Quinta do Vallado, Branco Reserva, Douro Valley, 2014

On the nose, a whiff of hay bale and stoney fruits. The Quinta do Vallado Branco Reserva 2014 has been fermented in used 500L oak barrels which adds structure, but not oak flavour. Lees stirring during the elevage has also added yet more complexity and mouthfeel. What I particularly like is the interplay here between fatness and acidity. It’s a blend of four indigenous white grape varieties: Gouveio, Arinto Viosinho and Rabigato which combine to produce gentle quince, apricot and peach flavours with a long savoury finish. Delicious.