This medium-deep yellow wine has an exotically ripe nose, with unusual developed, almost oaky tones of toasted brioche, fire-roasted marshmallow and cinnamon-spiced apple. It might make for an interesting alternative to a Chardonnay. The fleshed-out body is buffered by crackling acidity and a hint of tannins. It’s atypical of Rueda, but it’s a pleasant bottling. A newer vintage might show less evolved, Chardonnay-esque notes. Drink now and through 2017.

— Published (4/26/2017)