Mestres, Clos Nostre Senyor, Cava

This time I popped it open a hour or so before drinking but to no real benefit.this cuvee feels overly mature to me, oxidative and slightly sherried notes and there’s something musty in the background although I don’t think it’s corked. I think I’ll skip this cuvee in future as I much prefer the Mas Via

Quite an oxidative style and alongside brut nature makes this fairly uncompromising, it does open up in the glass over time to show a wider array of flavours and seemed designed for the table. Next time I shall pop an hour before we’re looking to drink it and ensure that there’s food to have alongside

Oaky wet wool nose. Very fresh on the palate but an unpleasant aftertaste of manzanilla which is great in a refreshing dry sherry, but not in a cava. I really don't like this oxidised style although some (ie lovers of Bolly and Krug) may enjoy it. Meh. Not for me. Didn't finish

No detailed notes, but a bit, or even more, behind the 2006 version of this Cava or maybe in need of some bottle age, who knows. . Nevertheless a pleasure to drink if you like this kind of aged wines with a slight oxidative note, which is more dominant in this vintage than in the 2006. 5/12/16/8. -2030 in a cool cellar.

Excellent high end Cava. This could also be a very good vintage champagne. Can keep another decade. Great QPR.

10m in chestnut barrique. >90m on the lees. Saline, again, mineral sparkle. Really fresh set of wines.

Intense golden colour without orange or amber hue. Discret very small bubbles. Great nose of nuts, hay, melon, with time and swearling raspberries, umami. On the palate without impetuous bubbling and with great length and poise between acids and fruit. Bread, pear and apple flavors. 92 from the WA, which is too few for my taste. It is not unlike an aged bottle 1911 from Clouet including a slight oxidative note combined with great freshness. I'm convinced that this is …