Spanish grower Josep Grau oversees 26ha of organic vineyards in Priorat and Montsant, at varying elevations and degrees of llicorella (slate), chalky clay, and decomposed granite. This Garnacha Blanco was grown in clay soils and from young vines. It was native fermented and aged in concrete tanks for 3 months.
Perfumed pear, green fig, white peach roll along the subtly waxen palate, finishing with lingering stony spice. Quite a lot of texture and weight for 12.5%.
