With a dark amber hue, but wonderful clarity, this skin fermented blend is inviting. The aromas have a fascinating duality about them – the base notes remind me of bananas and custard, with an expressive lactic quality, but the wine opens up to roasted herbs and twigs, with some dried fruit in the mix.
I love the freshness and lift, which beautifully balances all the other elements.
There’s a big, chewy texture here, which needs serious air to show at its best. I’d cellar this for another year or more – or carafe the wine and aerate as much as possible. I kept this bottle in the fridge and after a week it was absolutely singing. Which seems to indicate it’s far away from hitting its peak drinking window.
Overall, an exciting wine which just craves more time and as much air as you can give it.
For the geeks, this wine was made just with the skins after the juice had been pressed off to make the ‘blanco’. So it’s not surprising that it’s a little more on the extracted side of things.