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(2018) A rare example of a white wine from Priorat in northeast Spain, this is a blend of 50% white Grenache 25% Picapoll (Picpoul) and 25% Xa.rello, fermented and matured for seven months in barrels, 70% new French oak and 30% American oak. A hint of gold to the buttercup colour, there's plenty of toasty and oatmeal and almond creaminess on the nose and richness is evident with pear fruit and a hint of spice. In the mouth it's a substantial wine, the full oak treatment adding volume and texture, as well as that more overt oak character, which is perhaps just slightly overdone for me. Nevertheless, an interesting take on a Burgundian style, with good firm acids bringing up the finish.
(2010) Garnacha Blanco (85%) and Macabeo. One third fermented in barrels, one third with skins and one third in steel. Melon and pear fruit, with a sense of minerality and a certain skinny, salty grip. Really nice, sweet palate with delightful freshness and a long, cool finish.
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