Parxet Brut Nature Cava, Catalonia, Spain

帕賽特酒莊自然起泡酒

點擊次數(shù)：4185

The textbook 2013 Brut Nature is a blend of the three classical Cava grapes, Xarello, Macabeo and Parellada, with a good balance between fruit and yeast aromas, fresh and clean, with marked acidity.

The 2011 Brut Nature is a classical blend of Pansa Blanca (Xarello), Macabeo and Parellada without dosage and with some 30 months in bottle before being disgorged. It's a young, fruit-driven Cava with enough complexity and yeast-related aromas, clean and attractive. The palate shows abundant bubbles and moderate acidity. 255,000 bottles produced.

The 2010 Vintage Brut Nature is a classical blend of Pansa Blanca (Xarello), Macabeo and Parellada with a nose of apples, fennel and yeasts, with a clean, straightforward, fresh palate with fruit flavors and good acidity. Drink now. Parxet was created in 1920, and now produces one million bottles of wine per year. Reliable Cavas (mostly), sensibly priced. Importer: Biagio Cru & Estate Wines, Roslyn Heights, NY, biagiocru.com

The 2008 Brut Nature is a Montsant Cava, a blend of 70% Chardonnay and 30% Pinot Noir, whole-cluster pressed with zero dosage after a minimum two years in bottle. It has a light, chalky nose with fine definition, if lacking some intensity. The palate is crisp and vibrant on the entry with light lemon peel and orange zest notes that lead to a soft, unpretentious finish that glides agreeably across the mouth. Drink now-2015. Importer: CIV USA; Sacramento, CA; tel. (800) 669-1972

Aged for a minimum of two years, with no dosage (sugar) added at bottling. A gold edge to the straw color. A pretty, refined nose with hints of honeysuckle. A creamy, not-too-aggressive mousse. Quite fruity for a brut nature, but not sweet. Stylish, with nice orange-peel flavors in the finish. A good dry cava to have with meals.——G.D.(12/15/1999)—— 87