Oak-fermented Torrontés is a sketchy category to begin with, and this example doesn't really help things. Aromas of wood resin, cured ham and pool water set up woody, soapy, resiny flavors. What's best about this is the mouthfeel, which is balanced and braced by solid acidity.
Paul Hobbs Selections
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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.