Villa Dauga

Deepening yellow and golden hues lead to a bouquet of peach and sweet citrus peel, there’s a saline quality and floral layer with a light leesy complexity. A dry wine on the palate showcasing flavours of stone fruits and some sweet citrus, honeysuckle and yellow flowers, a touch of mineral and a fine lees finish. There’s a gentle phenolic set at the back palate adding length. Balanced and well made with best drinking from day of purchase through 2029.

Cilleiro monks from the Galician monasteries were already making wine in this region, over ten centuries ago. This is a Muriel Wines project with 250 growers, and 80 hectares of vineyards. This comes from small vineyards in the Salnés Valley, with sandy granitic quartz soils, and vines averaging 20-25 years. It was fermented over 2 weeks in stainless, where it remained for 2 months prior to release. Fragrant pear, ripe white peach, apricot fuzz is woven throughout the mouth, along with a finely buzzy granitic grip. This certainly has the structure to work with food pairings (think white or green risotto, or firmer white fish).