Pazo de Senorans was established in 1989 in the village of Vilanoviña, Meis lying in the middle of the vineyards of the Val do Salnés sub region of Rias Baixas. Rias Baixas is in the Galicia area of northwest Spain, bordered on to the north by the Cantabrian Sea and to the south by the Atlantic Ocean. The bodega was bought by Marisol Bueno and her husband Javier Mareque and in 1979 they began by restoring the old farm buildings with a view to producing only Albariño. Replacement of the old kiwi orchards and some of the other grape varieties, such as Rosal, was followed in 1989 by installation of the new read more...equipment for the cellars. This has all been housed in the old farm buildings whose 60cm granite walls maintain a constant temperature throughout the year. The first vintage at Pazo de Senorans was 1990, released in 1991. In 1992 a young enologist and master of viticulture, Ana Quintela, started work at the estate. In addition to the 10 hectares of vineyard owned by Pazo de Senorans, the bodega brings in fruit from a small number of local growers and it is with these that Ana spends much of her time promoting good practice in the vineyards. This Albariño is light gold in colour with an intense perfume of ripe apples, apricots and rose petals. On the palate the wine is developed but still fresh, with good depth of peachy, lemony characters. Long and tightly knit on the finish. (hide)
Robert Parker"From one of my favorite Albarino producers, the 2004 may be the finest Albarino Pazo de Senorans has yet made. Low yielding (25-30 hectoliters per hectare) old vines planted in the northern sub-zone of the Salnes appellation have produced a wine with impressive texture (no doubt the result of the stirring of the lees), exotic peach, apricot, pineapple, and honeysuckle characteristics, superb ripeness and richness, good acidity, and great length as well as minerality. This is a stunning non-oake...
International Wine CellarPale straw-gold color. Exotic aroma of apricot nectar. Dense, smooth and rich, with a texture of liquid velvet; with its flavors of pineapple and apricot this hints at superripe, late-harvest viognier. A very thick and fleshy albarino, like something Manfred Krankl might make. Finishes long and spicy, with harmonious acidity. This is atypical in the way that Edoardo Valentini's trebbianos transcend their appellation.