(2024) Gently pressed at low pressure, this was fermented in stainless steel and aged on the lees for six months. I believe there are small amounts of both Caíño and Loureira in the blend. A lightly honeyed, lightly tropical aroma, overlaid with fragrant jasmine and a little almondy softness. In the mouth this has plenty of fruit-driven personality, with quite a firm peach and herb combination and plenty of zippy citrus. A little less sea breezy than the Salnes wines perhaps, but still fresh as a daisy.
(2020) From a vineyard that has been organically grown from day one, planted by Giesen in the Southern Valleys. Mostly wild ferment, with plunge downs, but otherwise hands-off winemakeing. A slightly resinous quality here, then the fruit becomes very sweet on the palate, sweet and spicy, and grippy in the finish. Tangy, a lot of nice juiciness to the finish. Price and stockist at time of review is for the previous vintage.
