My Account
 
Raventos i Blanc 'L'Hereu' Reserva Brut 2015
sample imgsample image only

Raventos i Blanc 'L'Hereu' Reserva Brut 2015

 
Item Sold Out
Wine Advocate 90
"The 2015 Blanc de Blancs, the wine that replaced the old L'Hereu, was produced with fruit from different organic and biodynamic plots within their 60 hectares of vineyards and some purchased grapes. The blend of 42% Xarello, 38% Macabeo and 20% Parellada fermented with indigenous yeasts in stainless steel and was put to re-ferment in bottle with Champagne yeasts for no less than 18 months. The soils are rich in limestone and marine ... read more
Item ID: #27410
Size: 750mL (bubbly)
Closure: Cork

Other Similar Items

Info

Item Description

Wine Advocate 90
"The 2015 Blanc de Blancs, the wine that replaced the old L'Hereu, was produced with fruit from different organic and biodynamic plots within their 60 hectares of vineyards and some purchased grapes. The blend of 42% Xarello, 38% Macabeo and 20% Parellada fermented with indigenous yeasts in stainless steel and was put to re-ferment in bottle with Champagne yeasts for no less than 18 months. The soils are rich in limestone and marine fossils, but the vineyards used for this wine have some more clay, and the wines have more volume and fruit, yet the wine is very clean, fresh and tasty with what, for Pepe Raventós, is the salty minerality of this small region within Penedès. This is approachable and delicious, super tasty and balanced, from a typical-climate vintage. 220,000 bottles produced. This is an extra brut with five grams of residual sugar."

Wine & Spirits 88
"Simple and refreshing, this wine’s rich notes of lime and white pepper melt into a light body, firm acidity and soft bubbles that project that smoothness to the end. For fish chowder."

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.

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

View all from Raventos i Blanc
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).

Farming Practice:Certified Organic

Questions

No questions posted yet about this item.

Reviews

Be the first to reivew this item!