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M. Ant De La Riva Palomino de Pasto Pago de Marcharnudo 2021
BOTTLE:
$285.00
In stock
SKU
99196
HALF-DOZEN: $1,624.50 or $270.75 each
DOZEN: $3,078.00 or $256.50 each
DOZEN: $3,078.00 or $256.50 each
Very intense with salty and sourdough notes. Briny and slightly phenolic with full body and a lengthy finish. A concentrated fino-style white that persists for two minutes. Drink now. (95) ZEKUN SHUAI, JamesSuckling.com
La Riva Macharnudo Blanco recuperates a great wine based in the 'el Majuelo' vineyard (specifically in the tiny sub-vineyard parcela, el Notario) within Pago Macharnudo . La Riva is a historical wine of Marco de Jerez which disappeared under Domecq in the 1980s. 'El Notario' faces north (just under el Castillo de Majuelo, a castle crowning Pago Macharnudo) at 115m altitude, 18km in from the Atlantic, in a mixed poniente-levante setting. The soils are Tosca cerrada and (mainly) barajuelas with a high level of diatomaceous fossils promoting great freshness. The fruit (Palomino 84) is hand-picked, with individual bunches selected in repeated passes over 2 months, which gain a degree or so of alcohol from a 6 hour soleo. It's then whole bunch pressed (only 50% of the free run juice is taken). An ambient spontaneous fermentation in 600l bota precedes 18 months ageing under a film of flor. The wine is hand-filled to bottle, unfiltered, unfined.
La Riva Macharnudo Blanco recuperates a great wine based in the 'el Majuelo' vineyard (specifically in the tiny sub-vineyard parcela, el Notario) within Pago Macharnudo . La Riva is a historical wine of Marco de Jerez which disappeared under Domecq in the 1980s. 'El Notario' faces north (just under el Castillo de Majuelo, a castle crowning Pago Macharnudo) at 115m altitude, 18km in from the Atlantic, in a mixed poniente-levante setting. The soils are Tosca cerrada and (mainly) barajuelas with a high level of diatomaceous fossils promoting great freshness. The fruit (Palomino 84) is hand-picked, with individual bunches selected in repeated passes over 2 months, which gain a degree or so of alcohol from a 6 hour soleo. It's then whole bunch pressed (only 50% of the free run juice is taken). An ambient spontaneous fermentation in 600l bota precedes 18 months ageing under a film of flor. The wine is hand-filled to bottle, unfiltered, unfined.