If you have just read my previous post about this winery’s Phileo, you will know that it rocked my world. Having the Malvaxia right after that one was like winning the World Series followed by the Superbowl, in one evening. Talk about perfection, here it is, in two lithe little bottles.
At $32 for a skinny little 375 ml bottle, this one is not cheap. The grapes are made in the Passito style, where they are air dried for a while to concentrate the juice and produce this elixir. Oak barrel aged for an eternity, the wine is deep in color and has an almost honeyed look and consistency. A huge nose of creme caramel and apricot just seemed to melt its way onto the palate. Layers of aromatics came forth from the Muscat and Vidal blend transcending into an almost syrupy compote of ripe pineapple meets apricots and almonds. Very complex without being cloying, the weight of this wine is perfectly balanced by the acidity. A huge finish that seems to carry on forever. We drank this one after the lighter Phileo, by itself. It doesn’t need accompaniment, in fact it would take center stage if you tried to add any desserts to this stunning wine. My only mistake was to chill it in the fridge for a while. Unbeknownst to me, it shows far better at room temperature and I was able to enjoy the second part of it as such. I am grateful to have been able to visit the Barboursville Winery where I first tasted this wine, now I know where I can stock up on it! Technically speaking a 96 point wine, a huge score. I have to be honest and say this wine deserves 5 stars, even at such a steep price. The process and time involved in making this wine must be monumental, kudos to the winemaker.