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The Mas Codina estate is located in the heart of the Alt Penedès region, comprising of low-lying plains and hills between 250 and 300 metres high.
Until recently, the farm has always grown, and made a livelihood from, cereals, grapes, peaches and vegetables, as well as farm animals. Now, apart from century-old olive trees, all the land is devoted to vineyards.
Mas Codina has been in the same family for generations. They have adopted organic farming practices promoting natural processes and seeking a balanced ecosystem. All because of their love for land and tradition. There are currently 40 hectares of vineyards that are being organically farmed.
This is a quite fine, firm and elegant cava with nicely placed yellow fruit, mineral and some wet stone and light bready character. This has good character. Nicely firm and dry with a nutty, slightly bitter finish. The length is excellent. Tasted March 2022.
Value Rating: 5/5 Stars
Attractive aromatics and balance on the palate are features here on this well-made and flavourful cava, in the brut nature style (no added sugar), though neither hard nor overly tart. I like the toasty, creamy citrus fruit - lees ageing flavours are in stark relief, mixing with a good degree and range of other flavours, from fruit to nuts and beyond. Very good length, too. An impressive example in the category, and better than the last bottling tasted in March of 2022. Tasted November 2025. Previous: Here's a ripe and creamy, but also crisp and bone dry Cava with fine flavour definition and concentration, and decent length. Ripe citrus, orange and lemon zest, and gentle sweet herbal notes lead on the palate. Ready to drink. Tasted March 2022.
Singular Cava work from a 40 hectare estate in the Alt Penedès dating to 1681. Organic, estate bottled and vines 20-30 years of age. A blend of chardonnay, macabeo, pinot noir and xarel-lo, aged on its lees for a minimum of two years before release. Buttered golden toast brioche, baked apples and light caramel. Delicious. Drink 2025-2027. Last tasted November 2025.
Yet another riper-than-expected Muscadet as warming settles in, but this may also be intentionally later harvested. It pours with deeper more golden than expected colour. The nose is quite reserved but showing ripe peach, leesy pastry (sur lie) notes and subtle citrus marmalade. It is quite rich and soft for muscadet, with almost creamy texture, modest acidity and pleasant bitterness on the finish. Excellent length. Chill fairly well. Tasted May 2026
A gutsy wine with more oomph than the norm for Muscadet with an almost buttery, leesy richness that doesn't feel overdone from 11 months of sur lie aging. With the stuffing for further development, I like the cut of acidity, the delicate minerality, and density of the palate. Idiosyncratic and engaging, even in its youthful condition. Tasted May 2026.
Stylishly stony the way we like Muscadet, from 40+ year-old vines on south- and southeast-facing slopes in the Côtes de Grand Lieu sub-zone and aged 11 months on its fine lees, this is also quite dense and richly proportioned at just 12% ABV declared, indicating genuine concentration and richness. The finish also lingers admirably. More than oysters, this is a Loire white for lobster and scallops; even roast chicken wouldn't be out of place. Tasted May 2026.
Pardevalles is recognized for being one of the driving forces behind the D.O Tierra de León, betting on the development of the indigenous grape varieties Prieto Picudo and Albarín Blanco. In 1949 Rafael Alonso founded Pardevalles continuing with the family tradition of growing grapes and making wine. The winemaking tradition in León goes back more than 400 years, famous for its centuries-old caves where wine was originally made.Pours a luminous, deep pink, this rosada from Leon is made entirely of the indigenous prieto picudo grape, more typically a blending variety with dark skins and often resulting in wines with licorice-tinged black and red fruit. With youthful exuberance and potency, this salty and succulent expression features a wealth of lightly candied red berries, slippery tannins and a touch of welcome bitterness that contributes balance and a sensation of freshness. Best to enjoy in its youthful condition but it has the concentration for another year or two of aging. Tasted February 2024.
"Pellehaut" gets its name from the Roman or medieval word pila (meaning any kind of solid, pillar-like construction). The presence two kilometres away of mosaics decorated with vines at the Gallo-Roman site of Séviac bears witness to the fact that vines were already grown at Pellehaut in Roman times.
Pellehaut follows a traditional, low-intervention approach to winemaking, using native yeasts from its own vineyards and avoiding thermovinification in favor of cooler fermentation to preserve varietal aromas. After fermentation, the wines are either kept cool in stainless steel tanks or aged for up to two years in fine-grain oak barrels from the Allier forests. Though not part of a prestigious appellation, the estate takes pride in its diverse range of 16 wines, aiming to offer authentic expressions of Gascogne that inspire curiosity and pleasantly surprise wine enthusiasts.
