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Drxeno

Location: Napa, CA

About Me: Ward Kadel – @drXeNo is the West Coast Ambassador & Staff Blogger for WineLog.net and Le Wine Buff for Bordeaux.com (CIVB), as featured in their documentary short film. He was named a “key influencer” and a “strong community manager” in the seminal white paper on wine + tech, VinTank’s “WE ARE HERE: The State of Wine Industry Social Media.” Raised in and residing in Napa, he is a proud Vintage High Crusher and has been around wine virtually all of his life.

He has published the long-running wine blog Vinopanion since May 2007. Ward has also composed content and media as Influencer for Crushpad and Brixr.com’s TinyBottles, as Community Manager for Northern California Wine on Lunch.com and has consulted for wineries, PR firms and wine organizations for web content and social channel strategy and monitoring.

His freelance articles have appeared in Palate Press and Mutineer Magazine and his content is syndicated on the mobile apps Wine By the Bar and Hello Vino, rated #1 by Mashable on “Apps for Wine Lovers.” Ward is also one of the founders of the “Wine Badge” movement with his WKBadges and is a member of the VinTank Tasting Panel. In 2011 he worked harvest at the iconic Stags Leap District estate Chimney Rock Winery, during which he posted in real-time for his Man Falls in the Vines - #MFITV media campaign.

In his varied, hectic past and present he has hosted and produced the long running radio show TeK-IndUced EuPHoriA, worked as an assistant for the internationally renown progressive house label Loöq Records and its decade+ long DJ weekly Qoöl, in San Francisco. Ever the avid investment addict, he was also a featured social investor for Covester.com and interviewed about the biotech business sector by The Wall Street Transcript.

Ward lives in the Napa Valley, very lucky in love with his wife, food and travel blogger Beth Fontaine of Rollerskating With Scissors. When not imbibing and/or tweeting, posting, filming, consulting or writing about wine, Ward can be found researching cancer, DJing at his monthly The Winchester, training for his next triathlon…or, just relaxing with friends and family with a tasty bottle of vino.

View Ward’s WineLog, follow him on Twitter or Like Vinopanion on Facebook. Contact him: “Ward at WineLog.net”.

Ward happily accepts samples but does not guarantee a review, positive or negative.

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Nov. 12, 2007 L'Heren de Raventos Cava, D.O. Raventos i Blanc Brut

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Personal Notes

Had at SF Ferry Plaza Wine Merchant with Beth, 11/11/07.

  x $0.00
Tasting Notes
& Comments

Color: Beautiful light golden, like a yellow-white gold blend. Bead is nicely tight and frothy.

Nose: Citrusy, but mild, and a little creaminess.

Palate: Continues with the light citrus, but also some green apple and pear. Excellent mouthfeel is provided by the creaminess that was detected in the nose. The best Cava I've ever tasted. - 11/12/2007


May. 17, 2010 Freixenet Cava Carta Nevada Brut

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Personal Notes

Had numerous times, buying on sale at Trader Joe's.
Received as a sample from Janet Kafka & Associates, 11/29/11. Drank with the Lady, 12/01/11.
F: "Carta Nevada Brut is Freixenet’s fruitiest style brut. It is considered an easy introduction to cava for those who haven't tried it before.

-- Tasting Notes --
Carta Nevada has a residual sugar level of 1.5%, giving it a fruitier flavor, even though it remains technically a Brut. Carta Nevada Brut carries a refreshing light, clean taste and appealing finish. Full, ripe peach-apricot fruit and vanilla flavors burst forth with a big round softness in the mouth. It's perfect for brunch.

-- Winemaking --
Freixenet produces only méthode champenoise sparkling wines. The wine goes through two fermentations with the second fermentation taking place in the bottle. Carta Nevada is aged for up to nine months in a cave.

-- Acclaim --

86 POINTS
"Yellow apple aromas and flavors get some pick-up from nectarine, and while it’s sweet and a bit candied, that’s the Carta Nevada style. The finish picks up some extra size, leaving a big wash of sweet citrus flavor."
- M.S., Wine Enthusiast Magazine, November 2009 Download PDF

-- Food Affinities --
This wine is the perfect brunch beverage, in a fruity cocktail or with Asian food.

-- Blend --
Carta Nevada is a blend of three white Spanish grape varieties called Macabeo, Xarel-lo and Parellada. Macabeo produces a fairly light but fruity, aromatic wine of medium-high acidity – characteristics crucial to the production of sparkling wine. Xarel-lo yields a robust, high-acid wine and contributes power and depth. Parellada is the star of all cava blends. It has both beautiful demonstrative fruit and finesse.

