Saturday, June 4, 2016

Salvadore Dali Drank 'Rexach Baques Brut Imperial Reserva Cava' at his Wedding by Philip S. Kampe



                      Rexach Baques Cava is stored in an extensive manually built cellar


             
The Family of 4th Generation General Manager and Winemaker Montse Rexach Peixo


Did you know that Salvador Dali drank Rexach Baques Brut Imperial Cava at his wedding in 1958?

Did you know that Pere Baques Rafecas (born in 1885) started producing Rexach Baques in a small room between the barber shop and the party room in his parent’s house?

Did you know that in 1910, Pere Baques Rafecas started construction, manually, of the cellar and underground cave that stores Rexach Baques Cavas?

Did you know that in 1915 that Rexach Baques Cava’s were so much in demand throughout Catalonia and the rest of the world that Pere added more Cavas to his portfolio? 

That, also meant more excavation space was needed for ageing the wines in a natural environment.

Pere’s daughter, Assumpico Baques Liopart took over the company her father had started.

She controlled the destiny of Rexach Baques for years until her son, Pere Rexach Baques, assumed the duties. The company was in an upward growth cycle and drew national attention in the media when Catalonia’s favorite son, artist Salvador Dali chose Rexach Baques to celebrate his wedding.

Today, Pere’s daughter, Montse Rexach Peixo, manages the cellar and follows the same philosophy as her predecessors.

Rexach Baques, located in the Penedes region of Spain, is a true family business.

The wines are well known throughout the world and have won numerous awards and received high marks with the wine critics, including the Penin Guide, the wine Bible of Spanish wines.  

One of the wines that Montse produces is named ‘Pere Rexach Baques’, a homage to her father—the man who taught the trade to his daughter, Montse.

The 2010 vintage, a blend of Pinot Noir, Xarello, Macabeau and Parellada exploded with fresh, vibrant flavors of creamy almonds, tart lemons and a hint of gooseberry on the bubbly, lingering finish.

Montse Rexach Peixo is the second female winemaker in her family. As tradition is the key to Rexach Baques’s success, Montse ages the cavas in the cellar for a minimum of 36 months.

According to Montse, ‘All Cavas are made from grapes that grow in our vineyards, which are located in the best areas of the Penedes region  The extensive cellar is home to all of our Cavas during this long ageing process’.

All of the Cavas contain the three essential Cava grapes: Xarello, Macabeu and Parellada except in the case of Pinot Noir in the Rexach Baques Brut Rose and the Peres Rexach Baques.


                                   

                         Montse with her mother Montse and husband Francesc


Rexach Baques Brut Nature Gran Reserva
Production: 50,000 bottles
Alcohol: 11.5%
Aged: 36 months
Grapes: 40% Parellada; 30% Macabeu; 30% Xarello
Wine Critics: Penin Guide: 88 points; Catalunya Wine Guide 9.58/10;

Rexach Baques Gran Carta Brut Reserva
Production: 30,000 bottles
Alcohol: 11.5%
Aged:36 months
Grapes: 40% Parellada; 30% Macabeu; 30% Xarello
Wine Critics: Penin Guide: 86 points; Cataluyna Wine Guide: 9.47/10

Rexach Baques Brut Imperial Reserva
Production: 30,000 bottles
Alcohol: 11.5%
Aged: 36 months
Grapes: 40% Parellada; 30% Macabeu; 30% Xarello
Wine Critics: Penin Guide: 89 points; Cataluyna Wine Guide: 9.63/10;Decanter 2016 Bronze Medal

Rexach Baques Brut Rose
Production: 5,000 bottles
Alcohol: 12%
Grape: 100% Pinot Noir
Aged: 12 months
Wine Critic: Penin Guide: 85 points


    

                                                          The underground caves






Rexach Baques should be a household name. The Cavas are made the same way as Champagne, with the 'Methode Champenoise' process. The only thing that is different are the grapes and the price point. Most wine critics agree that sparklers made with the methode champenoise style are the ultimate sparkling wines and have no rivals.

I agree.

Philip S. Kampe
Philip.kampe@thewinehub.com 






    

                                                   Author: Philip S. Kampe
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