Two high-end Cavas

Cava struggles with a low rent image. Here are two more ambitious examples, one made from the traditional grapes, the other from Chardonnay. I guess the issue here is whether or not you consider Cava to have an identity of its own, or just to be a cheap alternative to Champagne.

Codorniu Reina Ma Cristina 2006 Cava, Spain
Distinctly Cava in style, with a herby, lemony, fruity nose. The palate is crisp, herby and tangy with some citrussy notes and a distinctive citrus/grapefruit pith character. Not trying to be Champagne, this is a serious, quite complex expression of Cava. 90/100 (£17.99 Majestic)

Parxet Titiana Chardonnay NV Cava, Spain
What happens when you ditch the traditional Cava grape varieties and use Champagne? This. It has a broad, toasty, slightly nutty nose with rich fruit and notes of apple, pear and peach. The palate is warm, fruity and nutt with a smooth, sophisticated character. Very stylish and broad, and like a ripe, rich expression of Champagne, yet a little softer. 90/100 (£10.99 Moreno)