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K&L Staff Recommendations
Raventos i Blanc was founded in 1986 by Josep-Maria Raventos, a member of the Codorníu family who wished to create a small, quality-oriented winery that would stand apart from the larger wineries in the area. Today they own about 300 acres of vineyards (with a high percentage of chalk in the soil, like Champagne) planted mostly to local varieties such as Macabeo (Viura), Xarel-lo and Parellada. All three of these grapes, as well as a small portion of direct-press Monastrell, are found in this delicate, beautiful rosé bottling.
90 points Robert Parker's Wine Advocate: "The 2009 Agusti Torello Mata Brut Reserva is a blend of classic Cava varieties including 44% Macabeu from 41-year-old vines. It has impressive intensity on the nose with fine yeast and bread aromas with crisp delineation. The palate is packed full of strawberry and Morello fruit on the entry that is counterbalanced by the fine thread of acidity. It finishes in style with a flourish of green apple and a hint of buttered toast. This is a very satisfying Brut Reserva. Drink now-2016. Although Agusti Torello was founded in 1950, this estate sold its Cava t ...Read More »
Wine Spectator: "Spiced and aromatic, with a creamy mousse carrying the ripe pear, chopped almond and lemon meringue pie flavors. Subtle finish. (AN)" (12/2014)
Agusti Torello Mata is one of the leading producers of Cava in Penedès. They only use estate fruit and focus on vintage-dated, traditional method sparkling wines, in this case a lovely rosé made from the indigenous Trepat grape. Small red-berried fruit flavors are intense, yet delicious. Pretty and bright, yet robust and full flavored, this is a nice, more full-bodied contrast to the paler, delicate style of rosé which has become popular of late.
Composed of 50% Macabeu, 30% Xarel-lo and 20% Parellada, all from 5 hectares of organically farmed vineyards (tended to personally by Pere Mata himself), this delicious cava was bottled without dosage and saw over 5 years on the lees prior to its disgorgement in July 2016. Pere Mata is one of the exciting new names for sparkling wine in Spain.
92 points Vinous: "Yellow-gold. Zesty mineral and orange zest flourishes brighten musky pear skin, peach pit, chamomile and brown butter aromas. Full, fleshy and emphatically dry, with sappy citrus and orchard fruit flavors that are accented by fennel, toasted nuts and chalky mineral notes. Walks a fine line between richness and delicacy, finishing extremely long and emphatically stony. This bottling is consistently one of Spain's finest and most complex sparkling wines -- and this year's release is no exception. It's one of greatest bubbly values in the world, too. (JR) ...Read More »
Agusti Torello Mata is one of the leading producers of Cava in Penedès, and also produce some still wines from the same grape varieties.
Bottling under the trademarked name "Loxarel," Can Mayol is a winery that has been farming organically for more than a decade. The Mitjan family, owners of Can Mayol, also employ some biodynamic treatments. They keep animals, including chickens, a horse and a donkey named Garnatxa. The focus is on "Brut Nature" (no dosage added) Penedes sparkling wine (they abandoned the "Cava" designation a few years ago). Xarel-lo, Macabeo, Chardonnay and Pinot Noir thrive and pick up an incredible minerality, which makes these wines wonderfully distinctive and very ex... Read More »
Agusti Torello Mata is one of the leading producers of cava in Penedes. They only use estate fruit and focus on vintage dated, tradtional method sparkling wines; also they only bottle reserva and gran reservas. Their gran reserva is a lovely, no dosage beauty with wonderful balance between subtle yeasty notes, minerality and fruit. While this would be a beautiful toasting cava or aperitivo, it has the vinous stuffing and elegance to pair with a meal. Grilled, salt cured, or raw fish would all work quite nicely with this reference point for dry cava. (Joe... Read More »
93 points Robert Parker's Wine Advocate: "The 2007 Kripta, aged 60 months in bottle in contact with yeasts is a blend of the classical Cava grapes, Macabeo, Xarello and Parellada. The color is a bright-yellow, with plenty of toasty bread, brioche, yeast and smoke aromas, with fennel and aniseed notes intermixed with white fruit and sweet spice aromas. The palate has clean, pungent, delineated, sharp citric acidity, good integration and balance and a long aftertaste. A Cava for food and pretty good value. (LG)" (2/2014) Jancis Robinson: "Pure and crystalline expression, it makes me wonder how a delicate nose can bri ...Read More »
Can Mayol, which bottles under the trademarked name "Loxarel," is a winery that has been farming organically for more than a decade. The Mitjan family, owners of Can Mayol, also employ some biodynamic treatments. They keep animals, including chickens, a horse and a donkey named Garnatxa. While the focus is on "Brut Nature" (no dosage added) sparkling wine production, they also produce some very interesting still wines as well. In their chalky, high altitude vineyards (above 2,400 feet for their highest vines, among the highest in the Penedès D.O.), Xarel... Read More »