Socaire Blanco Oxidativo de Albariza 2014

There is a new label here, first produced in 2014 and released five years after the harvest. I tasted the initial vintage, the 2014 Socaire Blanco Oxidativo de Albariza, a Palomino from albariza-limestone soils in their coastal vineyards, which always provide a marine note in the nose (all their wines made me think of crabs and other sea food). The wine fermented in bota and matured for 24 months in topped-up barrels without the development of flor, then it spent a further 24 months in stainless steel and 12 months in bottle. This wine has an elegant oxidative touch (think the whites from López de Heredia), so don't take oxidative as something negative. 900 bottles were filled in May 2018.