Pepe Raventos

A CREAM IMPORT SELECTION
Country of Origin: Spain
Location: Sant Sadurní d'Anoia, Penedès
People: Pepe Raventós, Owner & Winemaker
Viticulture: Practicing Biodynamic

Items

Pepe Raventos 2015 Xarel-lo Espumoso Ancestral, Penedes Login WA 88 In Stock
Pepe Raventos 2015 Xarel-lo, Noguer Alt, Penedes Login WA 93 In Stock
Pepe Raventos 2016 Xarel-lo, Noguer Alt, Penedes Login WA 89
Pepe Raventos 2014 Bastard Negre, Les Terrases del Serral, Penedes Login WA 88 In Stock
Pepe Raventos 2015 Bastard Negre, Les Terrases del Serral, Penedes Login In Stock

In 2014, Pepe Raventós started a small project focused on making natural wines. His desire was to learn how to make wine recovering ancient winemaking techniques. The wines were vinified in the garage of his new home in the middle of the Raventós i Blanc estate in the middle of the farm.

The result? We loved them!

There are currently three wines: a 100% Xarel-lo, a 100% Xarel-lo Espumoso Ancestral, and a 100% Bastard Negre (a native Spanish red grape). All of them are unfiltered natural wines without any additives including sulfites. The still Xarel-lo comes from the Noguer Alt plot on top of the Mas del Serral. The vines on this plot are almost 50 years old. The wine is fermented in cement and clay. The Xarel-lo Ancestral is a natural sparkling wine from the Mas del Serral vineyard, which is situated outside of Pepe Raventós' kitchen. The soils have a high proportion of clay above the limestone. The wine starts the fermentation in stainless steel tanks and finishes inside the bottles just like the ancient sparkling wines. The Bastard Negre is sourced from Les Terrasses del Serral, which is on the west side of the property. The vines are over 40 years old and grown on very poor limestone soils. This wine is fermented in an open barrel.

Social Media
Instagram: @raventospepe

Media Links
Spanish Wine Lover: My Dream is to Compete on Equal Terms with Champagne

Reviews

  • Pepe Raventos 2015 Xarel-lo, Noguer Alt, Penedes
    The Wine Advocate
    Rating: 93 (4/27/2018)

    The 2015 Vinya del Noguer is a white still Xarello from a vineyard named after a walnut tree. The 46-year-old vineyard is on clay and limestone soils and is one of the closer vineyards to the house within the estate. The still wine is produced with grapes from the higher altitude, and the ancestral sparkling from the lower ones. The wine is produced in a natural way and sold without appellation of origin. It fermented in his home garage in a concrete egg and an amphora, kept with lees until bottling. The wine is quite cloudy, as it's bottled unfiltered and unfined, without adding anything. I also tasted the 2016, and I found this 2015 much more precise, balanced and fresh, with notes of quince and fennel, aromas you have in the vineyards. It's also a little earthy, complex and complete, a little yeasty too but pure and direct. You often find Xarello that is neutral and reminds you of a base wine for Cava. This is not the case here; it's a lot more complex and nuanced. The palate is very balanced and tasty, with a dry and long, umami-driven finish.
  • Pepe Raventos 2015 Xarel-lo Espumoso Ancestral, Penedes
    The Wine Advocate
    Rating: 88 (4/27/2018)

    Compared to the 2014 I tasted next to it, the 2015 Ancestral Vinya del Mas has a lot more ripeness, less acidity and more evolution. There is also a lactic touch with some toffee notes and one degree more alcohol than the 2014. The palate is also mellower.
  • Pepe Raventos 2016 Xarel-lo, Noguer Alt, Penedes
    The Wine Advocate
    Rating: 89 (4/27/2018)

    I also tasted the 2016 Vinya del Noguer, the lowest-yielding vintage for Pepe since 1989, with huge concentration in flavor and acidity, even if it's also extremely hot. Pepe Raventós thinks it's a miracle: from 0.90 hectares he got 2,900 kilos, when the normal quantity is around 4,000. The wine has noticeable volatility, perhaps because part of the wine fermented in 800-liter terracotta amphora and a 1,500-liter foudre and the foudre fermented quite slowly and perhaps was less protected and the volatile acidity was higher. If you're sensitive to volatility you might not like that, but independently from personal taste, I find less definition and precision than in the 2015 I tasted next to it, like the nose was blurry and the flavors were not as pure, even if the acidity is quite high. The vineyard was planted in 1970.
  • Pepe Raventos 2014 Bastard Negre, Les Terrases del Serral, Penedes
    The Wine Advocate
    Rating: 88 (4/27/2018)

    The 2014 Bastard Negre de les Terrasses del Serral is a red wine produced with Bastard Negre grapes that Pepe Raventós tells me is Graciano. It has the color to support that synonym, but the way the wine fermented in old barrels with indigenous yeasts without the addition of any oenological products, not even sulfur, and aged in used barrels (in the garage of his home) gives it a "natural" oxidative, earthy profile that certainly makes it difficult to guess the grape variety and even the region. It's quite funky and feels more about the process than the place. I often find this in reds produced the "natural" way. For fans of the style. Only 500 bottles of this were filled in the spring of 2016.