Subscriber login

First time? Type in new password.
Forgot your password?

Not a subscriber yet? Click here to join!

Latest Issue

Subscribe Or Log In to continue

The full version of this page is available to TFL subscribers. Subscribe for only $68/year for full access to all content.

No. 45: January 2019

The Wine Recommendations

2013 Cava Rosat Reserva Brut Nature

Where Penedès, Spain
Grape Garnacha, Monastrell
Ag Organic
SO2 Minimal
Yes, you can actually spend this little and have an incredible vintage and ageable bubble. This wine is a blend from two vineyards planted in 2008: “Mataró” for Monastrell and “Els Lledoners” for Garnacha, typically in equal measure. The grapes were fermented in steel and had six hours of skin contact, raised in underground concrete tanks, went through malo and then disgorged to order after being bottle-aged for 25–40 months. Of course no dosage. This should be a permanent fixture in your fridge for an emergency or a crowd. Inexpensive and full of life, firm, edgy and lively, a little toast and a whole lot of clarity, the only thing missing is a pretty label. Imported by Jose Pastor Selections.

Julia Bernet
2014 Cava Ingenius Brut Nature

Where Penedès, Spain
Grape Xarel-lo
Ag Organic
SO2 Minimal
Xavier named his winery after his daughter, and what a bubbly girl she must be. A farmer who turned to wine in 2003, he works on 7 hectares in the calcareous Ordal foothills. I love these wines. The xarello, which I adore in still wines, has plenty of personality with fizz. The wines are fermented in stainless steel and is aged on the lees for 4 years before disgorgement with no dosage. The flavor is long and the acid, which is super ripe and luscious, is on the lemony orange scale. Imported by Jose Pastor Selections.