DESCRIPTION

Pazo Barrantes is undoubtedly one of the flagship wines of the Rías Baixas D.O. Its Albariño grape grows in the Pazo de Barrantes’ vineyards, a bucolic twelve hectares single vineyard that warrants plenty of aromatic complexity to the wine, thanks to the wide range of natural essences that pervade the landscape influencing the grape’s aromatic development. An Albariño of great personality, with a striking and fragrant varietal character and surprising bottle ageing potential. It charms the nose with intense floral, fruity and balsamic aromas and delights the mouth with its depth, elegance and freshness. Pazo Barrantes is a perfect blend of structure and silkiness, complexity and exuberance, longevity and immediate enjoinment.

WINE SHEET

Own Vineyards: Grapes are sourced from our Pazo de Barrantes estate, surrounding the winery in the Salnes Valley (Rias Baixas, D.O. Galicia).

Grape Variety: 100% Albariño.

Manual Harvest: In 18 Kgs cases. From September 26 to October 4, 2015.

Winemaking: Once in the cellar, these grapes are first carefully de-stemmed and then gently pressed. This process helps extract the maximum aromatic potential from the grapes. The grape is fermented in temperature controlled stainless steel tanks for 30 days after decantation of the juice’s small inner particles. Fermentation takes place in absence of the grape skins. It is left in contact with its fine lees for three months in the pursuit of texture and density

Bottling Date: April 2016. Pazo Barrantes develops an attractive aromatic complexity and mouth feel along its ageing in bottle.

Pairing: Grilled White shrimp with lemon and parsley; Half cooked prawns macerated in Albariño Pazo Barrantes wine; Steamed razor clams, Virgin olive oil and a touch of tart tomato; Steamed mussels with a spicy tomato sauce.

Consumption Temperature:12-14ºC.

SCORES PAZO DE BARRANTES 2015

PARKER - WINE ADVOCATE (USA): 90/91 points. It has a very expressive nose and its creamy on the palate following its characteristic style, while maintaining the freshness and acidity. It is evolving very well and gaining complexity.