Although Pazo Barrantes has been the ancestral home to the Creixell family (owners of renowned Riojan labels Marques de Murrieta and Castillo Ygay) since the 15th century and where Albariño has been grown and made for generations, it was not until 1982, when the vineyards were re-planted and 1991, when the winery was built, that it became a commercial winery.
Located in the Salnés valley, the winery boasts 12 hectares that surround the 16th century Galician Palace. All the vines are trained high on supporting wires in the “Parral” trellis system, as is the local tradition, to guard against mildew and rot, and to assist ripening. The soil is sandy, acidic and shallow. Production is around 200,000 bottles per year.
After hand picking, the grapes are carefully de-stemmed and then gently pressed. The grape must (no skins) is fermented in temperature controlled, stainless steel tanks for 30 days. The juice is left in contact with its lees for four months in the pursuit of texture and density. It is then aged in tank for at least five months and bottled three months before release. Bottled in March 2018 Pazo Barrantes develops an attractive aromatic complexity and mouth feel along its ageing in bottle.
Despite picking slightly fewer kilos than planned, the quality of the 2016 wines is outstanding. The Albariño grapes were healthy, while analysis reveal an almost perfect balance in terms of sugar, pH and acidity. The developing Albariño wines are ripe, concentrated, packed with fruit and will be very aromatic.
An aromatic, fresh and tasty white wine. A fantastic vintage that shows all the typical fruitiness of the albariño on the nose. White citrus fruit, floral notes and a mineral background. In the mouth, it is silky but easy to drink and with a very long finish.
Scarlet shrimp tartar, grapefruit and crunchy bacon; white asparagus pudding, white shrimp with mint; grilled scallops croquettes; marinated sardine, grapefruit jam and blood orange.
Serve at 12º-14º C
Rias Baixas, Spain