Raventos i Blanc 2015 'De La Finca' Conca del Riu Anoia Barcelona

Raventos i Blanc 2015 'De La Finca' Conca del Riu Anoia Barcelona

Item Number: 11759

UPC: 8-421478701008

Country: Spain
Region: Catalunya
Sub Region: Penedes
Appellation/AVA: Conca del Riu Anoia Barcelona
Estate Grown Wine: Yes
Vintage: 2015
Grape(s): Xarel-lo / Macabeu / Parellada
Type: Wine - Sparkling
Bottle Size: 750 ml
Pack: 6
Closure: Cork
Alc by Vol(%): 12
Viticulture: Practicing Biodynamic

Terroir Notes: De la Finca sparkling wine is produced from Raventós' oldest vines, planted using the goblet system in 1964 in the Vinya dels Fòssils. Situated on the highest terraces of the River Anoia, the Vinya dels Fòssils vineyard has marine soils with a high fossil content. The carbonates impart a high saline expression to the wine. It is a sparkling wine with a unique identity and personality. The plants on the Vinya dels Fòssils vineyard come from the massal selection performed by Manuel Raventós Domènech in 1888. Creator of the Penedès sparkling wine formula by combining the three native grape varieties (Macabeu, Xarel-lo, and Parellada), Manuel Raventós also experimented by planting small separate plots. He took cuttings from the vines that produced the best grapes and used them to create new plantations.

Vintage Notes: 2015 was a year defined by extreme contrasts. Autumn was hot and very damp. Winter was cold with a heavy snowfall on February forth that left up to 10 cm of snow on some parts of the estate. Spring had a cool start with a night frost on April ninth that caused 5% of the Xarel-lo buds from la Vinya dels Fòssils to freeze as it is a north facing vineyard. All of this, combined with just 62 L/m2 of rainfall between January and July, created some extreme conditions for the vegetative development. The varieties that adapted best to these conditions were Xarel-lo, Sumoll, and Monastrell.

About the Grapes:
Xarel-lo - Native variety that is planted on 50% of the Raventós estate. It is the first to bud, has the longest cycle of all the varieties, and has the best sugar-acidity-intensity balance at harvest. Xarel-lo allows the long aging.
Macabeu - Delicate, very versatile variety that needs extremely precise vine growing in order to achieve the best expression. With a short cycle, it is the first variety to be harvested on the estate. Depending on its location, this same variety can produce two totally different expressions due to the orientation, the soil, and the plant material.
Parellada - This is a moderately vigorous grape; it is rustic but at the same time sensitive to rain during the ripening period. The white harvest always ends with this variety. Parellada is a native variety well-adapted to the high parts of the Penedès. It provides a touch of delicacy to the Raventós' sparkling wines.

Winemaking Notes: Assemblage and second fermentation happens in the bottle with a minimum aging period of three years in a horizontal position. No dosage is done.

Reviews

  • The Wine Advocate
    Rating: 92 (4/27/2018)

    The blend of 50% Xarello, 40% Macabeo and 10% Parellada for the 2014 De la Finca was produced from different plots planted with the different varieties in the so-called fossil vineyard, Vinya dels Fòssils. The vineyard is in the east-facing part of their property and tends to produce the more mineral wines, with low pH and high acidity. Each variety was fermented separately, blended and left in contact with the lees for at least six months before being put in bottle for the second fermentation and aging of at least 30 months. This is the wine that they think best represents their estate, the one that represents the Raventós i Blanc style, with enough character from the lees and the Mediterranean character and the marine minerality of the soils.
  • Vinous
    Rating: 93 (4/25/2019)

    Lemon zest, quinine, pungent flowers and ginger on the incisive, mineral-accented nose. Chewy in texture, sharply focused and dry, showing impressive clarity to its sappy pear, Meyer lemon and bitter quinine flavors, which deepen slowly on the back half. Finishes impressively long, mineral and energetic, leaving subtle herb and floral notes behind.