Raventos i Blanc

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Country of Origin: Spain
Location: Sant Sadurní d'Anoia, Penedès
People: Raventós Family, Owners | Joana Vinas, Winemaker
Viticulture: Practicing Biodynamic

Items

Raventos i Blanc 2015 'De La Finca' Conca del Riu Anoia Barcelona (6pk) Login WA 92 AG 93 WS 91 In Stock
Raventos i Blanc 2015 'De La Finca' Conca del Riu Anoia Barcelona (12pk) Login AG 93 WA 92 In Stock
Raventos i Blanc 2017 'De Nit' Reserva Rosado, Conca del Riu Anoia Barcelona Login In Stock
Raventos i Blanc (1.5 L) 2015 'De La Finca' Conca del Riu Anoia Barcelona Login In Stock
Raventos i Blanc (1.5 L) 2016 'De Nit' Reserva Rosado, Conca del Riu Anoia Barcelona Login In Stock
Raventos i Blanc 2017 Blanc de Blancs Extra Brut, Conca del Riu Anoia Barcelona Login In Stock
Raventos i Blanc 2014 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona Login AG 93 WA 93 In Stock
Raventos i Blanc 2011 'Manuel Raventos Negra' Conca del Riu Anoia Barcelona Login WS 92 In Stock



Media Links
Robb Report: The Head of Raventós i Blanc Is a Rebel in the Wine World [Q&A]
Decanter: Rebel Harvest - In this week's column, Andrew Jefford looks back at the harvest at Raventos i Blanc and meeting 'Cava rebel' Pepe Raventos
Food & Wine: Can Cava Rival Champagne?
Wall Street Journal: Cava Seeks to Make a New Name for Itself
WineAnorak.com: Meeting Pepe Raventos
Wall Street Journal: Selling Cava in the City
Wine Geeks: Raventós i Blanc is Winery of the Month
Brunellos Have More Fun Blog: Raventós i Blanc & The Beginning of Cava

Social Media
Twitter: @RaventosiBlanc
Raventós i Blanc Facebook
Raventós i Blanc YouTube
Blog:"Los Momentos de Pepe Raventos"

Raventós i Blanc was founded in 1986 by Josep-Maria Raventós, a member of the Cordoniu family who wished to create a small, quality-oriented winery that would stand apart from the large co-ops in the area. Today they own about 300 acres of vineyards (with a high percentage of Chalk in the soil, like Champagne) planted mostly to local varieties such as Macabeo (Viura), Xarel-lo and Parellada. 

Josep-Maria Raventós was President of the Sparkling Wine Department of the Wine Trade Union and was instrumental in establishing the Cava DO in 1970. The Codorniu family goes back to the 15th Century, and the Raventós married into this family in the 17th Century. "It was here in the town of Sant Sadurní d'Anoia that Jose Raventós, head of the family firm of Codorniu, made the first bottles of Champagne method sparkling wine after a visit to France in 1872" (Oxford Encyclopedia of Wine). 

Today, Pepe Raventós has taken Raventós i Blanc to the next level with his obsession for natural farming and winemaking that reflects the true terroir of this estate. As of 2012, Raventós i Blanc has left the Cava DO to pursue authentic and honest sparkling wines representative of their terroir Conca del Riu Anoia. Their wines are 100% estate produced, and the vines are farmed in a biodynamic way, allowing biosynergies between man, animals and plants. 

Raventós vineyards have spontaneous plant coverage, which creates soil with biodiversity, fertility and life. Composted manure is added in the winter as well as short pruning on the bush. In the spring, they green prune to balance the vines and prevent any diseases. Plant infusions are used as homeopathic treatments to minimize the use of sulfur salts for oidium and copper salts for mildew, which are permitted in organic farming.

The soil on the estate, in the basin of the River Anoia (Riu Anoia), is calcareous and date back to the oldest period of the Penedès depression some 16 million years ago, when the valley was still submerged beneath the Mediterranean Sea. The River Anoia has carved out its course, this being the only area of the Penedes region where these soils replete with tropical marine fossils have surfaced.

