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(50% Xarel·lo, 30% Macabeo, 20% Parellada)."My favorite of the two sparkling Cavas is the non-vintage Brut Reserva Cava. Made from a classic blend (for this area) of Xarel-lo, Macabeo and Parellada planted in limestone and clay soils, the wine spends 24 months on its lees before disgorgement. It is an excellent value for consumers looking for alternatives to French Champagne. Lemon/lime, crushed rock and white currant notes are present in this crisp, elegant, refreshing, zesty, dry sparkler. Hints of wheat thins and brioche add complexity.

93 points Jeb Dunnuck
I loved the nose on the 2019 Breca, which is loaded with spicy red and black fruits as well as notes of sandalwood, dried flowers, herbes de Provence, and some chalky, mineral-like nuances. Beautiful on the palate as well, this medium to full-bodied, elegant, balanced, straight-up gorgeous Garnacha...

Organic

"A bright, straw-yellow coloured wine. As you expect from a verdejo wine, on the nose it has high aromatic intensity, with tropical fruit and hints of fennel and fresh grass. In the mouth it is both syrupy smooth and refreshing, with a slightly bitter finish which is typical of the variety making it long and pleasant to drink. Overall it is a fresh, well-balanced wine." Winemaker notes

Bodegas de los Herederos del Marques de Riscal S.L. has 225 hectares of vineyards of more than 15 years, planted with among other grapes, the indigenous verdejo variety. A versatile grape with a lot of character and personality, it is very well suited to the extreme conditions of the region, allowing us to produce fresh young wines or cask-fermented whites.

Organic / Biodynamic

This vintage has yet to be reviewed, however, the Wine Advocate has scored it in the nineties every year since 2015!
2015 (90pts), 2016 (91pts), 2017 (92pts), 2018 (91 pts), 2019 (92pts), 2020 (92pts), and 2021 (93pts)

Review is on the 2021 vintage: 93 points Wine Advocate
Juan António Ponce told me 2021 is one of those vintages when you realize in wine you never know everything... He thinks the 2021 Clos Lojen is the most complete vintage ever for this wine, with unusual freshness (despite "normal" parameters like a pH of 3.7 and five grams of acidity) and 12% alcohol. It's intense and has varietal Bobal typicity with good weight. It fermented in 4,500-liter oak vats with 100% full clusters and indigenous yeasts and matured in 4,500-, 10,000- and 15,000-liter French oak vats for six months. This is sharp and austere, with lower alcohol and is more mineral than fruit-driven. Incredible value. 12 %abv

Organic / Biodynamic

A firm backbone of Meyer lemon peel acidity frames this vivid sparkler, enmeshed with rich notes of lightly charred toast and smoked almond, backed by flavors of ripe white cherry and peach fruit. Hints of thyme and anise play on the finish. Xarel-lo, Macabeo, Parellada and Malvasia de Sitges. Drink now through 2025

Eric Asimov of The New York Times:
This cava, the bubbly of Spain, is straightforward and uncomplicated. It’s dry and fresh, with yeasty, apple flavors and a lacy texture. In case anybody confuses it with a far more exalted sparkling wine, the label will set you straight: Jaume Serra Cristalino is not affiliated with, sponsored by, approved by, endorsed by, or in any way connected to Louis Roederer’s Cristal Champagne or Louis Roederer.


Subtle, leesy aromas of apple, spices, flowers and nuts. Dry, racy and perfumed, with intense ginger and apple flavors complicated by nutty and floral nuances. Finishes quite dry and restrained. Unusually subtle, fresh, clean Cava. - IWC

This has aromas of black fruit, blueberries, dried oysters, grilled herbs and mushrooms. Its full-bodied with firm, fine tannins. Savory and structured with excellent energy. Drink or hold.

Organic

Review is on the previous vintage.
93 points Wine Advocate
The varietal white 2021 Garnacha Blanca, from one of their favorite vintages, was picked early to produce the fresh profile they like, with 12.9% alcohol, a pH of 3.15 and 6.55 grams of acidity. They used grapes from the village of Fitero to ferment the must in stainless with indigenous yeasts. The wine matured mostly in concrete, a 2,000-liter Stockinger foudre and five new 500-liter French oak barrels. It's fresh, floral and elegant, with purity and balance, a spicy touch from the wood. It has a very tasty finish and even a salty twist, super fresh with lots of finesse. It has volume and freshness, the vibrancy from an early harvest and the contained ripeness and alcohol. This is the style they wanted for this wine and took the time to find it; it's more Burgundian than Mediterranean, to me. It should age nicely in bottle. And a bargain. 19,000 bottles produced. It was bottled in November 2022

A hint of mushroom here, along with honey and citrus. It's rich and frothy, with a crisp finish. - WS82

The Llopart does an extremely gentle press in a vertical basket press. Maximum permitted yields of must per weight of grapes is 66.66% - the Llopart family does not extract past 45-50%. The semi-unpressed grapes are sold off to a local cooperative. The must ferments in temperature controlled stainless steel tanks and is aged sur lie for four months before being returned to bottle. The secondary fermentation is carried out in the bottle in underground cellars.

