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Region/ Sub-Region: Spain, Penedes, Cava D.O.

Grapes:  50% Trepat, 30% Monastrell, and 20% Pinot Noir.

Soil:  Calcareous, slightly sandy, and clay. 

Vinification:  Maceration on the skins from 5 to 10 hours.  Fermentation takes place in small stainless-steel tanks at low temperatures, secondary fermentation done in bottle with natural cork. 

Aging: Aged for 2.5 years in the traditional bottle on its lees. All aging is done under real cork.  Hand riddled and hand disgorged. Mestres always states the disgorging date on the label.

Residual sugar: Less than 6 g/l.

Nose: Red fruits, raspberry, dried cherries, herbal floral notes, and spices.

Taste: The palate is structured, complex with good balanced acidity. Fine and elegant bubbles.

Color: Bright raspberry color.

Gastronomy: Great as an aperitif, cured meats and cheese, seafood and game birds.

MESTRES 1312 ROSÉ
 RESERVA 2019
D.O. CAVA - SPAIN

Talking About the Wines:

-A View from the Cellar, March ‘23 gave 91 points to 2020 Mestres 1312 Rosé, Reserva. “The 2020 Mestres “1312” Cava Brut Rosé Reserva is composed from a blend of fifty percent Trepat, thirty percent Monastrell and twenty percent Pinot Noir. The vins clairs are given five to ten hours of skin contact to arrive at the lovely, light salmon color of the wine. It is aged for twenty months sur latte under natural cork and was disgorged in May of 2022 and finished with a dosage of five grams per liter. The wine offers up a refined bouquet of strawberries, salty soil tones, wheat toast, dried flowers, a touch of orange peel and a topnote of wild fennel. On the palate the wine is bright, full-bodied, focused and elegant, with a lovely core, fine mineral undertow, elegant mousse and a long, crips and complex finish. This is very classy Cava!"

-Dr. Owen Bargreen, Feb ‘23 gave 92 points to 2020 Mestres 1312 Rosé, Reserva.   “A gorgeous blend of mostly Treppat (50%) with the remainder Monastrell and Pinot Noir, the ‘1311 Rose’ was disgorged in May 2022. This outstanding wine was aged for 2.5 years on the less and was given 6G/L dosage. Dusty soil aromas combine with shades of crushed seashell, orange rind and suggestions of ripe red raspberry all fill the nose. The palate is very fresh and fragrant with a soft mousse. Layers of wild mushroom are woven together with juicy red fruits, with shades of menthol and salty soils on the palate. Complex and delicious now, this will easily cellar for another eight years.”

 

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