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Pazo Señorans’ Albarino is a masterclass in the varietal’s potential. Intensely aromatic, round, and consistently well-balanced, Albarino can be a young, drink-now wine, or a creamy lees-matured wonder with considerably aging potential.
Winemaker Ana Quintela sources pergola-trained fruit from a patchwork of small vineyards around the Salnes Valley in the region of Rias Baixas. The wine ferments in cool stainless steel tanks, then ages on fine lees for five months.
The result is a textural wine with waves of bright citrus, stone fruit, and white flowers on the nose and palate. Easy to love, there’s an intensity to the acidity that gives the wine remarkable structure.
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$23.00
Honeyed notes of apricot giving way to a tangy mineral finish. The sort of classic “bistro wine” wine that you’d dream of drinking on a warm summer evening in Paris, it’s fantastic for fresh goat-cheese salads, fish in cream sauce, or even herb-roasted pork or chicken. Just don’t serve it too cold, according to Mary, to avoid masking its full depth and aromatic complexity.
$11.00
Lightly sparkling, fruity and uplifting, Poquito is small in size but big on taste. Delicate floral aromas combine with a sweet yet refreshing palate of ripe peaches, pears and apricots. Enjoy Poquito chilled as an apéritif, or if you’re feeling creative, mix with ice, lime, mint and a dash of rum to make a deliciously zesty
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