Segura Viudas - Spanish Cava

Reserva Heredad Accolades

"Fresh, fragrant, and redolent of citrus blossoms on the nose, this differs from the typical wheaty, grain-dominated Cava normally available in this price range...bright, easy going, easy to enjoy, and just plain tasty."
- Champagne Warrior, May 2013

92 POINTS
"A selection of macabeo and parellada grown at estate vineyards in the Alt Penedés, Reserva Heredad is a complex and heady Cava that delivers on its richness without sweetness. Its potent depth of flavor has a smoky minerality and fresh apple-skin notes. This is full and meaty enough to serve with roast chicken or albóndigas de ternera (veal meatballs)."
- Wine & Spirits, June 2011 Download flyer

90 POINTS
"With its dusty mineral and leesy nose, the Heredad Reserva promises a lot, and it doesn’t disappoint. It’s clean, lively and richly flavored with a steely-citrus mid-palate and minerals appearing again on the finish. Simply fabulous for the price."
International Wine Review, June 2014

88 POINTS
"This feels fresh and lifted, with minerally, stony flavors of apple and lime. A clean, pointed finish feels nice and tastes like lettuce and bitter greens."
- Wine Enthusiast, November 2013 Download PDF

87 POINTS
"Dusty aromas of apple and mild yeast form the bouquet on this traditional Cava. In the mouth, it's frothy and foamy on contact, while the flavors veer from peppery and dry to apple and citrus. This finishes nice and peppery, with proper dryness for a brut sparkler."
- Wine Enthusiast, May 2013 Download PDF Segura Viudas Reserva Heredad

87 POINTS
"Grassy and sweet smelling, with apple and lightly candied aromas. Nice and normal in the mouth, with sweet, ripe flavors of white fruits, powdered sugar and pear."
- Wine Enthusiast Magazine, December 15, 2011 Download PDF

CAVA WITH DISTINCTION
"Gold-tinged, with ripe green citrus and apple notes accented with light toast and smoke. Distinctly heavier than the average cava, the taste still displays bright acidity, with a dry, ample mineral finish. Calls for some roasted chicken, and the pewter-accented bottle also adds a little drama."
- Richard Vayda, New York Wine Salon, November 17, 2011

3 STARS, EXCELLENT, RECOMMENDED
"After four years of secondary fermentation, this limitedrelease wine develops toasted brioche qualities that marry well with the apple and quince notes through the smooth, spicy finish."
- Food & Wine Magazine, Wine Guide 2011 Download PDF

88 POINTS
"It is essentially a vintage selection of the best fruit from a given year. Mineral, smoked nuts green apple, and floral notes inform the nose leading to a crisp, refreshing, nicely proportioned Cava that will provide pleasure for another 1-2 year."
- The Wine Advocate Magazine, June 2011 Download flyer

88 POINTS
"The Non-Vintage Reserva Heredad is made entirely from 2006 fruit, Macabeo 67% and Parellada 33%. It is essentially a vintage selection of the best fruit from a given year. Mineral, smoked nuts, green apple, and floral notes inform the nose leading to a crisp, refreshing, nicely proportioned Cava that will provide pleasure for another 1-2 years."
- The Wine Advocate Magazine, May 2011 Download PDF

3 STARS, EXCELLENT, RECOMMENDED
"After four years of secondary fermentation, this limitedrelease wine develops toasted brioche qualities that marry well with the apple and quince notes through the smooth, spicy finish."
- Food & Wine Magazine, 2011 Wine Guide Download PDF

89 POINTS
"Very solid and sturdy, with aromas of apple, lemon-lime, soda cracker and mineral. The palate is fuller and more flavorful than your average cava, with candied apple, papaya, lime and lemon flavors. Dry, pithy and hinting at complexity on the finish."
- Wine Enthusiast Magazine, December 15, 2010 Download PDF

EXCELLENT, RECOMMENDED
"The wine delivers nice complexity; it looks and astes more expensive than it is."
- Dave McIntyre, Washington Post, November 19, 2010 Download PDF

RECOMMENDED
"We found quite a few cavas that exceed expectations...Pleasant and straight-forward with floral and citrus flavors"
- Eric Asimov, The New York Times, May 10, 2010 Download PDF

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