This is a ripe, tropical take on Alvarinho. The effects of partial malolactic fermentation in wood are there in the round, creamy character of the wine and the lights touch of oak. It is all ready to drink although it will be even better from late 2016.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.