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Abacela Albarino 2014


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This vintage has aromas and flavors of yellow peaches, crisp apples, lemon, kiwi, and pears. Creamy texture and steely minerality.

2008 Vintage Tasting Notes

"Top Pick" in Sunset Magazine "Ripe, golden apple and peach rounded out with a touch of almond and orchard blossoms."

"Why it belongs in your fridge: This wine strikes a balance between crisp, refreshing citrus and aromatic stone fruit and blossoms - great for winding down a warm August afternoon."

"Foods that make it taste even better: Seafood. If it ever sported a fin or a shell, it's the right pairing - shrimp, crab, scallops, halibut, sablefish... Try all of the above with lemony aioli or mint pesto. Don't let the summer get away without an Albariño-and-paella party (the wine loves mussels and saffron)."

"Captures the racy minerality of the Spanish grape, while amping it up to New World fruit standards. You get fruit-powered richness, with citrus and peach, along with lively acidity and a steely core." - Paul Gregutt

"By eschewing oak, winemaker Andrew Wenzl allows a cross-current of fruit to gush out, and the amazingly complex aroma profile includes quince, dusty apple, Circus Peanut candy, orange and pineapple. The annual hallmark of this wine is its bracing acidity and minerality on the entry. And yet there's peach, pineapple, apple and french vanilla flavors, ending with a remarkable lemon cream note." - Andy Perdue, Tri-City Herald

This wine exhibits a floral bouquet and lovely aromas of citrus, pear, yellow stone fruits and honey. The bright acidity and round texture fold into a crisp dry finish with distinct minerality.

“Top 20 wines under $20”, Portland Monthly Magazine

We recommend drinking this wine within 3 years - earlier if you seek crispness, later if you prefer greater complexity. True, oysters on the half shell are a beautiful pairing, but this wine also embraces any fresh seafood entree.

The northern slopes of our estate vineyards provide relief from the summer heat and a haven for Albariño.

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