The one wine that is produced with a majority of Caí?o Blanco with some 10% Albari?o, 5% Loureiro and released after one and a half years in bottle is the 2013 La Mar. The grapes had a longer cold soak and the temperature of the fermentation was slightly higher. Caí?o Blanco gives wines with more body and as the grapes have thicker skins, they try to extract more aromas. The wine is kept in contact with the lees with battonage for a couple of months, plus a further six months in vat before bottling. It feels very different (especially in the context of its siblings), with plenty of leesy and smoky notes; it also has the wide and darker character I often associate with slate soils. The palate is livelier and has good fruit coating the core of fresh acidity. I was very impressed.18,000 bottles produced.
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