Made from 75% Grenache Blanc and 25% Macabeo, the white revels in its robust Mediterranean texture and yet shows a genuine restraint of fruit on the nose and palate. Pressed whole-cluster, the 2017 was wild-fermented and raised on lees for six months in a 5000-litre concrete tank. No oak, no stainless steel, no pigéage, and no extraction—nothing added, nothing taken away.
It’s already delicious with a pulpy, chewy texture, preserved lemon, yellow plum and quinine notes. You can just imagine it developing over the next few years to deliver all kinds of beautiful honeysuckle and nutty characters. A fascinating and delicious white wine that is again old-school, in the very best sense.
Lots of candied citrus fruit and dried pears on the nose of this striking, dry white Priorat. Medium-full with plenty of fruit, a hint of tannin supporting the acidity and a clean long finish. Drink now or hold.