Palacios Remondo: Placet de Valtomelloso Viura 2023

ØKOLOGISK

: Viura 100%

: hvid, tør; 13,0% Vol.; Drikkemoden: 2024–2035

: frisk og syrlig; frugt-orienteret; naturlig

: Lobenberg: 94+/100; Tim Atkin: 94/100; Parker: 93–94/100

: Spanien, Rioja, Rioja Oriental

: Allergener: Sulfitter,

Tapperi / Importør: Alvaro Palacios, Poligon 6, 43737 Gratallops SPANIEN

Intenst duftende næse, myrra, kamille, søde hvide blomster, honning. I munden pære og ananas, kvæde og vietnamesisk dragefrugt. I baggrunden saftige, syrlige citrusfrugter, køligt klima, kimchi, men pære og ananas med let skalsmag dominerer denne meget spændende, usædvanlige, friske økologiske vin fra Viura. En lækker one-off. Stor træsmag, røget. Vittig og meget selvstændig, frisk, fantastisk smagfuld vin med et strejf af naturvin fra et meget stort hvidvinsår.

Den spektakulære årgang 2023 betragtes i Spanien som en milepæl inden for elegance. Vinen er betydeligt mere afbalanceret end 2022 og fremstår som en moden, ualmindelig harmonisk version af 2020. Den charmerer med en stenet reduktion, en betagende renhed og en præcis symmetri af absolut verdensklasse.

Til årsrapporten

Tim Atkin om: Placet de Valtomelloso Viura

Placet has been part of the Palacios Remondo line-up since 1997, when it was made by Álvaro Palacios' brother, Rafael. Sourced from a four-hectare parcel inside Finca La Montesa, it's a pure Viura that lives up to its lofty reputation. Skilfully wooded in larger French oak barrels, it has good concentration, flavours of citrus, lemongrass and passion fruit and a racy, refreshing finish.

Parker om: Placet de Valtomelloso Viura

The latest vintage of their white wine is the 2023 Plácet Valtomelloso, produced with Viura grapes from the Valtomelloso zone and fermented in oval oak casks where the wine matured for four months. It has notes of white fruit and flowers, a moderate 13.2% alcohol and a pH of 3.48, as the wine didn’t go through malolactic fermentation. It’s very balsamic and medicinal, expressive and open, with a bright yellow color, still very primary and a little yeasty (the fermentation is very cold, so they have to use yeasts resistant to low temperatures). It’s still pending the last racking, and that should diminish those yeasty notes. It’s juicy and round, with a velvety mouthfeel and a bitter twist in the finish. They should start bottling the wine in May 2024 and expect to fill some 15,300 bottles.

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