The L'Origan estate was created in 1998, as a joint venture between Manual Martinez and his son Carlos, and the Uvas Felices group who is always looking to find exceptional people making exceptional wines. The name is inspired by the revolutionary perfume creator Francois Coty, because the intent was always to create only the best, most fragrant and elegant of Cava. The bottle shape is beautiful and unique, reminiscent of a perfume bottle, and the emblem is of the aromatic .herb oregano. The wines are aged in the oldest cellar in all of Sant Sadurni d'Anoia, built in 1906, covering 1,285 square meters (928 of which are vaulted galleries that were cut out by hand). These sparkling wines are only Brut Nature, as nothing ever sees a dosage, and the aging regimens for the L'O wines are extreme and long lasting, while the Aire wines are younger and fresher in style, yet remarkably complex and elegant which lives up to the estate's philosophy and standards.
bocchoris cava brut nature
macabeu, xarel.lo, parellada The Bocchoris Cava Brut is made at the hand of Carlos Martinez, the phenomenal Cava maker of the esteemed L’Origan wines. This very traditional blend of Macabeu, Xarel.lo, and Parellada comes from a range of vineyards that are 15 to 30 years in age. After fermentation in steel tank, the wine goes through the traditional method, yet as is the style and signature of Carlos, it sees no dosage following its 12 months on the lees in bottle and disgorgement, finishing as a bone-dry Cava Brut Nature. The result is young and fresh, with bright apple fruit on the nose, hints of white flowers, and fresh lime. The palate has a lovely mousse, giving enjoyable texture to the tree fruits that are very expressive, alongside of a mineral edge that accompanies ample acidity. A perfect value Cava that will pair with most any occasion. |
bocchoris cava brut rosé
monastrell, garnacha, trepat The Bocchoris Brut Nature Rosé is a remarkably expressive example of the red grapes that grow in Cava country, giving a perfect dark pink color to lay beneath the topper of soft and creamy bubbles. The blend of Monastrell, Garnacha, and Trepat, leans towards an older style of Cava, showcasing more layers of complex fruit from these 20 30-year-old vines. After a traditional method of sparkling production (Method Champenoise), this wine aged on the lees for 12 months before disgorgement, and did not see a dosage, so it is a true, bone-dry Brut Nature. The nose is very expressive, with notes of currants, raspberries, rose pedals, and bread, and leads to a luscious mouth feel with dark berry fruit, flower tones, a bit of spicy earth, and a refreshing acidity that makes the wine go down very easy. A perfect bubbly to enjoy as an aperitif on a patio, with some firm cheeses and an assortment of salumi’s and meats. |
aire cava brut nature
macabeu, xarel.lo, parellada, chardonnay The L’Origan ‘Aire’ Cava Brut Nature comes from small plots around the Sant Sadurni area, of only exquisite fruit to make this traditional blend of Xarel.lo, Macabeu, Parellada, and Chardonnay. The grapes are kept cold before pressing into stainless steel for fermentation, and the tirage took place in March to move the wine into bottle with yeast and sugar to start the prise de mousse and second fermenation. After 26 months in the cellar, and authentic hand riddling, the sparkling wine was disgorged in May with no added dosage. The finished wine comes into the glass with beautiful bubbles, and a straw yellow color. Quite elegant on the nose, it is aromatically exquisite with notes of golden apples, white pears, and lemon, complimented by fresh brioche, hazelnuts, almonds and hints of fennel. The mouth is quite creamy in texture, backed with vibrant freshness and acidity, and balanced with intense apricot, white flowers, and licorice root. |
aire cava rosé brut nature
pinot noir, xarel.lo The L’Origan ‘Aire’ Cava Brut Nature Rosado was hand-picked from two lovely vineyards around Sant Sadurni called Torrelavit and Can Bas. With soils of clay and limestone, the grapes for this blend are predominately Pinot Noir, as well as a splash of Xarel.lo, which come to the old cellar for fermentation in stainless steel. In the March after the harvest, the tirage takes place and the wine is moved to bottle with yeast and sugar to start its aging and secondary fermentation. After a long 26 months rest, and then traditional hand-riddling, this rosé was disgorged in May with no dosage. The wine’s color in the glass is salmon pink and has small defined bubbles that are consistent and gorgeous. The aromatics are fresh and fruity, with redcurrants and berries at the forefront, but with hints of spice and aniseed right behind. In the mouth, this pink sparkling is direct and expressive, with persistent bubbles, delicious red fruits, toast, and a bit of almond on the long finish. |