The Llopart family were granted their family estate in 1385, making them one of the oldest growers in Penedès. They founded their company for the production of sparkling wines in 1887, making them the second oldest house for sparkling wine in Spain, and the oldest family-owned sparkling wine house in the country. They own 500 Ha of land, 95 of which are planted to organically certified vineyards. In 2017, Llopart became one of the six founding members of CORPINNAT, an new recognized classification for premium organically farmed sparkling wines from heart of Penedès. Llopart were pioneers in the production of Rosé sparkling wines and were one of the first producers to make rosé sparkling from exclusively red varieties.

Organic / Natural

Owned by the Suriol family, Cellers de Can Suriol del Castell is known for making wines and vintage Cava with personality in the organic winemaking tradition. They make wines under the Suriol brand which are all estate bottled fruit and then they make the Azimut line from purchased grapes from their neighbors, all of whom work organically. The Can Suriol vineyards and winery are situated in Alt Penedes, Province of Barcelona, Catalunya. This region is justifiably famous for producing fine wines and cava. The cultivation of the Can Suriol vineyards is done by 100% organic methods as certified by the CCPAE (until 2007 NOP certification). - Jenny & Francois

Organic / Biodynamic

A previous vintage was featured in The New York Times article: 20 Wines Under $20: For When the Weather Is Sultry by Eric Asimov

"Several efforts are underway to differentiate conscientiously produced cava from the run-of-the-mill stuff that dominates the category. The Clàssic Penedès appellation is one of them. Those producers under this classification must make their own wines, instead of buying them. If they grow grapes, they must farm organically, and the wines must be aged at least 15 months after the initial fermentation. Loxarel farms biodynamically, and makes this wine with the three classic cava grapes, parellada, macabeu and xarello (of which Loxarel is an anagram). For a $15 wine, this bottle has great delicacy and finesse."

#53 on The Wine Spectator Top 100 Wines of 2023.

91 points Wine Spectator
A dry, aromatic white, with mouthwatering acidity and a chalky underpinning, this refreshing sipper shows notes of nectarine, lime blossoms, pink grapefruit granita, fresh tarragon and pickled ginger. Very appealing. Drink now through 2025.

100% Muscat of Alexandria. The oldest variety in the Muscat family and one of the few remaining genetically unmodified vitis vinifera cultivars remaining in the world today. The Phoenicians transplanted this grape from Alexandria, Egypt to Malaga approximately 2,800 years ago. Over 50 small vineyard plots planted in the Axarquia Malaguena, primarily surrounding the village of Almachar. Given the steep inclinations (up to 70°) and the lack of trellising, terraces, or mechanization, these are the most extreme vineyards in Europe. Vineyards planted Between 1946-1975. Traditional dry-farmed goblet trained bush vines. Cultivated by hand, with minimal human intervention. No organic matter or soil whatsoever. Solid slate rock and decomposed slate with a small percentage of white quartz.

Aged on the lees for eight months before bottling. The lees are racked over the wine weekly.

"Pale gold in color, this Cava has aromas of mature white peach, toasted bread and green tea with hints of lemon citrus and apricots. Equally rich and broad on the palate, these flavors continue to unfold on the palate." Importer notes

Reserva de la Familia is the flagship cuvée of the Juvé y Camps estate winery. In the beginning days of their winemaking, the Juvé y Camps family had their own reserve of this Cava, and it is still the only Brut Nature that they make. Made from the free run juice of traditional varieties Macabeo, Xarel.lo and Parellada and a touch of Chardonnay, this is the Cava of choice of Spain’s royal family, and it is regularly served at all official banquets.

Juvé & Camps is a family-owned winery located in San Sadurní d’Anoia, a small town in the northeastern Penedès region near Barcelona. Founded in 1921 by Joan Juvé Baqués and his wife Teresa Camps Farré, the winery’s three-generation history has resulted in an international reputation for producing top-quality Cava. The story of Juvé & Camps actually began over 200 years ago when Joan Juvé Mir, a bold and enterprising vine grower with ideas ahead of his time, laid the foundation for what would become the family firm. His son, Antoni Juvé Escaiola, carried on the legacy. There were many challenges, including the terrible phylloxera plague. Advocating replanting (as did other leading figures of the Penedès), he led a drive to restore the vineyards and to rebuild the region’s wine production. Respected and loved by his contemporaries, his example encouraged his son, Joan Juvé Baqués, to build the family’s first winery. Joan Juvé Baqués married Teresa Camps Farré, an exceptional woman and an enthusiastic supporter who, in 1921, inspired her husband to launch the first sparkling wine under the Juvé brand. It was made in the underground cellars beneath the family home in San Sadurní d’Anoia. Today, Juvé & Camps has established itself as the most highly regarded Cava producer in Spain. Juvé & Camps wines are regularly served at state banquets given by Spain’s Royal Family and are offered to visitors and guests by the National Government, the Senate and Congress.

