60% Xarel-lo , 30% Macabeo, 10% Parellada from some of the oldest vines at the estate. This is in a stunning place at the moment, beautifully fresh with grapefruit and lemon verbena, flecked with herbs and anise, lightly enriched with floral honey. Such clarity and refinement, with a succulent core of orange cream and citrus despite the addictive crispness. Superb 17
5% Monastrell gives this unique wine a lovely peachy hue. Xarel-lo, Parellada and Macabeo in an unspecified blend. Delicate, charming and, unlike the vast majority of Spanish sparkling rosés, boasting clarity of texture and a buzzy, relentless energy. Juicy clementine and grapefruit, some fuzzy white peach and delicate florals riding on chalk and a subtle injection of grippy sage/tarragon/bitter herb complexity. All kept in check with real succulence of fruit. Beautifully soft mousse.17
Made from the oldest vines on the estate. 60% Xarel-lo, 30% Macabeo, 10% Parellada.
Under a smart layer of hazelnut and set honey is some beautifully wild ‘n wooly russet apple, reaching a little creaminess, with addictive wisps of briny, chalky flavours dancing around. The classiness of pale lemon shortbread, so bright on the palate like a shock of tight, white silk. Herbs and grippy phenolics are beautifully woven-in, and the mousse is so suave for Penedès. It keeps unfurling over hours, and days even. 17
40% Xarel-lo, 32% Macabeo, 27% Parellada. All steel, zero dosage.
Notes as written blind from The Big Blind Bargain Bubble Tasting.
This is quite classy – tight, dusty chalk and herbs, clean grapefruit/lime and a nice pithy focus on the finish. Bone dry. Youthful and snappy but a proper wine. 16
De Nit is a rosé made by a small addition of red Monastrell. I love the succulence of the style – there is freshness and refinement to its peach, citrus and herb flavours, presented with lightness of touch and no trace of extraction or oxidation. An easy wine to enjoy, but not a facile one. 16.5
Textures de Pedra uses a little Sumoll alongside the Bastard Negre red Xarel-lo Vermell to produce a Blanc de Noirs. The noticeable change from the rest of the portfolio here is in texture, with a little less fruitiness and more floral, pithy and herbal sensations presented with some viscosity and grip. Quite a serious, food-friendly style.15.5
Pure limestone soils and 4 years on lees. This wine is all about saline expression for Raventós, and it shows. There’s a lovely harmony between the extra depth of autolytic cream and sourdough with lithe, pithy grapefruit and a definite rocky, chalky character. Almost carbonic in its minerality. Striking wine. 16.5
The Blanc de Blancs is by far the most prominent, widely-available wine. There’s an element of defiance even in the name, as no Chardonnay is present. This 2017 vintage is pure refreshment, showing a gentle suaveness of texture beneath classic lime and white stone fruit. There is some grip on the back of the palate, but it is nicely balanced. 16.5