The SOMM Journal

April / May 2016

Issue link:

Contents of this Issue


Page 72 of 108

72 { THE SOMM JOURNAL } APRIL/MAY 2016 C A V A Juvé & Camps Essential Xarel·lo, Cava DO, Spain This family-owned winery located in the cradle of Cava, Sant Sadurní d'Anoia, founded in 1921 by Joan Juvé Baqués and his wife, Teresa Camps Farré, is one of the more highly regarded Cavas in Spain. Tasting Note: 100% "free-run" Xarel·lo aged 15 months before release. Earthy, herbaceous and citrusy—white button mushroom, rosemary, and white grapefruit. This is a really neat Cava and makes an excellent case for why the Spanish favor this grape. $16 THE WINEBOW GROUP Mas Fi Brut Nature Reserva Cava, Penedès, Spain The Mas Fi Cava Brut Nature Reserva is the only brut nature in this category report, and we're happy to have it! Established in 1977, Josep and Joan Masachs' 42-hectare estate produces a wide range of Cavas in Penedès. This particular Mas Fi does not receive any additional sugar after being disgorged; this zero dosage is what makes this a brut nature. Tasting Note: A traditional blend of Cava grapes at 40% Xarel·lo, 35% Macabeo and 25% Parellada aged 18 months. Somehow creamy and spicy, honeydew, peach and a really inter - esting earthy mustard seed in the background. White flowers on the nose. Nice dry finish. $13 WINESELLERS, LTD. The traditional method generally refers to a duplication of the méthode cham- penoise. Like Champagne, this produces age-worthy, high-quality sparkling. This can also be called metodo classico, among other names in various languages T R A D I T I O N A L M E T H O D Ferrari 2008 Perlé, Trento DOC, Italy Ferrari Perlé comes to us from the Trento DOC in Italy. After studying in France, Giulio Ferrari returned to his native region of Trentino and was the first to plant Chardonnay there. He established the winery in 1902, and Ferrari quickly became synonymous with quality. In 1952, Bruno Lunelli was named his succes - sor. Today Ferrari is run by the third generation of the Lunelli family. The recipe for the liqueur d' expédition remains a Ferrari secret. The Ferrari estate vineyards, located on hills surrounding Trento vary in range between 1,000 to 2,000 feet above sea level. Tasng Note: Made with 100% Chardonnay in traditional metodo classico, this vintage sparkler spends 48 to 53 months on lees. Creamy and tangy, yet light in texture; like whipped cream and tangy pineapple. The softer sparkle is likely due to age and makes for a polished texture. Almonds, red apple and a touch of honeycomb precede the creamy, tangy lemon yogurt chiffon finish that still remains dry and transparent. Incredible complexity, espe - cially considering the price. $39.99 PALM BAY INTERNATIONAL Altemasi Brut, Trento DOC, Italy Representing the best of Trentino's high-quality sparkling appellation—the Trento DOC— Altemasi employs the metodo classico and uses either 100% Chardonnay or a blend of Chardonnay with Pinot Noir. The Altemasi vine - yards are located in the Valle dei Laghi and hills around Trento at altitudes of 450 meters to 600 meters above sea level. In 1950, Cavit (Cantina Viticoltori del Trentino) was formed as a co- operative with over 4,500 winegrowers, uniting 11 cellars of Trentino. It now represents 60% of the production in Trentino. Altemasi is Cavit's premium range of sparkling wines. Tasng Note: This is 100% hand-harvested Chardonnay, aged on lees for at least 15 months. Tart and sweet pineapple that reveals other tropical fruits, along with toasted almonds that finish in a lively, clean manner. $23.99 PALM BAY INTERNATIONAL { category report }

Articles in this issue

Archives of this issue

view archives of The SOMM Journal - April / May 2016