When asked which cava was the best I tasted all week, I don’t know what to answer. Ramon, the owner of Jaume Giró i Giró cavas phrased it in a good way: can you really say which one of your children you love the most? I only have one, but I can see his point. During the week in Spain, we tasted perhaps around 50 different cavas, so instead of announcing a winner I thought I would mention a few new acquaintances that stood out.
1. Torelló Rose Brut Reserva. This cava is a blend of Garnacha and Pinot Noir. It is a Catalan style Rose: deep in color and rich with taste. Taste is full with red berries. The Cava is not sweet at all. One of the best rose Cavas I have tasted.
2. Juve y Camps 100% Xarello Essential. I am sure that it has become clear that I am a fan of the Xarello grape. It gives a full bodied and aromatic cava with citrus fruits and mineral freshness. A perfect companion on a hot day.
3. Jaume Giró i Giró Montaner Gran Reserva. The Montaner is a blend of the cava trio: Xarello, Macabeo and Parellada, and Chardonnay. The nose has nice aromas of peach and honey melon. The taste has light acidity with hints of brioche and a nice creamy mouthfeel. Truly a stunning cava!
4. Mestres Visol 2007 Brut Nature. The house of Mestres has a distinct style. They are charismatic with an oxidized flavor and a touch of oak. The Visol has aromas of dried fruits, brioche and roasted nuts.
5. Martinez Rose (by Rimats Cava). Last year when we visited Rimarts, they had already sold out of their special edition Rose, Martinez. This year, we were well on time to taste the new harvest. The Martinez is also a blend of Garnacha and Pinot Noir. The color is absolutely stunning, light ruby pink. It is a young cava with extreme freshness and clean taste. It is very seldom that a Rose is made as a Brut Nature (no dosage). I am not sure if I would pick it as a rose if I were blind tasting (in dark glasses).
Bonus: Pere Mata Brut Nature Gran Reserva. When tasting this cava, both myself and M were amazed. The taste was fresh with white fruits, burned butter and brioche, and the mouthfeel was creamy. We had tasted quite many cavas during the week with nice aromas enticed by long aging, but this one stood out as very clean. The real surprise came when we heard that this cava was made with no Chardonnay. It is seldom that the cava trio produces such deep toasty notes.
There! Some cavas to put on the shopping list. The more I learn about cava, the more I am convinced that it has a bright future as a premium choice for bubbly.