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The Society's Cava is made by Sumarroca, a small family estate in Penedès, who use the traditional cava grapes (parellada, macabeo and xarel-lo) plus a touch of chardonnay to add finesse. It is made using the Champagne method whereby the second fermentation, which adds the sparkle to the wine, takes place in the bottle. What makes Sumarroca stand out from other cava producers is that they age the wine on its lees for an extended period of 30 months. This is a fragrant, appley fizz with great brioche richness, a lovely delicate fruit flavour and mouthwatering finish. Voted Best Value Cava at the Wines from Spain Awards.
Product Code: SG1661
View all products by Bodegas Sumarroca
The Sumarroca family have been making wine for several generations. They began in the village of Llimiana in Jussa, before moving to the more premium wine-growing area of Penedès nearer Barcelona. Husband and wife Carlos and Nuria Sumarroca bought a 15th-century estate there in 1982 so they could begin producing white and sparkling wines. Since their inception, their philosophy has been to focus on making innovative, characterful, balanced wines rather than competing with larger wineries: their emphasis is always on quality rather than quantity. To that aim, in 1999 they bought nearly 405ha of land, meaning that they can now use 100% of their own grapes and have ultimate control over the fruit that goes into their wine. This newer land means they are the largest cava producer to make their wines entirely from estate-grown fruit. Production is tightly managed: they use only free-run juice (the pressed juice is sold to other bodegas) and practise sustainable farming to preserve the vineyards for future generations. To further secure their estate for their heirs, they also maintain research projects into new production methods and practise sustainable farming in the vineyards. They might own some of the prettiest vineyards in the area, but their pickers unfortunately don’t benefit from the views: all harvesting is done at night to ensure grapes are picked at optimum cool temperatures. Pinot noir is grown to make their rosado, whereas their regular cava is made from the traditional macabeo, xarello, and parellada grapes. The addition of a small amount of chardonnay adds an extra dimension that sets this cava above its competitors, one of the reasons why we chose Sumarroca for The Society label.
An excellent Rioja vintage of very low yields, following a blazing summer that was refreshed by late rain. The dry conditions led to small berries with thick skins so tannins and concentration are the dominant factors. Acidity is a little lower than growers would have liked so the wines are not always in absolutely perfect harmony but this is nonetheless a very good vintage indeed. Similar conditions prevailed in Ribera del Duero but there is more optimism among growers and winemakers there for better balanced wines. Priorato, along with the rest of Catalonia, basked in a hot summer for the third vintage on the trot, but this time leavened with a little rain, and though the wines are certainly ripe they are also balanced and capable of ageing.Navarra had a very pleasing vintage with all red varieties ripening well with yields down on the norm.La Mancha suffered an exceptionally dry year even for this arid region, and yields were very low, making for concentrated wines with acidity a little lower than is usual. In the Levant, quality is good, particularly in Jumilla where heavier rains at the end of harvesting were avoided and what there was freshened the vines at the right time.
"Starts bone dry with a sharp sour apple crunch with masses of bubbles and finishes with a pleasing pastry-like taste. Lingers long in the mouth. I think this will be our house sparkler, (sorry Antech!!!). Great value for money."
"Colour: Medium golden yellow with a green hue.
Aroma: Quite aromatic, sharp tangy green apple, lime, quince, grapefruit, a hint of smoke and buttered toast or honey.
Taste: Very dry, clean and crisp, good acidity with large lively bubbles at first but they die quickly. Green apple, citrus and yeast flavours, nice texture with a mildly mouth drying finish.
Overall: Very good for the price, notes of yeast and bread are very evident giving it what Prosecco lacks. Bubbles are larger and not as fine as those of Champagne but what do you want at this price. Not perfect but very fragrant, flavoursome, zesty and very much a Champagne styled wine. A crowd pleaser and I would definitely recommend.
I would recommend this wine
"Reliably excellent. This has been our house sparkler of choice for some years and never disappoints. Better than any of the big label vintage Cavas on the market, and preferable to most cheap Champagnes. A bargain, and we always welcome the weekend with a bottle on a Friday evening."
I would recommend this wine
"A green apple, granny smith aroma. Lots of small bubbles, which continue. Bone dry but with the sharp apple backbone. In the nicest possible way. Not overly complex but very good value compared to champagne. The bottle did not last very long."
