|
 I'm
not going to bore you with the full Monty geographical or technical
stuff - the Cava region is quite vast and extends beyond Catalunya in fact – so check out the official website for
more details:
www.crcava.es
or you could also try
www.cavafromspain.com
(Wines from Spain's New York City office site). This mini-guide is more
about bringing your attention to a few lesser-known sparkling
gems that I've enjoyed personally (in moderation of course); and
hopefully also to encourage you to visit and explore beyond
Barcelona and the region's nice beaches and coastal towns, out
into real Cava country (centred on Vilafranca del Penedès):
head for those green hills!
Grapes-wise, traditional
local white varieties include
Macabeu,
Xarel.lo (the funny dot between the Ls gives a "luh" sound in
Catalan a bit like an English double L, otherwise it's
pronounced more like "yuh" as it is in Spanish) and Parellada; and red
grapes Trepat, Monastrell and occasionally Garnacha for rosé
Cava (rosat in Catalan, rosado in Spanish). You'll also see
Chardonnay and Pinot Noir depending on the producer's philosophy
and plantings. I'm not sure if the raging row about the latter
'invaders' is still going on; but when I visited a few years ago
(see 'Cava
& Penedès Wine Institute' opposite, when I've
reconstructed that page...), one of the Freixenet
(www.freixenet.es) bosses
(against French varieties in Cava) told an amusing tale about how
they wouldn't even open the door when he once called by at Codorníu
(www.codorniu.com big fan
of Chardy etc)! Otherwise Cava is made pretty much in the same
way as Champagne, from enormous scale (Freixenet's cellars are
like an underground multi-storey car park) to family artisan.
The key winemaking ingredient is a minimum of nine months bottle
age (by law) on the fine yeast lees, before this deposit is removed
by a nowadays mainly mechanised process called 'disgorgement'
(this word doesn't appear to exist in English according to my
spell-check).
The wines I've sampled and
reviewed below are mostly non-vintage or NV styles unless where
an actual vintage is stated, meaning obviously it's from that
year specifically rather than a more usual blend of different
(more recent) vintages. I'm rather keen on the food-friendly Brut
Nature or Natural style, which you don't see much outside Spain
for some reason, meaning no added dosage i.e. it's not
sweetened leaving barely any residual sugar (as opposed to I
think 9 to 12g/l
on average for a classic Brut style). So these Nature wines are
normally very dry but are often aged for longer in bottle to give
some compensating richness. The ones that aren't can be rather
lean; however, the acidity level in Cava is generally less than
Champagne, which can make them more charming although probably
with lower ageing potential (I've tried some very good older ones
though, such as
Gramona). Another thing, at usually 11.5% alcohol, they make a
refreshing change too.
Cava is doing very well in the UK (over
31 million bottles exported in 2006, according to the Cava
website), Germany (a whopping 46m although decreasing) and the US
(over 13m); yet in Britain at least still appears to have a cheap
image. Not surprising perhaps given the wide availability of
discounted supermarket own-labels and heavily promoted big brands
(many of them good by the way). Isn't it time that the better
quality and more unusual Cavas, which you find everywhere in
Catalunya and to a lesser extent the rest of Spain, got more of a
look-in? The large producers are bound to export some of their
quirkier styles that must end up in small quantities in
independent wine merchants, so browse for longer next time you
pop into your local specialist shop. In Spain, I find you can
generally buy a really nice bottle of Cava for €5 or more,
sometimes for only €3 or €4 (it's not really worth
buying the cheapest ones). And if you really 'splash out' €7
to €10, or occasionally more even, you can find some superb quality sparkling wines
(go to bottom of page for the posh-est
names).
Just remember to bring a couple of polystyrene bottle packs with
you so you can take some back in your suitcase (otherwise the
toast will be on airport security).
This mini-guide includes
certain wines savoured previously (2006/2007), some of which you'll find
elsewhere on the site, side by side with more recent
recommendations (my autumn/winter collection 2007/2008). I've
also been updating it throughout summer 2008, as and when suitably tasty Cavas
are unearthed... and continuing in 2009.
Richard M James: original report published January 2008, latest
update August 2010.
