Pazo Barrantes Albariño
Rías Baixas, Spain
The Wine Advocate
August 31, 2017, Luis Gutierrez
“Marqués de Murrieta's Pazo de Barrantes 2016 Albariño was produced with the fruit from their 12-hectare estate in Valle del Salnés. 2016 saw a warm summer with some rains that saved the freshness of the vintage, which resulted in a good crop. The nose is very balsamic, redolent of bay leaf with some medicinal notes and aromas of waxy apples. This wine is always clean and focused, and 2016 is no exception. The palate is supple and very tasty, with an almost salty, long finish. It feels saltier than other vintages. 120,000 bottles produced. It was bottled in March 2017.”
August 31, 2017, Thomas Matthews
“A polished texture carries harmonious flavors of pear, almond and tarragon in this fresh white, which has bright, citrusy acidity and a clean finish.”
August 1, 2017, Michael Schachner
“Neutral white-fruit aromas lead the nose of this wine, while it’s round on the palate, with just enough acidic cut to keep it from feeling oily. Briny peach and nectarine flavors finish with a mild salty note. Drink now.”
July 24, 2017, James Suckling
“Super-ripe peach fruits, melon and peach blossom. The palate has impressive richness and concentration. A super plush, fleshy and smooth wine.”
Pazo de Barrantes, a wine that captures the subtle flavor and freshness of albariño, comes from 30 acres of premium vineyards, the largest single estate in Salnés 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 Marqués de Murrieta produces Pazo Barrantes and founded the winery in 1991 to make the highest quality albariño.
The wine’s true albariño 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.
Once in the cellar, the albariño 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 after decantation of the juice’s small inner particles. Fermentation takes place without grape skins. The albariño grape juice is left in contact with its lees for three months in the pursuit of texture and density. The wine spends four months in stainless steel tanks and then a minimum of two months in the bottle before release to ensure the wine is released at its best moment.
Pairs beautifully with more elaborate dishes like salmon or tuna tartar, with ginger and coriander, linguine “frutti di mare,” seared scallops with sweet potato mash or leek and crab quiche. The suggested serving temperature is 53ºF to 57ºF.
Varietals: 100% Albariño