"Correcting a rating. Good value, but not of champagne quality."
"A group of 8 people tasted blind this Cava, the Society’s Cremant de Loire and Boizel Brut NV. Disappointingly for the Cava, all 8 identified the Cava, which clearly suggested the others were superior. Interestingly, only the qualified sommelier could tell the difference between the Champagne and the Cremant de Loire. All credit to the latter."
"This is our favourite sparkling wine. Knocks prosecco into a cocked hat. We always share a bottle in the hot tub - bubbles in the bubbles, perfect!"
"OK but prefer the Cremant de Loire as a better value party bubbly"
"Fresh, astringent. At this price beats many supermarket offers.
I would recommend chilling to 4C.
"I've been looking at a Cava to rival a sub-£20 Champagne and I think it does? There is that little something lacking that a >£20 champagne has ( smoothness and or finish?) but I'll be certainly buying more Cava from the Society. I'd appreciate a recommendation of another Cava here that has those attributes?"
"Five stars for value. Lovely crisp/fruity sparkling wine, nicely balanced and not too acidic. Beats loads of champagne at twice/thrice/etc the price. Will buy more. Even wife impressed."
bbcgoodfood.com 31st Jan 2019
"This has a
champagne-like nose with very fine bubbles."
Times of Tunbridge Wells 27th Dec 2017
"If you are looking
for a satisfying dry sparkling wine made by the traditional method, with
extended lees ageing (30 months), then try this. At the price, few sparklers
exhibit as much aptitude or bite and this clever bottle has both. Sophisticated
and finessed, with petite, persistent creamy bubbles, appley notes and a
toasted brioche depth, this is a cultured wine for a very competitive amount. - James Viner"
Norwich Evening News 18th Jul 2017
"In my opinion one of
the best value Cava’s on the market. Aged for 30 months on its lees giving the
fizz a yeasty richness and complexity rarely found in wines at this price.
Simply delicious. - Jeremy Dunn"
The Times 22nd Apr 2017
cava, from the Sumarocca family estate, enlivened by a dab of chardonnay; all
zippy, floral, apple-blossom pizzazz. - Jane MacQuitty"
The Daily Telegraph 24th Dec 2016
"This is characterised
by longer ageing than the competition at the same price, so it is toasty,
creamy and complex: far more than just everyday fizz. - Hamish Anderson"
Newcastle Journal 29th Nov 2016
"This dry nectar comes
from quite a small, family-owned house called Sumarocca. They age it in the
bottle for 30 months, roughly 18 months longer than the cheap stuff. This,
combined with a genuine attention to detail, makes for a lovely lemon and
lavender-scented fizz, dry, zippy and lingering and amazing value.- Helen Savage"
Liverpool Echo 3rd Dec 2016
"One of my friends
said this wine was her "new fave". You can't beat cava. I love it.
This crisp appley number is made from the traditional cava grapes parellada,
macabeo and xarel-lo with a touch of chardonnay. It's rounded, squidgy and
scrumptious - and at the same time remains elegant. - Jane Clare"
The Wine Gang 1st Nov 2016
"With more than 30
months ageing on the lees to give it an extra dimension of sourdough bread
savouriness, but with a light and easy herb-and-apple crisp raciness, this is
superb value for a distinctive Catalan fizz made from the traditional Cava trio
of parellada, macabeo and xarel.lo by the superior family firm of Sumarroca. - The Wine Gang"
Telegraph Luxury 30th Jul 2015
"Move over prosecco,
hello again cava. There has been a lot in the news lately about the danger of a
Christmas prosecco shortage. In my view, the prosecco crisis has happened
already. The price of prosecco has gone up while the quality has gone down,
and, boy, it shows when you taste similarly priced versions of cava and
prosecco side by side. I speak as a dyed-in-the-wool prosecco drinker and
Italophile so it’s hard for me to admit this but - if you’re looking for a
cheap fizz I’d far rather drink this cava than any similarly-priced prosecco
you could find me. “It’s made by Sumarroca, the only producer in Penedes who
make cava entirely from their own fruit, as opposed to buying it in,” says
Pierre Mansour. It’s lovely. Proper wine that tastes of red apple with sharp
edges and a hint of patisserie. - Victoria Moore"
