Hazier and wilder than the 2021 vintage of this skin fermented blend. I last tasted this two years ago (2021) when it was just a baby. I had high hopes, but it felt a little sour and cidery on opening, with seriously spiky tannins.
I went back to the bottle after a week or more, to find it transformed. The sourness had mutated into thrilling, zesty fruit acids, and the wine had fleshed out a bit, showing off its crunchy texture and roasted, herbal flavours.
There is no hiding that this is a much leaner wine than the Amarillo 2021 (which I think is more harmonious), however this 2020 is super lively and quite delicious to drink as an aperitif – or perhaps with some nicely fatty proteins. But goodness, does it need time and air.
Perhaps the decision just to use the skins and what was left in the press – after the juice was pressed off to make the ‘blanco’ (also reviewed on my site) – comes with a risk that it results in this very tannic, extracted style, which needs years to come round.