Wine Last Sold on: February 21, 2010
2004 Blanes Nature Brut Extra Cava
|Region:||Spain: Cava & Penedes|
|Total Allocation:||Exclusive Allocation|
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The Winery Says:
About This Wine:
This cava, which is at the right moment of maturity, gives off the aromas of citrus peels and dried herbs (thyme, Rosémary).
The foam and bubbles, which blend into one as the wine evolves, gives off a slight delicate trail of smoke.
Of a generous texture, it goes well with fatty dishes like stews and casseroles.
Colour: Inentsive golden
Aromas: Lemon and humus
In the mouth: generous and smooth texture. Perfect with fatty dishes.
To honor our home town of Blanes
Small production with numbered Bottles.
The ideal temperature to enjoy this cava is around 45 Fahrenheit.
About The Winery:
We are the oldest cava producer in this country. Documents prove that our history is the longest. This tradition, of over 140 years of un-interrupted cava production, and the know-how it represents, is reflected in the quality of our Cavas.
Geographical Location: We are located in Blanes, near France, outside the overcrowded Penedès region.
A CAVA WITH A HISTORY
At the age of 45, Agustí Vilaret (born in Blanes) founded the Cavas Mont-Ferrant by buying a country house located next to Mont Sant Joan, en Mas Ferran. The union of the two names gave rise to the company name. In 1872, they presented a number of classes of wines at the
Barcelona Exhibition, where they presented the plans of the winery they had had built. This is the documentary proof that Mont-Ferrant is the oldest cava producer of those that remain.
Today, the cavas are organised into three ranges: Alta (high), Antigua (old) and Fonda (deep). The Cava Alta is the largest and takes up two floors dug out to one side of the building. It was built at the beginning of the eighties and brings together three varieties: Grapa (Brut and Semi) and Americano.
Cava Antigua is the one built by Vilaret when he bought the house. It dates back to 1865 and was conceived for the fermentation of the wine to be achieved at a temperature of between 14 and 16º. Here we find Blanes Nature, Brut Nature and Brut Rosé.
Cava Fonda is dug out four floors below the building and dates back to the 1930s. This bodega holds three
Type: Extra Brut Grand Reserva
Composition: Macabeu, Xarel-lo and Parellada
Alcoholic Content: 12%
Minimum Aging in Cellars: 36 Months
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Mission Codename: The Catalonia Connection
Operative: Agent Sparkle
Objective: Retrieve a delicious and unique vintage Cava for our operatives
Mission Status: Accomplished!
Current Winery: Reserva Mont-Ferrant
Wine Subject: 2004 Blanes Nature Brut Extra Cava
Cava is Spain’s only traditionally produced sparkling wine, using the méthode champenoise. Other sparkling wines from Spain must be labeled simply as sparkling wines. The carbon dioxide, that forms the bubbles, is a result of a natural secondary fermentation in the bottle. The name Cava comes from the caves where the bottles are kept during their secondary fermentation. There are several categories of Cava that indicate the level of residual sugar in the wine. Today’s selection is the driest and designated Nature Brut. Cava can be made from any number of varietals providing a magnificent range of flavors and character from wine to wine. Today’s selection is made with using the most traditional blend, Macebeu, Xarel-lo and Parallada grapes. Read more about Cava in Agent Sparkles’ mission report below.
Wine Spies Tasting Profile:
Look – Pale clear light golden color that becomes even more pale along the edges. A medium mousse of fine bubbles forms and fades gracefully leaving behind a steady stream of fine bubbles that break the surface.
Smell – Aromatic with notes of tart citrus and green apple layered over autolytic scents of biscuit and yeast. Subtle herb, smoke and honey notes adds to the complexity.
Feel – Bone dry with a very crisp and lively effervescence. With its bright acidity, this dry medium-bodied wine dances on the palate with a healthy dose of minerality.
Taste – Zesty lemon citrus and tart green apple flavors that are restrained in its flavors, almost felt more than they are tasted with hints of biscuit, nuts and a slight touch of honey, vanilla, smoke and extremely subtle herbal notes.
Finish – Crisp, clean and refreshing, this dry sparkler has medium length with lingering minerality, citrus and a touch of smoke.
Conclusion – The 2004 Reserva Mont-Ferrant Blanes Nature Brut Extra Cava is a lively sparkler with a lively effervescence and restrained tart citrus and green apple flavors. Subtly complex with solid acidity and minerality makes this wine perfect for enjoying with spicy food. Serve very cold.
Agent Sparkle checking in…
Its not too often that I get called in for duty, but when I do, I relish the opportunity. Today, my travels take us to south-eastern Spain, to Catalonia to be specific, and into Cava Country. The bonus for me is a trip to Barcelona. Cava, Spain’s version of French Champaign is made in much the same way, with the exception of a much broader array of varietal fruit. Only Spanish wines made in the méthode champenoise can be called Cava.
The fruit must be at least one, but up to five grapes including Parellada, Xarel-lo, Macebe, Chardonnay, and Subirat (related to Malvasia). Like Champagne, Cava is also categorizes by its residual sugar. With Brut Nature being the driest (0-0.3% – bone dry), then Extra Brut, Brut, Extra Dry, Dry, Demi-Sec and Sweet with the highest residual sugar.
While most of us have been exposed to lower quality and inexpensive Cava such as Freixenet, one of the largest producers of sparkling wine in the world, there exist many others of high quality and character. Today’s selection from Reserva Mont-Ferrant is a vintage Nature Brut made from Parellada, Xarel-lo, Macebe, the most traditional of blends.
Enjoy this wine like the Spanish do, in celebration of the holidays and often times simple as comfort wine to be paired with comfort food.
Saludos from Barcelona!
Wine Spies Vineyard Check:
The location of the Reserva Mont-Ferrant can be seen in this satellite photo.