Caves Roger Goulart Gran Reserva Cava 2011  Front Label
Caves Roger Goulart Gran Reserva Cava 2011  Front LabelCaves Roger Goulart Gran Reserva Cava 2011 Front Bottle Shot

Caves Roger Goulart Gran Reserva Cava 2011

  • JS91
  • WW91
750ML / 12% ABV
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  • D91
  • JS90
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4.6 8 Ratings
750ML / 12% ABV

Winemaker Notes

The wines employed for cava production are chosen with great care and are subject to a minimum ageing period of four years. After 24 months – and once a year – the bottles in ageing are subject to the déplacé technique, which consists of shaking the bottles in order to homogenize the yeast and obtain a greater extraction in terms of their aromatic and taste potential, over their more than 48 months of ageing. The result is a delicate cava with a pale yellow coloring, light golden tones, and an incredible sparkle, as well as interesting, complex and powerful bouquets.

Blend: 60% Xare-lo, 20% Macabeo and 20% Parellada

Critical Acclaim

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JS 91
James Suckling
A dense and rich Cava with lots of cooked-apple and lemon character and plenty of bread-dough undertones. Full-bodied, frothy and fruity. Richer style.
WW 91
Wilfred Wong of Wine.com
COMMENTARY: The 2011 Roger Goulart Gran Reserva Brut is a stylish Cava. TASTING NOTES: This wine offers a complex mix with its aromas and flavors of dried earth, ripe apple, and light chalkiness. Enjoy it with a bowl of steamed clams and mild red chiles. (Tasted: September 5, 2020, San Francisco, CA)
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Caves Roger Goulart

Caves Roger Goulart

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Caves Roger Goulart, Spain
Caves Roger Goulart Roger Goulart Harvest Winery Image

Located in the tiny municipality of Sant Esteve Sesrovires, within the Alto Penedés D.O. region of Catalonia, Cava producer Roger Goulart was founded in 1882.

­Throughout its more than 135-year history, Roger Goulart has earned a distinguished reputation for the production of traditional method sparkling wines and cavas primarily produced from the autochthonous grape variety Xarel-lo, which provides the character and structure necessary for the long aging of Reserva and Gran Reserva cavas.

Housed in a stately Art Nouveau building that represents one of the most unique ‘Masia’ in Alto Penedés, it is within the winery’s stone walls dating back to the XVIII century that lays the secret for elaborating Roger Goulart’s exceptional cavas. Fermentation takes place in a series of underground cellars or ‘caves’ at 30 meters (100 feet) below sea level, similar to the ‘caves’ of the world’s best Champagne houses.

These underground cellars connected by tunnels provide the natural and constant ideal conditions for fermentation and bottle aging.

Roger Goulart was one of the first wineries in Spain to produce traditional method wines with extra long bottle aging under these conditions and today remains committed to these measures of quality.

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A superior source of white grapes for the production of Spain’s prized sparkling wine, Cava, the Penedes region is part of Catalunya and sits just south of Barcelona. Medio Penedès is the most productive source of the Cava grapes, Macabeo, Xarel-lo, and Parellada. Penedes also grows Garnacha and Tempranillo (here called Ull de Llebre in Catalan) for high quality reds and rosès.

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Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.

STC869948_2011 Item# 659997

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