mestres nostre new.jpg

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:

-Wine Advocate,, Sept ‘22 gave 94 points to 2012 Mestres Clos Nostre Senyor.  "“The 2012 Clos Nostre Senyor Gran Reserva Brut Nature was produced with a blend of 55% Xarel.lo, 25% Macabeo and 20% Parellada, all from their own vineyards in Sant Sadurní d'Anoia from a warm and dry vintage. The wine matured in barrel for 10 months and was then put to referment in bottle, where it matured with lees for eight years. This is very creamy, elegant and persistent, with evolved aromas and hints of caramel. It's perfect for current drinking but will last for a few more years. This has the complexity and elegance of a good Champagne with a mellow palate, integrated acidity, a dry finish and superb, tasty flavors. The bottle I tasted was from November 2021. They want the wines they release to be ready for drinking and to also have potential to evolve at home, gaining in complexity.”

-Dr. Owen Bargreen, Sept ‘21 gave 95 points to 2009 Mestres Clos Nostre Senyor.  “Taken from what was a very warm vintage, the. 2009 ‘Clos Nostre Senyor’ is a blend of old vine 60% Xarel-lo (60%), Macabeo (20%) and Parellada (20%).Showing off its deep hue in the glass, the Cava shows off beautifully nutty tones on the nose with layers of ripe pear and white peach, with white florals rounding out this exquisite bouquet. Full-bodied and intense, with an oily texture, this rich yet tension-driven Cava finishes exceedingly long, with gobs of mouth-watering acidity and a light dusting of salinity. This is already beautifully evolved at the twelve year mark and enjoy this exceptional wine over the next decade.”

-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. "