|90||Vinous Media||(aged for 18 months on its lees; Lot #606038) Limpid straw. Vibrant, mineral-accented citrus and orchard fruit scents carry a chalky mineral overtone and a suggestion of ginger. Brisk and sharply focused on the palate, offering nervy orange zest and honeysuckle flavors that deepen and spread out on the back half. Smoothly plays power off delicacy and finishes long and stony, with strong mineral cut and repeating florality.
|88||The Wine Enthusiast||White-fruit aromas are without frills. Like the nose, this wine feels fresh and clean. Flavors of white peach and slightly underripe honeydew are mild and don't force anything on a pleasant finish.
|88||View from the Cellar||The non-vintage Biutiful Cava Brut Nature from Isaac Fernandez is composed of a blend of eighty percent Macabeu and twenty percent Chardonnay and was aged on its fine lees for fifteen months prior to disgorgement. The wine is bright and youthfully enticing, offering up a fine nose of green apple, lime, wild fennel, a nice base of minerality and a touch of sea salts in the upper register. On the palate the wine is medium-bodied, frothy and focused, with a good, solid core, delicate mousse, brisk acids and very good length and grip on the moderately complex and very clean finish. This is a stylish, youthful bottle of Cava that is light on its feet and eminently quaffable. I can well imagine sharing a bottle of this around ten in the evening in Barcelona with tapas while trying to decide where to go out to dinner that night. 2016-2023.|
|The Washington Post||This lovely, crisp and refreshing bubbly is made in the trendy style of the most sought-after grower champagnes: with no dosage, or added sugar (thus the “brut nature” nomenclature). This is yet another example of why cava is a favorite sparkling wine for budget-conscious wine lovers. ABV: 11.5 percent.|
|The Daily Meal||Biutiful, a truly elegant macabeo-chardonnay blend, is a knock-out value. From the enticing apple and lime nose to the zesty citrus and mineral finish, this wine delights the senses. Well-structured and balanced, this dry cava’s bubbles are tiny and lively, contributing to the round, sparkling mouth feel.
This brut nature is made with the very latest technology and is fermented in the bottle for a full 15 months, without added sugars. The resulting cava is surprisingly complex, and would, I suspect, knock out contenders at three times the price in a blind tasting. A stellar pairing with all manner of shellfish and seafood, from blini with crème fraiche and caviar to a festive paella.