The 2006 Gran Reserva Brut Imperial is predominantly Xarel-lo with 20% Chardonnay. It offers up a slightly more refined bouquet and a crisper, drier, creamier palate than the Brut Gran Cuvee. This surprisingly complex Cava will provide enjoyment over the next 1-2 years.
91 points, Robert Parker's Wine Advocate (2011)
Among Cavas, this is one of the more yeasty, full-bodied and creamy wines you’ll find; it’s also cidery, dusty and heavy on the nose. Round, it offers plenty of depth to frame the flavors of candied peach, melon, pear, tarragon and thyme. Although it’s a bit foamy and coarse, overall this is a flavorful, complex, demanding Cava to drink now–2015. Eric Solomon Selections.
89 points, Wine Enthusiast (Dec 2012)
Not only a major score, but aged vintage cava? Cava so rich it needs an hour or two breathing time? From one of the oldest cava families in Spain, Gramona will surprise you (as much as the first vintage I had did, back in 2000). Anyone with my Champagne loyalties will be thrilled when discovering Spain's first-class cavas. Forget cheap surrogates for French bulk producers, this is cava that rivals the artisan growers as well as the grand marques. Great cava like Gramona is nothing new, the winery goes back 130 years and made its first cava in 1921. Today they make almost a dozen cuvees (and as many still wines and marcs). Age and experience is the Gramona hallmark. All their cuvees have big proportions of Xarelo, the most ageworthy of Cava grapes, and are aged in the cellars longer than at any other house. The "liqueur" they use for dosage comes from a solera in old sherry and rum barrels that has been going for a century. I have acquired three Gramona wines you must try: the brilliant and elegant 2008 Gran Cuvee, the creamy, complex Imperial Gran Reserva from 2006, and the prized Ill Lustros 2005 shining with minerality, smoked nuts and electric fruit. I've priced these at great savings to make sure you start an exciting cava adventure.
Bob Sprentall, B-21 Proprietor