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Bodegas Naveran Brut Cava 2010

Vintage Sparkling Wine from Spain
  • RP90
Ships Mon, Aug 28
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Currently Unavailable $23.99
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Winemaker Notes

Naveran Brut Vintage has expressive and zesty floral, toasted bread and citrus aromas. Tangy, suave, light and clean citrus and stone fruit flavors on the palate have a fresh and crisp character. Tasted blind, it's easy to mistake this for great Champagne.

Naveran Brut Vintage is a grower Cava that spends 18 months on its lees after fermentation in the bottle to achieve greater depth, complexity and the fine, delicate and long lasting bubbles, called mousse by the French, an indication of a sparking wine's quality.

Cavas are very versatile as an apéritif before the meal, to accompany dessert afterwards and (surprise!) to enjoy during the meal. This Naverán Brut Vintage will pair with soft cheeses, fresh fruit, white meats (pork and chicken) and even richly flavored red meats. This Cava is great for sipping on its own, especially for receptions and other "standing up" events.

Critical Acclaim

RP 90
The Wine Advocate

The 2010 Cava Brut Vintage is a blend of 50% Xarello, 30% Macabeu and 20% Parellada grown at 400 meters and aged for 18 months on its lees. It has a vigorous mousse in the glass, while the nose is crisp and well-defined with attractive notes of white peach and honeysuckle. The palate is taut and crisp with a keen citric thread that leads to a fresh, green apple and apricot-tinged finish. This is good Cava at a great price. Drink now.

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Bodegas Naveran

Bodegas Naveran

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Bodegas Naveran, , Spain
Bodegas Naveran
Thirty years of carefully crafting Cava is a family legacy that began in 1901. Founded in 1985 by Swiss-born Michel Gilleron Parellada, the Caves Naveran winery owns 110 hectares (272 acres) of vines in the town of Torrelavit located in the Alt (high) Penedes subregion. Despite the fact that Cava is Spain’s largest volume wine export to the U.S., Cavas are made utilizing the same methods used in Champagne and have remained Spain’s best-kept secret for quality and value in wine.

Photo Credit: Friederike Paetzold

Home to the world’s most powerful wines made from the Nebbiolo grape...

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Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most cerebral and age-worthy wines in the world...

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

RWC143893_2010 Item# 117363

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