2014 Production
Indiginous yeasts, 30% of the wine is aged in Burgundy barrels for 12 months.
Maturation
75% in stainless steel and up to 25% in barrel for 6 months: three quarters of which were 2nd or 3rd French oak 300l barrels.
Tasting notes
The oak influence adds subtle power to accompany the bright citrus fruits and razor sharp acidity.
Food match
Smoked salmon, or, of if you're feeling flush some lobster tails
Awards
2014 vintage
THE WINEMERCHANT 2016
TOP 100
DECANTER WORLD WINE AWARDS 2015
BRONZE
2013 vintage
WINES FROM SPAIN 2015
TOP 100
SOMMELIER WINE AWARDS 2014
SILVER
2012 vintage
INTERNATIONAL WINE CHALLENGE 2014
GOLD
SOMMELIER WINE AWARDS 2014
GOLD