Granalta Espadin & Tobasiche

Verdict

Espadín-tobaziche is the format Oaxaca keeps getting right, the espadín gives body, the karwinskii adds snap. Miguel Martinez Jerónimo's version doesn't do anything flashy; it just gets the balance correct at proof. Sits next to the NETA ensambles without embarrassment.

Tasting notes

Nose: Wet hay, then cooked agave, lime zest, white pepper

Palate: The tobaziche drags the espadín leaner and more saline; 46% is where both halves sit honestly. Clean, legible, no flavor leaving early

Finish: Long, mineral, dry

The bottom line

Body and snap in balance. Textbook ensamble