The unusual blend of Sauvignon Blanc with a little Semillon called 2013 Taleia was designed to be something like a cold vintage Sancerre. It is produced from vines planted on chalky soils that fermented with natural yeasts in a combination of new French oak barrels, stainless steel and very old stone pools, 'lagares'. It might seem a little closed (possibly austere and serious instead) and more subtle than the -SO2, but there are also a greater diversity of aromas, aniseed, fennel and white flowers and less preponderance of the apple notes. The palate seems to have very good precision and show some minerality I didn't find in the -SO2. In short, I prefer this to the non-sulfur-added bottling. I'm not sure if the wines are exactly the same or not and if the only difference is the SO2, but there's clearly more to this one. 22,157 bottles produced.

This assertive white is powered by tangy, tart acidity, delivering grapefruit, flinty and briny flavors in a firm texture with focus and energy. This needs food for balance but is lively and engaging. Sauvignon Blanc and Sémillon. Drink now through 2018. 56 cases imported.??–TM??Region: Spain / Costers del Segre Select to Add