2016 Quinta do Passadouro

40% Codega do Larinho, 30% Rabigato and 30% Viosinho. 10% fermented in French oak, 5 months on lees. Definite pear aroma alongside rocky but ripe citrus fruit – ie a sort of steely quality to the fruit. Bone dry and lightly chewy. Terrific freshness enhanced by the fine tannic/chalky grip but no lack of fruit. This seems much better than its red equivalent. Long and very Douro in its dry, stony texture. (JH)