This is a blend of traditional grape varieties from Rioja: 85% Viura and 15% Malvasía, sourced from old vines averaging over 50 years old.
It was fermented in wine barrels then aged for 4 months on its lees in barrels made from 75% French oak and 25% American oak.
The wine comes in a delicate lemon-yellow color, of medium intensity really, not particularly pronounced a color nor is it pale.
The aromatic profile is also quite introvert, the wine not giving itself away that much. It does smell very smooth though, with delicate sweet vanilla flower scents, a touch of lemon, and subtle sweet spices.
The nose is subtle, you’ve got that!
It’s mainly oaky and floral. Some leesy characters too: butter and biscuits. All of this is appetizing, but also intriguing to smell as you wonder what’s to come in your mouth!
What comes is a very smooth white, with good acidity but more importantly a very smooth overall feel.
Oaky flavors are dominant in this young wine still, the biscuit and vanilla scents coating delicately the discrete primary notes of white flowers and shy citrus fruit.
There’s a good acidity but mellow incredibly by the oily texture, a rather solid body and such silky-smooth elegant tannic structure.
It feels like a silky and elegantly oaky lemony cloud on the palate. A great presence, with many layers of flavors, but smooth and almost impalpable. It is a bit like a very sophisticated lemon and light mousse pastry you’d find in a starred restaurant.
You do feel the refinement and the amount of work that’s gone into producing such lightness and sophistication. Yet, it remains so light and evanescent on your palate that it feels unreal a sensation.
A stunning Rioja white wine that amazes through both its lightness and intensity!
Very well-balanced and elegant, it appears almost light like a mousse cloud in your mouth. Yet, it has depth and complexity of oaky flavors married harmoniously with the primary floral and fruity notes.
This is still a very young wine that should settle in and affirm its power and solid personality (yet remaining delicate and sophisticated) in about two years.
From there, it will certainly evolve well and long for at least 10 years, though perhaps losing the floral and citrusy tones that are so enjoyable now, going towards more spices and dried citrus tones.