Ten

The 'Ten' takes its name from fermenting to ten degrees of alcohol, with 5g/L residual sugar providing perfect balance. Indigenous yeasts work their magic at cool temperatures, followed by two months on lees without bâtonnage. It's Vinho Verde stripped of its fizzy party dress and dressed in silk pyjamas instead. Delicate tangerine and lime zest dance with crystalline minerality. That touch of sweetness doesn't make it cloying -- it makes it dangerously crushable. Like drinking liquid sunshine through a prism.

Same impressions as last time - fresh and light, but not hollow. It's the kind of wine that makes perfect sense in the heat - easy, refreshing, but with just enough substance to keep it from fading into the background.