According to the tech notes, this wine fermented in oak for around 18 days (a mix of new and used barrels). But I suspect it was then further aged in oak, because it’s rather marked from the wood. With fruit from a 90 year old vineyard, there is loads of freshness and lift, and good definition. Once you cut through the vanilla and cinnamon notes, the fruit starts to speak, and the finish is impressively long and filled with butterscotch (yep, that’s a metaphor for oak too).
Overall, a very nice wine that says something about Xarel-Lo – showing off its more luxuriant, silky side. I’d love the wood to recede just a little more.
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