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From producers Pazo Señorans, masters of the grape, this is a pristine example of Spanish albariño from its Galician heartland of Rías Baixas. Dry, crisp and oak-free, with whistle-clean, lemony fruit and peachy aromas, it’s an excellent expression of a modern Spanish white. The perfect accompaniment to coastal cuisine
Product Code: SP14671
View all products by Pazo Señorans
Set near Vilanoviña, in the lush, green hinterland of Spain’s extreme north-west coast, Pazo de Señoráns (the de does not appear on the label) dates fom the 16th century. It was bought in 1979 by the Bueno family, who retain the pazo (the word is a Galician variant of palacio, but refers more to a manorial country estate than a palace) as an upscale party venue while running their wine business from modern premises across the way. The denominación is Rías Baixas, named after the low, estuarine stretch of coast that separates it from the Atlantic ocean. There are no rollers or breakers here, but the cool, wet Atlantic climate is highly conducive to the ripening of the aromatic albariño grape with its peachy, mineral character. The grape is, by all accounts, genuinely indigenous, but its rise to prominence is recent and explosive, spearheading a long-overdue white wine renaissance not only for Galicia but for Spain as a whole. The albarino phenomenon began with the advent of stainless steel technology, and is sustained by the rigour of the denominación. Granted in 1980, it is one of Spain’s most strict, awarded (or not) to individual producers on a vintage-by-vintage basis. This small estate, founded in 1989, produced its first vintage in 1990 and quickly won a reputation for consistently high quality. The winemaker, Ana Quintela has been with the company for twenty years, overseeing production of some 350,000 bottles, 15% of which come from the property’s own vines, supplemented by fruit from around 200 small contract growers. These are strictly controlled, down to the date of picking, and vinified not separately but like with like. The wines are tank-fermented and held for around 2 years before bottling. No oak is used other than for the barrique-aged Sol de Señorans, named after Soledad, first grandchild of founder Marisol Bueno. As well as the regular bottling, the estate produces Selección de Añada, a special cuvée from the winery’s oldest plot, 3.5ha of 35-year old vines adjoining the winery, set in a bedrock of deep granite.This spends 35 months in tank, and is aged for a further year and a half in bottle, in the manner of a gran reserva, and hits its prime at ten years. Finally, two spirits are produced from the grape residues, a clear, white 42% marc, and a golden Aguardiente con Hierbas at 37.5%, infused with anis, sweet and bitter chamomile, coriander and orange peel. But the main business of this estate is its regular albariño bottlings,exquisite, clean-cut examples of their type which need neither oak nor lengthy ageing to enhance their appeal.
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The Three Drinkers 11th Jun 2019
"Yes, you can find some cheaper Albariño, but
this is the best version we have tasted for ages. Crisp and citrus with a
chalky kick and tropical, peachy note. Gorgeous. - Helena Nicklin"
"this is a really good Albarino, one of my favourite whites at the moment, its light, bursting with fruit and delicious. a bit on the expensive side, you can get a good Albarino for under a tenner but i'd say it was worth it "
Mr Adrian Mountford (15-May-2018)
"Nose has a lot of flint, a bit of lemon, maybe a bit of vanilla. A lot of acidity, nice, tart, salty taste. maybe a touch too sour?
Mr Matthew Utting (18-Nov-2017)
Sunday Express (5th Nov 2017)
"This pricey bottle of
albariño is worth splashing out on. It has ripe pear and apple fruit flavours
with good texture and a bright, citrusy. - Jamie Goode"
thewinegang.com (2nd Oct 2017)
"Superb albariño from an excellent vintage out here on the north western Spanish Atlantic coast, it offers all the variety's trademark mix of ripe apricot, blossomy fragrance and sea-breeze salty raciness with extra levels of shimmering intensity. 89/100"
"Nose has a lot of flint, a bit of lemon, maybe a bit of vanilla. A lot of acidity, nice, tart, salty taste. maybe a touch too sour?"
