|GREAT VALUE||The Washington Post||"This is a perennial favorite of mine for bargain bubbly, from a local importer and with great availability throughout the region. It is the classic cava grapes of xarello, parellada and macabeo, fermented and aged in the traditional champagne method, with the second (bubbly) fermentation in the bottle. Enjoy this with spicy salami, pasta or other light foods, or just turn a tough workday into a celebration. ABV: 11.5 percent."
Dave McIntyre - October 26, 2018
|91+||View from the Cellar||(For the December 2014 disgorging) - I wrote very favorably about several of the organic-farmed bottlings from Cava 1+1=3 back in the article on the “Six Percent Club”, as this is one of the top producers in Cataluña for high quality Cava. This was my first chance to try their straight non-vintage Brut bottling (from two different disgorgement dates), as I had tasted three of their Brut Nature cuvées previously. Their Brut bottling is finished with a dosage of 7.5 grams per liter. The release disgorged in December of 2014 is bright and very pretty on both the nose and palate, with the bouquet offering up scents of pear, salty soil tones, lime peel, gentle smokiness and a delicate topnote of menthol. On the palate the wine is deep, full-bodied and brisk, with a fine core, lovely mineral drive, frothy mousse and a very long, complex and beautifully balanced young finish. This is a terrific bottle of Cava, but after tasting the wine disgorged fifteen months earlier, I would now be inclined to let this release age a year or two in the cellar and really start to blossom. Cava 1 + 1 = 3 is one of the very finest producers of sparkling wine in Cataluña, and both these releases are excellent. 2016-2025+.|
|91||View from the Cellar||(For the December 2016 disgorging) - "composed of a blend of forty-five percent Xarel-lo, thirty percent Parellada and twenty-five percent Macabeo (the big three of indigenous grapes used in Catalunya for Cava since time immemorial), with the wine aged for twenty-one months sur latte prior to disgorgement. Like all of the top producers in the “Six Percent Club”, it is produced entirely from estate-grown fruit. The wine offers up a lovely bouquet of lemon, green apple, sea salts, stony minerality and a touch of lemongrass in the upper register. On the palate the wine is medium-full, crisp and beautifully balanced, with a good core, elegant mousse and fine length and grip on the zesty finish. For an entry level bottling, this is really good. 2017-2025.|
|89||Vinous Media||(L16069; disgorged in April 2016) Light bright yellow. High-pitched lemon, green apple and honeysuckle scents, along with a spicy ginger nuance. Nervy and light on its feet, offering zesty citrus fruit flavors that deepen on the back half. The floral quality repeats on the nicely persistent finish, which is firmed by a snap of dusty minerality.
Spain’s New Releases, Part 2: Triumphs and Travails – May 16, 2017
|88||The Wine Enthusiast||Confident saline and citrus aromas are a good entry to this clean, fairly lean brut. Lime and tangerine flavors are racy and not too sweet, while this is fresh and well made on the finish.