Grapes: Single vineyard, Clos Nostre Senyor, with vines over 50 years old, 20% Macabeu, 60% Xarel.lo, 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 and 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:
-International Wine Review, Dec '15 gave 92 points to 2006 Mestres Clos Nostre Senyor. "It's a boldly flavored, impeccably made wine with a graceful mousse, excellent depth and a full mouth feel. It shows poached pear, toasted grain, and rich brioche notes with a long, lingering aftertaste."
-eRobertParker.com, June '15 gave 92 points to 2006 Mestres Clos Nostre Senyor. "The palate is very silky, with a thin layer of small bubbles that give a creamy sensation and good integration making it compact with polished acidity."