Mr Matthew Utting (06-Nov-2017)
"First time I have tried this grape and most acceptable- enjoyed with a fish pie"
Mr Kevin Smith (19-Mar-2017)
Mr Robert Hudson (12-Aug-2016)
"Marginally cheaper than other Albarinos, but not sure there is much difference. Always a winner in the summer in our house"
Mr Iain Gosling (11-Aug-2016)
joannasimon.com (14th Oct 2016)
is as much a wine for Albariño doubters as it is for devotees. It's a
stunner. Albariño is a Galician grape variety that has become a bit too
fashionable for its own good, with predictable effects on the quality of some
bottles, so I understand why some people wonder what the fuss is about. One
taste of this and anyone will be a converted. It has wonderful purity and
precision with lemony, floral fruit, a hint of apricot and a fresh sea-salty
finish. You can almost feel the sea spray on your face when you drink it. It
goes with fish and seafood of almost any kind, although can be less good with
oily fish like mackerel, and it's good with tomatoey dishes and tapas. It's
made for The Wine Society by the family-owned and run Pazo de Señoráns.
- Joanna Simon
thewinegang.com (2nd Aug 2016)
"Made for The Wine
Society by Pazo de Señorans, one of Rías Baixas' best producers, this Galician
dry white is fresh and scented with fine citrusy overtones while the ripe and
juicy stonefruit flavours are balanced by a sea-spray freshness and
mouthwateringly bone dry, shellfish-friendly finish. 89/100"
joannasimon.com (27th Jul 2016)
lemony fruit, a touch of apricot and delicate, salty, mineral length.
Delicious. Made at Pazo de Señorans estate. - Joanna Simon
matchingfoodandwine.com (15th Jul 2016)
of the Society’s top end ‘exhibition range’
… among of the best 2015 albarinos I’ve tasted. Perfect for a simply
cooked piece of grilled fish. - Fiona Beckett
"It may be correct, precise and a great example of albarino; but I find godello and dry riesling both more interesting; and in the dry, citrus with a hint of nuts range there are a fair few Italians tastier at this price point."
Mr Richard P Pearey (29-Mar-2015)
"Exceptionally enjoyable wine as an aperitif (and probably would be with fish). Drank on a very hot English summer's day. Clear, greenish-yellow with aromas of melon and peach and a salty overlay, maybe toasted almonds? Very enjoyable and will buy more."
Mr David Bricknell (27-Jul-2014)
Reader's Digest (1st Aug 2015)
bottle which would make a delicious accompaniment to tuna salad Niçoise. - Rachel Walker"
The Scotsman (4th Jul 2015)
"Star buy: This is a
peach of a wine made at the beautiful 16th century Pazo de Senorans in
Vilanovina. This is a real classic albarino with creamy mouthfeel and a hint of
salt on the finish.- Rose Murray Brown"
The Press Association (27th Mar 2015)
"With apple and peachy
aromas and wet stone fruit characters, the citrus fruits are underpinned by
refreshing acidity, ending with zesty lime and a saline note. - Sam Wylie Harris"
The Daily Telegraph (18th Jul 2014)
"A very good wine: a
compact, deliberate albariño that will blossom over the next six months. Made
by Pazo de Señorans. The winery is on a beautiful country estate bought by a
doctor in 1979. He planned to plant kiwi trees, but there was a lot of local
talk about albariño, so he decided to have a go at wine – then his daughter
Marisol was appointed head of the regulatory council. - Victoria Moore"
JancisRobinson.com (24th Jun 2014)
"Marine and fresh with
a bit more on the mid palate than most. Very firm on the finish. Classic
example... no hurry to drink. - Jancis Robinson"
"Fresh, crisp, light, but satisfyingly grown up and with surprising complexity that grows on you in that way great wine does. I have been looking forward to trying this and was not disappointed. The accolades from the professionals are well deserved. I really like this and it will be in many future Wine Society orders I expect. Not cheap but worth the money."
Mr Paul Everett (09-Feb-2014)
"First class Albariño with floral and peach tones, a light touch, and very much in the tradition of the Society's Exhibition wines - just a bit better, with that much more style."
Mr Martin Gutteridge (15-Dec-2013)
The Mail on Sunday (16th Mar 2014)
"Imagine a peach
surfing a zesty wave of lime juice and you've got this invigorating white. - Olly Smith"
The Independent (21st Dec 2013)
A crystalline beauty of crisp saline purity.
