"Thick and rich on the palate, this deeply colored white offers bold flavors of coffee, cardamom, buttered toast and dried quince. Quite tannic, this finishes with notes of earth and spice. Distinctive."
The 2008 Blanc de Montsalvat is 60% Macabeo and 40% Trepat aged in new French oak barriques for 5 months. Light gold colored, it offers up a perfume of mineral, candle wax, pit fruit, and tropical aromas. On the palate the oak is nicely integrated providing a creamy texture. The fruit is ripe buttressed by lively acidity and the finish is smooth and long.
[A] blend of 50% Macabeo and 50% Trepat aged in new French oak for five months. Light gold-colored, it offers up enticing aromas of clove, cardamom, candle wax, and melon. Full-bodied and dry on the palate, it has a viscous texture, dry, honeyed flavors, and excellent balance.
The 2006 Blanc de Montsalvat is composed of 60% old-vine Macabeu and 40% Trepat Blanc. It spent 4 months sur-lie with batonnage but no malolactic fermentation. It was then aged for 5 months in new French oak. Light gold in color, this exotic wine has intense aromas of mineral, honey, marzipan, and creme brulee. Dry on the palate with superb richness and full body, notes of cardamom and clove make an appearance. The finish is long and pure. Drink it over the next 3-5 years.
The 2005 Blanc de Monsalvat comes from 65-year-old Trepat Blanc vines (there are only 10 acres of this varietal in all of Spain) along with a small amount of old-vine Macabeo. It is fermented in stainless steel and aged in new French oak for 5 months. Production is a tiny 125 cases. The wine is medium gold in color with a beautiful nose of pain grille, minerals, honey, peach, and other tropical aromas. It is full-bodied with a viscous texture, flavors reminiscent of Chateau Beaucastel Vieilles Vignes, terrific intensity, balance, and great length.