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I wanted to introduce my tasting group to sparkling wines and the differences between Traditional method versus Tank method production.  We kicked off the 27th VWTC event with this Spanish sparkler made from Macabeo in the traditional way.  Apple, citrus, toast, caramel, yeast, and a wet hay component were noted by the group.  On the palate we found a dry wine with high acidity and flavors of green (crisp) apple, citrus, almond (marzipan) and the autolytic characters we smelled- toast and yeast.  A medium finish that left us somewhat refreshed yet yearning for the minerality this wine promised.  I scored it 89 points and for $17 it’s a nice 4 star introduction to this style of wine from Spain.  Drink till 2026.  Salut….