Mont Bató -
Castell de Vilarnau
Brut Nature (11.5%) - ridiculously good for the price,
this delicate and quite stylish sparkler has plenty of fine
bubbles with enticing baked apple and yeasty biscuit aromas /
flavours; nice toasty oaty coating and almost rounded texture vs
crisp refreshing appley finish. Apparently it was disgorged on
29/6/09, although not very useful without knowing the date it
started its second fermentation... Oct 2009: value! €3.99 Bon
Preu own-label (Catalan supermarket).
87+
Família Oliveda
www.grupoliveda.com
Brut Nature Reserva (Macabeo
Xarel·lo
11.5%) - lightly toasty yeasty edges, floral and honeyed too;
quite refined style, elegant refreshing and dry v ever so
slightly rounded and milky, crisp finish. April 2009, €4.70.
87+
Rosat Brut Reserva (Garnatxa
Trepat 11.5%) - fuller richer fruitier style (a touch
sweeter actually) with creamy strawberry flavours and dark
chocolate undertones; again refreshing and juicy with off-dry
finish. April 2009, bargain at €3.99.
87+
Cava d'Oriell
Brut Nature (11.5% "disgorged" 12/11/08) - its lively
fine small bubbles release evocative appley, lightly yeasty and
honeyed aromas; very drinkable, mouth-watering and crisp with
just a touch of biscuit richness on its otherwise very dry
finish. January 2009, €5.59 Bonpreu supermarkets.
89
Celler Planas-Albareda
Brut Nature (11.5%) - well-made and stylish showing freshly
baked bread aromas & flavours plus floral and oily tones too;
very crisp and dry v rounder textured edges, refreshing and
quite fine. €5 88+
Marfil - Alella
Vinicola
www.alellavinicola.com
Brut Nature (Macabeu
Parellada Xarel.lo) - refreshing and attractive style showing light
toasted bread and honey notes, crisp bite but not too dry. June
2008 €5.60. 87+
Rosat Brut (Garnacha
Trepat) - nice delicate strawberry fruit with black
cherry & chocolate cake undertones, moving on to a fresh and off
dry finish. June 08 87+
Try their "still"
rosé.
Mont d'Àrac - Can Descregut
www.montdarac.com
Reserva Brut Nature (11.5%) - very nice style, showing
toasty yeast and almond sponge cake flavours v crisp focus and
dry length; quite complex, tasty and oily textured v refreshing
bite. June 2008, about €5.50. 90+
Arvisa
Celler de l'Avi, Brut Nature Reserva (11.5%) - fine
mix of lively crisp and dry v oily biscuity flavours and
texture, easy drinking stuff yet elegant and well-made. I think
it's a kind of own-label for a wine shop in Calella. April 08,
about €5.
87-89
Marqués de Sarnella
(J.A.P. Roura
www.roura.es)
Brut Nature
(11.5%) - enticing mixture of quite rich, toasty and oat
biscuits with almost 'sweet' fruited texture v crisp dry bite
and intensity; ludicrous bargain at €3.25, on offer at Alcampo
supermarkets (the Spanish guise for Auchan). March 08.
89
Cavas Lavernoya
www.lavernoya.com
Heretat de Lácrima Baccus
Gran Reserva
Brut Nature (11.5%) - extraordinary stuff for €4.95 (old stock
perhaps, this is a ridiculous bargain?) tasting like mature
vintage Champagne (the first bottle more so than the next couple
of times tasted). Toasty and yeasty with almond,
hazelnut and honey notes; rounded concentrated and full with
tangy v rich-baked oat cake flavours; quite lively, tight, long and fine on the
finish. February and March 2008 at Alimentaria,
Barcelona's enormous food & drink show, as were the others below.
Again in June 08: tighter and less toasty but still very good.
90-92
Heretat de Lácrima Baccus
Reserva
Brut - lovely honeyed v yeasty aromas, crisp and lively with
fresh v biscuity fruit, nice length too.
88-90
Lácrima Baccus
Finca la Porxada
Brut - quite fine, tighter and crisper; less obviously toasty
and yeasty yet still has very attractive honeyed oily texture
and good length. 87-89
Primerisimo Gran Cuvée - toastier almost woody nose,
richer and oilier v fresh and tight; a bit less interesting on
the finish though. 87
Lavernoya Reserva Brut Nature (18 months lees ageing) -
more floral and fruity on the nose, pretty bready and oaty on
its concentrated v lively palate, lovely finish and length.
