92/100 Punkte Falstaff Weinguide 2017/18 Mittleres Gelb, Silberreflexe. Feines anhaltendes Mousseux. Mit einem Hauch von Brioche unterlegte reife gelbe Fruchtnuancen von Apfel und Mango, ein Hauch von Honig unterlegt. Saftig, gute Komplexität, feine Fruchtsüße, lebendig strukturiert, mineralischer Nachhall, trinkanimierender Stil, ein vielseitiger Speisenbegleiter.
91/100 Punkte Robert Parker, 28th Oct 2016 I tasted two vintages of a wine that was traditionally called Brut Nature, but as all of their Cavas are Brut Nature, it was renamed in 2008 to terroirs, starting with the 2010 Terrers. It is the product of a myriad of their own vineyards in the Alt Penedès zone. By 2010, they were already applying biodynamic preparations and left a cover crop to compensate a wet season. It's a blend of 52% Xarello, 44% Macabeo and 4% Parellada with some 9% of the wine matured in barrel for a short period of time. This is the only wine where they use Parellada grapes, which have been reduced more and more, because they believe it needs higher altitude than where they were in their vineyards. This is open, aromatic and developed, with balsamic notes, even hints of camphor, yeasts and smoke. The palate is soft and creamy, quite balanced, with integrated acidity. It was disgorged after 61 months in bottle. They went biodynamic in 2009 and this is the first v
90/100 Punkte Robert Parker Dec 2013 The non-vintage Franciacorta Brut is a very ripe expression with loads of yellow fruit and apricot that add immediate lift and intensity. The mouthfeel is broad and thick with loads of deep texture and creamy intensity on the finish. This elegant Franciacorta Brut (80-20 Chardonnay and Pinot Nero) delivers a soft and expansive interpretation of this premium Italian sparkling wine territory.
91/100 Punkte Robert Parker Dec 2013 The non-vintage Franciacorta Radijan Brut Rose is a mature and creamy rose sparkler that exhibits an amber-pink color and pretty orange highlights. The wine carries its aromatic weight with grace: ripe peach, melon and baked bread are framed by chalk and finely chiseled lines. A spot of exotic spice or nutmeg colors the fresh, delicately foaming finale. This bottle was disgorged in April 2013. Drink: 2014-2018.
92/100 Punkte Wine Spectator, November 15, 2017 This bright and zesty Champagne is lightly juicy and appealing, offering flavors of Honeycrisp apple, ripe white cherry, biscuit and pickled ginger. Balanced and lacy in texture, with a lingering, spiced finish. Drink now through 2022.
90/100 Punkte Robert Parker Dec 2009 The NV Brut Excellence is a terrific effort at this level. A fragrant, open bouquet leads to deep, layered core of fruit. The wine shows gorgeous complexity, nuance and a multi-dimensional personality that is simply compelling. The Brut Excellence is 45% Pinot Noir, 13% Pinot Meunier and 42% Chardonnay. The significant presence of red grapes gives the wine much of its breadth and richness on the palate. This is Lot L745-1422, disgorged 1st week of December, 2008. Anticipated maturity: 2009-2014.
17/20 Punkte Vinum Dezember 2016 Verführerische, sehr reintönige, rauchig-fruchtige Aromatik; saftig und knackig im Mund, wenig und fest und lang, die Art von Champagner, die man bei jeder Gelegenehit öffnen wird.
92/100 Punkte Wine Spectator, November 15, 2017 A graceful rosé that's lacy and airy in texture, with finely knit acidity enlivening the flavors of ripe cherry and strawberry fruit and lemon chiffon, accented by hints of smoke and spice. Drink now through 2022.
93/100 Punkte Robert Parker, June 2016 The NV Arpège Blanc de Blancs Premier Cru is 100% Chardonnay based on 2010 (62%) and 2011 (38%), tirage in March 2012 and disgorgement in January 2015 with 4.5 grams of dosage. There is pure chalk and freshness on the nose, with white and intense fruit, as well as a yeasty Jura-like character. On the palate, this is a very complex and highly mineral Champagne with great purity, finesse, elegance and character. There is a lot of mineral grip and great complexity.
92/100 Punkte Vinous, November 2014 The NV Blanc de Blancs Premier Cru Arpège is a gorgeous, sculpted Champagne built on precision. Crushed rocks, slate, green pears and citrus jump from the glass as this vibrant Champagne shows off its tense, pulsating personality. This is a gorgeous Champagne from Pascal Doquet. The Arpège is a blend of 2010 (19%), 2009 (50%) and 2008 (31%). Disgorged February 7, 2014. Dosage is 4 grams per liter.
