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

Grapes: 20% Macabeu, 60% Xarello, and 20% Parellada.

Vineyard: Single vineyard, Clos Nostre Senyor, 100% estate owned, vines over 50 years old, all hand harvested.

Soil: Calcareous, slightly sandy, and clay. 

Vinification: Fermentation done in 225L chestnut barriques. Wine is left in barrel on the lees for 10 months. Second fermentation in bottle with natural cork. 

Aging: Aged for 7 years in bottle on its lees. Hand riddled and hand disgorged. Mestres always states the disgorging date on the label.

Residual sugar: less than 3 g/l.

Nose: Intense, with a point liquor, smoked, and slightly saline. We find remembrances of aromatic plants, toffee, quince jam, and cinnamon.

Taste: This cava is dry, but creamy, preserves points. A lot of brightness (acidity), food pairing wine. Very fine and elegantly carbonic.

Color: New gold.

Gastronomy: Perfect as an aperitif, with oysters or shellfish. Wine will stand up to heavier butter sauces and grilled white meats.

Clos Nostre Senyor is a single vineyard, average age of vines are over 60 years old.

Talking About the Wines:

-The Wine Advocate, Aug ‘19 gave 94 points to 2010 Mestres Clos Nostre Senyor.” Produced exclusively with grapes from their own vineyards, the 2010 Clos Nostre Senyor fermented and matured in barrique with the lees for ten months and then refermented in bottle, where it is kept for no less than 84 months. Natural cork is closure is used during the bottle aging, and the wine has no dosage (but nature). 2010 was a great vintage in the zone (and in many regions in Spain), and the wine feels extremely young. It has a pale bright color, paler than some younger wines even, and a subtle and reticent nose. The palate is quite sharp, with even some austerity, dry and serious. This is a very impressive Cava: it’s still young and has potential for another decade (or more) in bottle, even after being disgorged. 4,936 bottles.”

-Wine Spectator Magazine, June 19’ gave 90 points to 2008 Mestres Clos Nostre Senyor. “Honeysuckle and spice accents play off the nectarine. Oyster shell and apple peel flavors in this elegant Cava, with a finely detailed, chalky bead. Fresh and focused through to the lingering finish. Xarel-lo, Macabeo and Parellada. Drink now through 2022. 291 cases made, 20 cases imported. "

-Vinous Media “Mediterranean Spain: Diversity and Consistency, by Josh Raynolds, Apr ’19 gave 91 points to 2006 Mestres Clos Nostre Senyor. “Vivid yellow. Mineral-accented aromas of pear nectar, white peach, lemon curd, buttered toast and chamomile pick up hints of fennel and smoky lees with air. Deeply concentrated and seamless in texture, offering palate-staining orchard/pit fruit and toasted nut flavors that are sharpened by a dusty mineral nuance. Finished sappy, smooth and extremely long, with resonating minerality and a touch of bitter peach pit.” (aged on its lees for 90 months)