Knightor Chardonnay 2023 vs Morlanda Blanco Priorat DOQ 2021
Compare current tracked prices, stockists and core specifications. Morlanda Blanco Priorat DOQ 2021 currently starts £0.03 lower.
| Availability | In stock | In stock |
|---|---|---|
| Best current price | £19.99 | £19.96 |
| Current stockists | 1 merchant | 1 merchant |
| Producer | Knightor | Morlanda |
| Style | White | White |
| Grape | Chardonnay | Grenache |
| Region | — | Priorat |
| Country | — | Spain |
| Size | 750ml | 750ml |
| Where to buy |
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Knightor Chardonnay 2023
Think of this Chardonnay from Knightor as a Petit Chablis. It has been gently pressed and fermented entirely in older French barrels, resulting in the oak influence being well balanced and delicate - it then went to be aged in barrel for a further 11 months before being bottled in Spring. Aromas of citrus fruit and creamy oak. The palate shows a delicate touch of oak with notes of vanilla cream.
Morlanda Blanco Priorat DOQ 2021
' Morlanda was founded in 1997 in Bellmunt del Priorat. The estate is located in the south-western end of Priorat and is comprised of 82 hectares of forest, 22 of which are planted with vines ranging from 20 to 80 years old. They are currently focusing on more sustainable management of the vineyard. It is a challenge to change from conventional growing to more respectful growing. They are proud to be one of the first wineries to use probiotics, ultimately steering the way toward sustainable agriculture. Soils Llicorella soils: rocky soils formed by Quartenary slate that contribute to the unique, minerality characteristic of Priorat. Calcareous clay soils: where there is a predominance of sediments from the erosion and sedimentation of rivers. Red soils: red clays common on the edge of the region, widespread on some of their plots. ''The harvest began in the first week of September, once we had completed the necessary ripeness monitoring in the vineyard. The grapes were picked by hand and were crushed, lightly pressed and the free run juice was run off; one third of the must was fermented in French oak barrels, and the balance in stainless steel tanks at a low temperature. That element of wine fermented in oak, was also left on its fine lees and batonnage was done at regular intervals over a six month period in the same barrels. Finally in May the final blend was made and the wine filtered and bottled.'' 85% Garnacha Blanca, 13% Macabeo, 2% Moscatel. '
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