- Anthony Rose
JancisRobinson.com (26th Nov 2013)
"16/20 Grip, zest and
a bit of iodine on the nose. Not one of their bargains but certainly a
creditable example of the style.- Jancis Robinson"
almost soapy concentration. Creamy palate. Dry finish, ripe fruit. Very solid,
dependable sort of style. - Richard Hemming"
The Mail on Sunday (8th Dec 2013)
Imagine the juiciest peach with a squirt of
refreshing lime juice and you’ve got this seaside belter from Rías Baixas.
It’s outstanding chillled with crab, and supreme with all seafood.
- Olly Smith
Decanter (4th Dec 2013)
A great choice next time you have a hankering for
seafood. A peachy nose with hint of white flowers, then a refreshing palate
with a lot of citrus notes and rich fruit. Quite punchy with nice minerality
on the finish.
- Weekday Wines
Western Mail (30th Nov 2013)
"The brightest nose of
galia melon, clementine and delicate white peaches with a good underpinning of
chalky mineral tones. On the palate the wine unleashes its complex flavours
with the rich fruit banging heads with the refined salty backbone from its coastal
location. Through the mid palate things get a little more serious with lemon
citrus notes wading in, drifting through to a long intense finish. - Neil Cammies"
The Daily Telegraph (30th Nov 2013)
Crab chopped with coriander stalks, mixed with a
tiny bit of mayonnaise and a squeeze of lemon is one of my favourite winter
snacks. All the better if a glass of this cool, calm, peachy albariño from
the cellars of Pazo de Señorans is to hand.
- Victoria Moore
Surrey Advertiser (24th Oct 2013)
"... fresh, crisp,
citrus peach flavoured ... you’ll love [this wine], it makes a fascinating
match with the saumon fume mousseline de sole. Even the deep fried quail eggs
get a lift from this lemon gold beauty. - John Downes MW"
The Daily Mail (19th Oct 2013)
This brand new albariño is an impressive debut creation
and its neat, grapefruit and pomegranate perfume awakens the senses.
The palate is magical, persistent and invigorating and it is dreamy with
plain grilled fish.
- Matthew Jukes
Scotland on Sunday (6th Oct 2013)
It has really fresh grapefruit acidity but this
is counterbalanced by textured, apple-centred depth and a savoury, slightly
salty, finish. It is an excellent illustration of what the region does well. - Brian Elliott
The Press Association (20th Sep 2013)
"… a classy example …
soft ripe peach and melon fruit flavours balanced by ate veil of minerality,
and delicious freshness on the finish which exudes a customary saline edge.- Sam Wylie Harris"
The Daily Telegraph (28th Sep 2013)
This complex take on the grape has some of its
signature perfume and weight, but it is really about vibrancy and a taut
savoury palate that is reminiscent of the sea – I can think of nothing better
to drink with oysters.
- Hamish Anderson
Hampstead & Highgate Express (5th Sep 2013)
"… a wine which bursts
with heady scents and concentrated flavours. - Liz Sagues"
York Press (24th Aug 2013)
...fresh and clean tasting, with peach, tropical
fruit flavours and minerals.
- Mike Tipping
Manchester Evening News (3rd Aug 2013)
"… lovely custard cream roundedness balanced by
peach and fresh acidity. - Andy
Newcastle Journal (30th Jul 2013)
"It's scented and spicy, both peppery and floral,
and though fresh it has a rich underlying ripeness. It could stand up to much
richer fish dishes and would be very hard to beat with crab or lobster. - Helen
manchesterconfidential.com (22nd Jul 2013)
"Fresh with ripe peach is this white ... made for The Society by Pazo de Señorans, one of the very top estates in Galicia's Rías Baixas, which dates back to the 16th century. The 2012 vintage saw quantities reduced by some 50 per cent here, but that has added concentration. - Neil Sowerby"
The Doncaster Star/The Sheffield Star (20th Jul 2013)
"Peachy and rounded with delicious balancing freshness, this fine albariño is made by one of the very top estates in Galicia's Rías Baixas."
