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 is fermented in temperature controlled, stainless steel tanks at 10 degrees for approximately 60 days. The juice is left in contact with its lees for two months in the pursuit of texture and density. It is then aged in stainless steel tanks for seven months, 15% is aged in acaia wood, and spends 16 months in bottle before release. Bottled in June 2021 Pazo Barrantes develops an attractive aromatic complexity and mouth feel along its ageing in bottle.
The 2020 harvest started in late August and picking finished at the end of September. It was a challenging growing season with a cooler, wetter spring, but saved by a dry and hot summer. Harvest took place in perfect conditions, a fraction earlier than last year. The wine shows great aromatic intensity and balance. 2020 yields were a welcome return to normal after a short previous crop.
A wide nuanced nose with ripe yellow plum and medlar fruit, subtle notes of bergamot and verbena underpinned by a fine balsamic background. Vibrant palate, well-balanced, fresh and textured. It shows a long and splendid finish.
“A deep and full of nuances vintage that confirms the path we began in 2019” María Vargas, Technical Director.
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
PROENSA (SPAIN): 98 POINTS.
GUÍA ABC (SPAIN): 96 POINTS.
JAMES SUCKLING (USA): 95 POINTS.
GUÍA GOURMETS (SPAIN): 95 POINTS.
TIM ATKIN (UK): 94 POINTS.
Rias Baixas, Spain