Taleia means obsession, and Raul Bobet was looking for a wine that reminded him of the whites from Sancerre. The 2016 Taleia is Sauvignon Blanc with a touch of Semillon from a warm, dry and healthy harvest, but the wine still has high acidity and low alcohol and pH. It comes from vines planted in 2003 on limestone soils. It fermented with indigenous yeasts in a combination of new French barriques, stainless steel and ancient stone pools, then 50% of the volume aged in French oak barrels for six months, making a total of nine months it spent in contact with the lees. It's a serious, balanced and powerful white with pure aromas and flavors and a very nice integration of all its components, coming through as harmonious and compact. It has all that is needed for a positive development in bottle. Clearly more about the place than the varietal. 10,200 bottles and 260 magnums were filled in January 2018.
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