92+
Summum Brut Nature - wow: rich complex almond biscuit
notes give way to a tense, dry and refreshing palate; beautiful
balance of mouth-coating and seductive fruit/yeast and real
finesse too. I'd imagine this one belongs under 'posh cavas'
below. 94
 Castillo
Perelada
www.castilloperelada.com
Brut Reserva (Macabeu
Parellada Xarel.lo) - elegant floral almond and biscuit aromas, more chocolatey
on the palate with crisp dry and tight length. Nice with
chocolate and coconut sponge. On offer (usually over €5) summer
2006... and summer 2010: agree with that note and score, this is
so consistently fine and tasty.
87+
Brut
Rosado (Monastrell
Garnacha) - enticingly frothy summer fruits'
cocktail, leading to fresh choco-nut and off-dry finish. On offer
(usually over €5) summer 2006.
"Tasted" again June 2010, similar note
here (on my blog). 87+
Brut
Reserva
(Macabeu
Parellada Xarel.lo,
11.5%) – 15 months bottle ageing on the lees: fine nose
with subtle yeast intensity and honeyed undertones, crisp and
mouth-watering making you
want to sip more. January 2008 €5-€6. 87+
2002
Brut Nature (Macabeu Parellada
Xarel.lo) - You'll think it's Champagne: really quite
refined with subtle intensity of yeasty oily almond flavours,
crisp elegant length and very dry refreshing finish. February
2006 €6-€7. 90-92
2005 Brut Nature (mostly Macabeu Parellada
11.5%, 15 months bottle age) - still quite young with elegant
honeyed almond and lightly yeasty edges, fairly 'sweet' textured
and tasty although this is tight, refreshing and crisply dry on
its fine finish; a bit closed up, it should fill out a little
more in bottle. June 2008 €6. 90
More Perelada below: Gran Claustro.
Jaume
Serra
www.civusa.com/jaume.html
Brut Nature
– quite
stylish with toasted almond and floral aromas, fuller waxy
mouth-feel v crisp and dry finish. Bargain at €3.50 November
2007 & April 2008.
87
Rosado Brut Reserva (Pinot
Noir Trepat 11.5%)
- earthy meaty even with peppery undertones combine with roast
almonds and squashed strawberries; rounded and ripe fruity with
tangy rhubarb flavours too, fairly dry fresh finish. A bit
strange but nice with it.
May
2007. 87
Bach
www.codorniu.com
/
www.bach.es
Extrísimo Brut Nature (varieties:
Macabeu, Xarel.lo,
Parellada. 11.5% alc.) - not the greatest "Brut Natural" style
Cava (very dry, no added dosage) but one of the most
consistently brilliant value: I've tried it several times before
and recently bought a bottle in Spain on offer for under €3!
Attractive combo of floral bready and light oat-biscuit notes,
with hints of honeyed almond flavours too; followed
by refreshingly appley, crisp and dry finish. Good with light
summer food or very easy quaffing as an "apero."
87
Extrísimo
Brut Natural
– light
and crisp, quite tight palate lacking a bit of richness perhaps,
quite dry and attractive finish. Looking above and below, looks
like this bottle was less good than the other two I tried. January 2008 €3.50. 85
Extrísimo
Brut Natural (same as
above) - light and elegant with underlying oily, nutty and appley
characters; fresh, fairly long and crisp finish. February
2006. 85+
Reserva de la Masia Brut (Macabeu
Xarel.lo
Chardonnay 11.5%)
-
fairly rich and biscuity, ample and rounded with complex
flavours and fine bubbles & length. January & March 2008 €6.50.
90-92
Cava
Blancher, Capdevila Pujol
www.blancher.es
Brut
Natural Reserva especial Antoni
Capdevila Pujol (11.5%) - yeasty with chocolate cake
notes, fine constant bubbles although not that fizzy; crisp
acidity v Brazil nut richness, fresh & dry v rounded texture.
What a find. Jan & May 2008 €5. 88-90
Pere
Camps
Reserva Brut (Chardonnay
Macabeu Xarel.lo,
11.5%) – good stuff for the money: delicately yeasty with acacia
honey notes, fresh off-dry finish. October 2007 €3.50. 85+
Castellblanch
www.castellblanch.es
Brut
Zero Reserva (11.5%) - subtle quality fizz showing apple and
biscuit characters, hazelnut oily texture and refreshing finish.
