Pedro Ximenez is know for making some of the most delicious, rich, sweet sherries but not always for making dry wines. This is a lovely example of how to make a good dry Pedro Ximenez. Bright and fresh, it’s akin to an Albarino.
Mauricio Lorca is particularly well known for his slightly maverick approaches, such as the rejection of oaking – most of his wines are completely unoaked, in an attempt to let the natural flavours of his grapes shine through. This philosophy of keeping things simple and direct is at the source of his whole operation, and the results speak for themselves. Think of him as a jazzman of the wine world – taking skill and precision, then using improvisation and instinct to pick out notes you wouldn’t have expected or imagined.
Lorca has been making waves in the world of South American wine for some time now, having been a consultant winemaker at several Argentine and Chilean wineries where he oversaw the production of some truly stunning bottles. The Bodega Lorca is a relatively recent development, one which has given him the opportunity to create distinctive, fun, highly drinkable wines through the exploration of his instincts and intuition, along with his years of experience and expertise.
Mauricio’s high density, high altitude vineyards are in his beloved Vista Flores in the Uco Valley; and his ever expanding, though still relatively small, winery is situated in Luján de Cuyo
100% Pedro Ximenez. No oak during winemaking.
Ripe with lime, crisp apple, melon and subtle orange tones it’s lightly floral, with a touch of richness with a lovely structure. Not too shabby!
Great with prawns stir fried with chilli, garlic & lemon or a perfect partner to belly pork. The apple notes compliment it beautifully whilst the acidity helps cut through the fat.