Telmo Rodriguez Mountain Blanco

Hand-harvested grapes are pressed traditionally using ancient olive oil presses with esparto mats, then fermented with indigenous yeasts and aged for nine months in stainless steel. It pours a brilliant straw-yellow, opening with an intense and crystalline nose of lemongrass, sliced pears, white peach, ginger, and dried pineapple, beautifully framed by acacia flowers and cut grass. The palate is bone dry, medium-to-full-bodied, and brilliantly luminous, delivering a rich yet acid-driven mouthfeel with fine bitter notes, crisp minerality, and a refreshing saline twist on the finish.

Food Pairing: A perfect match for spicy Thai curries, pan-seared scallops, robust tinned fish plates, garlic shrimp, or fresh seafood salads.