March 2006 and November 2007 €5-€6. 89
Brut Zero - Brut Nature (11.5%) - not sure if
this is a different Cava from the one above or could be just a
change of name/packaging, as they're pretty similar. Intricate
enticing nose showing subtle bready/oat-cakey and lightly
roasted almond aromas, similar flavours on the palate with
attractive oily nutty texture and very dry, crisp appley finish.
Tasted Feb 2010, quite classy for the money: €5!
87-89
Castell d'Olèrdola
Brut
Reserva (Macabeu
Xarel.lo Parellada,
11.5%) - subtle floral citrus and bread aromas, tight refreshing
mouth-feel with just a hint of yeasty roundness, dry crisp
finish. Feb 2008.
85
Cases
Ribalta
Brut Nature
(Macabeu
Xarel.lo Parellada,
11.5%) - elegant fizz with quite intense almond biscuit
flavours, lightly oily texture then fresher finish. On offer
April 2006.
87
Brut Nature
(same as above, full price) – quite refined and delicate
with nutty oily flavours v fresh long and very dry finish.
January 2008 just over €5.
87-89
Conde
de Caralt
www.condedecaralt.com
Blanc
de Blancs Brut
(11.5%) - flowery and elegant tones lead on to an oily creamy
palate with light yeasty tang and freshness, delicate bubbles
too. January 2008 about €5.
87
Mont
Marçal
www.mont-marcal.com
Reserva
Brut
(11.5%)
- quite fine bubbles with subtle baked bread and floral tones;
elegantly oily texture with yeasty appley bite v fuller honeyed
flavours, crisp and quite intense finish. February 2008 about
€5.50.
87-89
Reserva Brut
Nature (11.5%) - similar to above showing elegance and
freshness v lightly toasted bread notes; more mouth-watering,
crisper, drier and longer in the end. June 2008 €5.95 on offer.
89
Segura
Viudas
www.seguraviudas.es
Brut
Reserva
– pretty benchmark style showing a touch of class yet more
importantly refreshing drinking: nice balance of light
yeasty/toasty and crisp & clean. November 2007 €5-€6.
87
1994
Brut Vintage
– I don't think this bottle was showing that well (maybe
ever so slightly corked?); however, it was appley and honeyed
with fresh bite, a bit lighter than I expected though. December
2007 €7.50.
87
Raimat
www.raimat.com
Brut
Nature Mètode
Tradicional (Pinot Noir
Chardonnay Xarel.lo,
12%) - from the tiny Costers del Segre DO zone but still in
Catalonia. This really quite fine and flavoursome sparkling
wine, shaped by similar production methods to Champagne, comes
from outside the Cava area. Fairly rich, buttery and tropical
fruit gives way to developing yeasty complexity with fresh, dry
and elegant length. Brut Nature means no added dosage, i.e. not
sweetened with less than 4 grams natural residual sugar; so
pretty dry to you and me. March 2006 about €6.
90-92
Brut - note to follow... Jan 2008 €5.50.
Brut Nature (same as the first one) - trying it again just
went to prove what a fab sparkling wine this is: rich and toasty
with golden baked oat cake flavours, rounded oily texture than
fresh dry cut on its long finish. June 2008 €6.65.
92-94
Codorníu
www.codorniu.com
Herència 1551 Brut Nature
- attractive mix of freshness and
youthful citrus fruit v fuller waxier texture, very dry and a
touch austere perhaps. January 2008 €5.50. 87
Herència 1551 Brut Nature
(same as above:
Parellada
Xarel.lo Chardonnay 11.5%) - maybe
there was something not quite right with the above bottle (or
maybe it was me being a touch austere), as this one was richer
and more generous with subtle toasty yeast, oily honeyed
roundness then crisp dry refreshing finish. May 2008, same
price. 89
Eudald Massana
Noya
www.massananoya.com
Brut Nature Família
(11.5% organic) - fine and subtle Cava with delicate yeast,
honey and almond oil notes; lightly nutty palate with fresh
citrus, tight zesty and dry finish. Feb 2008 €5-€6.
