Grapes: 90% Pedro Ximenez, 10% Others
Produced from old vines, planted on steep terraced vineyards. The hand harvested fruit is fermented in new French oak barrels. Following the initial robust stage of fermentation, the wine is racked with fine lees only and aged for 3 months in the new barrels with batonnage.
Pale yellow. Bright, minerally and sharply focused on the nose, displaying vibrant Meyer lemon, pear skin, honeysuckle and mineral scents, with deeper honey and sweet butter nuances. Sappy, incisive and pure, offering an array of fresh citrus and orchard fruit flavors that are joined by fennel notes in the glass. Concentrated yet lithe, the finish shows excellent cut, lift and a reappearing floral character. This wine was fermented in new French oak barriques and then aged on its lees for three months. 2017-2022 Mediterranean Spain
Wine & Spirits Magazine
Seductively floral, this is firm yet so round and generous in its fruit flavors that it recalls peaches and cream. A blend of 90 percent pedro ximénez and the rest garnacha blanca, all planted between 1970 and 1975, it has the substance to stand up to the richness of fried mackerel. Issue February 2016