2007 Cava Gramona, Gran Reserva, Brut Nature

2007 Cava Gramona, Gran Reserva, Brut Nature

Product: 6794
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2007 Cava Gramona, Gran Reserva, Brut Nature

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Description

Gramona, Brut Nature, Gran Reserva Cava is made from 50% Xarel-lo, 45% Macabeo and 5% Chardonnay. This is benchmark Gramona style, a wine that has aged for a year in French oak and then for 30 months in bottle. Greenish yellow of hue, with lemony reflections, the wine has an attractive nose of white fruit and fig.

The palate is dominated by stone fruit notes with hints of almond and sourdough. The naturally ripe fruit finds a perfect counterpoint in the zero dosage, that is to say lack of added sugar. The ripeness is all, as someone once said.
(Simon Field MW, BBR Buyer)

wine at a glance

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Critics reviews

Wine Advocate90/100
Brioche, almonds, floral notes, and green apple inform the nose of the 2007 Brut Gran Cuvee. A frothy mousse, a lower than normal dosage for an entry-level wine, and lively acidity make for a great bargain in Cava. Drink it over the next 1-2 years.
(Jay Miller, Wine Advocate, May 2011) Read more
Other
I am seriously impressed with the complexity of Gramona's cavas, notably the 2007 Brut Nature Gran Reserva, whose appley fizz with its richly developed bouquet is a stylish, food-friendly sparkler.
(Anthony Rose, The Independent, Hot fizz, 7 April 2012)

The days of sickly fizz are no more - now there are some scintillating alternatives to champagne.

With strains of stone fruit and almonds, this Spanish offering makes a playful aperitif.
(10 best... Sparkling wines, The Independent, 27 July 2011)

This Gran Reserva is a long-aged cava made at Gramona, a family winery founded in 1881. Its rich texture, apple notes and fine mousse make it a great complement to the slight sweetness of the meloso de setas. The fresh acidity refreshes your palate without interfering with the flavours of the rice.
The Daily Telegraph, November 2012 Read more

About this WINE

Bodegas Gramona

Bodegas Gramona

Gramona are acknowledged, in Spain and beyond, to be the the finest of all Cava Houses (voted among the Top of 100 Wineries of 2010 in the Wines & Spirits magazine).

Fine Cava, I hear you say, is that not something of an oxymoron? Can they really make fine sparkling wine in Catalonia, when the Champenois have for centuries insisted that the climatic conditions at 49 degrees of latitude are essential for that gentle pirouette of tension between acidity, sugar and fruit which is necessary for the creation of the very finest of sparkling wines.

In addition, Cava, from the seventies onwards, has grown on an industrial scale, neglecting, in the quest for volume, those finer artisanal features which underwrite all of the world’s best wines. Gramona is an extremely honourable exception to this flight from quality and Jaume and Xavier Gramona, from the fifth generation of a family which was created in 1881, are extraordinarily competent winemakers and very fine ambassadors.

Ambassadors who are both trained in oenology and passionate about their wines and about redefining the reputation of the Cava category. To this end, they take advantage of the best Penèdes locations, specifically La Plana and the steep slopes of Mas Escorpi, and an approach to winemaking which centres on extensive ageing and low levels of sugar.

Indeed the wines are aged in the Champagne method, that is to say in bottle on the yeast that has allowed the second fermentation and for a period of between 18 months and ten years. Only the very best Vintage Champagnes benefit form this kind of regime, and it should be no surprise, therefore, that the Gramona wines can take on qualities more usually associated with the most regal of their Champenois cousins.

For those who associate Cava with earthy, almost rubbery flavours, the legacy of mass-market mediocrity, this will come as something of a surprise. Instead the wines are astonishingly complex and take on nutty biscuity and autolytic notes, with exceptional balancing acidity and low levels of added sugar in the name of structural harmony.

The Gramonas have not achieved this by evading their heritage; on the contrary, it is an alchemical manipulation of the historical grapes (Macabeo, Xarel-lo and Parellada) added to a little Chardonnay, that has forged a distinctive style. These are great wines and a source of as well as for great celebration as they broaden the quality sparkling wine category, fuelling it with interest and diversity

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Cava Blend

Cava Blend

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).

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When is a wine ready to drink?

We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.

Not ready

These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.

Ready - youthful

These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.

Ready - at best

These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.

Ready - mature

These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.