Decanted to aerate for a couple of hours to open up.
Unfurls its complex beauty as it comes nearer to room temperature in the glass...
The majesty of Viura on full display here... completely addictive... almost impossible to resist the desire to open a 2nd bottle ...
The Montrachet of Spain...
Lemony attack evolves into a honeyed viscous mouthful of complexity with quince, herb and marzipan.
Subtle slightly musky nose of faint apples and Cantabrian wildflower....older vintages I've had sometimes exhibit a petrol character on the nose, but this one isn't there yet..
Paired with cheese puffs made from a delicate dough stuffed with a Ricotta/Parmesan mixture topped with a bit of cooked sweet onion...
The standard blend for Viña Tondonia Blanco is 90% Viura and 10% Malvasia Riojana...
The Viña Gravonia Blanco cuvee is made from 100% Viura.
I may actually have a slight preference for the Viña Gravonia Blanco ...
https://lestastevinsdulac.blogspot.com/2017/09/2006-lopez-de-heredia-vina-gravonia.html?m=1
I've found the Gravonia cuvee to demonstrate more immediacy in Viura character, which can be very "in your face" when young, but evolves beautifully over time...
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