Showing 1 thru -6 of 6
90
points

Agustí Torelló 2006 Rosat Trepat Brut Reserva (Cava)

  1. $27
More red than pink, with elegance and an interesting, quasi-unique character stemming from its use of the Trepat grape. Lively in terms of bead but smooth and not the least bit harsh; food-friendly, with cherry and red plum flavors. Will go well with smoked fish.  — M.S.  (12/15/2009)
90
points

Agustí Torelló Mata 2008 Brut Reserva Rosat Trepat (Cava)

  1. $25
Dusty and smooth upfront, this has attractive orange, nectarine and cream aromas. It feels layered and balanced, with cantaloupe, orange and milk chocolate flavors vying for attention. Mild but composed on the finish, this is made entirely from Trepat.  — M.S.  (12/31/2012)
90
points

Agustí Torelló Mata 2009 Rosat Brut Rosé Trepat (Cava)

  • Editors' Choice
  • Online Exclusive
  1. $36
There aren’t many rosé Cavas that stand out, but this is one of the few. It’s bready and yeasty on the bouquet, with caramel and baked fruit aromas. It feels slightly creamy and complex, with peach, nectarine and dry spice flavors. Long, elegant and mildly peppered on the finish. Made from the Trepat grape.  — M.S.  (2/1/2013)
88
points

Masia Puigmoltó NV Absidis Brut Rosé Trepat (Cava)

  • Online Exclusive
  1. $16
Dry, toasty and composed up front, this has a nice palate set straight by proper acidity and base structure. Citrus and brown sugar flavors feature a note of orange rind, and it stays fresh and citrusy on the finish. Made from Trepat.  — M.S.  (10/1/2012)
87
points

Castillo de Perelada 2007 Cuvée Rosado Brut Trepat (Cava)

  • Online Exclusive
  1. $19
A little stalky on the nose, with basic red fruit aromas. The palate is crisp and snappy, with citrus and plum flavors and pretty nice depth. Fades out with zesty orange and raspberry, leaving some tang on the tongue.  — M.S.  (7/1/2011)
82
points

Mas Fi NV Brut Rosé Trepat (Cava)

  • Online Exclusive
  1. $12
Heavy and dark in color, this is stalky on the nose, with a compost component that doesn’t scream “fresh and ready.” It feels fairly snappy, but it tastes tart and slightly vegetal before finishing with rhubarb flavors.  — M.S.  (10/1/2012)
Showing 1 thru -6 of 6
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