Viura, Tempranillo Blanco, Garnacha Blanca
Colour:Â Bright straw yellow
Nose: Notes of fresh fruits, floral and aromatic. Â
Palate: Juicy, fruity, pleasant and persistent in mouth, with a little bit of acidity in harmony with fruit.
Pairing: Fresh fish, fried or seafood. It can be enjoyed as an aperitif and with tapas.
Gold Medal (93 points / 5 Stars) – Wine Showcase 2024
Gold Medal – Gilbert & Gaillard International Challenge 2024
“Pale yellow colour with green reflections. Pleasant, acidulous nose with hints of fresh grapes. Very inviting, fruity, aromatic and light on the palate, with a pleasantly long finish.”
Silver Medal – International Wine & Spirits Awards 2024 Awards
93 points – Campbell Mattinson
“For pure drinking enjoyment this is a cracking white wine. It has texture, it has fruit, and when you
swallow the sparks fly. It tastes of lemon, nectarine, wax and brine, with tonic-like herb notes and honey as whispered afterthoughts. It feels good, it tastes good and it finishes even better. It has character
too, which is a trait in short supply. Make hay.”
92 points – Ken Gargett, Wine Pilot
“This blend of Viura, Tempranillo Blanco and Garnacha Blanca helps disprove the myth that Spain can’t make delicious whites that are excellent value. In fairness, it is probably something that the Spanish learnt many years ago. Past time that we did, as well. The grapes come from Rioja Alto, the Upper Cicacos Valley and Eastern Rioja. Fermentation is in stainless steel. Gleaming pale lemon, this is bright and fresh with florals and a touch of the tropicals. There is a touch of passionfruit, while there are also hints of bitter almond on the
finish. Hints of citrus and even a touch of blackcurrant leaf. A lovely texture, an appealing line of acidity and good balance. There is a persistent finish. So much to like here. Now for three years.”
91 points (4.5 Stars) –Sam Kim, Wine Orbit
“Elegant and finely scented, the bouquet shows white flesh stone fruit, green pear and jasmine nuances, leading to a finely expressed palate delivering saline texture with bright acidity, finishing crisp, dry and lingering. At its best: now to 2027.”
