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Painous Brut Cava

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 Wine Advocate: 87
Country:Spain
Region:Cava
Grape Types:Macabeo
Parellada
Winery:Painous - Louis de Vernier
Product Description

Grape varieties: Parellada 40%, Macabeo 30% and Xarel·lo 30%.
Harvest: Occurs in 3 stages. Macabeo within the first fortnight of September, Xarello during the second fortnight in September and Parellada within the first fortnight of October.
First fermentation and vinification: This is a "Methode Traditionnelle" with
soft pressing of the grapes to obtain 60% of the must (flower must). It is decanted and fermented with controlled temperatures of 18ºC for 20 days until it fully develops the primary aromas of the grapes.
Secondary fermentation: takes place in the bottle for 40 days at a temperature of 16ºC and final ageing for 20 months. Residual sugar: 7 gr. per litre.
Color: Pale yellow with green tones. Shiny and clear.
Aromas: Powerful in the nose, clean. Ageing aromas.
Taste: Soft and well structured, long aftertaste and good balance of acidity and sugar contents.
Gastronomy: It should be served chilled between 5ºC and 7ºC. A flute type glass is recommended. Excellent with pasta, red and soft meats and white fish.Painous is unique in that it is a Cava-Joven style sparkling wine, meaning, the wine receives the minimum aging of 9 months. This allows crisp, fresh aromas and flavors to be expressed. It is delicious for aperitif.

"Pale gold. Delicate, restrained apple, pear and lemon zest aromas, with hints of smoke and honey. Brisk and firm in the mouth, the apple and pear flavors showing good depth without excess weight. Fresh and chewy on the back, showing good concentration and power." - Stephen Tanzer's International Wine Cellar (Sep/Oct 2006), 87 pts

Winery: Painous - Louis de Vernier

The Louis de Vernier Painous Estate
It was at the turn of the century when the Masachs family started to cultivate grapes in their estate located in Vilafranca del Penedès, a wine area par excellence, where the growing of grapes had been already introduced in times of the Roman Empire. This family owned winery was founded in the 1930's. Today the third generation of Masachs (Painous is the maiden name of the current owners mother) run the operation. Currently, Masachs ranks fourth in production at 208,000 - 240,000 cases of Cava yearly. The export 15% and sell 85% in Spain. Mr. Josep Masachs Llorach, a man with strong convictions, great character and dedicated since his childhood to the growing of grapes, founded Cavas Masachs within the decade of the twenties producing cava in the best tradition of craftsmanship and with a limited production meant, basically, for his own consumption and to make it known to his closest friends. Later, his son, Mr. Josep Masachs Juvé, went on with his father´s job under the same policy of very limited production and craftsmanship combined with hard work with the aim to improve the quality of his cavas. In 1977 Josep and Joan Masachs start a new guideline and launch a new line of cava to the market based on the experience and know-how of their ancestors. Little by little, the excellent quality of the cavas made by these young producers is known both in the domestic and international market, thus rewarding their efforts and dedication. As a result of these achievements and the growth in the demand for their products, the production facilities used by their grand father become too small and outdated. This compels Masachs to set up new facilities in 1985 in the Montsarra estate, situated in the municipality of Torrelles de Foix, and provided with the ideal structure for the making of the best cavas. Nowadays, Cavas Masachs continue the production of cavas and wines in their Montsarra estate with the same enthusiasm in order to improve the quality initiated by its founders.

The
Louis de Vernier Painous Vineyards
Cavas Masachs owns 43 hectares of grapes: Maccabeo, Xarel.lo, and Parellada, which they use for part of their production, about 30%. 
The Catalan country of El Penedès, which breathes the Mediterranean air and spreads over the north-west towards the Montserrat mountain range that protects it from the north cold winds, is situated about 40 Km. south of Barcelona and is the cradle which holds the 42-hectare estate, in the centre of which the Masachs cellars are located. 
An area which, thanks to the generosity of nature, is endowed with all the factors which favour wine-growing in the best of conditions. The characteristic of its Mediterranean location, combined with those of the soil and subsoil, an especially benign climate both in Winter and Summer and an average annual rainfall of 525 mm., make the Montsarra estate a true paradise for wine-growing. A privileged location which, year after year, allows Masachs to harvest its most prized fruit: its reputation and consideration as a great brand. The mild winters protect the vineyards in lethargy from the frost and the north cold winds, which can severally damage the grapes. The winter rains help a regular sprout of the grapes, later intensified thanks to the water retained in the subsoil. As the Summer approaches, the sunshine and the low humidity regulated by the mild winds from the Mediterranean help the balanced enrichment of sugar, acid and primary aromas, basic for the making of Cava

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 94 Points
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Colmant Brut Chardonnay NV

Colmant Brut Chardonnay is made from 100 percent Chardonnay (Franschhoek and Robertson). 
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Ageing: This wine spends a minimum of 45 months on the lees at a consistent temperature of 14C before degorgement.
Tasting: Delicate light gold color with a lime-green hue. The nose is fresh, lemony and floral with notes of green apple, followed by yeasty and biscuity aromas brought by the lengthy maturation on the lees. Very fine bead of bubbles with a persistent mousse. Opulent on the palate, this wine shows a harmonious balance between fresh zestiness, mineral complexity and a warm breadth of leesy creaminess. It promises to develop great texture over time. 
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There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging.- NM" eRobertParker.com (Issue #196, August 2011)92 pts

