Raventos i Blanc Textures de Pedra – organic
Raventos i Blanc Negres de la Finca – organic
A few years back, I traveled to Spain with Valkyrie Selections, and in seven days, visited several producers, including Raventos i Blanc, a world-class producer of organic Sparkling wines in Northeastern Spain.
The Raventós i Blanc estate, over 220 acres of woodlands and vineyards, was founded in 1497 and has been passed on through the family to the present day. It was a member of the Raventós family, Josep Raventós Fatjó, who made the first Cava in 1872.
In 1984, on the family estate, Josep-Maria Raventós I Blanc founded the winery as we know it today with a singular focus on achieving the highest quality wines. Today, the father and son team of Manuel and Pepe Raventós (Josep-Maria’s son and grandson) work side by side, continuing the prestigious lineage of this remarkable estate.
In December 2012, Raventós i Blanc took an important step in its evolution, leaving the Cava DO that they helped to establish and creating a new designation, Conca del Riu Anoia. This small geographical area conveys strict viticultural traditions, the strength of the land, the unique, indigenous grape varieties, and the characteristics of the soils.
Textures de Pedra 30% Xarel.lo, 25% Xarel.lo Vermell, 25% Sumoll, 15% Bastard Negre & 5% Parellada Xarel.lo and Bastard Negre from Vinya Més Alta, located at the top of the Serral hill, the highest plot on the estate – an unusual stony soiled vineyard with excellent drainage and low yields. Sumoll and Parellada in a high altitude vineyard in the West of the Conca del Riu Anoia, where the varieties are co-planted. Made in the traditional method. Vinification is done separately by variety (except Sumoll & Parellada) and soil type in stainless steel tanks followed by blending and secondary fermentation in the bottle, aged for a minimum of 42 months. Zero Dosage.
92 points Robert Parker’s Wine Advocate: “The new kid on the block, first produced as a limited cuvée in 2011, is this unusual blend of traditional grapes, with other rarer Mediterranean varieties, it is a wine with low alcohol and high acidity that provided sharpness. The Xarello and Bastard Negre are planted at the highest altitude in the property on stony soils and produce very low yields, and the Sumoll and Parellada were co-planted some 50 years ago, sourced from a local producer from the west of the river banks of the Arnoia River. The wine matured in contact with the lees for some 42 months and no sugar was added to it, so it’s a Brut Nature. It’s a darker shade of yellow, like a blanc de noirs, and it felt very serious, with a slightly closed nose. It develops more oxidative and lees notes, with smoky aromas and a core of ripe yellow fruit, exuberant and with a nice mouthfeel, very dry and tasty. This is closer to something from Selosse than Larmandier. This is a great addition to the portfolio, a nice complement.”
de la Finca 50% Xarel.lo, 40% Macabeo & 10% Parellada The historic Vinya dels Fòssils is located on the highest terraces of the Anoia River, with marine soils. Xarel.lo from Clot de les Comes and del Coll, Macabeu de La Barbera and Parellada from La Vinya del Mingo. Made in the traditional method. Vinification is done separately by the variety and soil type in stainless steel tanks followed by blending and secondary fermentation in the bottle, aged for a minimum of 3 years. Zero Dosage
93 points, Robert Parker’s Wine Advocate “This is very chalky and salty, like a sea breeze and as it’s kept in contact with the lees for longer, it has more developed aromas and a superb texture provided by the tiny bubbles. It’s very lively and youthful, vibrant, with tension, with years ahead of it. This is truly outstanding. It could very well be the finest vintage of this wine ever.”