-- Analysis --
Alcohol by volume: 11.5%
Total Acidity: .58 grams per 100ml
Dosage: 15 grams per Liter or 1.5%

Click here to view Freixenet's collection of cocktail recipes"

  x $10.21
Tasting Notes
& Comments

Color: Medium bead, robust mousse with a light straw tone

Nose: Very crisp and refreshingly fruity of light citrus and lemon and some tropical fruits and very slight cream

Palate: A crisp quaffer, this serves up some serious value and QPR, even for Cava! Great refreshing citrus and tropical fruit with the racy acidity, this is our simple, yet very tasty everyday wine for the warmer months, we buy by the half case! - 05/17/2010


Dec. 3, 2011 Freixenet Cava Cordon Rosado Brut

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Personal Notes

Received as a sample from Janet Kafka & Associates, 11/29/11. Drank with the Lady, 12/03/11.
FSA: "-- Analysis --
Alcohol by volume: 12%
Total Acidity: .38 grams per 100 ml
Dosage: 9 grams per Liter or 0.9%
pH: 2.95
Aging: Between 12 and 18 months
Freixenet Cordon Rosado, was created to meet consumer demand for a premium sparkling wine that is smoother, softer and "friendlier" than brut with an appealing and attractive color.
-- Tasting Notes --
This sparkling wine is fresh, crisp and lively. It is full of ripe cherry and berry flavors with a body that is exceptionally smooth and satiny. It is surprisingly dry with a long and satisfying finish.

-- Acclaim --
87 POINTS, BEST BUY
"Crisp cherry aromas come with smoke and dryness. The palate is healthy, smooth and offers a good bubble bead in front of toasty raspberry and chocolate flavors. Dry and spicy on the finish; fresh and lively as a whole."
- Wine Enthusiast Magazine, December 15, 2011

-- Winemaking --
The harvest begins at the end of September with the Trepat, and is followed at the beginning of October with the Garnacha. We chose the Trepat for the very special aromatic characteristics which it gives to both still wines and Cavas. The first fermentation takes places in temperature controlled stainless steel tanks between 59°- 63°F. To these tanks we add selected yeasts from our own Freixenet collection of cultures to start the first fermentation. This lasts between 10 and 12 days, and when it is over we rack the wines and filter them in preparation for blending, bottling and the secondary fermentation is begun in the bottle.

-- Blend --
The grape varieties used in the creation of the base wine for this Cava are Trepat and Garnacha. Mediterranean red grapes are naturally lower in acid creating a softer brut without the typical astringent acidity found in most sparkling wines. These red grapes are also responsible for the attractive salmon-pink color of the wine."

  x $12
Tasting Notes
& Comments

Color: Medium watermelon with a medium sized and robust bead.

Nose: Brilliant and juicy strawberry with a slight toast, watermelon and juicy Bing cherry.

Palate: Very good, with a zesty, medium to more robust palate, with light to medium body and juicy black and Bing cherry, and light citrus finish. Great value, yet again, from this producer of bubbly: QPRWK. - 12/03/2011


Dec. 4, 2011 Segura Viudas Cava Brut Reserva NV

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Personal Notes

Received as a sample from Janet Kafka & Associates, 11/29/11. Drank with the Lady, 12/04/11.
SVSA: "GRAPE VARIETIES:
Macabeo 50%. Parellada 35%. Xarello 15%
TECHNICAL INFORMATION:
Alcohol: 11.5% Total Acidity: 3.95 gr/l Dosage: 9 gr/l Ageing on lees:A minimum of 15 months Cava Reserva pH: 2.95
AWARDS AND COMMENDATIONS:
90 Points. Wine & Spirits Magazine,August 2009, USA. Gold medal. Ottawa Wine & Food Show 2008, Ottawa, Canada. Gold Zarcillo. Premios Zarcillo 2003,Valladolid, España.
Brut Reserva D.O. CAVA
Fruitiness, freshness and complexity are the three principal defining characteristics of Segura Viudas Brut Reserva.The fruit and the freshness stem from the meticulous care with which we handle our grapes.These are all picked by hand and brought to the winery in 25kg capacity self draining plastic boxes to prevent grape damage, and the juice possibly oxidising, which would lead to a loss of freshness. The complexity comes from a very special technique, which involves autolysis of the yeast cells in the base wine for 3 months before bottling, and a second autolysis of the yeast cells for a minimum of 15 months ageing in bottle.
THE CREATION PROCESS:
The predominance of the Macabeo grape, which creates a balanced acidity, and the fruity characteristics. It is responsible for the finesse and the elegance which we seek in our creations.
The grapes from which we produce Brut Reserva come from a great diversity of vineyards in the region.We use the peculiarities of each area to create a balanced and complex Cava.
The pressing of whole grapes to retain their identity and avoid oxidation.
Static decantation of the grape juice for 24 hours to achieve fruitier and more elegant wines.
The first and second fermentations are carried out using our own selected yeast strains.These yeasts give structure, softness on the palate, more complex aromas (honey, dried fruits and flowers), and an elegant, persistent mousse.
The blend is from 12 different wines, of which four, once the primary fermentation is complete, age on their lees, in tank, for three months.
A minimum of 15 months ageing in contact with the lees, in conditions of total darkness and calm, 20 metres below ground and at a constant, natural temperature of between 14 and 16oC.
WINEMAKERS NOTES:
The prime feature of Brut Reserva SeguraViudas is its elegant and persistent mousse.The aromas are of white fruits, citrus and tropical fruits, and light floral notes.The palate is exquisite, complex and full of flavour, with good acidity and notes of lime and pineapple. It is dry and long on the finish.
Gabriel Suberviola,Winemaker
SOMMELIERS RECOMMENDATION:
An ideal Cava to start a meal, or a loyal companion to preserved sea foods, (clams, winkles, anchovies), pasta dishes such as noodles with seafood sprinkled with arbequina extra virgin olive oil, or even a warm quail salad. It is perfectly at home with soft milk cheeses or a mild Brie, thanks to its light dosage level of 9 grams of sugar.
Juan Muñoz, Sommelier
WINEMAKING T EAM:
Gabriel Suberviola -Technical Director of SeguraViudas and Oenologist Pedro Hellín - Head of Laboratory at SeguraViudas and Oenologist"

