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)
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)
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)
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)
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)
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)