Javier Revert Micalet Valencia Blanco 2019

Javier Revert Micalet Valencia Blanco 2019

Javier Revert Micalet Valencia Blanco 2019

Regular price Regular Price: $38.99 Sale price
Your Price: $34.97
Save $4.02

Available: 14

Only 14 items in stock!

93 points Wine Advocate
The white 2019 Micalet was produced with a mix of local grapes, Tortos??, Trepadell, Malvas??a, Merseguera and others, from a 2.5-hectare old vineyard with white soils, Pla de Micalet, planted in 1948 on the slopes of the Penya Forad??. Half of the grapes, those from ungrafted vines, were harvested before the rain and the other half after, and Revert now thinks he should have waited a little more. The full clusters were pressed, the juice let to settle for 12 hours and then put to ferment in barrel, where it matured with lees for 10 months. This has 12.67% alcohol and a pH of 3.17 and 5.55 grams of acidity. It's a little more advanced aromatically, with some hints of pollen and nuts, and has a gentle palate. This is an easier wine, in the style of the 2017. 3,500 bottles produced.

Javi Revert is one of the best young winemakers from the Mediterranean zone of Spain. After years working for Celler del Roure, he started his own personal project. He also has a joint venture with a friend (also ex-Celler del Roure) and is the winemaker at Finca Sandoval. He has completed with plantings to have 10 hectares, half old vines planted by his grandfather and the other half planted by him, to have the grapes for the planned 25,000 bottles by 2026. He now makes some 12,000 bottles. He's conducting soils studies to achieve more precision in his wines. 2019 and 2020 were two very different vintages: 2019 had catastrophic torrential rains (the famous cold spell) of up to 300 liters in a few days in September in the middle of the harvest, whereas 2020 was a much better vintage, healthy and with very good quality, eminently Mediterranean.

Appellation: Valencia
Variety: Tortos??, Trepadell, Malvas??a, Merseguera, Verdil
Age of vines: 70
farming: Practicing organic
Soil: Sandy, chalky, clay limestone
Altitude: 730-750 meters
Fermentation: Hand harvested, direct whole cluster pressing, natural yeast fermentation begins in tank, then is transferred to used French oak barrels and glass demi-johns to finish fermenting
Aging: 8 months on the lees in neutral French oak and glass demi-johns, bottled unfined and lightly filtered, suitable for vegans