  x $10
Tasting Notes
& Comments

Color: lighter canary yellow with lime green highlights and a coarse, medium robust bead.

Nose: Good yellow apple, cantelope and bright lemon/lime in the nose, along with a bit of spicy toast.

Palate: Coarse bead here as well, but does not come off as harsh in the mouth. All of that fruit is here, along with a kiss of cream to balance and round out the bright, zesty acidity, finishing with some lime and banana. Great value: QPRWK. - 12/04/2011


Dec. 4, 2011 Freixenet Cava Elyssia Pinot Noir Brut NV

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Personal Notes

Received as a sample from Janet Kafka & Associates, 11/29/11. Drank with the Lady, 12/04/11.
SVSA: "Freixenet is excited to announce the launch of Elyssia by Friexenet, an extraordinary harmony of Cava tradition married to the new openness in winemaking. From the Latin Elysium or Elysian fields, meaning heavenly or a state of perfect bliss, Elyssia sparkling wines offers a symmetry of old and new.

We challenged our winemakers to create a new level of refinement in Cava. This challenge inspired them to think about bold new blends while limiting yields in pressing to guarantee the highest quality. Elyssia sets out to offer a wine that meets the aspirational needs of sparkling wine and cava enthusiasts.

The sensual, modern bottle and packaging of Elyssia offers a distinctive, elegant look, reflecting both the craftsmanship of Freixenet and its commitment to innovation and beauty.

Elyssia by Freixenet offers two wines that feature classic international varietals in a new style. Elyssia Pinot Noir Brut takes the classic Pinot Noir grape and adds a touch of Trepat to create a distinctive new sparkling Rosado. The Elyssia Gran Cuvee Brut brings the idea of symmetry to life with combination of traditional Macabeo and Parellada Cava grapes blended with international favorites Chardonnay and Pinot Noir.
Elyssia Pinot Noir Brut takes the classic Pinot Noir grape and adds a touch of Trepat to create a distinctive new sparkling Rosado.
-- Tasting Notes --
Elyssia Pinot Noir Brut has an intense aroma of raspberries and blackberries with a fresh and fruity mid-palate followed by a lovely, sweet aftertaste with a soft acidity.
-- Acclaim --
87 POINTS
"Aromas of cherry and leather come with burnt earth and smoke, but overall the nose is inviting. The palate is solid in feel, with good weight and drive that supports a smoky flavor profile of red berries and controlled bitterness. Finishes toasty, with a lick of bitter chocolate."
- Wine Enthusiast Magazine, December 15,
-- Winemaking --
The Pinot Noir used for the Elyssia Pinot Noir Brut is grown on the Mas Bernich estate located near the town of Masquefa in the Alt Peneds region, southwest of Barcelona, Spain. The grapes benefit from the cooling fogs rolling off the Mediterranean and the long warm growing season. Freixenet produces only mthode champenoise sparkling wines. The wine goes through two fermentations with the second fermentation taking place in the bottle.
-- Blend --
Elyssia Pinot Noir Brut is blend of 85% Pinot Noir and 15% Trepat."

  x $18
Tasting Notes
& Comments

Color: Beautiful darker watermelon red, with a fine and very robust, fine bead.

Nose: Great red fruited nose of juicier strawberry and bright Bing cherry, complemented by some zestier red grapefruit.

