The 2008 Viognier Fermentado en Barrica spent 10 months in barrel. It exhibits toasty/smoky aromas along with stone fruits, mineral, and a hint of the tropics. On the palate it is round, ripe, and more integrated than the nose might suggest. With another 1-2 years of cellaring it should come together very nicely and justify its outstanding rating. These new offerings from Castillo de Maetierra (“Mother Earth”) are excellent values.Importer: The Enye Group, Chicago, IL; www.enyegroup.com