The only wine not from 2022 this time was the 2023 Blanco, the only white he makes with Garnacha Blanca, planted at the top of La Loma vineyard in 1946, and Viura, taken from different old vineyards where it's interplanted with the red; and in 2023, he also purchased two plots on red sandy soils in the paraje of Los Mártires. The two varieties were picked and fermented separately in 500-liter oak barrels, where the wines matured with lees for 10 months. He looks for acidity, freshness and minerality, and the oak has to play a secondary role. This year it's more Viura, 70%, and the rest Garnacha Blanca, and the wine reached 13.5% alcohol, achieving his goal, with a pH of 3.2 and 6.9 grams of acidity. It has a floral and fruit-driven nose, very clean with subtle herbs and spices. It's elegant and fresh, precise and tasty, long and with potential to improve in bottle. (LG)

It's easy to overlook Miguel Merino's white, such is the outstanding quality of his reds, but this is a beautiful wine. Viura takes the spotlight here, backed up by 30% Garnacha Blanca. Creamy and rich, there's something almost Viognier-like about it in 2022, with flavours of peaches and cream supported by balancing acidity and attractive baking spice sweetness. 2025-29

The first version of this wine was made in 2016 from old vines, the medium-bodied 2023 Blanco combining 60% Viura and 40% white Garnacha. The two varieties balance each other well, the Garnacha adding structure and body, with pretty flower notes, while the traditional Viura is angular and sharp, with power and structure. The wine is barrel-fermented in large format and given about 12 months in oak. It’s a complex, gastronomic wine with tremendous fruit and an earthy quality, a mix of petrol and sunflower seed that will shine in its prime in 10-15 years. (VB)