The 2016 Torrontés is sourced from 50-year-old parral vineyards that yielded 10,000 kilos per hectare from vines planted at 1,700 and 2,300 meters altitude. Some 10% of the grapes were harvested early to provide freshness. It fermented slowly with neutral bayanus yeasts for some 35 days and lots of fine lees and was bottled without malolactic in the month of June. This is perfumed and lightly floral with the Torrontés notes making an appearance in the palate, which fills the mid palate and leaves that sensation of Moscatel pulp. This has the intensity of older vines and slightly longer fermentation and combines power with great freshness. The acidity seems to compensate the faint bitterness inherent to the grape. In general, they are harvesting the white grapes earlier than before, a general tendency they also started to apply to the reds in search of more freshness. This is the best young Torrontés I've had from Colomé. Kudos to winemaker Thibaud Delmotte and his team! (LG)
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