El Muelle offers up a deep and complex bouquet of lime, tart orange, chalky soil tones, a bit of fleur de sel, and a top note of white flowers. On the palate the wine is crisp, full-bodied, focused and very complex, with an excellent core and soil signature, bright acids and excellent focus and grip on the very long finish. The El Muelle de Olaso Blanco from Luis Perez is composed primarily from the Palomino Fino grape, with a bit of Pedro Ximénez co-planted in the vineyard. Eighty percent of the wine is fermented with indigenous yeasts in stainless steel tanks, with the other twenty percent of the blend seeing the grapes dried on straw mats for six to eight hours and then fermented and aged in large, hundred year-old foudres that had previously been used to age Fino Sherries, under just a bit of flor for four months before the two components are blended.