The 2014 harvest was primarily characterized by
a decrease of 30% in volume throughout the Rías Baixas appellation. Despite the
significant decline in production the harvest was marked by the Atlantic
character of this vintage, because of the moderate temperatures almost all
year, between 59 and 86 °F throughout the vegetative stage of the plant. The
fresh acidity and moderate alcohol level are around 12.5% by vol.
During the winter, we experienced some early
and short frost before shooting, with no consequences for the plants.
Flowering has been characterized by a very fast
and uniform season, under ideal weather conditions, with no rain and average
temperatures of 68º to 77ºF. The rains during the growing season helped a
proper and balanced bunch development. The harvest took place in late September
with total absence of rain. We had a long and homogeneous harvest, giving time for
the elated bunches to get the appropriate ripening levels.
Winemaking process: The grapes without stems
are submitted to a cold maceration between 43 and 46 ºF for 8 hours, in order to
extract all the aromatic potential from the solid parts (pulp and skins) of the
grape. The cold maceration tanks are located in the highest part of the winery
making possible a very gentle must extraction by means of gravity. This way, we
obtain the free run juice. Non seeds are damaged and consequently extra purity
The alcoholic fermentation takes place at low
temperatures (69ºF) in stainless steel tanks during approximately 5 weeks. The
finished wine remains in those stainless steel tanks on the lees for about 5
months achieving the extra complexity and softness of our Granbazán Ambar.
"Stony peach and mandarin orange aromas are touched up by a note of white
licorice gumdrop on this well-cut, finesse-filled Albariño. In the mouth, an
elegant dance ensues between minerality, lees notes and citric acidity. Flavors
of apricot, peach and melon finish minerally and with a slow but steady fade." (Michael Schachner, Wine
Enthusiast. April 2015)
Optimal Serving Temperature: 10 °F
decomposed granite, well draining
N-S orientated and facing East
Winemaking & Aging
Stainless steel tanks at low temperature for 3 weeks.
Length of Maceration:
20% or less
Ageing (sur Lie):
6 months on fine lees with gentle battonage + 4 months in bottle