Jaume Serra Cristalino Brut 750ml
SKU: 973

Jaume Serra Cristalino Brut

  • was91
  • we88
  • st88
  • wa86
  • ws86

750ml
$9.99
$8.99

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Category Sparkling Wine
Varietals
Region Spain, Cava
Brand Jaume Serra
Alcohol/vol 11.5%

Past winner of "Value Brand of the Year" from Wine & Spirits. Bright green-gold color and aromas of apple, spices, flowers and nuts. Crisp, bright and dry with medium-full body. Intense ginger and apple flavors with nutty and floral nuances. Clean, lemony finish that is quite dry. A pleasure with chicken salad, scampi, filet of sole, brie and fruit desserts. Serve as an aperitif, too.

Wine & Spirits
  • was91

A sophisticated sparkler for under $10.00? Seems unlikely, but right from the start, this release of Cristalino shows off a bright green gold color and persistent, tiny bubbles. Then the toast of the aroma follows, as does the figgy richness of flavor. It’s a big, bold wine, with scents of spring blossoms, woodier elements of cinnamon, spice and herb aspects of sage and witch hazel. The finishing savor of pie crust raises it out of the realm of most cheap sparklers, the dry roasted almond flavors keep it firmly in Spain.

Wine Enthusiast
  • we88

Cristalino is always a solid go-to Cava. This brut is round, slightly yeasty and shows citrus aromas that veer toward lemon-lime. The palate is healthy and clean, with a narrow set of citrus and apple flavors. Fairly full and long on the finish, which makes the whole package more than worthwhile given the cost.n.

Michael Schachner, December 15, 2008
International Wine Cellar
  • st88

"Extraordinary sparkling wine for the price." - International Wine Cellar, Steve Tanzer - 88 Points

Stephen Tanzer
Wine Advocate
  • wa86

Other Cava values under $25. Recommended and tasted, but no tasting note given.

Jay Miller, February 2009
Wine Spectator
  • ws86

A toasty bubbly, with lots of hazelnut, pie crust and vanilla, with a touch of coffee grounds. There's fresh acidity that's well-integrated, with a lingering lemon candy-tinged finish. Drink now.

Alison Napjus, November 30, 2008