A nosing delivers pure oak extract and lemon custard, all of which is confirmed by the “barrel fermented” notation on the label. Why so much wood as been thrown at this wine is a question worth asking. Heavy toast flavors dominate the palate and wood resin seems to be all that's left at the end. Obtuse and oaky, yet still fresh and round in the mouth.
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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.