Raventós Codorniu is Spain's oldest wine & cava producer (since 1551), but for their latest release, Incandesa Brut, they’ve decided to step into the sunshine of the Golden State. This California sparkling Brut is a blend of 70% Chardonnay, 30% Pinot Noir, and is produced in the style of the traditional method or methode champenoise; which means it is crafted the same way as Champagne and Cava. The fruit is sourced from “distinct” premium vineyards focused on high-quality Chardonnay and Pinot Noir, they don’t actually tell us where they are from, so we’ll just have to take their word for it. The bottle label is unique, as well, as the artistry leaves you wondering if the pen ever left the bottle.
Incandesa has a nose of stone fruit and floral notes, and at first sip you will immediately notice a burst of tiny bubbles filling your mouth, then flavors of honeydew, peaches, citrus and a pleasant nutty bitterness on the palate. It has great acidity and is as dry as can be for a California sparkling wine, which is definitely a nice change from the usual fruitier style we have come to expect. This was released mid-April, so hopefully it will be out on the shelves soon, it’s left me with a thirst for more. Keep an eye out and cheers!