August of 2010
Articles

Financial Times

Andrew Jefford highlights Manuel Raventós 2002 cava from Raventós i Blanc as fabulous. He describes it as an aged, dry cava made from xarel·lo and parellada grapes, suggesting lime and dessert apple with hazelnuts.

Andrew Jefford highlights Manuel Raventós 2002 cava from Raventós i Blanc as fabulous. He describes it as an aged, dry cava made from xarel·lo and parellada grapes, suggesting lime and dessert apple with hazelnuts.

File
July of 2010
Acknowledgements

Wine & Spirits

Joshua Greene, a critic of Italian wines and Spanish cavas, rates L’Hereu Reserva Brut cava from Raventós i Blanc as exceptional, giving it 92 points. He describes it as an opulent cava, with mineral notes and a discreet touch of citrus fruits such as

Joshua Greene, a critic of Italian wines and Spanish cavas, rates L’Hereu Reserva Brut cava from Raventós i Blanc as exceptional, giving it 92 points. He describes it as an opulent cava, with mineral notes and a discreet touch of citrus fruits such as lime. Its dark tones at the finish give it a wild, profound touch.

File
May of 2010
Articles

The New York Times

The New York Times highlighted L’Hereu Brut Reserva 2006 from Raventós i Blanc. In tasting terms, it described it as a smooth, delicate cava, with herbal aromas and a fruity flavour.

The New York Times highlighted L’Hereu Brut Reserva 2006 from Raventós i Blanc. In tasting terms, it described it as a smooth, delicate cava, with herbal aromas and a fruity flavour.

January of 2010
Acknowledgements

Stephen Tanzer’s Internacional

De NIt, 92 points, L'hereu, 92 points

The prestigious magazine Wine International Cellar, directed by Stephen Tanzer, has given Raventos i Blanc its maximum scores for a cava. February 2010.Josh Raynolds just published his reviews in the latest IWC and the 2007 L’Hereu and L’Hereu de Nit were the top rated Cavas in the entire tasting, both with 92 point scores.92  for Hereu de Raventós i Blanc 2007.92 for Raventós i Blanc de Nit 2007. The journalist Josh Raynols at International Wine Cellar has published its tasting notes on February 10.

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