Abfüller / Importeur: Bodega Miguel Merino, Senor Miguel Merino Navajas, Carretera de Logrono, 26330 Briones (La Rioja), SPANIEN
Tim Atkin über:
-- Tim Atkin: This is the third vintage of the Merinos' white blend, but the first in which Garnacha Blanca is the dominant grape, blended with 25% Viura. Leesy and subtly wooded, it has pear, quince and citrus flavours, lots of vitality and minerality and impressive palate length. 95/100
-- Parker: There is a white wine, first produced in 2016, simply called Blanco (white!). The 2018 Blanco is a small production of 75% Garnacha Blanca from their 1946 vineyard la Loma and 25% Viura from Mingortiz. It fermented in 500-liter oak barrels with indigenous yeasts and matured with lees for 10 months. The two varieties fermented and matured separately and were blended before bottling. It's pale, bright and clean, with integrated oak (a bit more noticeable in the flavors) and an elegant profile, with subtle aromas of white flowers, herbs and spices. It has moderate alcohol (13%) and notable freshness (a pH of 3.3), and it's clean, balanced and focused and has great purity. There is stuffing, freshness and balance to develop nicely in bottle. Bravo! 2,600 bottles produced. It was bottled in September 2019. 93/100
-- Weingut: Miguel Merino Blanco comes from two very special vineyards: La Loma (planted in 1946) and Mingortiz (planted in 1977). In La Loma vineyard (1,4 hectares at 534 metres of altitude), apart from the red Tempranillo and Garnacha vines we have a little treasure: a few vines of Garnacha Blanca that give us grapes of floral aromas, great complexity, body and deepness. Mingortiz is a 0,74 hectare slope facing East; only at the top end of the vineyard there are some Viura vines (0,20 ha). Up there, the soil is shallow, with great drainage and calcareous and clay composition. Its location, sun exposure and soil make this vineyard ideal to provide fresh and mineral Viura grapes.Viura from Mingortiz vineyard and Garnacha Blanca from La Loma; both were grafted into Rupestris de Lot rootstocks when planted (years 1977 and 1946).The grapes were harvested by hand early in the morning and then taken to the winery in small crates, where they were selected and pressed. After a 24h settling the must was racked into 4 500-litre barrels of French oak, where they went through the alcoholic fermentation.After the fermentation, the wine remained in the same 500-litre barrels on its fine lees for 10 months. We have selected the oak types and coopers that respect the identity of our wine.Botteling in September, 2019 we filled the 2,600 bottles of our Miguel Merino Blanco 2018.