Grassy and sweet smelling, with apple and lightly candied aromas. Nice and normal in the mouth, with sweet, ripe flavors of white fruits, powdered sugar and pear. Turns a bit cloying on the finish. Seems sweeter and less complex than in the past.
Dry apple and crisp citrus aromas come with a touch of sweet grass. It has lively lemon-lime and apple flavors, and it seems to have beeen dosed on the sweeter side of extra dry. Overall, it’s fruity, friendly and likable.
Begins with mature aromas of toast, sugared pastry and yeast. Ultra dry in the mouth but flavorful, with almost sterile apple and spice flavors. Crisp but forgiving on the finish; a good match for poultry.
Clearly more serious than average, with light apple and honey aromas that are followed nicely by lime, apple and white-pepper flavors. Rather round, with freshness and a solid mouthfeel. For cava this is fairly classy and elevated. Imported by Freixenet USA.
Dusty aromas of apple and mild yeast form the bouquet on this traditional Cava. In the mouth, it’s frothy and foamy on contact, while the flavors veer from peppery and dry to apple and citrus. This finishes nice and peppery, with proper dryness for a brut sparkler.
Big, bold and thoroughly modern, with pungent burnt-wood aromas and rich chocolaty flavors. The black cherry fruit is ripe and rewarding prior to a dry tannic finish. This wine is structured and woody, very typical of today’s Spanish reds.
Aromas of balsam wood, leather, earth and mature berry come with a pinch of lemon. The palate is crisp and tight, with baked berry flavors followed by a wave of buttery oak and vanilla. That oak persists onto the finish, which is drying and hints at elegance. Drink now.
Deep in color, falling somewhere between copper and red. The nose is forward as could be, with raspberry and a strong hint of orange blossom. Solid across the palate, with dry berry flavors and a powerful edge of pepper. Based on Pinot Noir; you can taste the essence of that variety at its core.