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Mas del Serral Vi Escumos de Qualitat Pepe Raventos 2014 750ml
OUT OF STOCK
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SKU 1003714
Out of stock
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2014 was classical Mediterranean vintage after a much cooler 2013. The 2014 Mas del Serral comes from the oldest vines they have, mostly Xarel.lo with a handful of Bastard Negre grapes, cropped from a long-cycle year when the grapes developed full aromas and flavors. The yeasts were selected from the same vineyard, fermented in concrete and put to referment in bottle. It has a phenomenal nose, subtle, elegant and nuanced. It has a very textured palate with abundant, very effervescent and small bubbles that fill your mouth and lift up the wine, making it very long. It has 12.09% alcohol, with a pH of 3.02 and 6.5 grams of acidity, without any added sugar. It shows terrific balance and is precise, clean and focused, complex, elegant and long, finishing very dry and with a chalky sensation. All the bottles have the disgorgement date handwritten on the label. In 2014, there were 2,500 bottles and 400 magnums. The bottle I tasted was disgorged the sixth of March 2025, 10 days before I tasted it. It was put in bottle in June 2012 after it spent a few months with lees in concrete eggs. This should be long lived. I also tasted from a bottle of the 2007, which is holding nicely, more polished and with smaller bubbles.
The sparkling wines of Champagne have been revered by wine drinkers for hundreds of years, and even today they maintain their reputation for excellence of flavor and character, and are consistently associated with quality, decadence, and a cause for celebration. Their unique characteristics are partly due to the careful blending of a small number of selected grape varietals, most commonly Chardonnay and Pinot Noir. These grapes, blended in fairly equal quantities, give the wines of Champagne their wonderful flavors and aromas, with the Pinot Noir offering length and backbone, and the Chardonnay varietal giving its acidity and dry, biscuity nature. It isn't unusual to sometimes see Champagne labeled as 'blanc de blanc', meaning it is made using only Chardonnay varietal grapes, or 'blanc de noir', which is made solely with Pinot Noir.
Country
Spain
Ever since the Phoenicians and Romans brought their knowledge of vine cultivation to Spanish soils, the country's culture has grown alongside wine production, with wine being a vital part of Spanish identity and Spanish traditions. Each region of Spain has a wine quite distinct from the others, and it is produced by smallholders and families as much as it is by large companies and established wineries. From the relatively mild and lush regions of La Rioja to the arid plateaus that surround Madrid, grapes are grown in abundance for the now booming Spanish wine industry, and new laws and regulations have recently been put in place to keep the country's standards high. By combining traditional practices with modern technology, Spanish wineries are continuing to produce distinctive wines of great character, flavor and aroma, with the focus shifting in recent decades to quality over quantity.
Region
Cataluna
The beautiful Spanish wine region of Catalunya has a history of viticulture which stretches back for over a thousand years, and has been influenced by a wide range of people who moved through the region, and brought their wine making skills and expertise with them. The region itself is a sizeable one, covering an area of sixty thousand hectares, and within this space there resides over two hundred individual wineries, ranging from small, independent and traditional ones to the larger, mass production bodegas known around the world. The terroir of Catalunya is varied, and ranges from being dry and arid, to more lush and green in the wetter parts of the region which are closer to the coast. This variation in terroir results in a fantastic range of grape varietals being grown, and a wide range of wine styles are produced within Catalunya.
Appellation
PENEDES
WA96pts
Wine Advocate
2014 was classical Mediterranean vintage after a much cooler 2013. The 2014 Mas del Serral comes from the oldest vines they have, mostly Xarel.lo with a handful of Bastard Negre grapes, cropped from a long-cycle year when the grapes developed full aromas and flavors. The yeasts were selected from the same vineyard, fermented in concrete and put to referment in bottle. It has a phenomenal nose, subtle, elegant and nuanced. It has a very textured palate with abundant, very effervescent and small bubbles that fill your mouth and lift up the wine, making it very long. It has 12.09% alcohol, with a pH of 3.02 and 6.5 grams of acidity, without any added sugar. It shows terrific balance and is precise, clean and focused, complex, elegant and long, finishing very dry and with a chalky sensation. All the bottles have the disgorgement date handwritten on the label. In 2014, there were 2,500 bottles and 400 magnums. The bottle I tasted was disgorged the sixth of March 2025, 10 days before I tasted it. It was put in bottle in June 2012 after it spent a few months with lees in concrete eggs. This should be long lived. I also tasted from a bottle of the 2007, which is holding nicely, more polished and with smaller bubbles.
Winery Notes
• From the Clos del Serral, a coplantation of Xarel-lo and Bastard Negre dating to 1954.
• Biodynamic viticulture and horse-plowing between rows.
• Manual harvest and manual, grape by grape selection.
• Aged for 100 months on the lees.
• No dosage.