89
Caves
Carles Andreu
www.cavandreu.com
Tried and tested at Alimentaria Barcelona, March 2008:
2006 Trepat (13.5%) - not
Cava but an unusual red wine showing Pinot Noir type 'sweet &
savoury' aromas tinged with a hint of vanilla oak; 'sweet' oak
on the palate layered with soft red fruits and a bit of weight
coming from the alcohol, supple tannins yet quite fresh bite
too. 88+
Cava Brut Nature (Macabeu
Parellada,
18 months lees ageing,
11.5%) - fine elegant nose showing light chocolate tones;
delicious balance of yeasty complexity, richness, elegance and
refreshing dry length; good stuff. 90+
Reserva Brut Nature (Macabeu
Parellada
Chardonnay, 26 months,
12%) - again has an elegant floral nose with dark chocolate cake
notes; toasted almonds v crisp intensity, incisive length v
'sweet' texture (it's very dry actually).
92+
Click here for two more Carles Andreu "posh"
barrel fermented cavas.
Parató
www.parato.es
Tasted at Alimentaria, March 2008 Barcelona:
Parató Brut (the 3 usual suspects plus 5%
Chardonnay, 15 months lees ageing) -
elegant style, subtle hazelnut and honeyed flavours followed by
crisp yet rounded mouth-feel, not so dry.
87+
Parató Brut Nature Reserva (24 months) - quite taught
acidity v slightly toastier depth but subtle with it; very
appley, bright, lengthy and elegant too.
89-91
Parató Rosado Brut Reserva
Pinot Noir (15+ months) - a
touch volatile? or something but
interesting with it; quite chunky strawberry and raspberry
fruit, 'sweet' textured v fresh and drier than the first one.
87-89
Cellers Triada
Tasted at Alimentaria, March 2008 Barcelona:
Gran d'abbatis Brut Nature (100% old-vine Parellada)
- very floral and peachy on the nose, subtle yeasty tang
(despite 18 months lees ageing in fact) v refreshing elegant
cut, very dry yet well-balanced. 89-91
2005 Brut Rosado
Trepat - very fruity and
up-front, slightly earthy too; fruit cake on its rounded oily
texture, zingy bite too; commendably unusual.
89
POSH CAVA:
10 EUROS AND MORE
 Parxet
www.parxet.es
Brut (Xarel.lo
Macabeu
Parellada
11.5%) - tasty and classy Cava that makes you want
to sip more, lovely balance between toasty baked bread richness
and fresh crispness, rounder and seems less dry than some of the
others although long and stylish. Nearer 10 than 5 Euros Feb
2008. 90
Three of the wines below were tasted at Alimentaria
Barcelona in March 2008, where I was a little more
underwhelmed for some reason, although they were served icy-cold
so perhaps not showing very well. Anyway, they have
pretensions of being listed under 'posh' price-wise, but I'd
have to taste them again before I was totally convinced...
Update: I did indeed try a
couple of them again at Parxet's office/cellar in Tiana (just
northeast of Barcelona) in June 2008 with other wines from their
stable - Marqués de Alella white wines and Bodegas Tionio
reds from Ribera del Duero. So, more recent notes on their Cavas
also follow
below. And
click here to read a bit of a blurb on their different wineries
and comments on the non-fizzy wines.
2004 Vintage Gran Reserva - quite closed on the nose,
leading on to subtle yeasty honeyed cakey notes v tight and
crisp bite; refreshing and quite long.
89
Titiana Chardonnay - similar
profile to above but rounder and fruitier, again has that
trademark crisp length. 89
Titiana Pinot
Noir Rosado Brut (20-30
months lees ageing, 6 gr/l RS) - fine toast v raspberry aromas, oat cakes layered
with crunchier red fruits, taught and snappy to finish.
89-91
Tasted again June 2008: delicious strawberry and
raspberry flavours, quite lush fruity and chocolate cakey
actually; weighty rounded v crisp underlying bite running
through it. Yum.
