From the Castile (Vallodolid) with chalky clay soils at around 3000 ft above sea level, this is prime territory for Chardonnay of moderately-firm structure, rounded and rendered more complex from a judicious use of oak fermentation and 9-month aging. Try this with fish in butter-lemon sauces, lobster, sauteed or roasted white meats, and creamy vegetable dishes.
"High aromatic intensity. The first connotations are of pastries together with jasmine, figs and baked apple combined with touches of dried fruit. An unctuous sensation in the mouth counteracts points of acidity that give a sensation of freshness at all times in which the wine remains in the mouth. In retronasal, the pastry and toasted tones that had been detected in the nose appear."
"High aromatic intensity. The first connotations are of pastries together with jasmine, figs and baked apple combined with touches of dried fruit. An unctuous sensation in the mouth counteracts points of acidity that give a sensation of freshness at all times in which the wine remains in the mouth. In retronasal, the pastry and toasted tones that had been detected in the nose appear."
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