Pere Mata 'l'Origen' Gran Reserva Brut Cava, Penedes, Spain 2019
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Mata I Coloma is a 5-hectare estate in Sant Sadurní d'Anoia, the heart of Spanish Cava country. Winemaker Pere Mata, who worked as an oenologist and consultant for larger producers before striking out on his own in 2000, draws constant comparisons to France's Grower Champagne movement. With obsessive attention to quality—he vacations in Champagne and regularly visits producers there—Pere has positioned himself at the forefront of a similar quality revolution in Cava. In a region dominated by massive producers buying grapes from hundreds of growers, Pere focuses exclusively on estate-bottling from his organically farmed vineyards. Champagne perfectionist Cédric Bouchard remarked that Pere's wines "could hold their own in a tasting with Champagnes." The winery name Mata I Coloma honors family heritage: Pere inherited winemaking tradition from two grandparents who were Cava and wine producers.
- WINEMAKER: Pere Mata
- FARMING: Certified Organic (organic since 2007)
- VARIETY: Co-fermented Macabeu and Xarel·lo. L'Origen was conceived to reflect the origins of Cava, using only these two varieties as was done with the first wines of Cava in the 1870s.
- TERROIR: Sant Sadurní d'Anoia in Alt Penedès, Catalunya, at the confluence of the Avernó and Anoia rivers. Mediterranean climate with hot days and cool nights providing essential diurnal temperature variation. Calcareous-clay soils with limestone, sand, and alluvial deposits. Estate vineyards average 30 years old, planted at high density of 3,000 vines per hectare with deeply penetrated roots. The 2019 vintage was exceptional in Penedès—a classic, Mediterranean and fresh year with good rainfall distribution, healthy concentrated grapes, slow ripening, and a longer growing cycle. Quality reached levels not seen since 2010 and 2013.
- VINIFICATION: Hand-harvested and slowly whole-cluster pressed. Only free-run juice used (for each kilogram of grapes, only the first 50 centiliters of juice are used—the lightest pressing). Spontaneous fermentation with native yeasts in stainless steel tanks. Each parcel vinified separately. Méthode Traditionnelle with secondary fermentation in bottle, bottled the spring following harvest.
- AGING: Minimum 24-30 months on the lees in bottle before disgorgement. All Pere Mata wines include disgorgement dates on back labels.
- TASTING NOTES: Fresh and invigorating with wild flowers, bitter almonds, citrus, green apples, and pear. Bright orchard fruit with floral aromatics and stone fruit. Creamy texture balanced by racy acidity. Long, persistent finish with mineral character. The fruit is precise and the dosage carefully balanced—approachable, elegant, and versatile.
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FOOD PAIRINGS: Shellfish, ceviche, fried foods, light appetizers, smoked salmon, lean fish, cured meats, Spanish tapas, Indian spices, Moroccan tagines.
Mata I Coloma is a 5-hectare estate in Sant Sadurní d'Anoia, the heart of Spanish Cava country. Winemaker Pere Mata, who worked as an oenologist and consultant for larger producers before striking out on his own in 2000, draws constant comparisons to France's Grower Champagne movement. With obsessive attention to quality—he vacations in Champagne and regularly visits producers there—Pere has positioned himself at the forefront of a similar quality revolution in Cava. In a region dominated by massive producers buying grapes from hundreds of growers, Pere focuses exclusively on estate-bottling from his organically farmed vineyards. Champagne perfectionist Cédric Bouchard remarked that Pere's wines "could hold their own in a tasting with Champagnes." The winery name Mata I Coloma honors family heritage: Pere inherited winemaking tradition from two grandparents who were Cava and wine producers.
- WINEMAKER: Pere Mata
- FARMING: Certified Organic (organic since 2007)
- VARIETY: Co-fermented Macabeu and Xarel·lo. L'Origen was conceived to reflect the origins of Cava, using only these two varieties as was done with the first wines of Cava in the 1870s.
- TERROIR: Sant Sadurní d'Anoia in Alt Penedès, Catalunya, at the confluence of the Avernó and Anoia rivers. Mediterranean climate with hot days and cool nights providing essential diurnal temperature variation. Calcareous-clay soils with limestone, sand, and alluvial deposits. Estate vineyards average 30 years old, planted at high density of 3,000 vines per hectare with deeply penetrated roots. The 2019 vintage was exceptional in Penedès—a classic, Mediterranean and fresh year with good rainfall distribution, healthy concentrated grapes, slow ripening, and a longer growing cycle. Quality reached levels not seen since 2010 and 2013.
- VINIFICATION: Hand-harvested and slowly whole-cluster pressed. Only free-run juice used (for each kilogram of grapes, only the first 50 centiliters of juice are used—the lightest pressing). Spontaneous fermentation with native yeasts in stainless steel tanks. Each parcel vinified separately. Méthode Traditionnelle with secondary fermentation in bottle, bottled the spring following harvest.
- AGING: Minimum 24-30 months on the lees in bottle before disgorgement. All Pere Mata wines include disgorgement dates on back labels.
- TASTING NOTES: Fresh and invigorating with wild flowers, bitter almonds, citrus, green apples, and pear. Bright orchard fruit with floral aromatics and stone fruit. Creamy texture balanced by racy acidity. Long, persistent finish with mineral character. The fruit is precise and the dosage carefully balanced—approachable, elegant, and versatile.
-
FOOD PAIRINGS: Shellfish, ceviche, fried foods, light appetizers, smoked salmon, lean fish, cured meats, Spanish tapas, Indian spices, Moroccan tagines.