Louro 2016

I was blown away by the 2016 Louro, a Godello-based white with some 8% Treixadura from their own vineyards. It is from plants averaging 25 years of age panted at some 600 meters on sandy granite soils in the parish of O Bolo. It fermented in 3,000-liter French oak foudres with indigenous yeasts where it matured in contact with the fine lees for four months. 112,000 bottles were filled in April 2017. - Luis Gutiérrez. 

A pretty peach and lemon sherbet nose unfurls onto honeyed golden fruit and integrated oak. Punchy acidity drives this forward, making it zesty and refreshing with appealing tropical notes.