This tan-colored Muscat was fermented and aged in clay amphora, hence the “viejas tinajas” name. Aromatically, this is strained and smells vaguely of apricot and citrus peel. The palate is drawing due to heavy skins contact during fermentation and aging, while a short set of bitter apricot flavors is more challenging than pleasurable. Better to wait for the 2016. This is past its prime.
Spanish and South American Editor
Reviews wines from Argentina, Chile and Spain.
Michael Schachner is a New York-based journalist specializing in wine, food and travel. His articles appear regularly in Wine Enthusiast,
where he is a longstanding contributing editor responsible for South America and Spain. Schachner reviews more than 2,000 wines annually for WE
and regularly travels to Chile, Argentina and Spain to keep abreast of the constantly changing global wine map.