Raventos i Blanc

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Country of Origin: Spain
Location: Sant Sadurní d'Anoia, Penedès
People: Raventós Family, Owners | Joana Vinas, Winemaker
Viticulture: Practicing Biodynamic

Items

Raventos i Blanc 2015 'De La Finca' Conca del Riu Anoia Barcelona Login AG 93 WA 92 In Stock
Raventos i Blanc 2017 'De Nit' Reserva Rosado, Conca del Riu Anoia Barcelona Login In Stock
Raventos i Blanc (1.5 L) 2015 'De La Finca' Conca del Riu Anoia Barcelona Login In Stock
Raventos i Blanc (1.5 L) 2016 'De Nit' Reserva Rosado, Conca del Riu Anoia Barcelona Login DEC 92 In Stock
Raventos i Blanc 2017 Blanc de Blancs Extra Brut, Conca del Riu Anoia Barcelona Login WS 90 In Stock
Raventos i Blanc 2013 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona Login WS 90 WA 93 <1 Case
Raventos i Blanc 2014 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona Login AG 93 WA 93 In Stock
Raventos i Blanc 2011 'Manuel Raventos Negra' Conca del Riu Anoia Barcelona Login WS 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 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona
    The Wine Spectator
    Rating: 90 (7/31/2018)

    A light copper color, this finely meshed version frames flavors of crunchy white peach and citronella, with a tang of salinity, petrol hints and vivid acidity. Offers a long, creamy finish. Disgorged October 2017. Drink now through 2021.
  • Raventos 2013 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona
    The Wine Advocate
    Rating: 93 (4/27/2018)

    The 2013 Textures de Pedra is an unusual blend of white and red grapes vinified in the style of a white. The blend of 30% Xarello, 25% Xarello Vermell, 25% Sumoll, 15% Bastard Negre and 5% Parellada from a cool and rainy vintage resulted in lively wines with high acidity and potential for bottle aging. The musts fermented with indigenous yeasts in stainless steel, and the wines were kept for at least six months with lees in tank. It matured in bottle in contact with the lees from Champagne yeasts for no less than 42 months. It has a deep golden color and a very intense, characterful nose, but it's in the palate where you get the intensity, the pungent flavors, the salty tastiness, the depth, the liveliness and the electricity. This is only the third vintage of this wine, from one of the best vintages in recent years together with 2007 and 2010. This is more mineral and austere, from stonier, shallow soils at higher altitude.
  • Raventos 2015 'De La Finca' Conca del Riu Anoia Barcelona
    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.
  • Raventos 2014 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona
    Vinous
    Rating: 93 (4/25/2019)

    Powerful, spice-accented red berry, orange zest, buttered toast and floral scents are underscored by an intense mineral nuance. Broad, chewy and focused on the palate, offering deeply concentrated citrus fruit, red berry and spicy ginger flavors. Hints of smoky lees and chamomile build on the back half. Powerful yet lithe in character, displaying superb finishing thrust, energy and mineral-driven persistence. (aged for 42 months on its lees and bottled with no dosage)
  • Raventos 2011 'Manuel Raventos Negra' Conca del Riu Anoia Barcelona
    The Wine Spectator
    Rating: 92 (9/30/2019)

    A leesy hint of pastry dough on the nose leads to a finely meshed palate of toasted almond, dried white cherry and citrus peel flavors in this sparkler, with a streak of racy salinity. Firm and focused, offering a lingering finish of spice, coffee and mineral. Drink now through 2024.
  • Raventos 2015 'De La Finca' Conca del Riu Anoia Barcelona
    The Wine Advocate
    Rating: 92 (8/30/2019)

    The smoky 2015 De la Finca, which has the subtitle "Vinya dels Fòssils" on the label, was inspired by the original blend of this wine that was created by Pepe Raventós’s grandfather, who founded the winery. It comes from poor limestone soils that tend to produce more austere wines. It has more influence from the contact with the lees in bottle (it's disgorged some three years after the harvest) but still keeping its youth. There are Mediterranean notes of fennel and underbrush and a saline core that gives it an electric palate. 2015 was very dry and warm, and the wines are a little riper, with more integrated acidity.
  • Raventos 2014 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona
    The Wine Advocate
    Rating: 93 (8/30/2019)

    The 2014 Textures de Pedra comes from a dry year that was warmer than 2013 but a little cooler than 2015, and the wine reflects that. It comes from their higher-altitude vineyard (some 250 meters in altitude) with alluvial soils covered by boulders á la Châteauneuf-du-Pape, which give very low yields. With time, the clay has been washed down to the lower-altitude places, and this part has remained stony and poor, which is the character the soil transmits to the wine. This is sold one year later than the De la Finca, after some four years in bottle with the lees. This is a serious, austere and mineral sparkling wine with a very strong mineral sensation and a dry, salty finish.
  • Raventos 2017 Blanc de Blancs Extra Brut, Conca del Riu Anoia Barcelona
    The Wine Spectator
    Rating: 90 (12/9/2019)

    (2019 Top Value) Delicate aromas unravel through this elegant sparkler, which is bright and balanced, with flavors of Meyer lemon, grilled nut and white cherry.
  • Raventos (1.5 L) 2016 'De Nit' Reserva Rosado, Conca del Riu Anoia Barcelona
    Decanter
    Rating: 92 (11/15/2019)

    A zero-dosage fizz from the three Cava grapes with some Monastrell to give the pink hue. Complexity from 18 months lees aging, plus ripe red berry flavors, a fine saline edge and refreshing acidity.