In a nutshell: Zippy and zesty, this is a great example of Rías Baixas from Galica in Atlantic north west Spain.
The lowdown: Galicia is home to some of Spain's best whites to drink with seafood. Albariño is the grape variety here and it makes a fragrant, intensely fruity dry white. No oak treatment is used, the wine is fermented and matured for 4 months in stainless steel . The result is a wine with concentrated and rich pear, peach, honeysuckle and white flower notes balanced with a crips acidity which leads up to a taut mineral driven finish. Altogether a wonderfully precise and complex wine.
When to drink: Quite delicious all by itself and, naturally, a great paring with seafood. It also goes well with poultry and mushroom based vegetarian dishes.
Even though Pazo de Señorans only started out in 1989 they are now considered one of the finest wine producers in Galicia's Rias Baixas DO. They are based in the sub-region of Val do Salnés just to the north of Pontevedra.
Ana Quintela Suárez, the winemaker, is fastidious in her approach, which could not be more pared back or simple. Having worked with the same growers over many years, there are no secrets to the success, it is all about the quality of the fruit. Ensuring that pristine grapes are achieved is key in this warm, humid climate. Such is the pervasive nature of the humid, briny air that the raised pergolas for training the grapes to ensure air movement are hewn from solid granite. Pressing is followed by a natural fermentation in stainless steel which helps to retain the exuberant fruit character, while the following ageing on lees helps develop texture and spice on the resulting wines.
One of the characteristics about Señorans, it has the ability to age and is probably at its best 18-36 months after harvest. The Seleccion Añada is unique being aged on its lees in small steel tanks for up to 36 months or so and demonstrates above all the ageing potential of Albariño, and Señorans in particular.