90 points James Suckling
Sliced green apple, lemon zest and white almond on the nose with a crisp and bright profile of yellow and green fruit on the palate. Elegant and fresh-toned.

90 points Jeb Dunnuck
All Verdejo, the 2021 Nisia is cut from the same cloth and has vibrant yellow fruits, citrus
blossom, honeysuckle, and floral notes in its medium-bodied, clean, lively, pretty style. It's slightly fresher and more medium-bodied compared to the richer 2020.

"Well-balanced and lightly creamy, this fresh white layers a tang of salinity and lemony acidity with flavors of white peach, pineapple, white blossoms and spice. Drink now through 2025." - Wine Spectator

Organic / Natural / Orange Wine

Owned by the Suriol family, Cellers de Can Suriol del Castell is known for making wines and vintage Cava with personality in the organic winemaking tradition. They make wines under the Suriol brand which are all estate bottled fruit and then they make the Azimut line from purchased grapes from their neighbors, all of whom work organically. The Can Suriol vineyards and winery are situated in Alt Penedes, Province of Barcelona, Catalunya. This region is justifiably famous for producing fine wines and cava. The cultivation of the Can Suriol vineyards is done by 100% organic methods as certified by the CCPAE (until 2007 NOP certification). - Jenny & Francois

A bright white, light on its feet and graceful yet still creamy and generous on the palate, with flavors of baked white peach, macadamia nut, grated ginger and a touch of lemon-infused pastry cream. Shows a spine of lively acidity and a subtle layer of salty mineral.

Winemaker Notes:
The grapes come from vineyards, 30-40 years old, with yields of 2T/Ha and located high on the hillsides, 700-900 metres above sea level. The vineyards are planted in mainly decomposed slate and gravely clay soils. The fermentation was carried out in small stainless steel tanks for 15 days at temperetures below 27ºC, and then spent a short period of two months in French oak barrels.
It exhibits greater aromatic complexity, richness with mineral and blueberry notes leading to a savory and spicy wine nicely balanced and very easy to drink.

Food Pairing:
Pair with rice, pasta (noodles, spaghetti, macaroni), white and blue fish, goat cheese, cold meat, vegetables, lentil soup, peas,
mushroom, beef, chicken, roast meat, red and white grill meat.

Tasting Notes:
Color of intense dark cherry with a violet edge. Intense nose, dominated by ripe red fruits, raspberry, currant, together with balsamic and mineral notes. Powerful in the mouth, full-bodied, pleasantly tannic and fruity with a light spice on the finish.

Vibrant aromas of ripe peaches, pears and toasted bread with a hint of spice fill the nose. The palate is dry with a rich, creamy texture. Layers of flavor include orange rind and spice that persists through an elegant finish. - Winemaker's notes - PJ

A firm, dry rosé, offering cherry compote flavor and moderate concentration, backed by an aftertaste of rhubarb. - WS82

Vibrant aromas of ripe peaches, pears and toasted bread with a hint of spice fill the nose. The palate is more round with a rich, creamy texture. Layers of flavor include orange rind and spice that persists through an elegant finish. This is quite good at a very reasonable price.

Traditionally styled Monastrell, yes that is a thing, from old vines on chalky soils. Vinified in eighty-year-old conofors (think dairy tanks but made of American oak). The wine is filtered by gravity and, following tradition, made in a slightly oxidative style which gives the wine its very unique character. Their Cono 4 is then aged for 10-12 months. This wine represents a great expression of the warm Alicante climate yet is also very earthy and complex. It is approachable, with a certain rusticity and a profile that will remind you of the wines produced in the region some 30 years ago (and even a hint of old-style Rioja!), with developed aromas of earth, berries, tree bark, and forest floor. Dusty and tasty, medium to light-bodied, this is very pleasant indeed. Surprisingly complex for this extremely low price point.

For context on Primitivo Quiles’ winemaking style, Primitivo Quiles is to Alicante what Lopez de Heredia is to Rioja.

