Produced from hand harvested vines with tiny yields of only 800 liters per hectare. The grapes
are whole-bunch pressed in a basket press. The temperature controlled (between 13º C and 17º
C) fermentation lasts for over two and a half months. The wine is then aged for 18 months in
new 400 liter french oak barrels. Residual sugar in the finished wine is 180 g/l; 11.5% alc.
The Wine Enthusiast
After a waxy opening, the bouquet unveils honey and peach aromas that are totally inviting. It feels thick but not cloying, and the honeyed flavors of banana, peach and dulce de leche are a prelude to the creamy, thick and deeply layered finish. Chardonnay, Sauvignon Blanc and Albariño make the blend. Issue 2511, November 2012
Stephen Tanzer's International Wine Cellar
Vivid gold. Intense aromas of apricot nectar, orange marmalade, mango and gingerbread. Lush and creamy in texture, offering broad pit and tropical fruit flavors and notes of smoke and dried flowers. Densely packed but also energetic, with excellent clarity and spicy lift. The finish clings with excellent tenacity and leaves spice and smoke notes behind. Issue 158, Sept/Oct 2011