This barrel-fermented Verdejo has plenty of core acidity, but it's the rest of the picture that's cloudy. For starters, it smells of burnt grass and wood resin. Flavorwise, it's stalky and barrel dominated, and the finish kind of lays there like a tired dog in the sun. Verdejo and oak are a questionable marriage.
The Winebow Group LLC
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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.