(2011) (Tasted Feb 2011) Much more nutty but closed aromatics, with a little juicy lemon but the palate has a gentleness and a terrifically clean, refined crab apple and lemon pith freshness and grip. It has a beautiful length and very good concentration without even a hint of anything clumsy.

(2011) (Tasted July 2010)Loureiro fermented in used oak barriques - Pedro was first to do this in 2000 for this wine. Has a little more richness than the Loureiro, more herbal notes too and has a richer, much oilier texture, with lots of grapefruit skin richness and tang, and plenty of acidity pushing through giving this real bite and lovely length in the finish.

(2010) Again, 100% Loureiro, for this wine fermented in used oak barriques. Has a little more openness and richness, more herbal notes too and has a richer, much oilier texture, with lots of grapefruit skin richness and tang, and plenty of lime and grapefruit brilliance to the flavour, the lovely acidity pushing through giving this real bite and length in the finish.