Winemaker Notes
This captivating sparkling stands out for its wide aromatic palette, which surprises with a wide variety of scents from the first nose. Its purity and freshness contrast with the toasted and creamy notes of aging, making this sparkling wine full of nuances.
Blend: 60% Xarel·lo, 40% Macabeo
Professional Ratings
-
Robert Parker's Wine Advocate
The terrific 2006 Enoteca Brut Nature comes from a superb vintage that was very warm. It was produced with 60% Xarel.lo and 40% Macabeo from their Font Jui property (mentioned on the label) with 12% alcohol, a pH of 2.97 and no residual sugar, sharp and dry. It matured in bottle with lees for 180 months, and such a long time in bottle gives tiny bubbles that give the wine a velvety texture. It's very expressive, clean, complex and nuanced, with faint nutty notes, hints of yeasts and bread dough, balsamic and with Mediterranean notes of fennel and esparto grass. It's long, dry, tasty and finishes with some chalkiness. They also do this in Brut style on demand.
Rating: 96+
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.
Known for bold reds, crisp whites, easy-drinking rosés, distinctive sparkling, and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.
Rioja is Spain’s best-known region, where earthy, age-worthy Spanish reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.
Ribera del Duero is gaining ground for Spanish wines with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied Spanish red wine blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a Spanish sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest Spanish wine region of Galicia, refreshing Spanish white Albariño and Verdejo dominate.
Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.