this tan-colored muscat was fermented and aged in clay amphora, hence the “viejas tinajas” name. aromatically, this is strained and smells vaguely of apricot and citrus peel. the palate is drawing due to heavy skins contact during fermentation and aging, while a short set of bitter apricot flavors is more challenging than pleasurable. better to wait for the 2016. this is past its prime.
Viejas Tinajas