Macabeo, Sauvignon Blanc
"Good wine to save the world, it's that simple!" So reads the mission statement of Derrick Neleman, the ambitious and energetic viticulturalist behind Nucli Blanco. Originally from the Netherlands, Neleman's passion for organic farming eventually led him to Valencia in Southeast Spain, where his love of the land blossomed into a project designed to pay maximum respect to every aspect of grapegrowing and winemaking. The Nucli wines are a great example of the quality we are beginning to see from this region. Sourced from an organically-farmed, limestone-dominated vineyard at 600m in elevation, this wine is a blend of 70% Macabeo and 30% Sauvignon Blanc. Because of the altitude and the resulting extreme shifts in temperature, the grapes are able to ripen slowly and retain all of their natural freshness. Minimum manipulation at the winery, along with 3 months of lees contact, result in a wine that is fresh, textural, and delicious! Enjoy this perfect patio sipper now, chilled down to about 12 C.
In the glass, the Nucli Blanco is a pale yellow-gold at the core, with a rim of bright, shimmering yellow with a slight green tinge. Looks like spring!
Fresh fruit dominates on a bright, expressive nose. Pear and apricot lead the charge, backed up with a hint of fuzzy peach candies, orange blossom, chamomile, and a bit of white pepper. Fresh, balanced, and approachable!
Light bodied and dry, the Nucli Blanco follows through from the nose with more pear, peach, and apricot. The acid is just right - not so high that it puckers, but enough to keep the finish refreshing, and keep you coming back for more!
While this wine certainly doesn't need food, it would be perfect paired with a simple ceviche, a pear and arugula salad, or chicken skewers grilled with lemon and olive oil.