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Cava Raventós i Blanc Manual Ravent 2008 75cl

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Cava Raventós i Blanc Manual Ravent 2008 75cl

Xarel-lo.

Raventós i Blanc Manual Ravent komt uit Cava

 

The Wine Advocate:

"I tasted from a magnum of the 2002 Enoteca Personal Manuel Raventos, because they are only going to sell magnums of this wine they have kept in contact with the lees since the harvest (so 12 years). After the magnificent 2001, they decided to sell the 2002, a year when yields were lower and they sold all the 75 cl. bottles when first released after five years on the lees. 2002 was a cold vintage and it was not easy, but they consider a cold vintage positive, as the zone is warm anyway, and they take the difficult vintages as a challenge. The color is amazingly young, very pale and impossible to guess the age. There are subtle balsamic notes, more on the Mediterranean herbs than on the medicinal side and the minerality is fresher offering aromas that do not reach the camphor tones. The palate is lively and fresh, with very subtle, integrated bubbles and fine acidity. This magnum is even fresher than the 2001 in regular bottle; I also tasted a 2003 (that they still aren't sure will be a library release), which feels much riper and advanced. The magnum I tasted was disgorged only days before my tasting. The price of a magnum reflects the scarcity, as they only have some 800 magnums left. 


I had the chance to visit the property and taste with Pepe Raventós from Raventós i Blanc. He rejects the Cava appellation as it's a method and not a place and he wants origin as a first requirement. Josep 'Pepe' Raventós keeps working toward the creation of a new appellation in the historical banks of the Anoia River part of Penedès, where his idea would be to produce wines from local varieties worked organically, biodynamically if possible (they started a couple of years ago), with a minimum price paid for the grapes purchased form grape growers to create a sustainable business for the zone and its people.

All their wines are from single vintage and the sparkling ones are at most Extra-brut (max. five grams of sugar) and with a minimum of 18 month in contact with the lees. They source most of their grapes from their own estate in Sant Sadurní d'Anoia where they currently cultivate some 60 hectares from a total surface of 90. The oldest vines are planted on a north-facing slope they call Clos del Serral whose Xarello vines were panted are 80 years old. They produce some 800,000 bottles per year. They release limited quantities of recently disgorged old vintages that are stunning, although prices for them are on the high side.."

Robert Parker, Nov 2013. 

I tasted from a magnum of the 2002 Enoteca Personal Manuel Raventos, because they are only going to sell magnums of this wine they have kept in contact with the lees since the harvest (so 12 years). After the magnificent 2001, they decided to sell the 2002, a year when yields were lower and they sold all the 75 cl. bottles when first released after five years on the lees. 2002 was a cold vintage and it was not easy, but they consider a cold vintage positive, as the zone is warm anyway, and they take the difficult vintages as a challenge. The color is amazingly young, very pale and impossible to guess the age. There are subtle balsamic notes, more on the Mediterranean herbs than on the medicinal side and the minerality is fresher offering aromas that do not reach the camphor tones. The palate is lively and fresh, with very subtle, integrated bubbles and fine acidity. This magnum is even fresher than the 2001 in regular bottle; I also tasted a 2003 (that they still aren't sure will be a library release), which feels much riper and advanced. The magnum I tasted was disgorged only days before my tasting. The price of a magnum reflects the scarcity, as they only have some 800 magnums left. 

I had the chance to visit the property and taste with Pepe Raventós from Raventós i Blanc. He rejects the Cava appellation as it's a method and not a place and he wants origin as a first requirement. Josep 'Pepe' Raventós keeps working toward the creation of a new appellation in the historical banks of the Anoia River part of Penedès, where his idea would be to produce wines from local varieties worked organically, biodynamically if possible (they started a couple of years ago), with a minimum price paid for the grapes purchased form grape growers to create a sustainable business for the zone and its people.
All their wines are from single vintage and the sparkling ones are at most Extra-brut (max. five grams of sugar) and with a minimum of 18 month in contact with the lees. They source most of their grapes from their own estate in Sant Sadurní d'Anoia where they currently cultivate some 60 hectares from a total surface of 90. The oldest vines are planted on a north-facing slope they call Clos del Serral whose Xarello vines were panted are 80 years old. They produce some 800,000 bottles per year. They release limited quantities of recently disgorged old vintages that are stunning, although prices for them are on the high side.

