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Juve Y Camps Brut Grand Cru 1999

Vintage Sparkling Wine from Spain
    0% ABV
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    Winemaker Notes

    Varietal Content: Macabeo (45%), Parellada (45%), Xarello (10%) Winemaking Notes: Made only in the best vintages, using stringently selected grapes from the top vineyard estates of Juvé Y Camps. Aged an average of four and a half years in the bottle before release. Tasting Notes: Fragrant on the nose with subtle and unique hints of wild flowers and citrus. Rich and delicate on the palate, with a finish of great length and finesse. Food Match: The best choice for fine delicacies such as caviar, foie gras, and strong cheese. Also a delightfully "showy" aperitif. Interesting: This is the prestige cuvée of Juvé Y Camps. It is served regularly in state dinners of Spain's royal household. It is the finest of their products and lies amongst the elite of the world's sparkling wines.

    Critical Acclaim

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    Juve Y Camps

    Juve Y Camps

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    Juve Y Camps, , Spain
    Juve Y Camps
    Juvé y Camps has been a family run company for three generations and has garnered an international reputation. Over two hundred years ago, Joan Juvé Mir, a bold and enterprising vine grower with ideas way ahead of his time, laid the foundations of what would become the family firm.

    He began the task which was carried on by his son, Antoni Juvé Escaiola, who, amongst other challenges, had to confront the effects of the terrible phylloxera plague. Advocating replanting, with other leading figures of the Penedes, he led a drive to restore the vineyards and to rebuild the wine production of the region.

    A man respected and loved by his contemporaries, his example encouraged his son, Joan Juvé Baqués, to build the family's first winery. He married Teresa Camps Farré, an exceptional woman and an enthusiastic supporter who inspired her husband to launch, in 1921, the first sparkling wine under the "Juvé" brand. It was made in the underground cellars beneath the family home in San Sadurní d'Anoia.

    Oak Knoll District

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    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    WBO30008484_1999 Item# 73273

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