Amazingly different to the 2016 Pureza, this is a white-peach scented fruit bomb, with a nice lively mineral note and slightly fresher acids than the 2017.
Production method was the same – fermented with skins and stems in Juan Padilla’s tinajas (small Spanish amphorae), and then pressed and further aged in clay.
Although this vintage is certainly nicely balanced and fresh, right now it’s rather monothematic up against the 2016. One to age a bit longer – but great potential.
What’s fascinating with this wine (just as with 2016) is that it doesn’t go in a crazy Muscat-like aromatic direction.
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