Grapes:  Single vineyard, Clos Nostre Senyor, with vines over 50 years old, 20% Macabeu, 60% Xarel.lo, and 20% Parellada.

Aging:  The wine is fermented and aged in chestnut barriques in lees for 10 months. The second fermentation in bottles is completed in contact with natural cork, in horizontal position in rima with 90 months of aging in the traditional bottle on its lees in Cava Mestres. Then bottles are moved from the rima resting position to favor the yeast autolysis process, greatly improving structure, and complexity. Finally, after manual disgorging, we place a second cork. Mestres always states the disgorging date on the label.

Residual sugar: Less than 1 g/l.

Taste:  This cava is dry, but creamy, preserve points a lot of brightness (acidity), food pairing wine. Very fine and elegant carbonic. Aroma intense, with a point liquor, smoked, and slightly saline. We find remembrances of aromatic plants, toffee, quince jam, and cinnamon.

Color: New gold.

Talking About the Wines:

-Washington Wine Blog, Nov ’18 gave 93 points to 2008 Mestres Clos Nostre Senyor. ”Sourced from vineyards older than 45 years of age, this was aged for ten months in barrel and then was disgorged in July 2018. The wine starts off with rich aromas of biscuit, Japanese pear, and lemon zest. The palate shows a wonderful tension and mouthfeel. Cantaloupe, Challah bread, and bright pear flavors all develop in the glass. The earthy tones with the fruit are highly compelling. This is showing marvelously, finishing with a strong salinity. Drink 2018-2028.”

-A View From The Cellar, May-June '18 gave 94 points to 2006 Mestres Clos Nostre Senyor. “The 2006 Mestres “Clos Nostre Senyor” is a single vineyard, old vine bottling from this superb Cava producer. The name of the vineyard is “Clos Nostre Senyor, which is planted to a blend of sixty percent Xarel-lo and twenty percent each of Macabeo and Peralada. The vines are in excess of fifty years of age. The vins clairs for this cuvée are fermented in ancient chestnut barrels and aged ten months prior to bottling for their secondary fermentation, with sur latte aging taking place under cork for a minimum of seven and a half years prior to disgorgement. In this case, the wine spent more than nine years on its fine lees! The bouquet is deep, complex and beautifully refined, offering up scents of dried peach, orange peel, a touch of hazelnut, beautifully complex soil tones, a touch of leesiness, ocean breeze, plenty of smokiness, and a topnote of lemongrass. On the palate the wine is crisp, complex, full-bodied and beautifully evolved, with a fine core, very refined mousse, still lovely acids and a long, soil-driven, and perfectly balanced finish. This has developed beautifully secondary layers of complexity on both the nose and palate, a lovely roundness in the mid-palate and is drinking at its apogee today, but still with plenty of life in it. Outstanding, fully mature Cava of pedigree, and distinction!”

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