Colet-Navazos Extra Brut Reserva 2010

$124.00
Low stock - only 1 left
Colet-Navazos Extra Brut Reserva 2010
Producer Equipo Navazos
Region, Country Penedès, Spain
Bottle Size 750ml
Case Size 6
Product Code 22417-750

The Sergi Colet/Equipo Navazos partnership started in 2003 when the two producers began discussing the parallels between Sherry and Champagne (chalk soils, the significance of reserve/aged wines, etc.). The conversation quickly turned to how one could produce Spanish sparkling wines that somehow incorporated the terroir of Sherry country. After a number of trials, the model was set.

Colet-Navazos sparkling wines fall under the Penedès DO and are produced in the Champagne method from Xarel.lo and Chardonnay base wines sourced from Colet’s organically tended vineyards in Pacs del Penedès and Sant Marti Sarroca. The Sherry-country presence is felt in the secondary fermentation—which uses a small amount of flor yeast—and in using different La Bota Sherries for the dosage.

The Extra Brut sees roughly three years of lees aging, whereas the Reserva ages on its lees for a further year. The program also includes a bottle-aged library, from where three of the wines below have been selected. These are some of the most unique sparkling wines on the market—there is nothing else like them. As a general guide, the wines are vibrant, enthrallingly fresh and elegant, as well as intellectually stimulating. The best of both worlds! Luis Gutiérrez of The Wine Advocate has described them as Champagne with a Sherry spirit, and the Reserva ages beautifully, taking on more and more complexity and savour as the years go by. Needless to say, they work beautifully with a wide range of foods.




Colet-Navazos Extra Brut Reserva 2010

Reviews

“The energetic 2017 Colet Navazos Extra Brut Reserva has energy and the chalky and dry sensation from the chalk and the yeasts used in the aging of the wine in bottle and in the Manzanilla that was used for topping up the bottles. It's very interesting to compare the vintages and to see how the wines mature in bottle and how they get settled, the bubbles more integrated and gaining in complexity.” 93+ points
Luis Gutiérrez, The Wine Advocate
“Chardonnay, flor yeast, 40 months on lees. Disgorged Oct 2014. Pale to mid gold. Intensely creamy leesy aroma of brioche, the extra age and development (cf the Extra Brut 2011) gives it even more richness on the nose, and the fruit is a little riper – more apricot/orange than apple/citrus. The pastry section of the baker’s shop. But it is not all creamy and pastry as there is tangy fruit too, excellent freshness and impressive length. Perfect now but has the acidity to keep longer in bottle. Definitely more weight and length than the non-Reserva.”
17 points, Julia Harding MW, jancisrobinson.com

Reviews

“The energetic 2017 Colet Navazos Extra Brut Reserva has energy and the chalky and dry sensation from the chalk and the yeasts used in the aging of the wine in bottle and in the Manzanilla that was used for topping up the bottles. It's very interesting to compare the vintages and to see how the wines mature in bottle and how they get settled, the bubbles more integrated and gaining in complexity.” 93+ points
Luis Gutiérrez, The Wine Advocate
“Chardonnay, flor yeast, 40 months on lees. Disgorged Oct 2014. Pale to mid gold. Intensely creamy leesy aroma of brioche, the extra age and development (cf the Extra Brut 2011) gives it even more richness on the nose, and the fruit is a little riper – more apricot/orange than apple/citrus. The pastry section of the baker’s shop. But it is not all creamy and pastry as there is tangy fruit too, excellent freshness and impressive length. Perfect now but has the acidity to keep longer in bottle. Definitely more weight and length than the non-Reserva.”
17 points, Julia Harding MW, jancisrobinson.com

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