Quinta da Muradella Alanda Blanco, Monterrei, Spain

昆塔穆德拉酒莊阿蘭達(dá)白葡萄酒

點(diǎn)擊次數(shù)：1571

The 2021 Alanda Blanco is a village wine from Monterrei, a blend of Dona Blanca, Treixadura and Verdello that reflects the diversity of soils, altitudes and expositions. The varieties fermented together, being added to the vat progressively, and 1,500-liters matured in a used French oak foudre for 15 months and the rest was kept in stainless steel. It's pale, young and austere, more about soil and rocks than fruit, with notions of wet granite and dry flowers. It has contained ripeness, 13% alcohol, very good acidity, freshness and balance, with a sense of purity and transparency that is common to all whites here. It has depth, energy and light and extra vibrancy this year. It could very well be the finest white Alanda to date. 10,000 bottles produced. It was bottled in June 2023.

The 2019 Alanda Blanco is a white blend of Dona Blanca, Treixadura and Verdello from all the vineyards he has on sandy slate and clay soils. The varieties are added to the fermentation when they are picked, and they are fermented with indigenous yeasts. Malolactic was blocked, and the élevage was part in stainless steel and part in 2,000-liter oak foudre and lasted 19 months. It's very closed and austere, the oak goes unnoticeable. It's mineral, reminiscent of wet chalk, and there is a dry dustiness here that made me think of some whites I love, the Sancerre from Vatan and the whites from Quinta das Bageiras in Portugal. It has good grip, a medium body, moderate alcohol and notable freshness and good acidity, which represents the style of the year in white. The whites are nicely textured and mineral. The best Alanda ever? 6,300 bottles produced. It was bottled in August 2021.

The white 2018 Alanda Blanco has a little Albari?o to complete the vat, as 2018 was very low yielding year, and even a very small percentage of that variety has given the wine a floral and somehow more fruit-driven twist. The palate is as mineral as always, with the texture and granularity, the character of previous vintages. It's mostly a touch in the nose that is different. 7,954 bottles produced. It was bottled in August 2019.

The 2017 Alanda Blanco is a white blend from a very challenging year when most of the crop was lost to frost. It was kept in tank for 12 months. This is the only white he produced in 2017, using grapes from all the vineyards, whatever he could save, mostly from younger vines and even some second flowering grapes. It has some herbal aromas, bay leaf and fennel, and is still a little closed, as it was only bottled a couple of months ago and should take a few months to settle in the bottle. This is quite remarkable for what it is; it keeps the profile of the whites from the house and is quite fresh for such a weird vintage, with more dry extract from tiny yields and small grapes. It does have flavors, so some grapes managed to ripen. A great effort for the year. 4,000 bottles produced. It was bottled in November 2018.

One of two vintages of the white Alanda I tasted, the 2016 Alanda Blanco is a blend of Dona Blanca, Treixadura and Verdello from different vineyards on different soils—sandy, slate and clay—that fermented together with indigenous yeasts and was kept in stainless steel for 14 months. It has a mineral, kerosene-like, spicy and austere nose, more about liquid rocks than grape juice. The palate is vibrant and tasty, with an almost salty finish and the sensation of cold granite stones. 4,000 bottles were filled in February 2018.