Phincas Thousand Mils 2018

Thousand Mils uses grapes from a number of old vineyards in Elvillar and is a skin fermented cuvée of Viura with 30% Garnacha Blanca, Malvasía and Calagraño that David Sampedro treats "like a red wine". Honeyed, spicy and complex, it's a structured, low intervention style with quince and orange zest flavours and good extract and concentration. 2023-27

The amber colored 2018 Phincas Thousand Mils was produced with a selection of their best biodynamically farmed (but not certified) vineyards in Elvillar where they have a myriad of varieties—Viura, Garnacha Blanca, Malvasia (Alarije), Palomino, Cayetana, Moscatel, etc. The grapes are foot trodden to start the fermentation naturally, then pressed and put in barrel to finish fermenting. It spent three years in 225-liter French oak barrels. It has an orange and faintly oxidative profile (the house style for whites), quite orange with notes of flowers and apricots and a faintly tannic palate with volume and structure, moderate ripeness at 13% alcohol and good freshness and acidity. 2,400 bottles were filled in December 2021.