The wine is clear and bright with a pale golden colour and presence of legs. The nose is clean and fully developed, showing medium intensity aromas of dried figs, prunes, almonds and yeast. It's dry in the mouth with a medium+ refreshing acidity, medium+ slightly warm alcohol, full body and pronounced intensity flavours of dried figs, prunes, almonds and yeast. The finish is of medium+ length. It's a very good quality wine with a lingering finish and an amazing concentration well balanced by the fresh acidity, but it could show more aromatic complexity. Can drink now, there's no point in ageing it since it's fully developed, but it could be kept for 1-2 years more.
Golden color. Subdued aroma of pear, green apples. Oxidative notes of hazelnut. High acidity. Low-medium body. It's a light, refreshing wine, but the aroma is muted and the oxidative notes on the palate are a bit too much (and I love sherries).
I still have a hard time with these oxidized wines, too much premox white burg I guess, but this is a very nice example. This has a lovely, green nut scent with a light sherry touch and then a total counterpoint on the fresh, green apple acidity of the palate. Not my normal thing, but I could see this with some almonds and some cheese.
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