Cava Blend
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Bodegas Gramona,
Drink now,
Corpinnat is the name being used by a group of Penedès’s finest sparkling wine producers, having broken away from the Cava DO to forge their own path. Both organic and biodynamic, this wine spends a minimum 30 months ageing on lees, giving it deliciously rich, toasty, brioche aromas and flavours. This complexity is subtle enough, however, not to overpower the delicate apple, pear and white peach notes that contribute to this wine’s freshness. The palate is supremely elegant with a refreshing, mineral finish. Perfect with crab cakes, squid or even sheep’s milk cheeses. Ready to drink now.
Lucy Bland, Buying Assistant (July 2019)
Lucy Bland, Buying Assistant (July 2019)
Bodegas Gramona,
Ready, but will keep,
The 2001 Enoteca Gramona Brut Nature Gran Reserva was put in bottle in January 2002 and was disgorged in December 2014, a very long aging time for Cava standards. It's a blend of 75% Xarello and the rest is Macabeo and there is no liqueur d'expédition (Brut Nature). The long aging places the wine in the category of Gran Reserva and the process is kept as traditional as it gets, with the bottles sealed by cork instead of crown stoppers. 1,750 bottles produced. It's a great Cava, but the price seems a bit over the top. The aromas feel more reticent (perhaps the lack of dosage) and you get more balsamic hints and notes of aromatic herbs, mineral touches of camphor and petrol, nuts and bread dough. The palate is quite sharp, with very good acidity, lively with subtle complexity. I prefer this to the 2000. It would be very interesting to see how this wine evolves now that is disgorged, as the wine seems to grown in the glass and get better and better with time.
Luis Gutiérrez - The Wine Advocate #219, 29th June 2015
Luis Gutiérrez - The Wine Advocate #219, 29th June 2015
Bodegas Gramona,
Drink now,
This is an extra special Cava from the region’s most revered producer. Gramona’s La Cuvée has been aged for over three years on its lees which creates deliciously rich toasty, brioche aromas and flavours. This complexity is subtle enough, however, to not overpower the delicate apple, pear, white peach and wild herb notes that contribute to this wine’s freshness. The palate is supremely elegant with a refreshing, mineral finish. Ready to drink now.
Lucy Bland, Assistant Buyer
Lucy Bland, Assistant Buyer
Showing 1-3 out of 3 items
Parellada, Macabeo and Xarel-lo are the dominant grapes used in the production of the Spanish sparkling wine Cava. Other grapes that are allowed in the blend are Chardonnay, Pinot Noir, Garnacha, Monastrell and Subirat (loosely related to Malvasia). Single varietal cavas tend to be made by 100% Macabeo (which is also the preferred grape for Cava, typically forming at least 50% in multi-varietal blends).
Cava can be white or rosé, the latter is produced by adding in still red wine sourced from Pinot Noir, Garnacha, Monastrell or Trepat into the fermented sparkling wine prior to bottling.
Over 95% of Cava production originates from in the Penedès area in Catalonia. Aside this, a further eight different regions throughout Spain are also producing small quantities of Cava. The village of Sant Sadurní d'Anoia is home to many of Spain's largest production houses , led by Codorniu and Freixenet.
Bodegas Gramona are acknowledged, in Spain and beyond, to be the the finest of all Cava Houses (it has recently been voted among the Top of 100 Wineries of 2010 in the Wines & Spirits Magazine. The essence of their winemaking approach centres on extensive ageing and low levels of sugar, just like many finest Champagnes.
Only wines produced in the traditional method (méthode champenoise) are awarded the DO (Denomination Origin) Cava, those produced by other processes such as tank fermentation, may only be labelled vinos espumosos (sparkling wines).