This blew us away in terms of quality/price but also sheer deliciousness. It’s produced from White Tempranillo, not the famous red Tempranillo fermented without the skins but a now autonomous variety that resulted from a natural genetic mutation from a single branch of a strain of Tempranillo Tinto, discovered in 1988 in an old vineyard at Murillo del Rio Leza in La Rioja.
The vineyards are in Rioja Oriental at 300 metres altitude, fully organic and with minimal intervention during the growing season. Fermentation is in steel with 3 month maturation in bottle—it’s all about the fruit here.
Mid gold in colour, the nose is quite vibrant, with a mix of tropical and autumn fruits, pear, peach and banana, with some floral accompaniment. It’s the palate that wows though; lush and deftly weighted, with lovely minerality and a delicious balance of ripe fruits and crisp freshness.
Perfect with most seafood dishes or just on its own to ponder the wonders of genetic evolution.
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