Have you heard of Cava? If not let me briefly explain. Cava is Spain’s version of Champagne. It was not until the 1980’s when the European Community outlawed everyone outside of Champagne, France from labeling their wines as Champagne, thus Spain adopted a new translation and this amazing wine now is known as Cava. in 1872 a young man named Josep M Raventos went to Champagne to study, record and learn the methode champenoise (or the rules and protocols of making true champagne). Mr Raventos brought the hand written notes, diagrams and directions back home and began making his own version of champagne with indigenous grape varietals of Penedes, Xarello, Macabeo and Parallada.
I had the pleasure of spending an afternoon with his great grandson who oversees this venerable and magnificent property in Spain (about 25 east of Barcelona). Young Josep Raventos is the 19th generation in his family to grow grapes and the third generation to make wine under their family’s name, Raventos. It boggles my mind that just after Columbus set sail to “discover” the new world the Raventos family was planting their first vineyards, and on their property still lives a 500 year old oak tree that represents the time, terroir and history of the family and their lives that have been intertwined with all those seasons, all those vintages and good God, all those glorious wines.
If you are looking for truly one of the best Spanish wines and have not tried Cava this is the one that you must experience. Everything is done to perfection, balance and harmony, even their entry level Cava called l’Hereu (meaning heritage in Catalan) is as delicious as spring time. They also make a still wine named Silencis out of mainly Xarello. Stunningly bright with mineral edges and wafts of lemon blossom on the finish.
I can’t say enough about the family, so if you are in Spain look them up. If you are in the States just grab a bottle of Cava for your next dinner.