89,24

Cava Raventós i Blanc Manual Ravent 2008 75cl

Inhoud in cl 75
Alcohol % 12.0
Druivensoort Xarel.lo
Wijnstreek Cava DO
Wijnhuis Raventos i Blanc
Wijnsoort Cava
€ 89,24 € 73,75 excl. btw

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Xarel-lo.

Raventós i Blanc Manual Ravent komt uit Cava

 

The Wine Advocate:

"I tasted from a magnum of the 2002 Enoteca Personal Manuel Raventos, because they are only going to sell magnums of this wine they have kept in contact with the lees since the harvest (so 12 years). After the magnificent 2001, they decided to sell the 2002, a year when yields were lower and they sold all the 75 cl. bottles when first released after five years on the lees. 2002 was a cold vintage and it was not easy, but they consider a cold vintage positive, as the zone is warm anyway, and they take the difficult vintages as a challenge. The color is amazingly young, very pale and impossible to guess the age. There are subtle balsamic notes, more on the Mediterranean herbs than on the medicinal side and the minerality is fresher offering aromas that do not reach the camphor tones. The palate is lively and fresh, with very subtle, integrated bubbles and fine acidity. This magnum is even fresher than the 2001 in regular bottle; I also tasted a 2003 (that they still aren't sure will be a library release), which feels much riper and advanced. The magnum I tasted was disgorged only days before my tasting. The price of a magnum reflects the scarcity, as they only have some 800 magnums left. 


I had the chance to visit the property and taste with Pepe Raventós from Raventós i Blanc. He rejects the Cava appellation as it's a method and not a place and he wants origin as a first requirement. Josep 'Pepe' Raventós keeps working toward the creation of a new appellation in the historical banks of the Anoia River part of Penedès, where his idea would be to produce wines from local varieties worked organically, biodynamically if possible (they started a couple of years ago), with a minimum price paid for the grapes purchased form grape growers to create a sustainable business for the zone and its people.

All their wines are from single vintage and the sparkling ones are at most Extra-brut (max. five grams of sugar) and with a minimum of 18 month in contact with the lees. They source most of their grapes from their own estate in Sant Sadurní d'Anoia where they currently cultivate some 60 hectares from a total surface of 90. The oldest vines are planted on a north-facing slope they call Clos del Serral whose Xarello vines were panted are 80 years old. They produce some 800,000 bottles per year. They release limited quantities of recently disgorged old vintages that are stunning, although prices for them are on the high side.."

Robert Parker, Nov 2013. 

I tasted from a magnum of the 2002 Enoteca Personal Manuel Raventos, because they are only going to sell magnums of this wine they have kept in contact with the lees since the harvest (so 12 years). After the magnificent 2001, they decided to sell the 2002, a year when yields were lower and they sold all the 75 cl. bottles when first released after five years on the lees. 2002 was a cold vintage and it was not easy, but they consider a cold vintage positive, as the zone is warm anyway, and they take the difficult vintages as a challenge. The color is amazingly young, very pale and impossible to guess the age. There are subtle balsamic notes, more on the Mediterranean herbs than on the medicinal side and the minerality is fresher offering aromas that do not reach the camphor tones. The palate is lively and fresh, with very subtle, integrated bubbles and fine acidity. This magnum is even fresher than the 2001 in regular bottle; I also tasted a 2003 (that they still aren't sure will be a library release), which feels much riper and advanced. The magnum I tasted was disgorged only days before my tasting. The price of a magnum reflects the scarcity, as they only have some 800 magnums left. 

I had the chance to visit the property and taste with Pepe Raventós from Raventós i Blanc. He rejects the Cava appellation as it's a method and not a place and he wants origin as a first requirement. Josep 'Pepe' Raventós keeps working toward the creation of a new appellation in the historical banks of the Anoia River part of Penedès, where his idea would be to produce wines from local varieties worked organically, biodynamically if possible (they started a couple of years ago), with a minimum price paid for the grapes purchased form grape growers to create a sustainable business for the zone and its people.
All their wines are from single vintage and the sparkling ones are at most Extra-brut (max. five grams of sugar) and with a minimum of 18 month in contact with the lees. They source most of their grapes from their own estate in Sant Sadurní d'Anoia where they currently cultivate some 60 hectares from a total surface of 90. The oldest vines are planted on a north-facing slope they call Clos del Serral whose Xarello vines were panted are 80 years old. They produce some 800,000 bottles per year. They release limited quantities of recently disgorged old vintages that are stunning, although prices for them are on the high side.

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