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.
Harvest Start Date: September 20, 2018
Bottling Date: March 2019
With its pale straw yellow, the 2018 Pazo Barrantes shows an expressive and clear nose with intense aromas from pear, fruit salad, acacia blossom and bay. All of this under the maritime influence of Rías Baixas. In the palate, it is a savory, fresh and full-bodied wine with a pleasant finish from floral hints and juicy white fruit.
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
The Wine Advocate: 91+ POINTS
February 28, 2019, Luis Gutiérrez
“The 2018 Albariño from a year that was wet until July, followed by a warm and dry summer that balanced the year, when they started harvesting on the 20th of September, more or less normal dates. The wine feels fresher and cooler than the 2017, like an upgraded version of the 2016, with more body and structure but keeping very good acidity. This was kept with the lees for two months. It feels young and tender, a little reductive right now, so it might need to be decanted if consumed early. It should come into a subtler profile with a little more time in bottle. I’ve always said that good Albariño is better in its second, third or fourth year in bottle, and this is no exception. While I like the clout of the 2017, I admire the subtleness and freshness of this 2018.”
Rias Baixas, Spain