From: Salnes, Rias Baixas, Spain
Varietal: Albariño
Tasting Notes & Critical Acclaim: “Pure and mineral nose full of sea shells, lime and green apples. Blistering acidity cuts through the taut, medium-bodied palate, leaving a mouthwatering finish with a lasting saline smack. Textbook albarino that brings your nose and palate to the sea. Outstanding quality.” - 93 Points, James Suckling
“A lithe, mouthwatering white, with peach skin and nectarine, pickled ginger and jasmine notes. Well-balanced and fresh, with a tang of salinity driving the finish. Drink now. 12,500 cases made, 3,500 cases imported.” 90 Points, Wine Spectator
Pairing: Its lively acidity and saline notes make it an exceptional match for seafood— consider the traditional Galician "Pulpo a feira" (octopus seasoned with paprika, rock salt, and olive oil), grilled blue fish, or a selection of shellfish, such as mussels, scallops, and cockles.
This Albariño pairs beautifully with lightly spicy white meats. A dish like grilled chicken with herbs or a mild curry would complement the wine’s fruit-forward palate without overwhelming its delicate flavors. Fantastic alongside some mildly spiced Thai food. As for cheeses - The creamy textures and rich flavors of Camembert, the smoky notes of San Simón, or the bold intensity of Cabrales. Vegetarian dishes like a summer vegetable tart or a fresh green salad with a citrus dressing would also be excellent choices, playing into the wine’s strengths of freshness and vibrancy.
Shrimp and Avocado Salad With Citrus Vinaigrette (Camarones a la Vinagreta)
Recipe from Von Diaz
Adapted by Julia Moskin
About. The Granbazán estate is located in the heart of the Salnés Valley, encompassing 14 hectares of meticulously tended vineyards. In addition to the 14 hectares surrounding the Finca Tremoedo, Granbazán also owns 3 hectares in Covas del Lobos. The vines, benefiting from the cooling influences of the Atlantic and a strategic northerly aspect, thrive 100 meters above sea level on granitic soils. This prime positioning is crucial for developing the Albariño grape, contributing to the concentrated and nuanced berries that Granbazán is known for. The essence of the Salnés Valley is captured through wines made 100% from the Albariño grape grown on granitic soils, along a North-South aspect, 100 meters above sea level, and within reach of the Atlantic Ocean’s influence. These factors, combined with selecting only the best clones, result in small, concentrated grape berries. The grapes are field-sorted, ensuring only the best grapes harvested arrive at the winery from their vineyards, protecting the integrity and freshness of the fruit.
The vineyard practices a unique training system known as the “Parra,” typical in humid regions, which elevates the vines 1.8 meters off the ground. This technique enhances
airflow and minimizes the need for chemical treatments, supporting sustainable viticulture and promoting healthier, more evenly ripened grapes.
At Granbazán, the winemaking philosophy is straightforward: let the terroir speak. This is achieved through minimal intervention, allowing the natural qualities of the grapes to shine through. Innovation is also at the heart of Granbazán's operations. The winery was among the first in the region to introduce pre-fermentative cold soaking, a technique that enhances the aromatic complexity of the wines. Furthermore, Granbazán pioneered the aging and fermentation of Albariño in French oak barrels, a practice that adds depth and texture, offering a sophisticated twist on a traditional varietal.
Wine Notes: 100% Albariño grapes from vines over 35 years old. The grapes are hand- harvested and carefully selected, then destemmed and cold macerated for 6 to 8 hours to enhance aromatic complexity. The must is separated by gravity before undergoing controlled fermentation in stainless steel tanks at 15-17oC. The wine then rests on fine lees for up to 8 months, enriching its texture and flavor. Bottled eight months post- fermentation.
