(2016) 40% Chardonnay, 40% Sauvignon Blanc, 20% Viognier grown at 960 metres in Agrelo. Organic certified, it comes from loam with calcium carbonate gravels and is unoaked Nd fermented with natural yeasts. A Viognier perfume, with peach and ripe pear, a tropical sub-text and very gentle mealy character. The palate has lovely sweet peach and a realy delicacy and freshness. Pretty, with delicate peach down and a nice hint of salinity to the lime finish. Price quoted for 2014 vintage.
(2014) Whole-bunch pressed and barrel fermented in French oak (20% new) this wine was then aged for 10 months on its lees in barrel. There's a fine, green bean vegatility to this along with oatmeal and almond and a core of racy citrus and apple that immediately makes me think of Burgundy. With time a deeper, green fig component is there, but it stays fairly crisp and fresh. On the palate there has weight and volume. It's 14.5% ABV does give a little alcoholic heat, but the freshness is there through the white fruit flavours and the core of acidity. Not quite as linear and laser-like as the Acero 2009, but a lovely Chardonnay.
(2014) The La Masia cuvée is fermented in stainless steel and aged in French oak barrels, 32% of which were new. The vineyard is planted with six clones of Pinot Noir. It is a smoothly aromatic wine where a keen juiciness is suggested of cherry and raspberry, but with an exotic tobacco and spice background and something almost pear or peach like in the mix. Lovely stuff on the palate, the thick seam of spiced black fruit is solid and supple, but that wreathing smokiness and tingle of peppery spice is there, with fine, but rich and chocolaty tannins and good balancing acidity. Lovely, powerful with 14% alcohol, but has real freshness.