92
Brut Nature (Xarel.lo
Macabeu
Parellada
11.5%, 20 months) - fine elegant style with crisp, very dry
mouth-feel v subtle coating of lightly toasty and honeyed fruit;
refreshing long and tight finish. June 2008
89-91
Castillo
Perelada www.castilloperelada.com
2004
Gran Claustro Brut Nature (Pinot Noir
Macabeu Chardonnay)
– their top Cava and the only one still aged in Peralada's
(different spelling in Catalan) old castle cellars on
traditional racks: it doesn't say how long for in their brochure
(a secret perhaps), but I'd guess at least 2 years lees ageing
in bottle; so the 2004 is youthful at the moment. Complex toasty
aromas supported by rich v citrus-tinged fruit; very tight,
intense and dry palate with great length, lovely round texture v
crisp bite. Needs a few years to blossom. February 2008. 92-94
Caves
Carles Andreu
www.cavandreu.com
Tried and tested at Alimentaria Barcelona, March 2008:
Reserva Barrica Brut Nature (Macabeu
Parellada
Chardy 26 months lees ageing
12%) - quite oaky vanilla notes with fragrant white peach fruit
underneath; honeysuckle flavours on a weighty rich palate,
weirdly a bit cloying despite the fact that it's very dry and
fresh on the finish! Different certainly, I do rather like it
but it's not for everyone; drink with food, savoury or sweet
even. 90+
Rosat
Trepat Reserva Brut, Fermentat
en Barrica (12%) - Whereas the above Cava was aged in oak for
about 6 months after the first fermentation in stainless vats
and before second fermentation in bottle (with me?); this
one-off rosé was cold soaked with skins to pick up some colour,
then fermented and left in new (untoasted) oak barrels with
lees-stirring for three months, then underwent its second
fermentation in bottle for 26 months on fine lees. Phew,
complicated! Anyway, it shows Black Forest gateau and vanilla
aromas, very rich and toasty on the palate, quite oaky yet
fruity and yeasty too; on the sweeter side (13g/l residual sugar
as opposed to 3g as above) but it has underlying crisp acidity
(much higher than above according to the tech sheet). One of the
wine world's oddball specimens, nevertheless it's very good.
90+
 Cava
Llopart
www.llopart.es
Integral Brut Nature (Parellada
Chardonnay
Macabeu, 11.5%,
18-24 months bottle ageing, 2 gr/l RS) - very fresh, floral &
fruity aromas lead on to a lively palate lined with subtle
chocolate nut v yeasty tanginess; refreshingly dry and
mouth-watering finish. 90+
2002 Gran Reserva Leopardi Brut Nature (Macabeu Xarel.lo Parellada Chardonnay,
12%, approx. 4 years ageing, 2 gr/l RS) - richer and toastier
showing attractive maturing fruit characters and biscuity
coating v fresh and crisp intensity, fine and long finish.
92-94
Microcosmos Rosé Brut Nature
(85% Pinot Noir 15%
Monastrell, 12%, 2½-3 years ageing,
2 gr/l RS) - fine perfumed red fruit and rose notes moving on to
grilled black cherry and dark chocolate mouth-feel, again
balanced by fresh intensity & fine acidity; delicious sparkling
wine in fact. 95
Ex-Vite Brut (Xarel.lo Macabeu
12%, 5 years ageing, 5 gr/l RS) -
rich cakey nose showing oily baked oat cake flavours, lush
coating but again has that trademark fresh acidity plus long and
complex finish. 95
All four tasted at Alimentaria, March 2008,
in
Barcelona. Integral retails for about €9.50, the others are
dearer: relative to their oozing supremacy, they still make
equivalent quality Champagnes look very expensive.
MORE BUBBLY
CATALAN BOTTLES ADDED AS I DISCOVER THEM!
|
|
Quick A to Z
Carles Andreu
Mont Àrac
Arvisa
Bach
Mont Bató
Blancher
Pere
Camps
Conde Caralt
Castellblanch
Codorníu
Lavernoya
Llopart
Mont
Marçal
Marfil Alella
Massana
Noya
Castell Olèrdola
Oliveda
d'Oriell
Parató
Parxet
Castillo Perelada
Planas-Albareda
Raimat
Cases
Ribalta
Marqués Sarnella
Segura
Viudas
Jaume Serra
Triada
Posh Cava:
10+ Euros
More
Catalan
& Spanish:
Castilla y
León
Winery
snaps 4:
al Límit
Ijalba
Parra-Jimenez
Alella
Bonastre
Ètim
Palacio
Vega
Parxet
Raimat
Tionio
New Wave
Spain
Wines
of the moment
Biodynamic
growers
Millésime
Bio
Monastrell:
Jumilla
Rioja
free zone!
Tastings 2004-2005:
Waitrose
Majestic
Rosé riot
(unfinished)
Winery
minis 2005
Tastings
2002-2003:
Cava Penedès
CVNE Contino
Mas La Plana
Mucho Español
(unfinished)
Roussillon
winery snapshots
"North Catalonia"
100 estates and co-ops "profiled"
(watch
out for FBI serial killers!)
|