Palate: Medium-bodied, with that same fine and zesty bead on the palate, with great red grapefruit acidity and an underlay of cream and toast. Finishes with smooth, sweeter Bing cherry. - 12/04/2011


Dec. 23, 2011 Bodegas Muga Casa Conde de Haro Cava Brut NV

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Personal Notes

Received as a sample from AMPR on 12/21/11. Drank with friends for the holidays, 12/22/11.
BM: "Tasting Notes
The first impression in the glass is of practically no oxidation, with bright yellow-green hues. The foam is dense and persistent, providing an inkling of its structure in the mouth. Looking at the centre of the glass we can see a uniform line of microscopic bubbles rising to the surface.
The nose is dominated by tangy fruit and floral aromas. In the background we find fermentative notes from the wine´s transformation in the bottle (honey, vanilla, liqueur).
Honeyed yet fresh in the mouth, thanks to its significant acidity. The combination of fruit, acidity and fine lees results in a surprising sensation of fullness that invites one to continue tasting it. The fruity notes return in the aftertaste, with predominant spices that, for several seconds, leave a very pleasant memory.
Vineyards
The vineyards are located at a high altitude in the same area as the Prado Enea vineyards. However, the cava vineyards are located on slopes facing north, to protect the plants in the summer from excessive heat that could alter the delicate varietal aromas required by cavas.
The grapes are harvested towards the third week in September; about fifteen days before those used to make white wines. Harvest is carried out in 15 kilo boxes to protect the berries’ integrity. After passing through the selector conveyor, the clusters are taken to the press. Pressing is the most delicate moment, as the quality must be maintained at all costs. Only the must drawn from the lightest pressing is used to make this cava.
The grape varieties used are Viura (90%) and Malvasía (10%).
Vinification
The musts undergo their first fermentation in 1,000 litre wood vats, where the wine is left until the end of April. The second fermentation is induced in the bottle. The bottles are then kept in lattes for a further 14 months.
Tasting
The cava is excellent for drinking straight away; in addition, the characteristics of the grapes provide it with great aging potential."

  x $27
Tasting Notes
& Comments

Color: Medium golden in tone, with a fine bead and very robust mousse.

Nose: Quite good, with unsweetened vanilla, creamier notes and good yellow apple, apricot and lemon fruit.

Palate: Also quite good, with those some creamier but not sweetened, toasty elements from the nose, great zesty acidity with its fine bubbles and fruit from the nose also on the tongue, followed by the light vanilla and toast into the creamier finish. A very good Cava: OldWorldWK. - 12/23/2011


Feb. 5, 2014 Cordorníu Cava-Penedés Anna di Codorníu Brut Rosé NV

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Personal Notes

VITICULTURE

Both the Pinot Noir and Chardonnay

grapes come from own vineyards located in

Lleida, the region w ith the most continental

climate in 0.0. Cava. This location provides

the grapes w ith optimum concentration,

lower acidity, and greater body and intensity.

VINIFICATION

We begin by planning the optimum

harvest time for each variety. In the case

of Chardonnay, we destem and press, and

after cleansing, the must ferments at an

average temperature of between 15 and

17°C. For Pinot Noir, after destemming, the

must is left in contact w ith the skins for 3

or 4 hours. The pink-coloured must is then

filtered and begins to ferment at a controlled

temperature, after the introduction of

selected yeast. Once the fermentation is

complete and the w ines have been clarified,

they are blended and the resulting w ine is

TASTING NOTES

• Delicate cherry colour with strawberry tones.

Fine and persisten! bubbles.

• Aromas of red fruit, strawberries, cherries

and woodland fruits w ith hints of green apple.

• On the palate it is elegant and light. Well

balanced between acidity and sweetness with

a refreshing finish.

Harvest of the grapes takes place towards

the middle of August and is always carried

out at night, so asto keep the grapes as

fresh as possible, thereby retaining aroma

and avoiding oxidation or spontaneous

fermentation.

bottled w ith the licor de tiraje (a mixture of

sugar and yeast). The bottles are stored

in subterranean cellars (ata constant

temperature of 17°C), where they undergo

a second fermentation followed by a period

of ageing in contact w ith the yeast lees. In

all, the w ine spends at least 12 months in

cellar. Subsequently, riddling and disgorging

take place, in which the sediment from

the second fermentation is extracted and

the "licor de expedición" is added that

w ill determine its brut dosage. Finally, the

definitive cork is inserted into the bottle.

FOOD MATCHING

Ideal for apéritifs and occasional toasts.


VITICULTURE

Both the Pinot Noir and Chardonnay

grapes come from own vineyards located in

Lleida, the region w ith the most continental

climate in 0.0. Cava. This location provides

the grapes w ith optimum concentration,

lower acidity, and greater body and intensity.

VINIFICATION

We begin by planning the optimum

harvest time for each variety. In the case

of Chardonnay, we destem and press, and

after cleansing, the must ferments at an

average temperature of between 15 and

17°C. For Pinot Noir, after destemming, the

must is left in contact w ith the skins for 3

or 4 hours. The pink-coloured must is then

filtered and begins to ferment at a controlled

temperature, after the introduction of

selected yeast. Once the fermentation is

complete and the w ines have been clarified,

they are blended and the resulting w ine is

TASTING NOTES

• Delicate cherry colour with strawberry tones.

Fine and persisten! bubbles.

• Aromas of red fruit, strawberries, cherries

and woodland fruits w ith hints of green apple.

• On the palate it is elegant and light. Well

balanced between acidity and sweetness with

a refreshing finish.

