Juve y Camps, Gran Juvé, Gran Reserva
Staff Pick

Juve y Camps, Gran Juvé, Gran Reserva - 2016

Item # 43993 750mL

The Gran Juvé vintage cava is only made in exceptional years from the finest plots of grapes from these vineyards: Sant Sadurní d'Anoia and Mediona. The soils are a combination of loam, clay and limestone. This was aged on the lees in bottle for 42 months before disgorgement.

$64.96/ Single Bottle
$389.76 $370.27/ Case of 6
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Staff Pick Notes

Looking to experience the soaring heights that a fine cava is capable of? The Gran Reserva from Juve y Camps is absolutely mindblowing. It's made of grapes from the estates of Espiells, Mediona, and La Cuscona and it is only made in the most extraordinary vintages. The wine is aged on the lees for an astounding 3-and-a-half years. After all that slumber, the bottle is bursting with energy when you pop the cork. The nose has tangy fruits and flowers. The palate is rich with dried star fruit, lemon peel, tart candy, and medicinal spices. One sip and you'll never look back.. Cava's reputation has been weighed down over the years by mass quantities and loose regulations, but don't underestimate the quality from great producers like this. Take home this bottle and infuse a little wonder into your evening.

- TD



Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the most stringent requirements) red Crianzas must be aged a minimum of two years; Reservas, at least three...

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Dry, delicious Cava is an excellent Champagne alternative. The best examples are aged on the lees (the spent yeast cells used in fermentation) and show complexity to rival that of the best Champagnes.


Growing primarily in the northeastern region of Catalonia, Xarel-lo is most famous for its role in the production of the Spanish sparkling wine known as Cava (along with Macabeo and Parellada). Xarel-lo is occasionally bottled on its own as a deliciously crisp still wine, frequently filled with notes of stone fruits and herbs.


From Champagne to Chablis, it's hard (not to mention unpleasant) to avoid this famous white variety. During a huge popularity surge beginning in the late 1980s, Chardonnay plantings have increased dramatically -- not only in California's wine country, with which the variety is nearly synonymous, but also in Burgundy (its original, Old World home) and just about everywhere else in the winemaking world. It is a flexible, eager-to-please grape, responding well to just about anything a winemaker...

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Along with Macabeo and Xarel-lo, this is one of the three grapes that make up the traditional Cava blend. Occasionally blended with better-known varieties (e.g. Sauvignon Blanc) in delightful still whites, Parellada yields light and firmly acidic wines with pleasing floral aromas.

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