Fashioned from mataro and a little grenache, wild-fermented in used oak, matured on yeast lees for 6 months, 440 dozen made. The salmon-pink hue and very complex dry palate all attest to the vinification. This is the ultimate tapas style, with enough intensity to stand up to the hottest, spiciest dih, yet also welcome seafoods." 94 points, James Halliday Wine Companion, January 2017.
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Fashioned from mataro and a little grenache, wild-fermented in used oak, matured on yeast lees for 6 months, 440 dozen made. The salmon-pink hue and very complex dry palate all attest to the vinification. This is the ultimate tapas style, with enough intensity to stand up to the hottest, spiciest dish, yet also welcome seafoods." 94 points, James Halliday Wine Companion, January 2017.
Vintage: 2016
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