Reviews

  • Raventos 2015 'De La Finca' Conca del Riu Anoia Barcelona (6pk)
    The Wine Advocate
    Rating: 92 (4/27/2018)

    The blend of 50% Xarello, 40% Macabeo and 10% Parellada for the 2014 De la Finca was produced from different plots planted with the different varieties in the so-called fossil vineyard, Vinya dels Fòssils. The vineyard is in the east-facing part of their property and tends to produce the more mineral wines, with low pH and high acidity. Each variety was fermented separately, blended and left in contact with the lees for at least six months before being put in bottle for the second fermentation and aging of at least 30 months. This is the wine that they think best represents their estate, the one that represents the Raventós i Blanc style, with enough character from the lees and the Mediterranean character and the marine minerality of the soils.
  • Raventos 2015 'De La Finca' Conca del Riu Anoia Barcelona (12pk)
    Vinous
    Rating: 93 (4/25/2019)

    Lemon zest, quinine, pungent flowers and ginger on the incisive, mineral-accented nose. Chewy in texture, sharply focused and dry, showing impressive clarity to its sappy pear, Meyer lemon and bitter quinine flavors, which deepen slowly on the back half. Finishes impressively long, mineral and energetic, leaving subtle herb and floral notes behind.
  • Raventos 2014 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona
    Vinous
    Rating: 93 (4/25/2019)

    Powerful, spice-accented red berry, orange zest, buttered toast and floral scents are underscored by an intense mineral nuance. Broad, chewy and focused on the palate, offering deeply concentrated citrus fruit, red berry and spicy ginger flavors. Hints of smoky lees and chamomile build on the back half. Powerful yet lithe in character, displaying superb finishing thrust, energy and mineral-driven persistence. (aged for 42 months on its lees and bottled with no dosage)
  • Raventos 2011 'Manuel Raventos Negra' Conca del Riu Anoia Barcelona
    The Wine Spectator
    Rating: 92 (9/30/2019)

    A leesy hint of pastry dough on the nose leads to a finely meshed palate of toasted almond, dried white cherry and citrus peel flavors in this sparkler, with a streak of racy salinity. Firm and focused, offering a lingering finish of spice, coffee and mineral. Drink now through 2024.
  • Raventos 2015 'De La Finca' Conca del Riu Anoia Barcelona (6pk)
    The Wine Spectator
    Rating: 91 (9/30/2019)

    A harmonious sparkler that layers a firm spine of acidity with well-meshed flavors of apricot, toast point, sliced almond and white raspberry. Hints of saffron and saline play on the satiny finish. Drink now through 2025.
  • Raventos 2015 'De La Finca' Conca del Riu Anoia Barcelona (12pk)
    The Wine Advocate
    Rating: 92 (8/30/2019)

    The smoky 2015 De la Finca, which has the subtitle "Vinya dels Fòssils" on the label, was inspired by the original blend of this wine that was created by Pepe Raventós’s grandfather, who founded the winery. It comes from poor limestone soils that tend to produce more austere wines. It has more influence from the contact with the lees in bottle (it's disgorged some three years after the harvest) but still keeping its youth. There are Mediterranean notes of fennel and underbrush and a saline core that gives it an electric palate. 2015 was very dry and warm, and the wines are a little riper, with more integrated acidity.
  • Raventos 2014 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona
    The Wine Advocate
    Rating: 93 (8/30/2019)

    The 2014 Textures de Pedra comes from a dry year that was warmer than 2013 but a little cooler than 2015, and the wine reflects that. It comes from their higher-altitude vineyard (some 250 meters in altitude) with alluvial soils covered by boulders á la Châteauneuf-du-Pape, which give very low yields. With time, the clay has been washed down to the lower-altitude places, and this part has remained stony and poor, which is the character the soil transmits to the wine. This is sold one year later than the De la Finca, after some four years in bottle with the lees. This is a serious, austere and mineral sparkling wine with a very strong mineral sensation and a dry, salty finish.