Pazo de Señorans Selección Añada 2015

PAZO DE SEÑORANS SELECTION VINTAGE 2011

In 1979, the marriage of Marisol Bueno and Javier Mareque acquired the Pazo de Señoráns estate, where kiwis and Albariño grapes were grown. Nestled in Vilanoviña, in the Pontevedra town of Meis, in the Salnés Valley, this 14th-century pazo is an example of a Galician manor house built with all the lordship of past eras and nestled in the era of Spanish naturalism.

As the house had a large cellar, the couple were encouraged to undertake the adventure of making wine with their own grapes, most of them of the Albariño variety. The initial approach was to use this winery for their own use, although its appreciable size allowed them to also produce to satisfy the demand of other wineries, to which it sold a part of its production.

Later, Marisol, a tenacious and determined woman, began to look further and took advantage of her knowledge in Biology to create a white that she could sell by bottle. Thus, with the 1989 harvest, the first Pazo de Señoráns appeared with a production of 7,000 units, a figure that was expanded to 10,000 a few vintages later. Marisol always had faith in her region and in Albariño, which led her to hold the position of president of the Rías Baixas Regulatory Council for 20 years. Currently the Pazo and the winery are run by their four children, Marisol, Vicky, Javier and Santiago with the philosophy of making wines of the highest quality that reflect the origin of the land where they were born.

The winery has 14 hectares of its own vineyards, of which 8.5 are planted with the Albariño variety. It has modern and practical facilities, entirely made of stainless steel and with the most functional and innovative equipment for the task entrusted: small capacity tanks, pneumatic presses, de-stemming without harvesting axial load, mono and piston pumps, temperature control, filter amicrobic, diatom, etc. The aging room has, for its part, about 25 French and Caucasian oak barrels.

Pazo de Señoráns produces around 420,000 bottles per year, of which it dedicates a large part to exports, and in 1994 it won its first award in what was the beginning of a fruitful and brilliant career full of successes that has led it to become a one of the reference wineries in the Rías Baixas.

The 2011 vintage was the most abundant harvest in history with more than 41 million kilos of grapes. A very hot and dry spring with high temperatures allowed a magnificent flowering and fruit set, which resulted in a very high fertility index. The good weather conditions during the harvest period allowed the harvest to be extended over time and to pass in a selective and orderly manner, recording the grape, an excellent phytosanitary state. At the beginning, many of us did not bet on this abundant harvest, however time has certified that it was an excellent vintage in quantity and also in quality and the albariños of this vintage have evolved exceptionally.

Pazo de Señorans Selección Vintage 2011 is 100% Albariño from 45-year-old vines from the 4-hectare vineyard "Los Bancales" with granite sand soils. Conduction in vines, which allows good aeration and protection from insolation and rain. Good exposure of the foliar mass that contributes to good ripening. Manual harvest, destemming, film maceration in the press and controlled fermentation at 16ºC. Aging in stainless steel tanks for more than 30 months in contact with its own lees. Bottled in June 2019.

Pazo de Señorans Selección Añada 2011 has a straw yellow color with golden reflections. On the nose it has a great typicality with notes of apricot, lemon cream, notes of aging on lees such as toast. On the palate it has a medium body, a lot of tension, sapidity and salinity marks the “terroir” with a long and persistent finish.

Production: 16,000 bottles. 13% Alc. A.T: 6.7 gr / l R.A: <2gr / l

Raiting: 94 PARKER.

Optimal consumption: 2020-2025.

Pairing: with the typical iodized seafood, oysters, wild fish, raw Arzúa milk cheese, salads ... seafood, powerful fish such as turbot, cod or tuna, fish in sauce (sole, sea bass or scorpion fish), poultry roasts that are not very seasoned, seafood rice, cheeses with moldy rind and soft paste such as Brie, Camembert, raw cow's milk cheeses (Époisses, cheese from the Galician country) ...