2017 Louro do Bolo

They lost 40% of the potential Louro crop to frost (as well as 60% of the potential As Sortes crop). Very concentrated nose and this smells more than a year older than the 2018. Some impression of sweetness – certainly ripeness. Impressively long. (JR)

In the same style, the 2017 Louro Do Bolo is a blend of 92% Godello and 8% Treixadura from sandy, granitic soils, fermented and aged in larger foudre. Crushed lime, citrus pith, white flowers, and a beautiful salinity all give way to a medium-bodied, racy, vibrant white that makes you salivate. It’s going to be incredibly versatile on the dinner table, and while I’d drink bottles over the coming year or so, I wouldn’t be surprised if this evolves gracefully for longer.

Almost 100% Godello, with a small percentage of Treixadura. Plots located on the slopes of the Bibei subzone at elevations of over 680 m. Granitic sandy soils with xabre (weathered granitic slate). Selected manual harvest by parcel. Fermentation in 3000-litre French oak foudres and matured on the lees in the foudres for four months. 105,000 bottles produced. Tasted blind. WOW! Such a fantastic floral wine that is very aromatic indeed. An explosion of fruit where the attractive scent of the grapefruit dominates. I like it quite a lot! Deep and appetising. I can sense a smoky touch, traced with precision and finesse. Interesting, there are buttery notes too, and kind-of woody notes, but it keeps the initial fruit explosion. (FC)