Harvest of the grapes takes place towards

the middle of August and is always carried

out at night, so asto keep the grapes as

fresh as possible, thereby retaining aroma

and avoiding oxidation or spontaneous

fermentation.

bottled w ith the licor de tiraje (a mixture of

sugar and yeast). The bottles are stored

in subterranean cellars (ata constant

temperature of 17°C), where they undergo

a second fermentation followed by a period

of ageing in contact w ith the yeast lees. In

all, the w ine spends at least 12 months in

cellar. Subsequently, riddling and disgorging

take place, in which the sediment from

the second fermentation is extracted and

the "licor de expedición" is added that

w ill determine its brut dosage. Finally, the

definitive cork is inserted into the bottle.

FOOD MATCHING

Ideal for apéritifs and occasional toasts.

  x $15
Tasting Notes
& Comments

Color: Medium coral pink in color, with a robust and medium-sized bead.

Nose: Alternating bright and slightly dusty Bing and black cherry here, with some light fruit blossom florals and pitted fruit notes.

Palate: A very juicy and enjoyable bubbly, this wine shows off outstanding, zesty acidity, that coats the very bright mixed cherry fruit with blood orange citrus and nectarine, along with alight toast and earthiness. A tasty bubbly that tastes higher than its price point: QPRWK. - 02/06/2014


Apr. 6, 2009 Freixenet Cava Cordon Negro Brut NV

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Personal Notes

Had numerous times at many different restaurants.
F: "Cordon negro brut

Cordon Negro Brut is Freixenet’s most popular cava, often referred to as the "Black Bottle Bubbly." It is the #1 imported sparkling wine in the world and still ideal for any occasion.

-- Tasting Notes --
Cordon Negro Brut is crisp, clean and well balanced. The dosage is very dry, but the acidity is lower than most champagnes for a softer, smoother flavor. It is medium-bodied with apple, pear and bright citrus flavors and a moderately long and crisp, clean finish.

-- Winemaking --
Freixenet produces only méthode champenoise sparkling wines. The wine goes through two fermentations with the second fermentation taking place in the bottle. Cordon Negro is aged for up to twelve months in a cave.

-- Acclaim --
87 Points - Best Buy
"Not overly fruity up front; instead there's a strong hint of lettuce, greens and peach pit on the bouquet. The palate is more round and giving with a tropical blend of pineapple, citrus and apple flavors. Finishes dry and firm, making it perfectly good in the $12-and-under category."
- Wine Enthusiast, December 15, 2008
Download PDF

-- Food Affinities --
This wine pairs well with a wide range of food from shrimp salad to olive and tomato bruschetta to cheese appetizers!

-- Blend --
Cordon Negro is a blend of three white Spanish grape varieties - Macabeo (35%), Xarel-lo (25%) and Parellada (40%). Macabeo produces a fairly light but fruity, aromatic wine of medium-high acidity – characteristics crucial to the production of sparkling wine. Xarel-lo yields a robust, high-acid wine and contributes power and depth. Parellada is the star of all cava blends. It has both beautiful demonstrative fruit and finesse.

-- Analysis --
Alcohol by volume: 11.5%
Dosage: 7 g/L "

  x $22.95
Tasting Notes
& Comments

Color: Golden, with a medium bead

Nose: Fresh citrus and crisp green apple with some lemon

Palate: Also fresh and crisp and nicely acidic, this is a great bubble quaffer with good value, everytime. - 04/09/2009


Color: Meyer lemon yellow, with green highlights and a medium fine, robust bead.

Nose: Clean and bright lemon with just a tinge of cream, and some kiwi to round things off, along with some light florals.

Palate: Crisp and zesty, with that same, but now juicy lemon from the nose, those same white florals enter in the mid-palate and ride out to the juicy, multiple layered lemon finish. Good as always, and always a great value play: QPRWK. - 12/02/2011


Oct. 29, 2010 Cavas Hill Cava Reserva Brut de Brut Artesana NV

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Personal Notes

Bought at Canyon Market in Glen Park San Francisco, for global #Champagne Day, 10/28/10.
CH: "Craft Reserva Brut Nature.Grapes varieties: 30% Macabeo, 30% Xarel.lo, 30% Parellada any 10% chardonnay.Production notes: traditional method cava.Tasting notes: Straw yellou in colour with fine, constant bubbles. Smooth and delicate bouquet, with fresh notes and hints of fennel and ripe fruit. Rich, long and mature on the palate with a crips, creamy and elegant finish.Cellar-aged for 30 months.Recommendations: Great at any time as an aperitif and to accompany a wide range of dishes. Serve at between 3 and 6 C."

  x $0.00
Tasting Notes
& Comments

Color: Golden, with initially a robust, fine bead that disappears rather quickly.

