Pepe Raventós Mas del Serral 2014

Pepe Raventós Mas del Serral 2014 is an extraordinary, single-vineyard biodynamic sparkling wine crafted by Pepe Raventós from the historic 1.92-hectare Clos del Serral plot in Penedès. Co-planted in 1954 with old-vine Xarel·lo and Bastard Negre (Graciano), the plot is farmed entirely by hand and horse-drawn tillage. Vinified in concrete eggs using native yeasts and aged for 100 months on its lees without added sulfur, it pours a bright golden hue with fine, persistent effervescence. The nose offers complex, layered aromas of lemon curd, quince, dried fruits, acacia blossom, turmeric, and subtle wet-stone minerality. On the palate, it is tension-filled, precise, and deeply textured, balancing vibrant acidity with a long, chalky, and elegant finish.

Food Pairing: Pairs wonderfully with fresh oysters, grilled langoustines, jamón Ibérico, pan-seared turbot, roasted poultry, and aged artisan cheeses.

95 Points - Robert Parker's Wine Advocate

I found more notes of autolysis of the lees and toasted/smoky sensations in the 2014 Mas del Serral - Xarel·lo Sumoll, a blend of grapes Pepe Raventós loves because of the reductive character the Sumoll adds to the blend. It's sourced from the cooler, higher-altitude part of the Mas del Serral vineyard. There is a pink color, but the nose is reminiscent of the white, though the palate reveals more volume and a seamless texture, solid and balanced. The blend here is 75% Xarel-lo and 25% Sumoll, and they let the Sumoll stay a little longer in the press to achieve the pale but bright pink color. This was pretty much produced like the white, pressing the full clusters and fermenting the must in concrete, where the wine rests with lees until it was put to referment in bottle, where it matured for no less than 100 months. Only 490 bottles and 50 magnums were produced. The disgorgement date is handwritten on the back label. I believe the price reflects scarcity.