2018 Pazo de Barrantes Albarino
Appellation: Rias Baixas
"The 2018 Albariño from a year that was wet until July, followed by a warm and dry summer that balanced the year, when they started harvesting on the 20th of September, more or less normal dates. The wine feels fresher and cooler than the 2017, like an upgraded version of the 2016, with more body and structure but keeping very good acidity. This was kept with the lees for two months. It feels young and tender, a little reductive right now, so it might need to be decanted if consumed early. It should come into a subtler profile with a little more time in bottle. I've always said that good Albariño is better in its second, third or fourth year in bottle, and this is no exception. While I like the clout of the 2017, I admire the subtleness and freshness of this 2018. 140,000 bottles produced.
Pazo de Barrantes is the winery in Rías Baixas from Marqués de Murrieta in Rioja. They have purchased another small plot of vines next to their property and installed some concrete vats. They produce 140,000 bottles per year." (WA)
"This is very creamy and beautiful with crushed apples and pears. Lemons. Really tangy. Full body. I really like the combination of dry fruit and zingy acidity. Wonderful example. Drink now." (JS)
Winery Notes:
Pazo Barrantes, a wine that captures the subtle flavor and freshness of albarino, comes from 30 acres of premium vineyards, the largest single estate in Salnes Valley, Rías Baixas D.O. of Galicia, Spain. The Pazo Barrantes logo reveals the wine's floral characteristics: fresh fragrances of white flowers, camellias, hydrangeas and leafy white petals. The family behind the well-known Rioja estate Marques de Murrieta produces Pazo Barrantes and founded the winery in 1991 to make the highest quality albarino. The wine's true albarino character is a direct reflection of the Creixell family's core values of quality and estate-owned vineyards, paired with a modern winemaking approach and the latest technology.
Winemaking:
Once in the cellar, the albarino grapes are first carefully de-stemmed and then gently pressed. This process helps extract the maximum aromatic potential from the grapes. The grape must is fermented in temperature controlled, stainless steel tanks for 30 days at 11 C-12 C. Fermentation takes place without grape skins. The albarino grape juice is left in contact with its lees for four months in the pursuit of texture and density. The wine spends a minimum of five months in stainless steel tanks and then a minimum of two months in the bottle before release.
Tasting Notes:
The wine is straw yellow in color, with greenish nuances, bright and well-defined. It is a voluptuous white wine with surprising bottle longevity preserving its citrus, fruity and floral fragrances of grapefruits, pears and white flowers. In the mouth it reveals its elegant personality, freshness and varietal character with a pleasant and well-defined texture. All through the mouth it displays a succulent feeling, adding a certain muscular structure balanced by a smooth-as-silk acidity with a persistent and lengthy finish.
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