Nose: Light citrus both juicy and dry, with lime, lemon and some grapefruit

Palate: Zesty, with dried lime and lemon and more juicier grapefruit and a light underlay of cream. A straightforward, very bright, fruit-driven Cava. - 10/29/2010


Dec. 3, 2011 Segura Viudas Cava Brut Ros NV

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Personal Notes

Received as a sample from Janet Kafka & Associates, 11/29/11. Drank with the Lady, 12/03/11.
SVSA: "Blend: 90% Trepat, 10% Garnacha
pH: 3.00
Alcohol: 12%
Total Acidity: 4 g/L
Dosage: 9 g/L
Segura Viudas Brut Ros is a lively example of the endless possibilities for vibrant, well-made cavas from the Segura Viudas house. Made using the traditional mthode champenoise process, Segura Viudas Brut Ros features a unique blend of traditional Spanish grapes grown on the 445-acre estate in Torrelavit, Alt Peneds, the heart of Spain's renowned cava country.

Winemaker's Notes
Bright, light strawberry pink, with hints of salmon, or onion skin, with a pale rim. A fine, abundant and consistent mousse, rising to a good crown. Youthful fruit aromas of strawberry, redcurrant and grenadine. Refreshing on the palate, full of cherry fruit and a light acidity. A soft finish to the back of the palate gives a lovely approachable balance to this very drinkable cava.

Sommelier's Recommendation
A refreshing balanced cava thanks to its meticulous blending and finishing the Trepat delivering the fruit and the Garnacha the taste. With these characteristics it is perfect with most appetizers or starters, whether fish or vegetable, and it is ideal with seafood rice, with salmon, or with grilled tuna where it combines both in colour and in flavour. It is also a joy just as a mid-afternoon drink.
RECENT ACCOLADES

87 POINTS, BEST BUY
"Simple, light strawberry aromas form a good opening. The palate is juicy and bright, with citrus and nectarine flavors. There's nothing complicated or overreaching here; it's easygoing, clean and finishes with pepper and brown sugar."
- Wine Enthusiast Magazine, December 15, 2011"

  x $10
Tasting Notes
& Comments

Color: Medium watermelon with a large-sized and robust bead.

Nose: Yeasty and toasty red fruit with red apple, with significant ripeness, soft.

Palate: Softer here as well, with those rounding toasty and yeastier elements in the palate as well, red apple, some mellower juiciness and a ripe, red fruit finish with a larger bead on the tongue and flint at the end: QPRWK. - 12/04/2011


Dec. 4, 2011 Segura Viudas Cava Estate Bottled Reserva Heredad NV

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Personal Notes

Received as a sample from Janet Kafka & Associates, 11/29/11. Drank with friends for Daniel's 35th birthday, 12/03/11.
SVSA: "Reserva Heredad D.O. CAVA
Reserva Heredad was created to express style, in the world of top of the range sparkling wines.We make it with the objective of offering an elegant, versatile Cava.To do this, we select only the very best wines from each vintage, which will then age in bottle, in contact with the lees, for more than 30 months.This ageing ends when the winery expert gives every bottle the magic touch with the last poignettage or shake of the wrist, which intensifies the contact of the lees with the wine, and creates a more complex bouquet.
THE CREATION PROCESS:
The grapes are 100% hand harvested and transported to the winery in 25kg capacity self draining plastic boxes to prevent grape damage, and thereby avoiding the possibility that the juice might oxidise, with a consequent loss of freshness.
The must for Reserva Heredad comes from the lightest pressing of the grapes.We only use the first 50% of the juice pressed. This is known as the flower must, as it is the most aromatic and delicate.
The first fermentation takes place in stainless steel tanks at a controlled low temperature of between 14 and 16C, to retain the primary aromas of the grapes.
The blend for Reserva Heredad is made up of nine different wines, each one vinified in separate tanks.The magic of the blend is in ensuring that each one lends its own touch of character to the whole.
Macabeo is the dominant grape in Reserva Heredad, contributing acidity and freshness. It also allows the wine to age well, during the 30 months or more that it will be in contact with the lees.
Both the first and the second fermentations are carried out using our own selected yeast strains. Thesegivestructure,softnessonthepalate,morecomplexaromas (honey,driedfruitsandflowers), as well as an elegant and persistent mousse.
Before disgorgement we give each bottle a last sharp shake, or twist of the wrist, known as a poignettage, lifting the yeast cells from the side of the bottle, and mixing them once more with the wine, thus intensifying the element of autolysis.
The riddling or turning of all the bottles of Reserva Heredad is done by hand and in pupitres. The dosage of Reserva Heredad is 11 grams of sugar per litre to optimise its versatility in food
pairings with all manner of tasty morsels.
WINEMAKING T EAM:
Gabriel Suberviola -Technical Director of SeguraViudas and Oenologist Pedro Hellín - Head of Laboratory at SeguraViudas and Oenologist
GRAPE VARIETIES:
Macabeo 67%. Parellada 33%.
AWARDS AND COMMENDATIONS:
Gold Medal. Effervescents du Monde 2008 Dijon, France Gold Medal. Premios Bacchus 2006, Madrid, España Gold Zarcillo. Premios Zarcillo 2003 Valladolid, España
WINEMAKERS NOTES:
Straw yellow in colour, with a small, fine, plentiful mousse.The opening aromas are of the ageing on lees, lightly smokey, with touches of biscuit or bread, which are followed by hints of honey, fruit and flower petals.The palate is excellent, fruity and full of flavour, with dried fruits from the lees ageing, but very elegant, giving the drinker a delightful sense of abundance.
Gabriel Suberviola,Winemaker
SOMMELIERS RECOMMENDATION:
This Cava defines elegant refreshment, even in its presentation. It is a perfect companion to truffle influenced dishes, such as truffle oil drizzled pastas.White fish sole or monkfish à la meuniére, or even traditional Mediterranean casseroles are perfect companions, as are cooked or cured hams, and soft white cheeses such as brie or camembert. It marries perfectly with meat dishes, such as fillet of venison slow braised in a shallot sauce.
Juan Muñoz, Sommelier"

