Ripe, orchard fruit(apricots, peach, pineapples, oranges) clothed by full vanilla tones, leading onto a long, tangerine, mineral, waxy finish. Its big nose and complete body recall elements of some oaky Meursault. It changes over time and returns to its terroir and traditional flavours(acidity from the 50% Viura, orange flowers from 30% Malvasia and richness from 20% Grenache) in our tasting over the lunch table.
A 'dangerous' wine for blind tasting and examinations. A wine with strong mid-palate best with Pork dishes and stewed fish pots.
All leading tasters in Spanish wines award 92 points(Guia Penin, Antonio Galloni, Stephen Tanzer), so it is well-liked by professionals. Advanced winemaking techniques are employed(handpicked, low temperature fermentation, oak fermented and oak stored in new French oak, frequent lees stirring to increase texture, complexity and length), so it tastes classy. An organic white to keep for some years with some 7,140 bottles made. A big wine with mere 13% Alcohol. Classy label.
WA et al. give 91; it says, ' White fruit, peach, flowers and aromas of chamomile emerge but are never explosive lending a more serious character to the nose. The acidity makes you salivate and it ends with a mineral, almost salty sensation. 2013 produced very fresh whites, with higher acidity and more nerve. This is mostly Viura with 30% Malvasía Riojana and 20% Garnacha Blanca, from the old white vines intermixed with the old reds in the vineyards. This white should live a long life in bottle. This is a cuvée that has improved a lot lately. I'd love to be able to travel in time and see this bottle in 10-15 years. 7,140 bottles were filled.(Wine Advocate 91)