Raventos i Blanc

VISIT THIS PRODUCER'S WEBSITE
A CREAM IMPORT SELECTION
Country of Origin: Spain
Location: Sant Sadurní d'Anoia, Penedès
People: Raventós Family, Owners | Joana Vinas, Winemaker
Viticulture: Practicing Biodynamic

Items

Raventos i Blanc 2013 'De La Finca' Conca del Riu Anoia Barcelona Login WA 93 AG 91 WS 90 In Stock
Raventos i Blanc 2015 'De Nit' Reserva Rosado, Conca del Riu Anoia Barcelona Login In Stock
Raventos i Blanc 2008 'Manuel Raventos Negra' Conca del Riu Anoia Barcelona Login WA 93 WS 91 In Stock
Raventos i Blanc 2015 Blanc de Blancs Extra Brut (fka L'Hereu), Conca del Riu Anoia Barcelona Login WA 90 In Stock
Raventos i Blanc 2012 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona Login WA 92 In Stock



Media Links
Robb Report: The Head of Raventós i Blanc Is a Rebel in the Wine World [Q&A]
Decanter: Rebel Harvest - In this week's column, Andrew Jefford looks back at the harvest at Raventos i Blanc and meeting 'Cava rebel' Pepe Raventos
Food & Wine: Can Cava Rival Champagne?
Wall Street Journal: Cava Seeks to Make a New Name for Itself
WineAnorak.com: Meeting Pepe Raventos
Wall Street Journal: Selling Cava in the City
Wine Geeks: Raventós i Blanc is Winery of the Month
Brunellos Have More Fun Blog: Raventós i Blanc & The Beginning of Cava

Social Media
Twitter: @RaventosiBlanc
Raventós i Blanc Facebook
Raventós i Blanc YouTube
Blog:"Los Momentos de Pepe Raventos"

Raventós i Blanc was founded in 1986 by Josep-Maria Raventós, a member of the Cordoniu family who wished to create a small, quality-oriented winery that would stand apart from the large co-ops in the area. Today they own about 300 acres of vineyards (with a high percentage of Chalk in the soil, like Champagne) planted mostly to local varieties such as Macabeo (Viura), Xarel-lo and Parellada. 

Josep-Maria Raventós was President of the Sparkling Wine Department of the Wine Trade Union and was instrumental in establishing the Cava DO in 1970. The Codorniu family goes back to the 15th Century, and the Raventós married into this family in the 17th Century. "It was here in the town of Sant Sadurní d'Anoia that Jose Raventós, head of the family firm of Codorniu, made the first bottles of Champagne method sparkling wine after a visit to France in 1872" (Oxford Encyclopedia of Wine). 

Today, Pepe Raventós has taken Raventós i Blanc to the next level with his obsession for natural farming and winemaking that reflects the true terroir of this estate. As of 2012, Raventós i Blanc has left the Cava DO to pursue authentic and honest sparkling wines representative of their terroir Conca del Riu Anoia. Their wines are 100% estate produced, and the vines are farmed in a biodynamic way, allowing biosynergies between man, animals and plants. 

Raventós vineyards have spontaneous plant coverage, which creates soil with biodiversity, fertility and life. Composted manure is added in the winter as well as short pruning on the bush. In the spring, they green prune to balance the vines and prevent any diseases. Plant infusions are used as homeopathic treatments to minimize the use of sulfur salts for oidium and copper salts for mildew, which are permitted in organic farming.

The soil on the estate, in the basin of the River Anoia (Riu Anoia), is calcareous and date back to the oldest period of the Penedès depression some 16 million years ago, when the valley was still submerged beneath the Mediterranean Sea. The River Anoia has carved out its course, this being the only area of the Penedes region where these soils replete with tropical marine fossils have surfaced.

Reviews

  • Raventos 2013 'De La Finca' Conca del Riu Anoia Barcelona
    The Wine Advocate
    Rating: 93 (10/28/2016)

    The 2013 De la Finca, from the estate, is the wine originally designed by Pepe Raventós' grandfather and it is produced with grapes picked from the Vinya dels Fòssils, the fossil vineyards part of El Serral, the east-facing part of their porperty—which has limestone soils from 16 million years ago rich in marine fossils. It tends to produce the more mineral wines here. 2013 is a low pH and high acidity vintage, something Pepe Raventós loves. They consider 2013 one of the best vintages ever in their property, which produced electric acidity and great clarity. 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.
  • Raventos 2013 'De La Finca' Conca del Riu Anoia Barcelona
    Vinous
    Rating: 91 (5/1/2017)

    Dried pear, orange pith, succulent herbs and a hint of chamomile on the pungent, mineral-accented nose. Fleshy and dry on the palate, offering bitter pear skin and citrus fruit flavors and a sweetening touch of honey that emerges on the back half. Shows very good energy and stony cut on the finish, which hangs on with impressive tenacity.
  • Raventos 2008 'Manuel Raventos Negra' Conca del Riu Anoia Barcelona
    The Wine Advocate
    Rating: 93 (10/28/2016)

    2008 was not an easy vintage, but often challenging vintages result in very good wines, as seems to be the case of the 2008 Manuel Raventós Negra, a Xarello-based blend with 15% each Macabeo and Parellada, presented as a Brut Nature and disgorged at least after six years in contact with the lees. This 2008 is sharp and direct, very lively, vertical and mineral. This is probably a little thinner, but I like the austerity, the verticality it displays. This is the more evolved of the three vintages produced. 3,425 bottles produced.
  • Raventos 2008 'Manuel Raventos Negra' Conca del Riu Anoia Barcelona
    The Wine Spectator
    Rating: 91 (11/30/2017)

    Shows notes of toasted brioche, poached quince, candied ginger and lemon curd, as well as subtle graphite and spice accents. Well-meshed and lightly mouthwatering, with a clean-cut finish.
  • Raventos 2013 'De La Finca' Conca del Riu Anoia Barcelona
    The Wine Spectator
    Rating: 90 (11/30/2017)

    A minerally version, with up-front petrol and spice notes lacing the poached cherry, salted almond and lemon peel flavors that ride the delicate mousse. Elegant and harmonious. Drink now through 2020.
  • Raventos 2012 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona
    The Wine Advocate
    Rating: 92 (10/28/2016)

    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, 30% Xarello, 20% Xarello Vermell (a clone of Xarello which has a pinkish skin), 20% Sumoll (a red grape), 20% Bastard Negre (apparently Graciano, which I've never heard before), also a red grape, and 10% Parellada; 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 Summoll 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. 2012 was a very short vintage and they produced 8,132 bottles.
  • Raventos 2015 Blanc de Blancs Extra Brut (fka L'Hereu), Conca del Riu Anoia Barcelona
    The Wine Advocate
    Rating: 90 (4/27/2018)

    The 2015 Blanc de Blancs, the wine that replaced the old L'Hereu, was produced with fruit from different organic and biodynamic plots within their 60 hectares of vineyards and some purchased grapes. The blend of 42% Xarello, 38% Macabeo and 20% Parellada fermented with indigenous yeasts in stainless steel and was put to re-ferment in bottle with Champagne yeasts for no less than 18 months. The soils are rich in limestone and marine fossils, but the vineyards used for this wine have some more clay, and the wines have more volume and fruit, yet the wine is very clean, fresh and tasty with what, for Pepe Raventós, is the salty minerality of this small region within Penedès. This is approachable and delicious, super tasty and balanced, from a typical-climate vintage.