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Bodega Mustiguillo Finca Terrerazo 2018

Gorgeous Spanish Bobal with a dark fruit liqueur character.
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  • $86.00

Learn More About This Product

Primary Notes: Blackberry Currant Licorice Licorice

Secondary Notes:

Tertiary Notes: Chocolate

Body: Medium

Dryness: Dry

Acidity:

Tannin: Medium

Alcohol (%):

Origin: Valencia, Spain

Maker: Bodega Mustiguillo

Grape: Bobal

Fermentation: Heavy Wood

Awards: >90 pts

Decanting:

Serving Temperature: Best served between 14–16 degrees.

Asian Food Pairing: Asian beef stew, Roast Duck, Tulang

Western Food Pairing: Pair with meat stews, grilled steaks, roasted lamb, game meats, mushrooms, cured cheeses.

Description

Bodega Mustiguillo Finca Terrerazo 2016

Bravo, Toni Sarrion! Bodega Mustiguillo's "Finca Terrerazo" is a perfect distillation of the climate, people and culture that colours their land.
A gorgeous Spanish red with dark berry aromas, spices and a touch of smoke and ash on its deeply perfumed nose. Weighty and ripe in the mouth with a dark fruit liqueur character. Blackberry, cassis and bitter cherry fruit flavours are layered with candied liquorice, dark chocolate, oak and sweet spices. Broad and dense, with chewy tannins and a persistent dark fruit and spice finish.
100% Bobal manually harvested from a vineyard located 800 metres above sea level. Grown on limestone-rich soils, the vines were planted between 1945–1970. The plots are vinified separately with indigenous yeasts and undergo malolactic in 225L French oak with batonnage. The final blend spends 18 months in French oak.
Enjoy Spanish reds? We think you might also like Bodegas El Nido Clío.


14.5%

AWARDS & ACCOLADES




 I also tasted two vintages from their flagship red that carries the name of their property and single-estate appellation, the oldest of which was the 2016 Finca Terrerazo, which I was able to compare with the 2017. 2016 was a cool vintage that delivered wines with great acidity, a low-yielding year with a dry and healthy harvest. The pure Bobal grapes, from vines at 800 metres in altitude on limestone-rich soils, were planted between 1945–1970. The grapes were fermented by plot in 3,500- and 5,000-litre oak vats with indigenous yeasts, and the wine matured in a combination of used 225- and 500-litre French oak barrels and those 3,500-litre oak vats. It has dark berry aromas, spices and a touch of smoke and ash, a little in the old style, something very evident when I tasted this next to the 2017, which felt a lot more elegant and precise. They started working the vineyards differently, but the change in the winery was in 2017. 23,700 bottles produced. It was bottled in May 2018.
- 92 POINTS