90 Points - Robert Parker
"My favorite of the two sparkling Cavas is the non-vintage Brut Reserva Cava. Made from a classic blend (for this area) of Xarel-lo, Macabeo and Parellada planted in limestone and clay soils, the wine spends 24 months on its lees before disgorgement. It is an excellent value for consumers looking for alternatives to French Champagne. Lemon/lime, crushed rock and white currant notes are present in this crisp, elegant, refreshing, zesty, dry sparkler. Hints of wheat thins and brioche add complexity. Enjoy this medium-bodied offering 1-2 years from disgorge."  Robert Parker 

91 John Gilman - View from the Cellar
"This is really a lovely bottle of sparkling wine. The grapes for this bottling are all handharvested and the secondary fermentation takes place in bottle à la Champagne. The deep and complex nose offers up a vibrant blend of apple, grapefruit, great minerality, lovely leesy tones and a topnote of dried flowers. On the palate the wine is deep, full-bodied and quite crisp, with lovely complexity and focus, reasonably refined mousse and excellent length and grip on the refined and minerally finish." John Gilman

This is serious fizz!

50% Xarel·lo - 30% Macabeo - 20% Parellada
Bohigas Reserva cavas are aged in the cellar for at least 15 months, most more. The bottles are then clarified and disgorged. 

Winemakers note
"Pale yellow colour. Constant and small bubble. Foam of great persistence. Very fruity aromas of white fruit (acid apple and pear) on shades of peel of citrics and white flowers. In the background, some spicy notes owed to ageing (cinnamon) and cookies. It is a well-structured "cava" in the mouth. Well picked up over its acidity that tenses it overall from beginning to end. The bubble lends a creamy feeling, and it gives volume and softness to the structure that returns acidity and widens the aromas of white fruits and spices that are repeated in the mouth. Its balanced end harmonizes its acidity, and leaves a memory of freshness and volume owing to its light sugar content."

Best with fish, rice, and as aperitif. Similarly, it is the ideal "cava" to accompany a whole meal with a single wine.

(TNV00010)

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