howtodrink.co.uk 3rd Jul 2015
"As a fully paid up
prosecco fan and former cava-hater I loathe saying this but sub-£10 prosecco
has got so dilute and so rubbish, cava now looks way better. Tastes like red
apples and white paper. Vinous.- Victoria Moore"
The Independent 13th Dec 2014
"…quality fizz at an
attractive price… Anthony Rose"
The Times 13th Dec 2014
"Top 20 Fizzes for
Christmas: Sparkling wine duty is exorbitant, so spend an extra £2.50 on your
bottle of cava and you’ll really notice this one’s extra elegance and ripe,
bracing, floral oomph, enhanced with a dollop of chardonnay. - Jane MacQuitty"
Birmingham Living 2nd Dec 2014
and delicate, superb… Rob Price"
Kent & Sussex Courier 4th Dec 2014
"This is a first class
appley cava… It has "drink me" written all over it and gets my medal
for the best sub-tenner sparkling wine for Christmas 2014… a savoury cava
that brims with crisp citrus and apple purity and faint pastry shop aromas. - James Viner "
The Mail on Sunday 30th Nov 2014
"A fantastic elegantly
round peachy aperitif that’s made in the same method as Champagne but for a
fraction of the price. A Spanish jewel that gleams in the glass and summons you
to its heady fiesta. - Olly Smith"
Tamworth Journal 25th Nov 2014
"Fragrant, appley and
delicate - superb at only £8.50 - Rob Price"
JancisRobinson.com 25th Nov 2014
"Light, frothy, clean
and refreshing. Decent nutty character on the finish. Good Value – you can’t
ask for much more from Cava at the price. - Richard Hemming"
thewinegang.com 31st Oct 2014
"One of the best value
cavas on the market (so much so that it won the Best Value Cava award at this
year's Wines from Spain Awards 2014), this is a refreshingly crisp, lemony
fresh sparkler with just a touch of sweetness that dissolves on the tongue into
a mouth-wateringly sherbet lemony finish. 87/100 - The Wine Gang"
The Times 11th Oct 2014
"Good, ordinary, fizz
for under a tenner is almost extinct, so grab this lengthily aged, yet
refreshing, bold, appley, tutti-frutti sparkler from Sumarroca, a small,
family-run estate. - Jane MacQuitty"
Sheffield Profile 1st Jul 2014
"Elegant sparkle and
freshness … flavours of pear and citrus and lots of bubbles."
Belfast Sunday Life 8th Jun 2014
"A really refreshing
fizz with lots of apple flavours, delicate fruit and a mouth-watering finish.- Paula Gracey"
Belfast Newsletter 31st May 2014
refreshing, superbly structured and delightfully punchy. Floral fragrances
yield to a lemony, biscuity palate with pleasant nutty backnotes before a very
brief, discreetly acidic finish. - Jane Clare"
Liverpool Echo 17th May 2014
"Made in Penedès, the
heart of Cava country near Barcelona. It uses the traditional Cava grapes -
paralleda, macabeo and xarello with a touch of chardonnay. Cava is fab. This one
was fragrant with blossom and apples and on the palate was a soft fizz of
apples and a tickly lemon finish. Perfect for summer. - Jane Clare"
"This wine has gone down very well with ourselves and our friends and is a good addition to The Society's range. Find it works with a whole range of food and nibbles- more is being ordered!"
Mr Chris Booth (22-Oct-2013)
"Very quaffable, with elderflower notes. Wonderful for the Cheltenham festival!"
Dr Matthew Mills (15-Mar-2013)
"It is not "bone dry", but it certainly is dry. I am inclined to go along with the press reviews, and consider it to be very good value. We are new members, and this was one of a very mixed lot. After one bottle, we are ordering 6 more for Christmas."
Mr Tony Gledhill (11-Dec-2012)
"Tried this wine nicely chilled but was very disappointed, if it is bone dry as listed why does it taste so sweet, I passed round a glass and opinions were the same. It leaves a syrupy taste in the mouth. Where is the fresh clean taste one would expect from a Cava? There are much better available at similar cost, take a wide berth on this one."
Mr Colin Dartnell (05-Dec-2012)
York Press (16th Mar 2013)
"I’m not always a fan of cava but the delicate flavours of apple and citrus in this cava are appealing. It’s made with the traditional cava grapes but with a touch of chardonnay too, and is aged on its lees for 30 months, giving a Champagne-esque yeasty character. - Mike Tipping"
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