Bodegas Gutierrez de la Vega Casta Diva Cosecha Dorada, Alicante, Spain

古鐵雷斯·德拉維加天后堡黃金收獲白葡萄酒

點(diǎn)擊次數(shù)：591

The dry Moscatel 2021 Casta Diva Cosecha Dorada was cropped from a year with a long cycle and a late harvest (15 days later than usual) and low yields because of mildew and oidium. It contains some 10% Merseguera to give it more juiciness and lightness. They are thinking of going even a bit further with this idea in future vintages. It fermented in stainless steel, where it was kept with fine lees for six to eight months, and was bottled unoaked. It has 13.5% alcohol and a pH of 3.4. The varietal notes are subtle, more floral, very fresh and balanced with the classical bitter twist in the finish. 13,500 bottles produced. It was bottled in February 2021.

They changed the dry Moscatel 2019 Casta Diva Cosecha Dorada to be more terroir-driven than variety-driven, selecting the plots they think best fit this idea and adding 10% other white grapes from the Mariana Alta zone to give it more juiciness and lightness. They are thinking of going even a bit further with this idea in future vintages. This is bottled unoaked after some time in stainless steel. It's a little less varietal and more about the place, still recognizable and aromatic, quite light but with a little more volume with some floral notes and a bitter twist in the finish. 15,000 bottles produced. It was bottled in July 2020.

The dry Moscatel 2018 Casta Diva Cosecha Dorada feels like Moscatel must—it's grapey and juicy, one of the few wines that actually smell of grape pulp, intermixed with white flowers and a hint of pollen. It's a light and varietal white with 12% alcohol and a faint bitterness on the palate. It fermented with indigenous yeasts in stainless steel and was kept in tank with the fine lees for at least six months before bottling depending on the lot. 13,000 bottles produced. It was bottled in three lots, and the one I tasted is from in February 2019.

The dry Moscatel 2016 Casta Diva Cosecha Dorada was cropped from a cool year, fermented with indigenous yeasts for 12 days and was bottled after six months in tank with lees. This is a very varietal bottling, with aromas of orange blossom and peel, Muscat pulp and a touch of mint. The palate is dry and fresh, with a faint bitterness. It feels like a good vintage for this bottling. 15,000 bottles produced.

There is one dry, young and unoaked Moscatel, the 2015 Casta Diva Cosecha Dorada that wants to be a light, fresh and aromatic white that is ideal for Mediterranean foods like paella, dried fish, olives and saffron. In that context, the juicy, stainless steel-fermented white from this extremely dry harvest—which yielded 50% of the average—feels like the perfect aperitif, if you're close to the sea, even better in Alicante. It matured in contact with the fine lees for seven months before bottling. It has the telltale varietal notes of orange peel and white flowers, jasmine and honeysuckle. The palate is very dry with great acidity and a surprising salinity, with contained bitterness, compensated by very good acidity. It feels like a very balanced vintage. I like to drink this perfumed Moscatel in its exuberant youth, but I tasted a 2002 to check the evolution and I was pretty amazed at the complexity. There is aniseed and fennel, Mediterranean herbs and a clear minty profile that reminded me of some aged Torrontés from Salta in Argentina. So I'd say to drink it young or leave it for ten years. 10,000 bottles.