Granbazán Etiqueta ámbar
Winery: Granbazán
Vintage: 2014
Winemaker: JESUS ALVAREZ OTERO
Type of Wine: White
Bottles Produced: 150,000
Region: DO Rías Baixas - Val do Salnés
Composition: 100% Albarino
SRP: $22
  • 92pts Robert Parker
  • 90pts Wine Spectator
  • 92pts Wine Enthusiast
Wine Description

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 is achieved.

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.

Tasting Notes

"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
Pairing(s): chicken
Vineyards
Vineyard Size: 17 Ha.
Soil Composition: decomposed granite, well draining
Training Method: pergola
Elevation: 76 meters
Exposure: N-S orientated and facing East
Winemaking & Aging
Fermentation: Stainless steel tanks at low temperature for 3 weeks.
Maceration Technique:: Cold macerated
Length of Maceration: 8 hours.
Malolactic Fermentation: 20% or less
Ageing (sur Lie): 6 months on fine lees with gentle battonage + 4 months in bottle
Analytical Data
Alcohol: 12.55 %
pH Level: 3.46
Residual Sugar (g/l): 3.8
Acidity (g/l): 6.95