90/100 Punkte Robert Parker, June 2016 Based on 2011 (59%) and 2012 (41%), the salmon-colored NV Anthocyanes Rosé Premier Cru is an assemblage of barrel-fermented Pinot Noir (67%) and Chardonnay (33%) from Vertus, de Bergères and Mont Aimé. Disgorged after three years in July 2015 with five grams of dosage, this is a full-bodied, round, intense and very elegant Rosé with great finesse and a persist finish. Serve with food.
92/100 Punkte Vinous, January 2015 Light orange. High-pitched aromas of dried cherry, pungent herbs and oyster shell, with a strong mineral overtone. Dry and precise on the palate, offering lively red fruit and bitter blood orange flavors and a subtle touch of smokiness. Finishes firm, minerally and very long, leaving energetic strawberry and orange pith notes behind.
94+/100 Punkte Robert Parker, August 31, 2018 The golden-yellow colored NV Grand Cru Le Mesnil sur Oger Diapason displays a deep, intense yet fresh, fine and complex bouquet of great elegance and terroir expression with chalk and citrus notes. Vinified 45% in small oak barrels, this is an intense, fresh and elegant grand cru, and the finish is intense and perfectly ripe but still precise, refined and delicately salty. This is a truly smart assemblage of two contrasting vintages (2008 and 2009) that takes the best of both to compose something new and complete. It's an excellent cuvée indeed. Bottled in April 2010 and disgorged as Extra Brut on December 12th, 2017. Tasted April 2018.
92/100 Punkte Robert Parker, June 2016 The intensely yellow-colored 2005 Vertus Premier Cru Coeur de Terroir is a partly barrel-fermented (malolactic included) Chardonnay from the best parts of Vertus. Disgorged in April 2015 with five grams of dosage, this is a rich, round and full-bodied cuvée with great finesse and elegance. Chalky textured, the finish is pure, fresh and salty. The ripe Chardonnay fruit and chalky minerality are really persistent. This is a perfectly balanced and well-structured Vertus cru that is ready to be enjoyed today, but can be cellared for five or more years.
95/100 Punkte Falstaff November 2018 Helles Gelbgrün, Silberreflexe, feines lebendiges Mousseux. Zarte Nuancen von weißer Birne, ein Hauch von Orangenzesten und Blütenhonig, zart nach Haselnuss, attraktives Bukett. Saftig, komplex, feine Fruchtsüße, unterlegt mit finessenreicher Säurestruktur, mineralisch, ein Hauch von gelber Tropenfrucht im Abgang, sehr gute Länge, sicheres weiteres Entwicklungspotenzial.
94/100 Punkte Wine Spectator Dec 15, 2016 Very minerally on the nose, with brine and smoke accents leading to flavors of cassis, mandarin orange peel and dried white cherry on the buoyant, creamy mousse. Bright and harmonious, with a rich, lasting finish of toast, chopped hazelnut and spice. Disgorged May 2015. Drink now through 2028. Tasted twice, with consistent notes.
95/100 Punkte Robert Parker April 2018 Their vineyard-selection cuvée 2007 Reserva Particular currently in the market is from a great vintage in the region, especially for Xarello#even if this is a blend of 64% Macabeo and 36% Xarello, I think this has to be one of the finest vintages, at least in recent times, along with 2001 and 2004. This comes from three separate vineyards and is always a little riper, more developed, and in this vintage, it combines power with freshness, like in the best vintages. The 2007 vintage was dry, and Recaredo's vineyards yielded 33.5 hectoliters per hectare, when the appellation of origin allowed up to 88 hectoliters per hectare that year. The wine has 12% alcohol and an extremely low pH (2.96), which means very healthy acidity. The Xarello fermented in oak barrels and the Macabeo in stainless steel. The wine was put in bottle for the aging with yeasts in April 2008 and was disgorged nine years and nine months later (117 months). The long aging has
96+/100 Punkte Robert Parker April 2018 They are releasing the 2004 Turó d'en Mota after they sold the 2005, as they felt that the vintage needed more time in bottle. From this vintage onward it carries the new official denomination of Cava de Paraje Calificado. As they have done since the initial 1999, it comes from a single vineyard that gives the wine its name, and this is only the seventh vintage sold of the 19 they have produced, as it's sold after no less than 12 years (yes, YEARS!) in bottle with the lees. They consider 2004 one of the exceptional vintages in Penedès. It's pure Xarello from 0.97 hectares of vines planted in 1940 on limestone-rich soils. It was put in bottle in May 2005, and the bottle I tasted was disgorged in June 2017, 145 months later. It has great complexity, with smoky and yeasty notes, open yet subtle and elegant, with a sensation of freshness and harmony you only see in the finest vintages, which tend to be wetter and cooler years. They hadn't had as