Raventos i Blanc: Mas del Serral Brut Nature 2013

Raventos i Blanc: Mas del Serral Brut Nature 2013

2
Xarello 80%, Bastard Negre 20%
5
hvid, tør
Fermentering på flaske
Perling
12,5% Vol.
Modenhed til at drikke: 2026–2056
Pakket ind i: OHK med 6 dele
9
ukonventionel
eksotisk & aromatisk
mineral
3
Lobenberg: 100/100
Decanter: 97/20
Parker: 96/100
Tim Atkin: 96/100
6
Spanien, Penedes
7
Allergener: Sulfitter,
lobenberg

Heiner Lobenberg om:
Mas del Serral Brut Nature 2013

100
/100

Den bedste mousserende vin i Spanien. Ren biodynamik fra en gammel vingård med en blandet blanding af Xarello og Graciano. Men overvejende Xarello. Den bedste sort til Cava, men også lidt idiosynkratisk. Lagret i 18 måneder på træfade og derefter over 8 år på gæren i flasken. Helt naturlig frugt med en forbløffende stenet mineralitet. Moden og ung på samme tid med saft og kraft. Cremet og salt-stenet på samme tid. Delikat og alligevel tæt, intens og multikompleks på samme tid. Kvæde, pære, Reineclaude, citrongræs. Masser af tryk og unikke vibrationer, en ægte personlighed. På niveau med de bedste champagner. Virkelig gode sager. Men på trods af dens åbne og livlige karakter ville det være godt, hvis nogle flasker blev glemt i kælderen i yderligere 10 til 20 år. 100/100

97
/20

Decanter om: Mas del Serral Brut Nature

Pepe Raventós' most personal sparkling – and de facto tête de cuvée – hailing from Clos del Serral, a north- and northwest-facing,1.71ha vineyard, planted in 1954 with Xarel.lo and Bastard Negre. Disgorged in May 2024, having spent 115 months on the lees. Outstanding detail and concentration with a muscular core of wet stone, lemon curd, quince and cherry pith. Long finish with lasting notes of toasted almonds, nectarine and preserved lemon. Biodynamic.

96
/100

Parker om: Mas del Serral Brut Nature

The sparkling white 2013 Mas del Serral was produced with the field blend of Xarel.lo and Bastard Negre from the Mas del Serral vineyard, 1.92 hectares, that was planted between 1950 and 1954. The wine has 12.5% alcohol, with a pH of 2.91 and 7.1 grams of acidity, bone dry (1.1 grams of sugar) as a Brut Nature. It fermented in concrete egg, where it matured with lees for nine months. It was put to referment with Champagne yeasts in bottle, where it matured for 100 months. It has a complex nose of gunpowder and dry fish, iron and iodine, characterful, different, with a strong personality. It's a great white wine that happens to have bubbles. It has the elegance of the sandy soils. It's velvety, with abundant, fine bubbles and bright acidity; and 2013 was a cooler and wetter year with a mild August, so the grapes were healthy and ripened slowly and thoroughly. 2,425 bottles and 400 magnums were produced. It was disgorged in February 2024.

96
/100

Tim Atkin om: Mas del Serral Brut Nature

2013 is a top vintage of Mas del Serral, the celebration of old-vine Xarel-lo from the North- facing heart of the Serral hill on the Raventós estate. It's explosively vivid, charry and intense, with apricot kernel, mandarin and nectarine aromas all subtly shifting before a palate of endless stony, sapid detail and subtle richness. It's quite open now in truth, tuned very slightly oxidatively perhaps, although there's certainly more interest to come.

Min vinmager

Raventos i Blanc

Raventos i Blanc er en ny opdagelse af Parker Spaniens smagsdommer Luis Gutierrez. José María Raventós, også kendt som Pepe blandt venner, er ikke fremmed på scenen.

Mas del Serral Brut Nature 2013