Download the wine list - Matthew Clark

20 Sparkling
Spain
25129 Codorníu Brut Rosado, Cava NEW NV 75cl 7.96
A blend of Monastrell, Pinot Noir, Macabeo, Xarel.lo and Parellada matured for at least nine months to allow the lovely toasty flavours from ageing to
develop. Light-pink in colour with vibrant, fruity aromas and ripe summer fruit flavours.
21747 Anna de Codorníu Brut Rosé, Cava NV 75cl 9.31
A refreshing blend of Pinot Noir and Chardonnay from Codorníu’s own vineyards. Traditional Method Production with nine months maturation in bottle
before release. Fresh with intense aromas of red berries and citrus notes.
BRONZE (NV) & Great Value Sparkling Under £15 International Wine Challenge 2012
11750 Codorníu Selección Raventós Rosé, Cava NV 75cl 10.08
Made from 100% Pinot Noir grapes, which are lightly macerated after destemming, in order to extract a light pink colour from the skins before pressing.
Traditional Method production with bottle-fermentation and aged for a minimum of nine months, this delicious wine is full of ripe summer-fruit flavours.
Presented in a clear Codorníu gothic bottle.
GOLD (NV) International Wine Challenge 2012
27046 Gran Codorníu Pinot Noir Brut Rosé Vintage, Cava NEW NV 75cl 13.51
Made from 100% Pinot Noir and aged on its ‘lees’ for 12 months. Delicate salmon-pink; showing notes of raspberry, strawberry and blackberry with hints
of citrus. It has a rich mouth-feel, soft mousse and well-structured fruit-led finish.
Rondel
10182 Rondel Brut, Cava NV 75cl 6.70
Predominantly Parellada together with Macabeo and Xarel.lo. Bottle aged for a minimum of nine months before release. Blended to show plenty of
fruit on the palate making it an excellent banqueting sparkler; new packaging this year. (x)
Raimat
25356 Raimat Pinot Noir-Chardonnay Brut Nature NV 75cl 15.73
A blend of 70% Chardonnay and 30% Pinot Noir, made by the Traditional Method; the wine is then aged on its ‘lees’ for nine months prior to being
disgorged and receiving a ‘dosage’ to take the residual sugar to about 3g/l: very dry. Fresh grapefruit aromas with floral notes overlain with sweet
creamy aromas; green apple on the palate which gives it liveliness; followed by melon and notes of ripe cherry and a lingering citrus finish.
27192 Raimat Chardonnay-Xarel.lo Brut Nature, Cava NEW NV 75cl 8.49
Chardonnay grapes constitute the primary component, around 70%. This varietal gives the wine its buttery mouth-feel and density. The Xarel·lo adds
robustness and helps the wine to evolve more slowly after disgorging. Aged for about a year on its 'lees' it shows peach and ripe spring fruit overlain
with citrus notes.
Freixenet
A nickname: In the mid-nineteenth century in
the small Catalan town of Sant Sadurní d´Anoia
the Sala family began making and exporting
quality wines. At the turn of that century
Dolores Sala married Pedro Ferrer Bosch, and
that union was the beginning of a successful
enterprise. Freixenet, which was Pedro Ferrer´s
nickname as the youngest son of the owners of
La Freixeneda wine-growing estate, began to
export sparkling wine, later to be denominated
Cava. Today Freixenet is run by Pedro and
Dolores´ children and grandchildren, and the
company continues to keep its family character
and focus on high quality.
New varieties: Gabriel Suberviola is the
Head Winemaker having joined Freixenet in
1980; whilst much of his working life has
been concerned with indigenous varieties
he recognises the need for change. ‘I really
believe in the importance of ‘terroir’ in
cultivating indigenous varietals and it has taken
many years to build my knowledge. However,
there has been an evolution in my winemaking
philosophy during the time I have worked
at Freixenet. In the past I have championed
the use of only indigenous varietals in the
production of our Cavas, but I have to admit
that I learn new lessons each harvest! Elyssia
is the latest addition to our Cava range. By
using Pinot Noir and Chardonnay alongside
traditional Macabeo, Parellada, and Trepat,
we have created truly exceptional wines.’
