Albariño 2016, Pazo Señorans, Rias Baixas, Spain

Syzygy

The Bodega Pazo de Señorans was built back in the 14th century and is a great example of a traditional manor house in region of Galicia. Despite this age old house, the vineyard is trialling new pioneering technology that can determine the annual yield from each plot. 

With the continuing threat of global warming and entire regions being almost cruelly wiped out as a result, this is a potential game-changer for the entire world of wine!

The Wine

This rich and juicy medium to full bodied white wine offers a delightful colour thats straw yellow. With aromas that include nectarine, fresh figs, orange zest and white floral tones.

The powerful flavours are dry and mainly driven by citrus flavours, thats balanced perfectly with a long mineralogy in the finish. Despite its bold nature this wine has a level of sophistication and elegance.

ABV : 12.5% Residual sugars: Less than 2 g/l

Food Match

Fresh or grilled sea food, sushi and mushrooms.

The Producer

For over 28 years they have been creating some of Spain's most highly rated albariño at the bodega Pazo de Señorans. Such acclaim can only be credited to Anna the winemaker, who couldn't seem anymore straight forward. As a true lover of wine and a self-titled 'albarino nut' life must be pretty great.

Having worked with the same growers over many years, there are no secrets to the success, it is all about the quality of the fruit. Ensuring that only pristine grapes are used to ensure they maintain the high standard that the wine community would now expect.

The Vineyard & Winery

The vineyard works with a pergola system to work the vines and the picking is all done by hand. All of the fruit comes from their own 29 ha of vineyard and around 160 Growers and 500 specially selected micro pockets. Every one of these are rigorously inspected regularly to ensure quality. This additional level of maintenance ensures that the complexity of the wine lives up to the standard that Pazo Señorans has become known for.

The pressing is followed by a natural fermentation in stainless steel tanks at a controlled temperature of 18°C which helps to retain the buoyant fruit flavours. The wine is then matured on the lees for 4 months to help develop the texture and spice on the soon to be wine.