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Mas del Serral Vi Escumos de Qualitat Pepe Raventos 2015 1.5Ltr
Case of 1
OUT OF STOCK
1.5Ltr
Sample image only.Please see Item description for product Information. When ordering, the item shipped will match the product listing if there are any discrepancies. Do not order solely on the label if you feel it does not match product description.
SKU 1030001
Out of stock
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2015 was a low yielding year because of frost and three heatwaves. The 2015 Mas del Serral, which showed some more evolution than other vintages, like 2007 or 2010, has some honeyed notes and an overall generous profile. It was a powerful and warm year, especially the summer, and acidity was consumed quickly in the vineyard. But, some rain allowed the cycle to complete, and harvest was 10 days earlier than top years like 2007 (or 13 days earlier than 2013). It’s textured by abundant fine bubbles and is tasty and ripe. It is not dependent on the autolysis of the lees and was not harvested too early to pick ripe grapes. Pressing was full cluster and fermented with a specific number of lees (not full lees).
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
WA94pts
Wine Advocate
2015 was a low yielding year because of frost and three heatwaves. The 2015 Mas del Serral, which showed some more evolution than other vintages, like 2007 or 2010, has some honeyed notes and an overall generous profile. It was a powerful and warm year, especially the summer, and acidity was consumed quickly in the vineyard. But, some rain allowed the cycle to complete, and harvest was 10 days earlier than top years like 2007 (or 13 days earlier than 2013). It's textured by abundant fine bubbles and is tasty and ripe. It is not dependent on the autolysis of the lees and was not harvested too early to pick ripe grapes. Pressing was full cluster and fermented with a specific number of lees (not full lees).
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.
1.5Ltr
