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Cava
The Roger Mark II
Bot 75cl - 2017
The Roger is a symbol of this resilience and of a cava that, far from succumbing to fashions or changing styles, expresses the essence of the Roger Goulart of the past and present: sparkling wines whose backbone is long aging and marked by a heritage that, being historical and rooted in the Penedès, has undoubtedly been influenced by the French winemaking tradition.
Mark II is the second edition of The Roger, but each release is unique, never the product of a pre-established formula. Each Mark is, and always will be, unrepeatable.
Don't miss any detail, our winemaker Pedro explains it in detail here
Production Zone
Cava
Type of wine
Sparkling
Winery
Roger Goulart
Aging
Gran Reserva
Format
75cl
Grape variety used
30% Xarel-lo, 20% Macabeo, 20% Parellada, 15% Pinot Noir and 15% Chardonnay
Alcohol content
12%
Characteristics of the vineyard
Cava made with an important base of traditional varieties, predominantly Xarel-lo, but also accompanied by Chardonnay and Pinot Noir blanc de noirs. The production area of these grapes is located in the medium-high region of the Penedés in limestone-loam soils and yields between 6,000 and 8,000 kg/ha. The vineyards are trellised except for the Xarel-lo, which is goblet-trained, and are between 18 and 25 years old.
Winemaking characteristics
The grapes were harvested by hand for the goblet-grown grapes and mechanically for the trellised vines, at night and until the early hours of the morning. In the winery, varieties are received separately and the grapes are destemmed and the pulp is cooled to 7ºC to preserve the aromas and varietal characteristics as much as possible. Very gentle pneumatic pressing with a must yield of less than 50%, followed by static settling at low temperature for 24 hours and then fermentation in stainless steel tanks at 16ºC with selected yeasts. Racking for natural clarification and subsequent blending of varieties to define the final cuvée and subsequent racking for secondary fermentation in the bottle. Its 75 months of ageing in the subway galleries of Roger Goulart, 30 metres underground, have served to extract the maximum potential of yeast autolysis, giving the final product some very peculiar and unique aromas, structure in the mouth and bouquet, making this cava an exclusive product in its category.
Harvest data
Climatologically, the year was marked by a very adequate spring rainfall regime, but a dry and somewhat warm end to the cycle that concluded with a harvest of medium yield and very good health.
Tasting notes
Pale yellow cava with golden reflections, clean, bright, with a good release of fine bubbles and slight crown formation on the surface. Very intense nose with clear notes of aging on yeast, clear presence of toasted aromas and pastries, dried flowers, fleshy fruit, a spicy point.
On the palate there is a very pleasant marked acidity, voluminous, enveloping carbon dioxide very well integrated into the whole, sensations of softness in the mouth, the result of the long period of aging and contact with the yeasts that after autolysis yield structural components of great finesse. We recommend serving at a temperature between 6ºC and 8ºC and the use of ice buckets to maintain the temperature during service.
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