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: 65% Xarel·lo, 35% Macabeo
Professional Ratings
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Robert Parker's Wine Advocate
The 2009 Enoteca Brut Nature was produced with a blend of 65% Xarel.lo and 35% Macabeo from their Font Jui vineyard that is now mentioned on the label. 2009 was a very balanced vintage in line with years like 2013 and 2019, very complete and balanced. It has some toasty notes and feels quite fresh and young (even from a bottle) after being in bottle with the lees for 13 years! It's subtle and elegant, with very subtle carbonic gas, very, very fine bubbles but still a sparkling wine. They are trying to keep the bottles for six months after disgorgement before putting the wines on the market. I love the spicy nose, the nutty undertones and the very elegant and subtle palate. Superb! 1,500 bottles produced. It was disgorged in June 2023. The following vintage will be 2011, which has already been disgorged.
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Vinous
The 2009 Enoteca is a blend of 65% Xarel·lo and 35% Macabeo from Finca Font de Jui in Penedès, aged for up to 16 years on lees. It offers tertiary aromas of toasted bread, brioche and praline, with hints of lime, hazelnut and flan. Dry and lean, its ethereal, finely knit bubbles linger long on those developed notes.
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.