Pazo Barrantes La Comtesse de Pazo Barrantes
Rías Baixas, Spain
Vintage: 2014 (Current)
August 31, 2017, Thomas Matthews
“Peach, lychee, chamomile and orange blossom notes mingle in this expressive white, wich is discreet, lacy and elegant, with a light, silky texture and gentle, well-integrated acidity.”
The Wine Advocate
August 31, 2017, Luis Gutierrez
“La Comtesse is always a pure Albariño from a special plot from their Cacheiro vineyard planted in 1965, where yields are quite low, as they are the oldest vines they have. The 2014 La Comtesse fermented and aged in two 3,000-liter oak vats for six months with lees and another six months once it was racked. The oak is very subtle and nicely integrated with the fruit with a creamy profile, both in the nose and in the palate where some white yellow and exotic fruit intermixes with a spicy touch. 2014 was not an easy harvest—cool rather than warm. The palate has that creamy texture from the élevage and the lees that always provide some volume. But the profile is elegant rather than powerful and is subtle and balanced. It's very clean and focused, with the stuffing and balance to develop nicely in bottle. One day I should do a vertical of this bottling that was first produced in 2009. 6,568 bottles were filled in May 2016.”
July 24, 2017, James Suckling
“Impressive, rich, yellow peach fruits on the nose. The palate has a smoothly-rendered, fleshy texture, with good acidity. There’s a long, smooth and flavor-drenched finish.”
La Comtesse de Pazo Barrantes grapes are sourced from Pago Cacheiro - a sinlge-vineyard, old-vine plot within Marqués de Murrieta’s 12-hectare estate of Pazo Barrantes - located in Salnés Valley, Rías Baixas D.O. of Galicia, Spain. The family behind the well-known Rioja estate Marqués de Murrieta produces La Comtesse de 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.
The albariño bunches are de-stemmed before pressing to avoid any herb flavors, then the grapes are pressed slowly and gently to respect and extract the intense aromatic potential that these old vine grapes provide. Once the juice is settled, fermentation takes place in temperature controlled (10 ºC) a 3,000-litre French Allier oak vat for 60 days. In effort to gain more volume on the palate and a balanced mouth-feel, the wine is left in contact with its fine lees for six months. La Comtesse remains in this same wooden vat for 12 months further. Afterwards the wine is aged in bottle for another 12 months before release.
Manual harvest took place with 18 Kg cases on October 9th, 2013.
La Comtesse allows for bolder pairings with different textures and flavors. Try serving it with cod baked in papillote with rosemary and honey, roasted chicken and vegetables, crab cakes with vegetable chips and bacon-wrapped scallops, pan-seared with butter. The recommended serving temperature is 55ºF to 57ºF (13º-14ºC), allowing the flavors and complexity to show at their best.