December 2016 Imported Wine: NV Mascaro Cava Reserva Brut Nature “Pure” Catalonia, Spain

fine Wine Source Wine Club

December 2016
Mascaro: Since 1946, the Mascaro Family has been dedicated to producing premium quality brandy, Cava, and white wine. From the beginning their founder Antonio Mascaro has insisted upon complete control from vineyard to bottle. Since 1997 the Mascaro winery has been run by the 3rd generation of the Mascaro family, at the head of which is Antonio’s granddaughter, winemaker and owner, Montserrat Mascaro. The family owns the “Mas Miguel” estate in Aiguamurcia, Alt Camp, a region that belongs to the southern Catalan province of Tarragona. Formerly owned by the community based in Cistercian monastery of Santes Creus , the estate comprises over 170 hectares, of which 35 are vineyards that belong to the Cava and Penedes D.O.’s of Spain.
About: The grapes for the Cava are selected from the private estate named “Mas Miguel” in the foothills of Tarragona that was the former Cistercian Monastery at Santa Creus. Careful hand picking of fruit is placed into small traditional baskets. Gentle pressing follows to produce individual musts that are fermented under carefully controlled temperatures of 18-20 degrees with a perfect blend of the individual varietals. The second fermentation is made in the bottles with no added sugars and followed by a period of ageing in contact with the yeast on lees in underground caves built in 1992, which are connected to the ancient wine cellars. This gives the wine its backbone and roundness as the wine ages to perfection.
Varietal: 80% Parellada and 20% Macabeo
Alcohol: 12% with Zero Dosage
Tasting Notes: Golden color with green hues and hints of peach and apricot coming through to a lively and rounded nose that is very dry yet creamy and stimulating on the palate.
Food Pairings: Ideal with light seafood, shrimp cocktail, bacon wrapped scallops, fresh oysters or cured salmon. Think salt.
Jim Lutfy’s Thoughts: Great Bubbly! Dry, crisp and has a long lingering finish. Best served with cheese and smoked salmon.