Welcome to Pop or FLOP
Ratings are necessary to better understand a sparkling wine.
I chose a simple POP or FLOP rating system. Anything I want to see again is a POP. Else it’s a FLOP. What ticks my boxes you can read find in the sparkling wine cellar.
Don’t take ratings too serious. A sparkling wine is good if it tastes no matter what rating it has received! Your taste is important but stay informed.
Facts: Bertha Siglo XXI, Gran Reserva, 2007, brut nature
🌐 Region: Subirats, Catalonia
🍾 Variety: Cava
🍇 Grape varieties: 40% Macabeo, 40% Xarel·lo, 5% Parellada, 15% Chardonnay
🌶️ Taste: brut nature
📅 Vintage: 2007
📅 Disgorgement date: 12/2019
🥂 Alcohol: 12,0%
🍭 Sugar content: 0,9 g/l
⚠️ Total acidity: 5,6 g/l
💰 Price: 24,05 €
🏆 Rating: FLOP
🥂 Drink of the day: 13 Jan 2021
Cava means that the sparkling wine was made in the cellar. In other words, it is consumer information about the manufacturing process.
Cava is protected with the quality label called Denominación de Origen Cava since 1986. DO Cava is therefore not a designation of origin from a specific region. It is a quality indicator. It’s marked with a burned-in star in the cork.
Bottle fermentation is mandatory. Reservas are aging on the yeast for at least 18 months. Gran Reservas at least 30 months.
Cava Bertha exists since 1989. Until 2014 the cellars were located in the central area of Sant Sadurní d’Anoia, Afterwards they moved to a better suited location in Subirats.
Bertha offers free guides tours. Saturday and Sunday: 11:00 – 15:00.
Bertha Max, Gran Reserva, 2007, brut nature could not convince me. It was a spanish champagne. In general, 2007 was a good year for the wine world. Let’s see if Bertha Siglo XXI, Gran Reserva, Brut Nature, 2007 is a non-champagne sparkler like the vineyard claims.
Bertha Siglo XXI, 2007 has a a golden colour. That is a good sign of long maturation. Bubbles are rather on the big side. But there are plenty of them.
Smells like a french champagne. Brioche and green apples. Not very exiting.
Bertha says about the XXI, 2007: “It has a long minimum maturation, of 36 months, which produces a great aromatic complexity. Therefore, we do not find primary or fresh fruit aromas, but a mixture of yeast, bakery or confectionery products flavours as well as autolysis aromas which bring the smoked and toasted products, mature fruit, cooked vegetables, dried fruit and woodland flavours.”
I say, that something is wrong with my taste. I taste green apple full galore. Also some apricot. Afterwards brioche and yeast on the palate as secondary aromas. Round and smooth taste overall. The 12 years in the bottles were definitely not wrong.
There are plenty of bubbles. They last long and survive a night in the fridge.
POP or FLOP
FLOP! All in all nothing is wrong with the quality but the cava is boring.
Even so I love a good Chardonnay sparkling wine it should not be party of this bottle. It destroys the taste in my opinion. The apple aroma is too dominat even if it should not be there at all?
All things considered it is again a cava that wants to be a Champagne. Basically a No-Go in my world.
What’s wrong to make Cava with SPANISH identity. Agustí Torelló Mata, KRIPTA, 2010, brut nature has success with it, for example.