The Wine Lover’s Page gives a brief overview of examples of Spanish Albariño:
Albariño: When old world meets new world
© by Dennis Schaefer
Albariño may be the most exciting white wine variety you’ve barely heard of. As I noted in my last column, Albariño’s forte is that it is crisp, fresh and snappy with great acidity, which makes it great with food. Not really a stand in for Viognier or Riesling, it’s absolutely like no other wine in the world. The northwest area of Spain, the Rias Baixas, is the home of Albariño and it ripens well in the maritime climate. Part of its attraction is its salinity: you can almost taste the salty sea spray that mingles with refreshing, honeyed flavors of apple, citrus, and stone fruits.
While the wines are not necessarily simple, they are direct with great aromatics, plenty of luscious flavors and crisp finishes. Winemakers play to the strength of Albariño by emphasizing this style. It’s also fairly simple to make: temperature control the fermentation in large stainless steel tanks and bottle the wine early to retain its characteristic freshness. But many modern producers in Rias Baixas are experimenting with production techniques because they want to offer what would be perceived as a prestigious and more “serious” white wine than their regular bottling. To that end, producers are utilizing extended pre-fermentation maceration, encouraging secondary malolactic fermentation and aging in small wooden barrels.
As in any break from tradition, some wine producers are more successful than others. For example, Agro de Bazan 2005 Granbazan Amber Albariño is all free-run juice, part of which undergoes malolactic fermentation. It retains the freshness and the floral aromatics of its regular bottling; it’s more viscous in the mouth too and shows more fleshy peach, nectarine and citrus flavors as well as a good acidic grip on the finish. In contrast, 2005 Granbazan Limousin Albariño spends six months in French oak barrels; it is all butter cream, caramel and vanilla and, although some honeysuckle does shows through, a lot of the lovely, lush fruit flavors are submerged.
One of the smallest producers, Santiago Ruiz, produces an Albariño that is blended with other approved regional grapes. The 2005 Santiago Ruiz O Rosal has fragrant notes and flavors of red apple, citrus, hay with a hint of herbs and balsamic in the foreground. It’s a very distinctive wine of great intensity and persistence that really shines the spotlight on the multiple flavors involved. They experimented in 2005, barrel-fermenting some Albariño with the full malolactic and six months aging in French oak. The result is that it smells like Viognier and tastes like Chardonnay. Some producers think using these processes will make their wines more “internationally appealing” and more “modern.” But why would you want to drink an Albariño that tastes like a Chardonnay? These are the types of questions 21st century Rias Baixas producers are grappling with.
What really matters here, I think, is the prudent application of these techniques to the specific vineyards. For example, the 2005 Condes de Albarei Albariño hits all the right tangy notes with its lovely concentration and flavors of lemon-lime, honeysuckle, quince and salinity. Meanwhile their 2005 Enxebre Albariño uses grapes from their oldest vineyards, which are whole cluster macerated for two weeks to extract more backbone This is a sophisticated and elegant wine, a reserve style with so much richness and length that, while it has traditional Albariño characteristics, it transcends the boundaries of the grape. It’s not just Albariño anymore, it’s the winemaker’s idea of great white wine.
At the Fefinanes winery, their 2005 Albariño de Fefinanes is very fresh with minerals, lime zest, apple and orange blossom. They were pioneers in the region, being the very first to bottle Albariño commercially. Their knowledge has allowed them to produce an Albariño with lees contact and extended aging: the current 2003 Albariño de Fefinanes III Ano is texturally more complex, shows a deepening of all the usual Albariño flavors, but still has a freshness. The 2004 Albariño de Fefinanes 1583 has all the bells and whistles, including malolactic and barrel aging; surprisingly the creaminess of the oak supports instead of overwhelms the pretty citrus flavors.
At Martin Codax, one of the largest grower cooperative wineries, they produce a very distinct, entry level Albariño: the 2006 Martin Codax Albariño is less aromatic and less exotic than some, but still with apple, pear, melon and lemon zest at its flavor core. They have tried their hand at late harvest Albariño, which seems like a natural, but most years when the rains come in hard and heavy, there is little chance for “noble rot.” Feeling red-wine challenged in Rias Baixas, their assistant winemaker conspiratorially confides that they are experimenting with plantings of Pinot Noir! Meanwhile, they have looked to Rioja for their companion red wine, releasing a 2005 Martin Codax Rioja called Ergo.
The rebel grower in Galicia is Terras Gauda, who broke from the pack by using a European cordon trellising system rather than the traditional pergola system. They also planted an experimental vineyard of Albariño clones, trying to isolate which strains produce the best wine in their region. Their flagship wine, 2005 Terras Gauda O Rosal, is 70 percent Albariño blended with Loureiro and Caino Blanco grapes; it’s a beauty with flavors of red apple and stone fruits concentrated on the palate with a touch of spice. Here, the key to making a more interesting wine is not winemaking technique but rather vineyard management and the skillful blending of grapes.
In the New World, a number of Santa Barbara and Central Coast winemakers have visited Spain and have been intrigued by Albariño. “Albariño is like a breath of fresh air or should I say a burst of racy acidity and balance,” says Louisa Sawyer Lindquist at Verdad, a pioneer who planted her first vines in 1996 at the Ibarra-Young Vineyard in Santa Ynez Valley.
Tonight, after climbing with Chuck at VE, we met Jeff and Bruce in Chinatown for dinner. Jeff brought along a bottle of Condes de Albarei, Albariño, 2006 he had purchased at WineStyles the night before. A light straw color, the wine had a sweet nose of apricots, a little peach (I didn’t get that, but Jeff said he did), and some floral notes. That was a little surprising to me at first, because from the nose alone, I would have guessed it a Viogniers, but the taste was kind of lemony-tart, quite unlike the minerality one would expect of Viogniers. Good to know from the write up above that that’s one characteristic of certain kinds of Albariño, that it can “smell like Viognier and taste like Chardonnay.” But yes, the acidity of the wine, as Bruce noted, perfectly complemented our steamed fish (ah, it’s been the longest time since I had steamed fish… and we used to have it at the dinner table every night back at home…).
Definitely another grape to start paying attention to. I think this is the second bottle of Albariño I’ve had, the first being another bottle that Jeff had brought to another restaurant we went to: a Vina Nora Albarino 2005. I have a third bottle sitting on my rack right now – along with a bottle of Grenache – which should make for fun comparisons.