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Raventos i Blanc 'L'Hereu' Blanc de Blancs Brut 2018
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This is a bubbly wine imageRaventos i Blanc 'L'Hereu' Blanc de Blancs Brut 2018

$21.33$16.45
 
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Vinous Media 92
"Pale, green-tinged yellow. Lively, mineral-accented citrus and orchard fruits and succulent flowers on the nose, along with fennel and ginger accents that build as the wine stretches out. Sharply focused and lively on the palate, offering intense Meyer lemon, pear skin and honeysuckle flavors underscored by a smoky mineral quality. Shows impressive energy and minerally thrust on the finish, which hangs on with strong tenacity. -- Josh Raynolds"

The Wine
L'Hereu is the "premier," the ... read more
This is a bubbly wine
Item ID: #41005
Size: 750mL (bubbly)
Closure: Cork

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Item Description

Vinous Media 92
"Pale, green-tinged yellow. Lively, mineral-accented citrus and orchard fruits and succulent flowers on the nose, along with fennel and ginger accents that build as the wine stretches out. Sharply focused and lively on the palate, offering intense Meyer lemon, pear skin and honeysuckle flavors underscored by a smoky mineral quality. Shows impressive energy and minerally thrust on the finish, which hangs on with strong tenacity. -- Josh Raynolds"

The Wine
L'Hereu is the "premier," the finest symbol of how we like to work complexity in varieties and soils, with Macabeu as the structural base. The grapes are harvested by hand and rapidly delivered to the winery, where they are processed via a gravity flow system. At each stage of the production process the atmosphere is controlled by dry ice. Assemblage is followed by bottle fermentation and ageing for at least 15 months in the neck-down position.

The Harvest
Extreme vintage with great concentration and balance.The cycle began with very little rainfall in autumn. From October to March there was 115L/m2 whilst the average for recent years has been 276L/m2. Autumn and winter saw mild temperatures. The budding of the Xarel·los began on 22nd March and despite the little rainfall the vines budded well with a high number of grapes. The cycle continued to be extremely dry, with only 126L/m2 of rain until the beginning of harvest (the average for the last 20 years has been 182L/m2). The vines’ autoregulation caused complications during the # owering phase of the vine producing smaller grapes and therefore a large drop in production whilst maintaining an adequate balance in the grapes. From then until the harvest the temperatures were 0.4ºC cooler than average (19.7ºC compared to the 20.1ºC average for the last 20 years). 38L/m2 of rain on the 22 June changed the appear- ance of the vineyards and improved the ripeness of the grapes. Harvest began during a heatwave with no rain until the 13th September when we had a refreshing 13L/m2 after 90% of the grapes had already been picked. The grape varieties that best adapted to the drought were the ones that produce larger grapes, such as Xarel·lo and Sumoll.

Wine Information:
-40% Macabeo, 40% Xarel.lo and 20% Parellada
-30+ year old vines
-Methode Champenoise
-Vinification in stainless steel tanks
-Blending and secondary fermentation in bottle
Aged a minimum of 15 months

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).

Raventos i Blanc

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Raventos i BlancWine 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).

Farming Practice:Certified Organic

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