  x $25
Tasting Notes
& Comments

Color: Canary yellow with a lighter mousse and a fine bead.

Nose: Toasty and dusty yellow fruit and apricot with some brightness, and a further toasty underlay.

Palate: Toasty yellow citrus here as well, with a lightly bright palate, light to medium body and a mixed toast and lemon finish, alongside some peach, with a good fine bead and medium robust mousse. - 12/04/2011


Dec. 31, 2013 Codorníu Penedès Anna de Codorníu Brut Cava NV

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Personal Notes

Bought at Vallerga's Napa on 12/30/13, drank during NYE 2013.
C: "Anna de Codorníu is a pure, lively and feminine sparkling
wine. Anna was the first cava to incorporate Chardonnay
in its coupage which gives it delicate aromas and an
unmistakable freshness that come together with a unique
character. ‘Anna’ honours the Codorníu heiress who married
the viticulturist Miquel Raventós in 1659. Since then, the
Raventós family has owned Codorníu and retained the
Anna name as a world-renowned brand. On account of its
history and its exquisite taste, Anna de Codorníu has become
Codorníu’s most emblematic product both at home in Spain
and around the world.
Technical Data
Region
D.O. Cava
Varieties
70% Chardonnay
15% Parellada
15% Macabeo/Xarel·lo
Analysis
ABV: 11.5% - 12%
Residual Sugar: 8-10 gr/l
Winemaker’s Recommendations
Serve chilled (between 5º-8ºC). If necessary,
cool for two or three hours in a bucket with
water, salt and ice. Avoid extreme chilling
in the freezer. May be stored vertically.
Viticulture
The grapes used in the production of
Anna de Codorníu are sourced from two
very different growing areas.
The Chardonnay comes from our own
vineyards located in the region with
the most continental climate in D.O.
Cava, in Lleida, which gives the grapes
optimum concentration, lower acidity,
and greater body and intensity. Harvest
takes place towards the middle of August
and is always carried out at night, so as
to keep the grapes as fresh as possible,
to retain aroma, and avoid oxidation or
spontaneous fermentation.
The Xarel·lo, Macabeo and Parellada
varieties come from vineyards selected by
our viticultural and winemaking teams
in the Penedés area, where these varieties
manifest their authentic character. The
zone’s hot Mediterranean climate allows
for earlier fruit ripening, and guarantees
a good level of acidity and freshness
accompanied by citrus and floral aromas.
Vinification
We plan the optimum moment for
harvesting each variety. After destemming
and pressing the grapes, we obtain the
must. We add selected yeast and the must
ferments at a temperature of between 15º
and 17ºC. Once the fermentation process
is complete and the wines are stabilised,
blending takes place and the resulting
wine is bottled together with the licor de
tiraje (a mixture of sugar and y east). The
bottles are stored in underground cellars
(at a constant temperature of 17ºC), where
a second fermentation occurs followed by
a period of ageing in contact with yeast
lees. In all, the wine spends at least 12
months on the lees, after which riddling
takes place (rotating the bottles to facilitate
agglutination and subsequent elimination
of sediment) and disgorging, when the
deposits from the second fermentation are
extracted and the “licor de expedición”
is added, a process that determines its
brut dosage. Finally, the definitive cork is
inserted into the bottle.
Tasting Notes: Food Matching:
• Pale straw yellow, clean and brilliant. Fine
bubbles with continuous beads and a
persistent mousse.
• On the nose it displays delicate aromas of
tropical fruit such as pineapple as well as
citrus, grapefruit and lime.
• On the palate it is soft with elegant citrus
notes. Well balanced and refreshing.
Its freshness and delicacy makes it ideal as
an apéritif. It also goes well with shellfish
and white fish. Suitable accompaniment
for sushi and sashimi or lightly spiced
carpaccio.
Suitable for vegetarians and vegans."

  x $15
Tasting Notes
& Comments

Color: Medium-sized bead of bubbles with a good mousse, this has a medium golden color.

Nose: Some florals here, with yellow apple, peach, and some toastiness.

