Winemaker Notes
This is very much a cava for enjoying with good food. With its balance of structure, creaminess and freshness, it works well with all food types and recipes. Appetizers, foie gras, terrines and cold meats. Seafood and fish. Poultry and even rice dishes, stews and hotpots.
Professional Ratings
-
Robert Parker's Wine Advocate
Cropped from a rainy year with some challenges, the 2010 Gran Reserva Brut Nature III Lustros, a blend of 75% Xarello and 25% Macabeo, matured in bottle for almost seven years with a 100% artisanal and manual process. It has great complexity with balsamic aromas, a touch of petrol and camphor, fennel and aniseed. The bubbles create a creamy texture, keeping very good acidity and freshness. This is a wine that will please those looking for more complexity and developed aromas.
Rating: 93+
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.
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.