 

 

"Pale straw with a fine bead and scents of biscuit and lemon zest. The NV Brut is richly flavorful and full, a complete wine with a long finish. Tasted blind, it can easily be mistaken for good quality Champagne. Spends 4 years on the lees; 15% of the base wine is fermented in barrel. Disgorged 9 months ago. A blend of Robertson and Franschhoek grapes from the Colmant vineyard."
I-WineReview (February 2014)92 pts

"
Our favorite Colmant sparkler by far, this blanc de blancs would easily pass for good quality Champagne. It’s pale straw with a fine bead with biscuit and lemon aromas. Very flavorful and complex on a rich palate with a persistent finish, it’s 100% Chardonnay, 15% barrel fermented, and spends 4 years on the lees. RS 5 g/L"
I-WineReview (January 2014)92 pts

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I-WineReview91 pts


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Reviews:


"The Brut Reserve (disgorged April 2018) was 10% fermented in French oak barrel and includes 20% reserve vintages. It spent 30 months on the lees. The well-defined, focused nose features bright citrus lemon and hints of baked bread. The palate is well balanced with a taut, crisp, citric entry. This is vivacious, very pretty and graced with lovely apricot hints on the finish. A superb MCC from Colmant. - Neal Martin"

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Our Hunt for Colmant:

 It was day 6 in South Africa and we find ourselves outside of beautiful Cape Town, in the country near the Riebeek Kasteel area in Swartland.  Let's talk a little about my accommodations before I tell you about this amazing bubbly. We arrive at the one and only hotel in Riebeek to find out that there were not enough rooms open for all. 

We reached out to our contact at Riebeek cellars, who we will refer to as "Point Break" from now on. For those of you that have not seen the movie Point Break, this guy looked and sounded like a blonde Keanu Reeves with a Dutch accent. Anyway, Point Break tells me that they have secured a small bed and breakfast that we could use for the overflow. Sounded nice...so I opted for it. 

Upon arrival, the home was beautiful on the outside with a catchy French name, "Shades of Provence". After Point Break fiddled with the skeleton key and lock for a good 35 minutes in the rain, we finally get to see the inside of our new home. The door opened straight into the kitchen where the first thing I noticed was the mouse sh*t all over the place. It was winter there and the mice were trying to stay warm, I'm sure. Little did they know this damn place had no heat.

Besides myself and my fiancee Sylvia, there were 3 other people and a total of four rooms. At this point I knew I better drag both our suitcases up those steps and get to the best room before everyone else. At stroke-causing speed, I skipped up the steps nearly knocking Point Break on his back and went through the rooms. I settled for a nice corner room with the least amount of dirt on the concrete floor and with only one or two spider webs on the wrought iron bed post.

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 That night, I slept with the lights on, all my clothes on, and on top of the sheets hoping to avoid spider bites. I awoke that morning to Sylvia standing over me holding what looked like a hot water knob off of the shower. "It wasn't even attached.", she said. Sylvia proceeds to take a "whore-bath" in the sink using her own packed sock as a wash cloth. It was the only thing she deemed clean. To top it off, in a brief moment of happiness she finds a hair dryer in a cabinet. She pulled it out in triumph only to realize that there was a used condom stuck to the side of it. Obviously, this is her last trip to South Africa.

 

 Vinous Antonio Galloni: 91 Wine Advocate: 92 International Wine Review: 91
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Color: Straw yellow with greenish reflections. Compact and durable foam, fine perlage.
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Soil: calcareous, clayey
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Harvest: Manual, with selection of the grapes.
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dosage : 8 grams per liter
ageing : 3.5 years on laths
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"A delicate, subtle Champagne, delivering aromatic notes of mulling spices and yeast that accent the flavors of kirsch, bread dough, candied lemon zest and rose petal. This is finely tuned, with lively acidity and a minerally finish. 330 cases made. –AN"
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 Vinous Antonio Galloni: 91 Wine Spectator: 91 International Wine Review: 91
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 95 Points
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Gamba Etrusca Velia Red 2017

Gamba Etrusca Velia Red is made from Primitivo, Zinfandel and Petite Sirah.

Etrusca Velia is a unique proprietary blend culled from several vineyard sites in the beautiful Russian River Valley. The carefully sourced Primitivo, Zinfandel and Petite Sirah grapes for Velia benefit from the AVA’s diverse soil types, and varying micro-climates.

As unique, compelling and mysterious as Velia herself... dark and lively, the nose offers a bounty of fresh berries and subtle notes of cedar. On the palate rich briary patch notes of ripe raspberry, fruit compote, and black cherry glide into a finish of allspice, clove and a hint of anisette. This unique proprietary blend is created from fruit sourced from our prized, and sought-after partner ranches growing in the Russian River Valley AVA. Our mission at Etrusca is growing and sourcing the highest quality grapes and blending them in the spirit of discovery. Enjoy!