Pazo de Galegos, Rías Baixas Albariño
Pazo de Galegos, Rías Baixas Albariño

Pazo de Galegos, Rías Baixas Albariño

Galicia, Spain 2019 (750mL)
Regular price$20.00
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Pazo de Galegos, Rías Baixas Albariño

Sourced from vineyards in San Pedro de Vilanova at 225 meters of elevation. Valle del Ulla is the northern-most, and driest, of the five Rias Baixas subzones. Granitic, sandy soil offsets undesired humidity, keeping disease pressure low. The low fertility of the soil limits vegetative growth and keeps yields low, resulting in concentrated aromas and flavors.

Pazo de Galegos is a small family property that produces less than 2,000 cases of wine per year, and which has lovingly maintained the original stone house and small shrine that welcomes pilgrims on the route to Santiago de Compostela, which is a short distance away. 

The wine is 100% Albariño sourced from vines planted in 1945. It is fermented on ambient yeasts only at a controlled temperature in stainless steel, after which it is aged on its lees (spent yeast cells) in stainless steel for about 3-5 months before bottling. As with the other Albariño in this pack, it underwent a “partial” malolactic fermentation.

Pale straw-gold in the glass, this old-vine bottling displays more assertive aromas of ripe peach, melon, and wildflower honey, which carry over to the medium-plus-bodied palate. There is excellent acidity to offset the ample texture, resulting in a wine that is both substantial and refreshing. Nice heft for poached halibut or sole in lemon butter.

Pazo de Galegos, Rías Baixas Albariño


Eastern Spain


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


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 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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