A harmonious white, with a light, pleasing plumpness and subtle juiciness carrying notes of baked pear, golden raisin, preserved lemon and almond paste. A refreshing tang of salinity cleans the palate and lingers on the finish. Cai?o, Albari?o and Loureiro. Drink now through 2025. 140 cases made, 140 cases imported.??–AN??Region: Spain / Rias Baixas Select to Add

This golden white has a rich, polished texture, showing maturity, with baked apple, lanolin and vanilla flavors, kept lively by vibrant acidity and briny and spicy notes. Expressive and distinctive. Cai?o Blanco, Loureiro and Albari?o. Drink now. 1,600 cases made, 50 cases imported.??–TM??Region: Spain / Rias Baixas Select to Add

This distinctive white offers coconut, beeswax and orange peel notes around a core of pear, tarragon and ginger. Tangerine acidity and light tannins give this a firm structure. Cai?o Blanco, Loureiro and Albari?o. Drink now through 2024. Tasted twice, with consistent notes. 1,380 cases made, 200 cases imported.??–TM??Region: Spain / Rias Baixas Select to Add

The one wine that is produced with a majority of Caí?o Blanco with some 10% Albari?o, 5% Loureiro and released after one and a half years in bottle is the 2013 La Mar. The grapes had a longer cold soak and the temperature of the fermentation was slightly higher. Caí?o Blanco gives wines with more body and as the grapes have thicker skins, they try to extract more aromas. The wine is kept in contact with the lees with battonage for a couple of months, plus a further six months in vat before bottling. It feels very different (especially in the context of its siblings), with plenty of leesy and smoky notes; it also has the wide and darker character I often associate with slate soils. The palate is livelier and has good fruit coating the core of fresh acidity. I was very impressed.18,000 bottles produced.

The only Caí?o Blanco-based blend I know so far is the 2012 La Mar in its third vintage, blended with 10% Albari?o and 5% Loureiro which fermented in stainless steel and matured in contact with the lees with battonage for a couple of months and kept at low temperature for a further six months before bottling. It has a biscuity nose with aromas of bread and cookie dough over some freshly cut grass and golden apple. The palate is medium-bodied with good volume and moderate acidity, in good balance with the fruit. 18,000 bottles.