Bordeaux and Rioja share a lot of common history and DNA in their wines. During the phylloxera epidemic in the late 1800s, many in the wine industry from Bordeaux migrated to Rioja as the louse had not yet reached the region. The input and knowledge from them helped to shape the quality and improve the standards of the region, providing a large platform for the reputation the region has today. The structure and age-worthiness of the red wines from both regions are strikingly similar, and surprisingly (or maybe not so surprisingly) so are the white. Depending on the blend of grapes used and the use or absence of oak use, the wines can be either fresh and bright or intensive and long lived. This one falls into the 'fresh and bright' category, built from a blend of Viura and Malvasia aged on their lees in stainless steel, but also using native yeasts for fermentation to bring out a unique complexity.
Clean and almost clear in color, the nose is mostly stone fruits and melons, a classic aspect of the Viura, along with a prettiness of flowers and black tea from the Malvasia. The native yeasts keep the aromas from getting TOO fruity or tropical, bringing out some subtle savory notes that make the aromas increasingly exotic as it opens up. The palate has a lot of Viura's round waxy mouthfeel, intensified by aging on the lees which brings out a light tannin texture on the finish. This is a great first course food option, lots of rich seafood and poultry possibilities as well.
The Best of the Best.
We offering free tastings on these wines in the store every Thursday and Friday, and a 10% discount off the retail price through the duration of the day. Come on by and give them a try!