Mestres
The Mestres family, who has been located in the Cava capital of Sant Sadurni d’Anoia since the 1300’s, is credited with being the first producers to use the term ‘Cava’ on their label. They own two of the oldest vineyards within DO Cava, and their winery was built in the 16th century. It expanded several centuries later, and as space is at a premium in Sant Sadurní d’Anoia, they had no other choice but to go down. Today the winery’s aging caves are located in a labyrinth of small rooms and interconnecting tunnels well underground. Their mission is to produce wine of the utmost quality using completely natural and traditional methods. The story of the Mestres family dates back to the Middle Ages, when they were first recorded to have traded grapes, grain and wine in the 1300’s. In 1925, Josep Mestres began to experiment with secondary fermentation in bottle, releasing their first ‘cava’ in 1928. Unlike many other Cava producers who purchase grapes from other growers, the Mestres family has retained the same 80 hectares they acquired in 1312. The land is divided into two plots, composed of calcerous clay, where the family grows only the three traditional cava grapes: Macabeo, Xarel.lo and Parellada. All grapes are hand-selected, and only the free-run juice is used for the cava production. Although the regulations of DO Cava require only 9 months’ minimum aging on the lees, all of the cavas produced by Heretat Mestres undergo at least 18 months in bottle, and some are aged up to seven years in bottle.
Mestres 1312 Varietal: Macabeo, Parellada, Xarel-lo Winery: Heretat Mestres DO: Cava TASTING NOTES Palate: Modern style of cava. Light and fresh, with persistent bubbles, toasty notes, and a crisp apple finish.
Mestres Brut Nature 2005 Varietal: 50% Xarel-lo, 25% Macabeo, and 25% Parellada Winery: Heretat Mestres DO: Cava TASTING NOTES Color: Pale lemon with green tints Nose: Fresh and aromatic, with citrus, green apple, brioche Palate: Soft, smooth, and well-structured, with fine, long-lasting bubbles. The palate reveals green apple, lemon, and toasted brioche flavors Aging: Released after 30 months’ cellar aging
Mestres Visol Brut Nature Reserva 2003 Varietal: 60% Xarel-lo, 20% Macabeo, and 20% Parellada Winery: Heretat Mestres DO: Cava TASTING NOTES Color: Pale green-gold with fast-moving bubbles Nose: Complex, toasty aromas of bread, coffee, and toast Palate: Incredibly developed with flavors of fresh-cut grass, biscuits, and apple Aging: Aged in barrel for three to six months, then spends 36 months on its lees in bottle. The first cava in history to be sold without the addition of sugar. Catalan language: Vi = Wine, Sol = Only -> Visol means only wine, nothing added.
Mestres Mas Via Brut Gran Reserva 1998 Varietal: Made from the oldest select Macabeo, Xarel-lo, and Parellada vines on the family’s estate Winery: Heretat Mestres DO: Cava TASTING NOTES Color: Medium gold with fast-moving bubbles Nose: Honeyed and balsamic aromas Palate: Chamomile, honey, and ripe baked citrus combine with creamy toasted flavors. Extraordinarily complex and structured, rich and smooth. Aging: Limited production in only the best vintages. Aged for 12 months in barrel and 7 years in bottle. Rare and unique example of cava at its finest.