White, Ready, but will keep

2010 Raventós i Blanc, Manuel Raventós Negra, Brut

2010 Raventós i Blanc, Manuel Raventós Negra, Brut

White | Ready, but will keep | Raventos i Blanc | Code:  47824 | 2010 | Spain > Catalonia > Penedes | Other Varieties | Medium Bodied, Brut | 12.0 % alcohol

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Bottle

£89.95

Bottle 6 x 75cl 1cs

£338.00
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Scores and Reviews

The Wine Advocate

94/100

The Wine Advocate - The 2010 Manuel Ravents Negra is marked by one of the best vintages of recent years (but wait for 2013!), with a long and cold winter, and a perfect summer with enough rain in mid-August to ensure perfect and slow ripening of the grapes. This year the blend came up to 70% Xarello, 20% Macabeo and 10% Parellada. This hasn't had as much lees contact as some of the older vintages and there is very good freshness. 2010 is a very balanced vintage and it shows in this wine. The nose is very balsamic, somehow Mediterranean, a little minty, the one that to me shows the origin more faithfully. Of the three vintages I tasted together, this is the more generous wine, always within the serious and somehow austere style. None of the wines here are are voluptuous, they are more about the soils than fruit. It ends mineral, tasty and long. Great wine. 2,212 bottles.
Luis Gutirrez - 28/10/2016

The Producer

Raventos i Blanc

Raventos i Blanc

The Raventos family have a viticultural tradition dating back to 1497, making them one of the oldest continuous vineyard owners in the world. Josep Maria Raventos i Fatjo is credited with producing the first Cava in 1872, creating a legacy that the following generations take very seriously. In 1986 Josep Maria Raventos i Blanc decided to sell his share of Cordoniu, then under the ownership of the family, keeping the best vineyards for the newly created Raventos i Blanc estate (46 plots each of them with a completely distinct identity). The focus since has been on quality and regionality, in particular expressing the special properties of the terroirs around Saint Saturni d’Anoia.

The sparkling wines are made using only the indigenous varieties Xarel-lo, Parellada, Macabeo and Monastrell and show real depth, expression and longevity. Current proprietor, Pepe Raventos, places high importance on the health of the vineyard environment creating a biosynergy where the animals, the vines, the soil and the people work together as an agricultural unit. The estate reached its certified organic status in 2012.

As of 2013, Raventos i Blanc are no longer part of the Cava DO and have started the process of creating a new, terroir driven appellation, Conca del Riu Anoia (the proposed delimited area covers the are between the Mediterranean Sea and the Catalan mountains spanning between the river Anoia and river Foix.)

The decision to leave the DO stemmed out of the desire to set a standard in high quality wine production where rules such as the use of only indigenous grapes, ecological viticulture (100% Biodynamic), estate produced and estate bottled fruit and minimum ageing requirements apply (18 months). In the words of Pepe Raventós  the aim behind this new proposed appellation is " to recover the  name Conca del Riu Anoia: a small geographical area, to help us to better understand and convey our viticultural traditions, the strength of our land, our unique grape varieties and the characteristics of  our soils"

The Grape

Other Varieties

Other Varieties

There are over 200 different grape varieties used in modern wine making (from a total of over 1000). Most lesser known blends and varieties are traditional to specific parts of the world.

The Region

Penedes

The Penedès winemaking region in Spain is tucked away between coastal hills, south-west of Barcelona in Catalonia and to the north-east of the other historic wine-making region of Tarragona.

Penedès’s fame rests chiefly on its Cava sparkling wine (which was awarded its own Denominación de Origen in 1991). White grape varieties dominate, but the region also offers a host of well-made red wines, although in this category it has yet to catch up, in status and in price, with its illustrious neighbour Priorat.

IIn the 1960s and 1970s, Penedès wines were revolutionised through the efforts of Miguel Torres Carbó and his son Miguel A. Torres, the now internationally-famous wine (and brandy) producers in the heart of the region at Vilafranca del Penedès.

Torres are credited with the modernisation of winemaking in the region (being the first to introduce temperature-controlled fermentation and maturation in small oak casks), as well as with the successful experimentation with international grape varieties such as Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Merlot, Pinot Noir, Riesling and Gewürztraminer.

Penedès Wine Sub-Regions

Penedés is divided into three sub-regions: Bajo Penedés, Medio Penedés and Alto Penedés (corresponding to the Spanish words for lower, middle and upper).

Bajo Penedés borders the coastline, and is the hottest sub-region, traditionally the source of Malvasía and Moscatel de Alejandría (Muscat d’Alexandria) grapes for sweet fortified wines, that have been gradually supplanted by the classic Spanish red grape varietals, Garnacha, Tempranillo (called here by its Catalan name Ull de Llebre), Cariñena and Monastrell (Mourvedre), not to mention Cabernet Sauvignon.

Medio Penedés, separated from the coast by stretches of low-lying hills, enjoys a cooler climate than Bajo Penedés, and is the most prolific wine sub-region (with 60 percent of the total Penedés grape output), primarily devoted to the production of the base wine used for Cava. White grape varietals dominate here, in particular Xarel-lo, Macabeo (Viura) and Parellada. Medio Penedés is the base of several famous Cava producers such as Freixenet and Codorniu.

At 600 to 800 metres above the sea, Alto Penedés (aka Penedés Superior) is the highest of the three sub-regions and provides an ideal micro-climate for white grapes to thrive. These include Riesling, Muscat of Alexandria, Gewürztraminer, Chardonnay and the native Parellada.

Cava production in Penedès

Cava blends are made of Parellada, Macabeo and Xarel-lo, and increasingly include a proportion of Chardonnay and Pinot Noir. Cava sparkling wines must be made according to the "Traditional Method" (second fermentation in the bottle), and are required by law to have a minimum of nine months’ bottle ageing following the fermentation. Over 90 percent of Spanish Cava comes from the Penedès region.

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Storage Details
 
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  Wines bought from Berry Bros. & Rudd can be stored
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