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Cava Mestres Visol Gran Reserva Brut Nature 2017
Cava Gran Reserva Brut Nature from Penedès. Blend of Macabeo, Xarel·lo and Parellada aged for 6 months in barrels and for 6 years in the bottle.
91
91
Availability: In stock
€24.10
Product Description
Details
Produced by bodega Mestres, the Cava Mestres Visol Gran Reserva Brut Nature differs from most Cavas in that the base wine is partially aged for 6 months on lees in chestnut barrels, something which gives this Spanish sparkling wine a distinctive personality.
Interestingly, this was the first no-sugar added Cava ever produced by the winery. Thereof the name Vi-sol (meaning "Only wine").
It is made from Xarel·lo, Macabeo and Parellada. The grapes come mostly from over 50-year-old vineyards, and the rest are sourced from vineyards 25 years old on average.
After a manual harvest, the wine was fermented in stainless steel tanks and chestnut barrels - the wood containers traditionally used in Penedès before the advent of oak barrels - after which it was aged on lees for 6 months.
Once bottled, the Cava Mestres Visol Gran Reserva Brut Nature 2017 was aged for 6 years minimum. Finally, this Cava gran reserva from Penedès was manually disgorged on the date printed on the back label.
Aerate this Brut Nature Gran Reserva Cava some time before you drink it.
Limited production.
Additional Information
Additional Information
| Appearance | The Cava Mestres Visol Gran Reserva Brut Nature is pale yellow with some amber tinges. |
|---|---|
| Nose | This blend of Macabeo, Xarel·lo and Parellada is surprisingly sophisticated. Aromas of French patisserie, English custard, fennel, aniseed and jammy white fruit, enlivened by notes of citrus and aromatic herbs. |
| Palate | This sparkling wine from Mestres is nearing its peak. Bubbles are almost completely fused, and the palate is creamy, nuanced and fresh. Remembrances of dry fruit, garrigue, balsam and bitter herbs. This Cava from Penedès has a long, moreish finish. |
| Our personal opinion | The sparkling wine Mestres Visol Gran Reserva Brut Nature 2017 is a nicely crafted Cava aged in chestnut barrels that delivers pleasure and complexity in equal measure. |
| OTHER VINTAGES | Mestres Visol Gran Reserva Brut Nature 2016: Enterwine 91. Mestres Visol Gran Reserva Brut Nature 2015: Enterwine 91. Mestres Visol Gran Reserva Brut Nature 2014: Enterwine 93. Mestres Visol Gran Reserva Brut Nature 2013: Enterwine 93. Decanter 92. Mestres Visol Gran Reserva Brut Nature 2012: Enterwine 93. Parker 91. Mestres Visol Gran Reserva Brut Nature 2011: Enterwine 93. Peñín 93. Mestres Visol Gran Reserva Brut Nature 2010: Enterwine 93. Parker 90. Guia de Vins de Catalunya 2016: 9.69/10. International Wine Review 91. Mestres Gran Reserva Brut Nature 2007: Aged for 36 months in the bottle. Peñín 90 and Parker 87. Wine Enthusiast Magazine, 91. |
| Year | 2017 |
| Type of Sparkling Wine | Brut nature |
| Denomination of Origin (DO) | Cava |
| Bottle size | 75 cl |
| Serving tempurature | 8-10ºC |
| Ageing | Gran Reserva |
| Number of months aged in the bottle | 72 |
| Enterwine's Score | 91 |
| Media rating | 91 |
| Percentage of variety | Xarel·lo, Macabeo, Parellada. |
| Pairings | Baked whitefish, Chocolate cake, Fruit cake, Grilled fish, Grilled whitefish, Nougat candy, Oriental cuisine, Pasta with fish, Pasta with red sauce and meat, Paté, Puff pastries, Red meat with gravy, Rice with fish, Risotto, Roasted fish, Roasted foods, Roasted lamb, Roasted red meats, Smoked foods, Specialty Spanish prosciutto , Steak Tartare, Stuffed Chicken, White meat with gravy |
| Taste | Complex and Elegant, Creamy with fine bubbles, Tasty with barrel notes |
| Occasion | A special occasion, Desserts, Dinner with friends, Family reunion, To bring to an engagement |
Reviews
2 Reviews
visol
Great bubbly from what is, in my view, the best traditional Cava producer - with the worst marketing department ever, by the way.
Review by
(Posted on 9 September 2019)
Visol
This sparkler is at its peak right now. Nice structure, with subtle mousse and a very long ending, weightless and refreshing.
Review by
(Posted on 13 February 2018)
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