In the glass
Aroma: citrus, apple blossom, vanilla, brioche
Palate: crisp apple, pear, biscuity apple crumble, zipping citrus
Indigenous-trio Brut Reserva with the brand's signature trencadis-mosaic label. Crisp apple, pear and apple-crumble register from 15 months on lees; bright zipping citrus finish.
What it pairs with
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Croquetas de jamon
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Bechamel-and-ham croquettes need a Cava with creamy mousse and bright acidity; Vilarnau Brut Reserva delivers both. -
Patatas bravas
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Crisp acidity and dry frame cleanse the palate between bites of spicy tomato and aioli. -
Sushi
Light body and citrus drive keep up with raw fish. -
Pulpo a la gallega
Pimenton-dusted octopus partners the wine's saline drive cleanly.
History
Vilarnau Brut Reserva is the brand's signature Cava since 1949 in central Sant Sadurni. The trencadis-mosaic label pays homage to Gaudi's Park Guell, reflecting the cellar's Espiells building inaugurated in 2005. Part of Gonzalez Byass since 1982.
- 1949 — Vilarnau founded in central Sant Sadurni d'Anoia
- 1982 — Vilarnau acquired by Gonzalez Byass
- 2005 — Modern Espiells cellar inaugurated with the trencadis facade
Facts
- Producer
- Vilarnau
- Grapes
- Macabeo (50%), Parellada (35%), Xarel-lo (15%)
- Classification
- DO Cava Reserva
- Oak
- Stainless steel; minimum 15 months on lees in bottle
- ABV
- 11.5%
- Price
- EUR 12 to 18 at retail
- Drinking window
- 0-4 from disgorgement
- First vintage
- 1949
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Brut Reserva
What does Vilarnau Brut Reserva taste like?
Citrus, apple blossom, vanilla and brioche on the nose; crisp apple, pear, biscuity apple-crumble and zipping citrus on the palate. Light-bodied with high acidity and a medium clean finish.
When should I drink Vilarnau Brut Reserva?
Drink within 0 to 4 years of disgorgement. The 15-month lees ageing delivers good biscuit complexity; serve at 6 to 8 degrees Celsius.
What grapes are in Vilarnau Brut Reserva?
The three indigenous Cava varieties: 50 percent Macabeo, 35 percent Parellada and 15 percent Xarel-lo. Aged 15 months on lees as a Brut Reserva.
What food pairs with Vilarnau Brut Reserva?
Croquetas de jamon, patatas bravas, sushi and pulpo a la gallega. The Brut Reserva's biscuity creamy mousse handles fried tapas and seafood equally well.