Flat out, this is the best Albarino that I've ever tasted. I love Albarino. It's one of coolest things on the restaurant scene. When it's on the mark, it's incredible. This one crushes it on every level. The recipe isn't too difficult to grasp, but the execution of it is the real difference maker. In this case, old vines (many pushing 50 years old), low yields, eco-friendly, hand labor intensive methods and meticulous hand sorting of the fruit shows in the end result. The wine is given lees contact to build more volume and heft in the wine. The aroma and flavor is full on. It smells and tastes like mango, papaya, orange and lemon rind, there's plenty of weight and good acidity to keep it fresh and bring on the palate. There's enough structure to allow it to drink well on day two. Have it solo or with any fish or poultry or creamy cheese. Total production under 2000 cases, Drink now through 2020

Body/weight 3, flavor intensity 4, acidity 3, oak 0, sweetness 0