Martin Codax

Martín Códax
Winery: Martín Códax
Vintage: 2014
Winemaker: Katia Álvarez
Type of Wine: White
Region: DO Rías Baixas - Val do Salnés
Composition: Albariño 100%
SRP: $16.99
Wine Description

Viticulture Notes: The 2014 growing season was cool and wet, requiring growers to carefully manage their vineyards to prevent mildew and maximize quality. Though yields were diminished, patience paid off in a long, slow growing season that allowed for excellent maturity. The result are wines with abundant aromatics, crisp acidity and bright fruit flavors. The later harvest marked a return to the harvests of the late 1990's. The 2014 Albariño shows terrific structure and balance.

Winemaking Notes: The fruit for the 2014 Rías Baixas Albariño was hand picked, de-stemmed and pressed in a gentle membrane press to preserve the delicate varietal characteristics of the Albariño grape. Fermentation occurred in stainless steel tanks for three weeks at a maximum temperature of 64˚F. Forty percent of the blend underwent malolactic fermentation to enhance the flavor complexity in the wine, with the remainder held back to preserve the naturally crisp acidity of the Albariño grape. The wine rested on light lees for four months with no oak contact.

Tasting Notes

The Martín Códax Rías Baixas Albariño is delicate and medium-bodied with a crisp, dry finish. 

On the palate, flavors of pear, passion fruit, ripe apple, peach and lemon zest are framed by bright minerality and hints of spice. Attractive floral aromatics and brisk acidity make this a versatile, food-friendly wine. 

Optimal Serving Temperature: 11 °F
Drink By: 01-01-2018
Pairing(s): Seafood
Vineyards
Vineyard Size: 445 hectares
Soil Composition: Granitic soils
Training Method: Emparrado. Traditional horizontal training system.
Elevation: 1 meters
Harvest Date: 29/09/2014
Winemaking & Aging
Fermentation: Fermentation occurred in stainless steel tanks for three weeks at a maximum temperature of 64˚F
Maceration Technique:: No
Length of Maceration: No
Malolactic Fermentation: Forty percent of the blend underwent malolactic fermentation to enhance the flavor complexity in the wine, with the remainder held back to preserve the naturally crisp acidity of the Albariño grape.
Ageing (sur Lie): The wine rested on light lees for four months with no oak contact
Analytical Data
Alcohol: 12 %
pH Level: 3.33
Residual Sugar (g/l): 2.3
Acidity (g/l): 6.5