Wine Spectator 91
“This ﬁrm white delivers mineral, quinine and ginger ﬂavors that show grip and focus, backed by noticeable tannins that give way to a smoky ﬁnish. More savory than fruity, though peach and quince are in the mix. Distinctive. Drink now through 2022. Thomas Matthews, Wine Spectator Magazine, Oct. 31st 2018
Hand-harvested and stored in small baskets. 25% fermentation by indigenous yeast in French oak puncheons and demi-muids (500-600 L. barrels, respectively). 75% fermentation in stainless steel tanks.
70% of the wine is fermented in stainless steel tanks and 30% is fermented in neutral (up to 10-year-old) French oak Burgundian puncheons (500L) and demi-muids (600L). All the wine, including the stainless steel fermented juice, is aged sur lie for eight months before release. The goal is to produce a serious wine – not a commercial one. Sur lie ageing adds an ageability, seriousness, and structure to the proﬁle of the wine. The use of oak is not to impart any ﬂavor, but to provide the perfect vessel for sur lie ageing. Slight micro-oxygenation through the barrels prevents the risk of reduction that a winemaker runs with stainless steel sur lie ageing.
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A cool new wine from the Jorge Ordonez Portfolio. A wine of this quality and magnitude can only come from carefully tended old gnarled vines grown under adverse conditions.