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 (no skins) is fermented in temperature controlled, stainless steel tanks for 30 days. The juice is left in contact with its lees for four months in the pursuit of texture and density. It is then aged in tank for at least five months and bottled three months before release. Bottled in March 2017. Pazo Barrantes develops an attractive aromatic complexity and mouth feel along its ageing in bottle.
Despite picking slightly fewer kilos than planned, the quality of the 2016 wines is outstanding. The Albariño grapes were healthy, while analysis reveals an almost perfect balance in terms of sugar, pH and acidity. The developing Albariño wines are ripe, concentrated, packed with fruit and will be very aromatic.
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 enjoyment.
Food 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.
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