Lil bubble of air in the foil, which made me worried. Opened it a couple hours before drinking it to make sure it wasn’t totally off. Tasted upon opening, it’s funky but not off. I’ve had off bottles of Escoda and this wasn’t one. Quite pretty from start to finish. At dinner, a few hours later, on the nose: cinnamon, cherry ludens, Brett/bandaids, lively. Palette: sour cherry, pomegranate, jasmine and other florals, white pepper. Finish has more white pepper and ginger candies with the powdery stuff on them. Sort of tannic still. Acid and tannin indicates we could hold the other 2 bottles for a while. — 23 days ago
Restaurant Moments — a month ago
We opened this beautiful Cava, the 2020 Ravantós i Blanc Conca del Riu Anoia Extra Brut Cava Rose. From Catalonia Sant Sadurni D'Anoia, Spain. A blend of 44% Xarel-lo, 39% Macabeo, 12% Parellada and 5% Monastrell.
On the nose is strawberry, lemon, white peach, lime peel, almond and a bit of minerality.
On the palate there is strawberry, citrus, lemon, lime peel, tarragon, hazelnut, yellow apple and minerality.
This wine is medium bodied with an onion skin color with a bone dry mouthfeel medium + to high acidity that leaves us with a long fresh citrus wet rock finish. At $23 you can't go wrong. This will hang with the best sparkling wines. I hope everyone had a wonderful weekend please stay safe and healthy heading into this week ahead. Nostrovia! 🥂🥂🥂🥂 — 3 months ago
Blend of Garnatxa Blanca, Macabeu and Parellada, macerated with skins. Slightly cloudy. Notes of apple and pear. Medium to full-bodied, round, good texture. — a month ago
Cabernet Franc, fermented in stainless steel. Red fruit green pepper and herbal notes. Fresh, juicy, some tannins — a month ago
Lovely. Borderline sweet but fine. — 3 months ago
Wow - best biodynamic bubbles. Brought back from our tour of Raventos in Spain and just amazing. Balance between mineral and apricot, no sugar. Great vintage. — a month ago
100% Chenin Blanc, macerated with skins — a month ago
Top-notch bubbles. Green apple, some lemon people, and a bit of toast. Dry with acid that leads to a medium-length, clean finish. Bubbles are super fine. Love this as an aperitif, with meat any food, or as an affordable (and equally delicious) substitute to any occasion champagne would serve. — 4 months ago