I had two vintages to taste of the fermented Chardonnay from Conca de Barberà, the older of which, the 2013 Milmanda, was cropped from a slightly cooler year. It fermented and matured in 300-liter French oak barrels for one year. This feels younger, more vibrant and with better-integrated oak than the 2014 I tasted next to it. It has a classical varietal nose and the telltale aromas of the barrel fermentation and aging with some smoky, chalky and orange peel aromas. The palate is very tasty, with almost salty flavors and a citrus freshness. It was bottled in January 2015. 26,826 bottles and some larger formats produced.

Baked apple, marzipan and toast flavors mingle in this maturing white, kept focused by lively acidity. Drink now. 25 cases imported.??–TM??Region: Spain / Conca de Barberà Select to Add