Palate: Light to medium-bodied, with a good and robust acidity and bubbly dance in the mouth, this has that same lightly floral pitted fruit and yellow apple from the nose, finishing lightly toasty and bright. - 01/01/2014


Apr. 20, 2008 Mont Maral Cava Reserva Brut Ros

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Personal Notes

Had at The Grape in San Diego with Paul while at AACR, 04/13/08.

  x $0.00
Tasting Notes
& Comments

Color: beautiful darker salmon

Nose: raspberry and cherry bright

Palate: harsher, like was a bit green, even for a sparkler, red fruit underneath. - 04/20/2008


Apr. 11, 2010 Reserva Mont-Ferrant Cava Brut Ros NV

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Personal Notes

Beth bought for sipping on a warm Friday afternoon at Draeger's, 04/09/10.
RMF: "Wine area: Cava
Style of wine: Brut
Type of wine: Reserva
Production (bottled): 50,000
Bottle: Champagne-type 75 cl
Alc. vol.: 12
Grapes: Garnacha 40%, Monastrell 60%

  x $0.00
Tasting Notes
& Comments

Color: Medium bead, mild mousse, deep rose colored

Nose: Clean and light, with some plummier red fruit

Palate: Crisp and light, despite the darker color. Cherry and raspberry with some citrus tossed in with decent acidity. - 04/11/2010


Jul. 1, 2011 Codornu Brut Cava Ravents Reserva NV

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Personal Notes

Bought at BevMo during the 5 Cent Sale, 06/24/11 for Spoontonic drinking. Drank at Spoontonic the same night, then the other bottle at home with the Lady, 06/29/11.
C: "COUNTRY: SPAIN

VINEYARD REGION: D.O. CAVA

NAME: Selección Raventós

COMPOSITION:
50% Chardonnay
50% Xarel·lo-Macabeo

VITICULTURE:
We plan the optimum harvest time for each varietal. The grapes are destemmed and pressed to obtain the juice. We add selected yeast to trigger fermentation, that takes place at a temperature of 15-17ºC. Once all the fermentations have taken place and the wines have been stabilised, they are then blended and the resulting wine is bottled along with the liqueur de tirage.
The bottles are stacked in underground cellars (at a constant temperature of 17ºC) where the second fermentation takes place followed by a period of aging in contact with the lees. In total, a minimum of 12 months goes by before the riddling (decanting of the bottles to facilitate agglutination and eliminate yeast sediments) and subsequent disgorging, where the sediments deposited after the second fermentation are removed and a certain dose of expedition liqueur is added, which will determine the residual sugar content of the cava. The bottles are then sealed with cork tops.

TASTING NOTES:
Cava Brut, bright straw yellow with fine, delicate bubbles forming a persistent crown. Intense aroma of pineapple and stone fruit along with the more classic aromas of citrus fruit and apple from the traditional varietals. There are also predominant notes from its aging in contact with the lees (dried fruits and nuts, honey, toasted bread, etc.).
A creamy texture on the palate with considerable body. A refreshing mouthfeel and lingering finish.

WINEMAKER'S ADVICE:
Drink cold (5-8ºC). If necessary, chill for a couple of hours in an ice bucket with water, salt and ice. Avoid sudden chilling in the refrigerator. The bottles can be stored upright.

CELLARING POTENTIAL:
This wine is ready to be enjoyed now. However, it will keep its freshness within one year of purchase.

ANALYSIS:
Alcohol content......................11,5º-12º
Residual sugars..............8-10 gr/l
For years Selección Raventós was the cava set aside fot the enjoyment of the Raventós family, the fruit of a winegrowing tradition that spans 17 generations. On the occasion of 125 anniversary of the first bottle made by Josep Raventós in 1872, this selection was made available to the public. Selección Raventós comes from a selection of vineyards located in two different winegrowing regions and it is a selection of two local grape varietals Xarello and Macabeo along with Chardonnay.
:. FOOD MATCHING
Thanks to its body and freshness, Selección Raventós is ideal for an aperitif or accompanying classics such as seafood, caviar, smoked salmon, etc. It also makes a good match accompaniment to rice dishes, poultry, baked fish.

  x $139.99
Tasting Notes
& Comments

Color: With the cork coming out quite easily, this was almost more of a frizzante sparkler and a bit worrisome. Medium small bead with a very not robust mousse, deeper greenish yellow color.

Nose: Had definite breadiness and toast here, but also more of a dried raisin scent as well, alongside some dried lemon.

Palate: I can see what they were trying to do here, make a bready toasty and yeasty sparkling wine, with some of the acidity and lemon citrus that you'd expect from a Cava, but this seems raisiny and over the hill. I think this was released in 2007 and it clearly has not held up well. Disappointing, I can normally always count on this house. - 07/01/2011


Statistics for Drxeno

Total wines logged: 2688

Varieties: 340

Number of wines in cellar: 108 (112 bottles)

Number of Notes: 2531

Number of Comments: 2546

Average rating: 3.5

Favorites: Pinot Noir, Cabernet Sauvignon, Chardonnay

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