Spain
Sparkling
Gabriel Suberviola
Head Winemakers
Sustainable production: Freixenet has always produced wine
in a sustainable fashion, alongside being one of the fi rst wine
companies to be awarded ISO 14001 the company is a main
sponsor of Wineries for Climate Protection. Their commitment runs
from reducing waste and running an effi cient energy programme
to conserving biodiversity and to limiting the use of chemicals in
the vineyards.
16609 Freixenet Cordón Negro Brut, Cava NV 75cl 9.62
25870 Freixenet Cordón Negro Brut, Cava NV 20cl 3.21
A blend of the traditional Penedès varieties of Macabeo, Xarel.lo and Parellada and made by the ‘Mètodo Tradicional’: this is the same method used
to make Champagne and all Cava. Very light refreshing style, with fine, delicate aromas of green apple and pear, with notes of peach and melon
over a base of citrus.
20336 Freixenet Cordón Rosado Brut, Cava NV 75cl 9.36
25869 Freixenet Cordón Rosado Brut, Cava NV 20cl 3.27
The grape varieties used for this rosé Cava are Garnacha (a.k.a. Grenache in southern France) and Trepat which makes up the majority of the blend,
is indigenous to Catalunya, and usually reserved for making rosé Cava. Bright strawberry-pink; the nose is aromatic and fruity, shows rich floral and
fresh bay leaf aromas from the Garnacha, blending with blackberry, strawberry, dried figs and dates from the Trepat.
25823 Freixenet Cordón Oro Semi-seco, Cava NV 75cl 10.16
Although a blend of the traditional Penedès varieties of Macabeo, Xarel.lo and Parellada and made by the same ‘Mètodo Tradicional’ as the Cordón
Negro it differs in one crucial aspect: it has a higher ‘dosage’ of sugar added prior to the final bottling. This makes it much richer and sweeter on the
palate, though still with the same green apple, pear, citrus and peach notes.
25822 Freixenet Brut Vintage Reserva, Cava 2009 75cl 14.40
Made from Macabeo and Parellada grapes grown in the Freixenet family vineyard 'La Freixenada' in Sant Quinti de Medionaand; unusually for Cava,
all the grapes come from one vintage. Straw yellow with flecks of green with a fine mousse; the nose is bright and appealing with apple and citrus
fruit aromas and a suggestion of aniseed. The palate is soft and refreshing; and the sparkle is lively and mouth-filling. and exciting. The finish is long,
dry and full of character with notes of dried and preserved fruits, such as peach and honey.
25824 Freixenet Elyssia Gran Cuvée Brut, Cava NV 75cl 16.60
A blend of Chardonnay, Macabeo, Parellada and Pinot Noir, with the first three being grown on the chalky soils of the Freixenada vineyard: these
grapes bring elegance in the form of acacia and other floral aromas alongside honey, ripe apple, pear and peach fruit. The Pinot Noir, which provides
much of the wine’s structure, is grown in the Mas Bernich vineyard on sand and clay soils of the High Penedès.
SILVER (NV) International Wine Challenge 2012
25825 Freixenet Elyssia Pinot Noir Brut Rosé, Cava NV 75cl 16.60
Predominantly Pinot Noir although there is a little of the indigenous Trepat in the blend for added aromatic complexity; this is a lively and fruit-driven rosé.
The Pinot Noir is grown in the High Penedès vineyards of the Mas Bernich estate; whilst the Trepat prefers the climate and chalk and alluvial soils of the
Conca de Barberà. Shows intensely ripe summer fruit aromas of raspberry, redcurrant and cherry; the palate is equally fruity, ripe and appealing.
BRONZE (NV) International Wine Challenge 2012
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