If it ain’t broke, don’t fix it. This cliche applies well to today’s winery Primitivo Quiles. Señor Don Primitivo Quiles is one of the great figures of Spanish wine. His family ties with wine date back to 1780 when they started growing grapes and winemaking in the lands west of the present province of Alicante. They have been a family-owned winery for over 100 years and maintain one of the oldest soleras on the market, dating back to 1892. Their wines are highly valued treasures in wine cellars all over Europe and a source of pride for the winemaking industry in Alicante.

Organic

91+ points Wine Advocate
The 2021 Graciano, the first wine they produced at the new Viña Zorzal in 2007, was produced with grapes from the village of Corella to show the expression of the grape in the village. It is still approachable and fresh but more Mediterranean than Fitero, where they have a significant percentage of their vines. It fermented in 10,000-liter stainless steel vats with moderate extraction and matured in used French oak barrels of different sizes for nine months. It has 13.3% alcohol, very good acidity, an expressive nose of beeswax and honey intermixed with berry fruit and lots of aromatic herbs (vermouth!) and a lively palate with pungent acidity in the finish.

This Graciano is from Corella, a slightly warmer zone of Navarra, where they grape ripens nicely. They do a vigorous grape selection making sure only the best make it to the winery. This Graciano is fruit-forward and supple. The plum-colored core reveals dark berry fruit with a slight spice. The aromatics are fresh, the palate smooth, and the finish is soft. If you are familiar with Viña Zorzal’s Garnacha you will notice that this is a bit darker but equally as fresh. Another absolute steal from Viña Zorzal!

The high-acid Graciano is the last one of their grapes to be harvested, in their vineyards around the village of Corella. Following a light maceration the wine ferments in steel. 25% of the wine is racked into French oak for malolactic, the rest happens in steel. The wines were blended and stayed 9 months on their lees in French barrels.

Organic

100% Cencibel, the local clone of Tempranillo. The alluring aromatics immediately envelop the senses, fresh red berries and subtle floral components waft from the glass. The dark core gives the impression of power and heft but the solid backbone of acidity provides lift, a weightlessness on the palate. Texturally lush with juicy blackberry and currant characteristics and a long finish that is dry. The balance from start to finish in this wine demonstrates the touch of a talented winemaker. This wine will surely earn a plethora of new fans.

Organically grown grapes in the village of Villarrobledo and El Provencio. 75+ year old vines (Castilla-La Mancha). Hand harvested. The grapes are destemmed, and then fermented with native yeasts in stainless steel tank. Maceration lasts until the end of alcoholic fermentation, with regular wetting of the cap. The wine is then pressed into centenarian local clay tinajas (amphora). The wine ages in tinajas for 3 months followed by 2 months in used French barrels and then 6 months in bottle before release.

Finally, a dessert wine that is not cloyingly sweet. This beautifully aromatic, floral with white fruit notes, delicate dessert wine does not lack acidity (which can be common in this style of wine). The wine is graceful on the palate, not overly viscous, displaying delectable notes of ripe peach, tangerine, apricot, and white flowers. Nearly impossible to turn down a glass of this.

100% Muscat of Alexandria. The oldest variety in the Muscat family and one of the few remaining genetically unmodified vitis vinifera cultivars remaining in the world today. The Phoenicians transplanted this grape from Alexandria, Egypt to Málaga approximately 2,800 years ago.

Late harvest (partially dehydrated) bunches are whole cluster pressed in a pneumatic press. Fermentation occurs in small (1,500L) stainless steel tanks. When fermentation reaches 10% alcohol, the temperature of the tank is dropped dramatically to halt fermentation. A small amount of SO2 is added to stop fermentation.

Organic / Natural

‘Burbuja’ comes from a pure Palomino plot of 40-50 years old vines named
‘Plantalina’ in Balbaína Alta, which is the most “Sanluqueño” vineyard of Jerez due to its
proximity to the sea but still boasts the concentration of Jerez. This vibrant vineyard has been
farmed organically for more than 15 years and is of great quality.

Very little winemaking here as this classic ‘Método Ancestral’ wine is bottled
prior to finishing the alcoholic fermentation and before finishing the total consumption of sugars.
The wine next rests horizontally so the lees are in contact with the wine for an additional 8
months. Then, the bottles are positioned ‘boca abajo’ face down so the lees settle into the neck of
the bottle from where they rest for three weeks before disgorging quickly, refilling the bottle
with the same wine from any loss, and finally crown-capping. Released immediately. This delicate and lacy single vineyard ‘Pet- Nat’ Palomino has soft pillowy bubbles that are floral and fresh - the subtle aromas entice with notes of hay, apple pear, lanolin, aloe and sea
spray reminiscent of a long day at the ocean. On the palate, the salty plush foam has just the
perfect amount of structure and fizz to awaken the palate and express its organic, sunny terroir
and natural state of the Palomino grape. A delightful naturally sparkling wine.