100% barrel fermented and aged, under 15% new oak. It comes from two vineyards: one has volcanic soils from which they used to make a rather big New World-style wine, the other is a much higher vineyard from which they used to make a lighter more acidic wine. The weingut decided to blend the vineyards for more balance. Smells like zesty lemon cheesecake. Soft tropical papaya and melon flavours with a fine seam of acidity and some herbs lurking underneath. Elegant and smooth. (Written by Tamlyn Currin – JancisRobinson.com)
Elegant notes of gooseberries and lime with an aromatic spiciness and filigree acidity on palate.
Food matching: This wine pairs beautifully with seafood, in particular lobster and scallops, and also with Asian cuisine.
Ageing potential: 10 years
Soil: Volcanic and loess
Alcohol: 13,5% vol.
Res. sugar: 3,6g/l
Acidity: 6,9 g/l