Pazo de Galegos
Pazo de Galegos
Pazo de Galegos is a wine made in the Rías Baixas region in Galicia in northwestern Spain. It has many qualities that are subtle and not apparent at first glance. The word, "pazo" means more than a domain or an estate. To qualify, a "pazo" must have a shrine, an inn where pilgrims can stay and a small vineyard. It is a place that nourishes the soul and the heart. "Pazos" are found in Galicia along the Camino de Santiago, the historic pilgrimage route. The people from this part of Spain are called galegos. Pazo de Galegos is a wine that shows depth, balance and equilibrium. This fine Albariño doesn’t express intense aromas or an aggressive attack of flavor so much as long, subtle flavors, which evolve and linger on the palate. Of the Albariños made in Galicia, also called “Green Spain,” the vineyards farmed to make Pazo are located in the interior, further inland from the Atlantic Ocean. Here, the drier climate allows the Albariño grapes to develop consistently until they reach optimal ripeness, which in turn helps produce a balanced wine. Pazo de Galegos is an exceptional example of how delicate and serene the Albariño grape can be when harvested at full physiological ripeness.
What makes this wine unique?
Pazo de Galegos is located in Valle del Ulla, one of the sought after subzones in Rías Baixas. This subzone has a drier, warmer climate, which allows the difficult-to-ripen Albariño grape to reach full maturity consistently year after year. Pazo de Galegos is a small estate that produces less than 2,000 cases per year. This wine is a textbook example of Albariño produced from old vines that were planted from 1950-1970. The wine is made using only natural yeast to respect the flavors of its terroir.
Rating history:2013 91IWC; 2012 91IWC; 2011 91IWC; 2010 90RP; 2009 90IWC; 2008 90IWC; 2007 90RP&IWC
100% Albariño. Vines planted from 1910 - 1980. Tended in sandy soil at 225 m (738ft) elevation
Albariños have a fresh, citrus, tangy character that makes them pair wonderfully with all kinds of shellfish and seafood. In Galicia, cockles, razor clams, oysters, clams, octopus and squid are common local dishes, all a great match for this wine. This wine also has the clean acidity necessary to allow it to pair well with some Thai, Vietnamese and Chinese dishes.
Vinification and ageing:
After the best bunches are manually selected, the clusters of grapes are de-stemmed and slightly crushed. The must macerates on the skins for 6-8 hours at a cool temperature. Fermentation takes place at low temperature (16°C or 61°F) with the grapes own indigenous yeast. When fermentation is completed, the wine undergoes partial malolactic fermentation. The wine is aged in stainless steel tanks on the lees for 3-5 months before bottling.
Location, Soil, Climate:
The vineyards are located in Galicia (Zone 1) in northwest Spain, near the town of San Pedro de Vilanova in the Valle del Ulla subzone at 225 meters (738 ft.) elevation. Valle del Ulla is the northernmost and driest of the five subzones in Rías Baixas. The vineyard’s soil is sandy, which provides good water drainage and heat retention. In general, sand offsets undesired humidity, which can result in maladies for the vine. The low nutrients and low vigor of the soil limits vegetative growth and keeps yields naturally low, resulting in more concentrated aromas and flavors. The area’s climate has an average temperature from April-October of 58.05ºF, among the lowest average temperatures in Spain, with 42.6 inches of annual rainfall. Valle del Ulla has one of the lowest recorded levels of precipitation in the Rías Baixas region.
Fleshy and dry, offering concentrated bitter pear skin and honeydew flavors and a touch of green tea. Finishes smooth and very long, with building spiciness and a late kick of dusty minerality. This wine went through a partial malolactic fermentation and aged for five months on its lees.