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Roger Goulart Gran Reserva Brut Cava 2011

Roger Goulart Gran Reserva Brut Cava 2011
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Founded in 1882, Roger Goulart is in the village of San Esteve, province of Barcelona. A quintessential Cava producer, Goulart pioneered the traditional method sparking wine production in Spain.

They source their fruit from 50 acres of mostly Xarel.lo, indigenous to Penedès and the main variety in their blending, which are harvested at dawn to avoid any oxidation, guarantee freshness.  Xarel·lo is a grape of character and structure, which makes it suitable for long aging cavas.

Following the practice of the best wineries of Champagne, Roger Goulart caves were excavated 100 feet underground: a mile of tunnels that provide the best conditions all year-round for the second fermentation inside the bottle: Constant 1temperature of 57 - 60º F and 85% humidity. During bottle aging, “deplacé” is performed by hand until disgorgement and bottling.

Roger Goulart sparkling wines benefit from long contact and interaction with which is the common factor among the best sparkling wines worldwide. Their Gran Reservas are only disgorged under purchase order to provide their bubbles in their best condition.

A true and exquisite producer of Cava since 1882, Roger Goulart is a specialist in the crafting of premium sparkling wines and the only producer of Gran Reserva sparkling wines.

Wine Specs
Xarel-lo, Macabaeo, Parellada
Alcohol %
Wine Profile
Tasting Notes
Pale yellow with golden highlights. Aroma with good intensity, ripe white fruit such us apple and peach. Aniseed notes, fennel. Reminiscences of patisserie, yeast and dry flowers notes. Dried nuts. We experience the work of more than five years of aging on the lees.On the palate, wide on entry, full and creamy on the palate. Thick and velvet. The dry white flowers and fruit aromas come back on the palate. Its’ good acidity provides a refreshing and lasting finish.
Winemaker Notes
The wines employed for cava production are chosen with great care and are subject to a minimum ageing period of four years. After 24 months – and once a year – the bottles in ageing are subject to the déplacé technique, which consists of shaking the bottles in order to homogenize the yeast and obtain a greater extraction in terms of their aromatic and taste potential, over their more than 48 months of ageing. The result is a delicate cava with a pale yellow coloring, light golden tones and an incredible sparkle, as well as interesting, complex and powerful bouquets.
Other Notes
VARIETY: 60% Xare-lo, 20% Macabeo and 20% Parellada
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