Organic/Bio American in Paris Tom Calder introduced the USA to the benchmark, handcrafted, Champagnes of Cedric Bouchard. Someday, we think he'll be as well known for introducing us to the very Bouchard-Champagne-like Cavas of Pere Mata. Through Calder, Mata has spent plenty of time with Bouchard and aims for those heights in is 5HA of organically farmed vines in the Pennedes. This is one of his most "Champagne-like" Cavas, blending 50% Macabeo, 30% Xarel·lo and 20% Parellada from 2018 plus 17% reserve wine aged in oak and with 36 months on the lees.
Tiny bubbles and toasty aromas of tart apple and fresh bread pull you in for a sip. Your first sip is a zinger, with Granny Smith apple and buttery brioche flavors zipping along our palate with laser-sharp focus and a firm bite of tangy lemon sustaining the flavors. With a bit of air, the tart apple fruit ripens and a touch of Asian pear joins the party, but the vivid minerality and toasty, bready, notes never fade. The wine gets better and better the longer it's open, so plan to spend some time with a bottle tonight and even lay a few down to enjoy over the next 5+ years.
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