Heavy, with a lot of oak, which is reflected in both the amber color and the aromas. Flavors of vanilla, lemon drop, banana and wood resin take a moment or two to get used to, but they grow on you. Not a lot of complexity or breadth, but interesting for what it is.
This is a nice little Viura (with 15% Chardonnay) that smells nutty and smooth and tastes of tangy citrus and other white stone fruits. It has more acidity than body and it locks onto that citrusy profile and doesn’t let go. But overall it’s a good quaff for the price.
A little creamy, waxy and scattershot, but also far more exotic and different than most $8 wines. This is barrel-fermented Viura, but the oak level is light and manageable. Flavors of papaya, melon and citrus are almost tropical in scope, and the finish is pretty fresh. Drink right away for maximum freshness.
A touch hard on the nose, with aromas of green hay, beach grass and apple. The palate has a tart freshness to it as well as flavors of green apple, tangy citrus and lime. Crisp and acidic but still good in a no-nonsense, cutting sort of way.
Aromas of hay and sweet grass are offset by notes of apple and melon. It feels healthy and easy, with white peach, nectarine and apple flavors. It’s good and uncomplicated, with a touch of corn flavor on the finish.
Vanilla, popcorn and baked apple aromas create a good but one-dimensional nose. In the mouth, things run tight and acidic, with a puckering, lemony feel and austere flavors of dry apple and spice. Finishes tangy and lemony.
This barrel-fermented Viura opens with dry, dusty aromas of baked apple and almond butter. It’s a simple but satisfying wine, with tangy acidity and flavors of gooseberry, citrus and green apple. And it handles its oak well, something that can’t be said about many barrel-fermented Riojas.
A crisp, clean, no-frills white wine that pushes citrus more than heft. Mineral and lime aromas set up zesty citrus flavors, and overall it’s a scouring but steady rendition that’ll do best when served well chilled.