Raventos i Blanc 'de Nit' Rosado Cava 2014
Item Number: 23087
Not Vintage Specific
Item Number: 23087
Wine Advocate 89
"The pale pink 2014 De Nit is a blend of 37% each Macabeo and Xarello with 18% Parellada and some 7% of red Monastrell, from the west-facing part of the El Serral vineyard that adds color without losing freshness. There is no maceration, so the color is subtle, and so is the nose, following the path of the Blanc de Blancs; the basic blend is quite similar and from more or less the same origin. 2014 was a warmish and low yielding year, but the wine is surprisingly fresh with some peach flavors in the finish. The profile is very much the definition of the house style: clean, precise and balanced. A tasty Rosé. It was disgorged after no less than 18 months sur lie. A whopping 198,657 bottles were produced."
I had the chance to visit the property and taste with Pepe Raventós from Raventós i Blanc. He rejects the Cava appellation as it's a method and not a place and he wants origin as a first requirement. Josep 'Pepe' Raventós keeps working toward the creation of a new appellation in the historical banks of the Anoia River part of Penedès, where his idea would be to produce wines from local varieties worked organically, biodynamically if possible (they started a couple of years ago), with a minimum price paid for the grapes purchased form grape growers to create a sustainable business for the zone and its people.
All their wines are from single vintage and the sparkling ones are at most Extra-brut (max. five grams of sugar) and with a minimum of 18 month in contact with the lees. They source most of their grapes from their own estate in Sant Sadurní d'Anoia where they currently cultivate some 60 hectares from a total surface of 90. The oldest vines are planted on a north-facing slope they call Clos del Serral whose Xarello vines were panted are 80 years old. They produce some 800,000 bottles per year. They release limited quantities of recently disgorged old vintages that are stunning, although prices for them are on the high side.
-55% Macabeo, 30% Xarel.lo, 10% Parellada and 5% Monastrell
-Vinification in stainless steel
-Blending and secondary fermentation in bottle
-aged for a minimum of 15 months
-Vines are handpicked
Wine production at Raventos i Blanc started in 1497 when the estate was founded in Sant Sadurni d’Anoia. This date has been authenticated by documents at the estate and recognized by the Spanish Government. The first Cava in Spain was produced here in 1872 by Josep Raventos Fatjo. The estate as it is now, was founded in 1984 by Josep-Maria Raventos, a member of the Codorníu family. He wished to create a small, quality-oriented winery that would stand apart from the large co-ops in the area. Today Raventos owns about 300 acres of vineyards planted mostly to local varieties such as Macabeo (Viura), Xarel-lo and Parellada.
When we visited the estate in July, Pepe Raventos, Joesp-Maria’s grandson described the philosophy of the winery to be “completely terrior driven”. Pepe has moved forward with a geological and climactic survey of the entire property which has revealed 44 individual parcels which will be managed separately.
Pepe worked with Didier Daganau in the Loire, Harold Hexamer in Nahe and Phillippe Blanc in Alsace before returning to his family’s winery in the Penedes in 2001, giving him perspective and insight into his own estate. “We have great red wine from many regions. For sparkling wine we always think of Champagne; maybe the world would like to taste another interpretation”. It is this sort of pioneering mentality, so focused on quality that has skyrocketed Raventos to the top of its category, served in 3 star Michelin restaurants like El Bulli and Arzak.
The soils at the estate are unique; the sedimentary calcareous soils were deposited during the Miocene period when the area was under the sea. At different altitudes the soils change, but the “mother rock” is all deep sedimentary limestone. At the very highest point, limestone and chalk soils are exposed, and this parcel is planted to Pinot Noir sourced from the Margaine estate in the Montagne de Reims.
As with all wines at the Raventos estate, The L'Hereu Reserva and the L’Hereu d’Nit Reserva Rosado are sourced entirely from estate grown fruit, all from a single vintage and aged for a minimum of 2 years.
The oldest vineyard, the Clos del Serral planted slightly lower is dominated by Galera, a compact clay. The vines here are 80 years old and are bottled as a single parcel wine, Manuel Raventos Gran Reserva.
The grapes are biodynamically farmed and certified by the Integrated Production Council (CCPI).
Great Vintage Cava Rosé - First had this at Empellon in NYC. It is their house Cava rosé. It is a vintage Cava and a great QPR. Not heavy like a lot of Cava rosés,
Posted by Peter on 11/20/17 [Verified]
Posted by Anonymous on 7/26/17 [Verified]
Dry, drinkable rose - Bought a case after trying this rose a few weeks ago. Very light, dry and drinkable. Pairs well will summer dishes.
Posted by Libbie on 6/19/17 [Verified]
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