Mainly Viura blended with Malvasia and Garnacha Blanca, the 2011 Barrel-fermented Blanco remains on its lees for three months in Allier French oak. It has a subtle, vanilla and almond-scented bouquet with fine definition. The palate is well-balanced with coconut and almond on the entry. I discerned a slight honeyed tincture and a pleasing creamy, patisserie finish. Drink now-2016. 87 points