Blancher Teresa Blancher Gran Reserva Cava de la tieta 2014

Written By Campbell Mattinson
Bottle of Blancher Teresa Blancher Gran Reserva Cava de la tieta 2014.

Blancher Teresa Blancher Gran Reserva Cava de la tieta 2014
11.5%, Cava, 26 euro.

Made with Macabeo, Xarel·lo and Parellada grapes. This 2014 is the current release; it spent more than six years on lees, resting in a cave that’s 18 metres underground.

If you’re buying this Europe, in particular, this is especially good value, not to mention quality. In fact of some 50-plus Cava wines tasted on this trip, this Blancher Teresa Blancher Grand Reserva 2014 was the best value wine of the trip.

Complex, meaty aromatics lead to a long, fine, exceptional palate. This had me interested from the outset but by the time I’d put my glass down it had me hook, line and sinker. Cream, chamomile, honey, citrus, roasted nuts, almonds and brine characters combine seamlessly. The style here is brut nature but age has brought honeyed sweetness. Cracking Cava. Excellent. 94 points.

Campbell Mattinson

This post was written by Campbell Mattinson. Mattinson is a former chief editor of the Halliday Wine Companion book, former editor of Halliday magazine, former editor of Australian Sommelier Magazine and founder of The Winefront business. He is the author of five books on wine – four of which were bestsellers (The Wine Hunter, the Big Red Wine Book 2008, the Big Red Wine Book 2009, and the Big Red Wine Book 2010).

Mattinson is also the founder of the Mattinson Photography business.

Campbell Mattinson has been an independent journalist, wine critic and photographer for forty years. He’s the only Australian to have won the Australian Wine Communicator of the Year Award more than once. He’s a past winner of a Louis Roederer International Wine Media Award; is the author of the award-winning book The Wine Hunter; and is the author of the best-selling novel We Were Not Men. He’s also a winner of a St Kilda Film Festival Award (as writer-director) and is a former winner of the national Best Australian Sports Writing Award. In 2026 three of his photographs were short-listed for the World Food Photography Awards.

Campbell Mattinson, who is 100% independent, has tasted between 5000 and 10,000 wines each and every year for the past 25 years. He tastes blind, in comparative brackets, as often as is practicable.

Campbell Mattinson is a journalist, a photographer, a filmmaker and a wine critic. In all of these mediums his prime motive is to tell people's stories.

https://www.campbellmattinson.com
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