2018 Mustiguillo Finca Calvestra
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They started planning the production of sparkling wine in 2013, and now the 2018 Calvestra Brut Nature has entered the market, as only small quantities of previous vintages were sold locally. It was produced with a blend of Chardonnay and Merseguera from their limestone soils and high-altitude vines from Finca Calvestra. The base wine fermented in stainless steel with selected yeasts and then refermented in bottle, where it was kept with lees for at least 60 months. It's bone dry, with 12% alcohol and a pH of 3.19 and 8.04 grams of acidity. It has a very Mediterranean nose with notes of aromatic herbs and the complexity of the long élevage with lees in bottle. It has a very tasty palate, almost salty. 6,440 bottles produced. It was disgorged in December 2023. Starting with the 2023 vintage, they have the help of young consultant Paul Krug, from the Krug family in Champagne, for the development of their sparkling wines, and they are looking for marl soils to produce this wine, which will change in the future.
Critic scores
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Jancis Robinson MW
Luis Gutiérrez, Wine Advocate
More reviews and scores
2018 was a cooler vintage, and the grapes for the white 2018 Finca Calvestra ripened slowly. The wine achieved half a degree more alcohol than the 2017, a much warmer year and an earlier harvest with a hurried end of the ripening. The wine is more complete and has a little more of everything, especially freshness. It somehow felt more Burgundian, and the 2017 is more Mediterranean. All the barrels were used and acacia wood has subtler aromas, finer tannins and polish, and it stabilizes the wine nicely and is quite neutral when it comes to aromas. As with other wines, the 2018 follows more the style of 2016, and 2017 is more like 2015, keeping the character of the years. 11,950 bottles produced. It was bottled in September 2019.
Quite a haunting, crystallised flowers sort of nose. Medium body with a hint of turpentine(!) but lots of interest and confident length. (JR)