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Benito Santos, Albariño, Pago de Xoan

Galicia, Spain 2010 (750mL)
$32.00
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Fruit
Earth
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Alcohol

Benito Santos, Albariño, Pago de Xoan


(Please note this is a special order from the East Coast and will ship the first week in May.)

Bodega Benito Santos is situated in the Val do Salnés subregion of the Rías Baixas—the coolest area that possesses alluvial sand and granite bedrock. The wines from this region have seen a significant increase in popularity since the 1980s, when technical winemaking advancements brought forth more quality which seems to keep going each year. This is not your average Albariño. In fact, it is a single vineyard bottling made from 80 year old, ungrafted Albariño vines that are planted on a very small 1.4 acre parcel. Bodega Benito Santos farms their vineyards organically, ferments with native yeasts, and then lets this particular wine age on lees in oak barrels for 18 months to develop more developed aromatics never found if you keep in the wine in stainless steel which is common in the region. While all of these practices might sound common, say for certain vineyards in France or even America, organic farming is actually a rarity in this region since it is so risky in the cold and damp environment. The same can be said for the extended oak barrel aging, especially on fine lees; many producers in this region age their Albariño for a short period of time in steel barrels. The final result is a single vineyard Albariño with complex and developed aromas which evokes memories of wines like Loire Valley Chenin Blanc and Grand Cru Chablis.

The 2010 Pagos de Xoan Albariño has a light golden yellow core moving to green and gold reflections on the rim. Upon opening, this wine possesses a very highly developed aromatic complexity which smells over a decade old similar to very old champagne, but then as the wine gets more air the wine quickly freshens up after the first hour so be patient. The nose is savory with notes of grilled pineapple, slightly-oxidized yellow apple, salt-cured lemon, wilted white flowers, dried mushrooms, lees and sea air. The palate is expansive with serious weight and a hint of creaminess. This potent wine delivers flavors that mimic the nose and is reminiscent, texturally, of great Meursault—though still maintains a uniqueness that makes this wine so special. It is seriously unlike any other white wine that I have tasted.

Please note that it is very important to give this wine air. You will need to decant it for at least 1 hour for best results. Ideally put the wine in the decanter and let it sit in the fridge for a half hour, then take it out of the fridge for the last half hour. I promise that the wine will show its best when decanted in this manner and enjoyed at 50-55 degrees in Burgundy stems. This dish should be served with food. Ideally complex and earthy flavors that will stand up to the intensity of the wine. This Black Bass with Chickpeas, Clams and Chorizo recipe will be incredible.
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Country
Spain
Region
Galicia
Sub-Region
SpainRías Baixas
Soil
Granite and Sand
Farming
Organic
Blend
Albariño
Alcohol
13.0
OAK
Neutral

Spain

Eastern Spain

Montsant

The Montsant DO is Priorat’s downslope neighbor in northeastern
Spain, but other than differences in altitude, there isn’t much else to tell their terroirs apart. Both appellations contain some of the world’s greatest old-vine Garnacha (Grenache) in soils of fractured granite and shale known locally as llicorella. It is a Mediterranean climate, with wide diurnal temperature swings.

Eastern Spain

Penedès

Technically, a wine labeled ‘Cava’ can be produced in several different regions, but Penedès, on Spain’s northern Mediterranean coast, is its
spiritual home. The climate is Mediterranean, the soils a favorable mix of limestone (key in pre-serving acids), sand, and clay, and Cava sparklers are crafted in the traditional ‘Champagne’ method. The traditional grapes used for Cava are Xarel-lo (cha-RAY-yo), Macabeu, and Parellada.

Northwestern Spain

Galicia

Galicia is lusher, colder, wetter, and greener than most of the rest of Spain, especially where wine-growing
is concerned. Viticulture up here is some of the most “heroic” in the world, as vineyards cling to impossibly steep slopes along snaking rivers such as the Miño and
the Sil. The influence of the Atlantic Ocean is profound, often lending wines a salty, “sea spray” character.

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