The winery has dialed back the time in oak for its barrel-fermented Viura to two months from five or six, and it's a decidedly less oaky wine than in years prior. Now it shows a controlled lees character along with lemon and apple flavors. Limited in what it offers, but made well.
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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.