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Cava
Roger Goulart Extra Brut Gran Reserva Josep Valls
75cl Bottle - 2019
Roger Goulart Gran Reserva Josep Valls, Extra Brut, is a cava made with predominantly Xarel-lo and Chardonnay from vineyards in the Anoia and Foix river basin. Fermentation and aging for more than 30 months takes place at a depth of 30 meters, resulting in a pale yellow cava with fine bubbles, aromas of fleshy fruits and creamy touches of pastry. In the mouth, it is voluminous with a lively acidity, standing out for its elegance and persistence on the finish.
WineSpectator
91 Puntos
James Suckling
92 Puntos
Peñín Guide
91 Puntos
Gourmet Guide
91 Puntos
Production Zone
Cava
Type of wine
Sparkling
Winery
Roger Goulart
Aging
Gran Reserva
Format
75cl
Grape variety used
Xarel-lo, Chardonnay, Macabeo and Parellada
Alcohol content
12
Characteristics of the vineyard
Roger Goulart the winery locates the production of grapes for its cavas in the historic Cava area, south of Barcelona, in the so-called basin of the Anoia and Foix rivers. This area is delimited by the Sierra Litoral mountain range that touches the Mediterranean, the Sierra Prelitoral de Mediona-Pontons and the Montserrat massif, orographic elements that give the enclave a special microclimate suitable for the production of the best grapes for the production of Cava. The vineyards are located on different types of land at medium-high altitudes, between 300 and 700 meters above sea level, with yields of between 6,000 and 10,000 Kg/Ha, depending on the varieties and characteristics of the land. We have always worked the vineyard with sustainable practices that respect the environment, and in recent years we have been promoting its conversion to organic.
Winemaking characteristics
Since this is a long aging cava, the varietal composition is dominated by Xarel-lo and Chardonnay, two structured varieties, with high alcohol content and high acidity.
The grapes are harvested in the early hours of the morning to take advantage of the coolness of the summer nights and thus avoid oxidation phenomena. The grapes are cooled at low temperature to avoid the extraction of herbaceous tastes and to preserve the varietal characteristics and then pressed in very low pressure pneumatic presses, obtaining yields of less than 50%. The musts are statically racked and then fermented at low temperature with the help of selected yeasts. Once the fermentation is finished and after several stages of racking, the coupage or blend of the different varieties is made to obtain the definitive base wine which, after the second fermentation in bottles and subsequent aging for more than 30 months in cellars located at a depth of 30 meters and at temperatures of 14ºC throughout the year, will result in this fine cava.
Tasting notes
Pale yellow cava, clean, bright, with a good release of fine bubbles and slight crown formation on the surface. On the nose, very fresh sensations with a predominance of fleshy fruits, a touch exotic, on a toasted and creamy background with hints of pastry, yeast and dried flowers.
The work on the lees during its more than three years of aging is clearly appreciated. Lively and very pleasant acidity on the palate, voluminous, slightly crisp carbonic and very well integrated into the whole, slightly sweet sensations resulting from the long aging period and contact with the yeasts that after autolysis yield structural components of great finesse.
Persistent finish with a very elegant bouquet with delicate notes of aging and creaminess.
It is recommended to be consumed at a temperature between 6ºC and 8ºC and the use of ice buckets to maintain the temperature during service.
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