Pepe Raventós is the 21st generation of the most exciting Spanish Sparkling producers, Raventós i Blanc.

With a documented history of viticulture back to 1497, officially creating the first sparkling wine in Spain in 1872 by Josep Raventós i Fatjó, the Raven- tós family are one of the best sparkling wine produ- cers in the country.

Pepe Raventós, of the current generation, is a dy- namic and forward-thinking man and honed his expertise with internships alongside the late, great Didier Dageneau in the Loire and Domaine Hubert Lamy in Burgundy, before returning to the family domaine to produce exceptional sparkling wines from their biodynamic, fossil-rich terroir.

In 2012, Raventos i Blanc withdrew from the Cava DO to initiate a new, terroir driven appellation, Conca del Riu Anoia, due to a desire to set a stan- dard in high quality wine production, where rules such as the use of only indigenous grapes, ecologi- cal viticulture (100% Biodynamic), estate-produced and estate-bottled fruit and minimum of 18 months of ageing requirements, apply.

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Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.

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What is Cava?

Spain adopted the word, cava, which technically means ‘cellar’ in Catalan, to describe their sparkling wines made using the traditional method. While this style was first created outside of Spain in the 1600s, its birthplace inside of Spain came in 1872 when Jose Raventós of Codorníu first produced traditional method sparkling wine in the town of San Sadurní d’Anoia. Uniquely, the Cava denomination isn’t restricted to one geographical area but rather, it spans eight total wine regions. However, about 90% of Spain’s total production of Cava, Spanish sparkling wine happens within Catalonia, and about 75% is produced within the borders of San Sadurní d’Anoia, inside the smaller Catalan region of Penedès. In 2019, Spain registered nearly 38,000 hectares of vineyards for Cava production, compared to just under 34,000 in Champagne.

How is Cava sparkling wine made?

Cava, like many other sparkling wines of the world is made using the traditional method, or "Champagne method," or método tradicional in Spanish, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, a toasted bread or brioche quality and in many cases, the capacity to age.

What are the Cava wine grapes?

The mainstay Cava grape varieties include Macabeo, Parellada, and Xarel-lo. Macabeo, also known as Viura, lends pleasant aromatics to the blend, while Parellada adds acidity and finesse. Xarel-lo is the grape that gives body, earth and greengage characteristics to Cava. Occasionally Chardonnay is used as a blending grape or sole variety in making Cava wine. Governmental inclusion approval was awarded in 1986 but still, Chardonnay makes up only a fraction of total vineyard area. For rosé, in Spanish called rosado, the local Trepat and Garnacha can be used, along with Pinot Noir (first permitted in 1998 for rosado and in 2007 for white Cavas).

Cava Tasting Profile

Since Cava is a sparkling wine produced on the Mediterranean where temperatures are warmer and there is more sunshine compared with Champagne, you can expect that Cava sparkling wine will generally have a gentler acid profile compared with its French counterpart. Furthermore, especially when the indigenous varieties are used, common Cava flavors will include citrus peel, fennel, wildflower, lemon blossom and flint or saline. Most Cava is produced in the Brut style, so dry, with a slightly rounder finish that balances brightness with brioche notes and supple fruit. Brut Nature or Zero Dosage examples are bone dry, whereas Extra-Dry Cava will be slightly sweet and a Demi-Sec Cava will have the highest sweetness level.

Cava Pairings

One of the best things about pairing Cava wine is you can drink it on its own or with just about any food! But if you want to focus on bringing out Cava's uniquely brilliant bouquet and citrus notes, rich or seafood-centric dishes are perfect food pairings for Cava. Try Cava with butter poached lobster, seafood risotto, puff pastry and caramelized onions or fried chicken.

SKRSRB111_2012 Item# 159356

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