Belfast News Letter Group (27th Jul 2013)
"… superbly rounded, complex, pale straw-coloured …intensely aromatic, fruity nose while the palate is full of fresh vibrant peach and nectarine flavours, nutty oak nuances and just a subtle hint of ginger spice. One to enjoy with seafood, salads, or Mediterranean tapas. - Raymond Gleug"
Various (13th Jul 2013)
"Classic peachy, rich mouth feel. I love albariño and this has the classy balance of an on-form Rafael Nadal serving an ace. From a tightrope - Jane Clare"
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We do moderate comments and reviews, purely to ensure that content published on The Wine Society's website is of value to members, and is fair and balanced. We're delighted to say that in the vast, vast majority of cases, our members' input is just that! We will normally approve comments for publication as long as they:
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The Society's wine buyers work very closely with our suppliers to determine how best to seal our wines. We list below those closures currently in use with a brief description of each.
A technical cork made up of the remnants from the production of natural corks which are ground down into particles and cleaned and then combined using a food-grade polyurethane glue. A cheaper closure which The Society's buyers discourage suppliers from using.
A technical cork made from cheaper-grade natural cork where the naturally occurring pores are filled with ground down cork particles and then the whole is sealed with a food-grade wax coating. Generally only used for wines with a short shelf-life.
Diam corks look like agglomerate corks but are far superior and are designed to put an end to cork taint and random oxidation. The production process chops cork into pieces and sorts the superior, highly elastic, suberin component from the less elastic lignin, which is discarded. It mixes the suberin with microscopic spheres of the same substance used for contact lenses, which fills the voids between the cork particles reducing porosity to air and increasing elasticity without introducing humidity. Finally the pieces are mixed with a glue and moulded under pressure. The mechanical properties of the cork are guaranteed for a certain minimum number of years depending on the grade of cork - for example Diam 2 is guaranteed for two years; Diam 3, 5 and 10 are also available.
The Champagne cork is 90% agglomerate made from cork off-cuts which are ground down, cleaned, compressed and then glued together with two disks of good quality natural cork glued onto the end which protrudes into the bottle.
Natural corks harvested from the cork oak (Quercus suber) forests in Spain and Portugal have been the closure of choice for wine for the 300 years. The bark of the cork oak is stripped from mature trees every nine years. The planks are stored and then cleaned and graded before the corks are punched out of the wood. For wines destined for long-ageing, high-grade natural corks are still the closure of choice.
Cost-effective synthetic 'corks' made from food-grade plastic with a silicone coating (similar to that used on natural corks). Generally used for wines for short-term cellaring.
A glass stopper with a plastic 'O' ring which acts as an interface between the top of the bottle and the stopper, held in place by a metal, tamper-proof seal. Relatively expensive as a closure and not widely used. Can be removed by hand.
A short natural or agglomerate cork with a plastic or wooden top to enable the stopper to be removed by hand. Traditionally used for whiskies, sherries, Madeira etc.
Aluminium alloy screwcaps made with an expanded polyethylene wadding for the lining. Screwcaps are also known as ROTEs (roll-on tamper evident) or by the brand name (Stelvin is a popular brand). Widely used in Australia and New Zealand and for wines for short-term cellaring. Becoming increasingly sophisticated in terms of allowing differing levels of permeability so mimicking the properties of natural cork offering winemakers more choice depending of the style of wine being made. There is still a lack of sound data regarding the performance of screwcaps for longer-term cellaring.
This is an agglomerate cork with a disk of good-quality natural cork adhered to both ends. A reasonably priced, reliable alternative to natural cork.
This is the metal pilfer-proof cap usually used to seal beer bottles but also used in the production of Champagne and sparkling wine when wines are stored under crown cap before the dosage is added. A few producers use crown caps to seal wine bottles. Open with a standard bottle opener.
Jamie Goode has written an excellent book on the subject of closures for those wishing to find out more (Wine Bottle Closures, Flavour Press).
The Society includes the alcohol by volume percentage figure for each wine available online, in Lists and offers.
Alcohol by volume%
Units per standard bottle
We always include the abv (alcohol by volume) in our wines online, in our Lists and in our offers. Members looking to choose wines with lower levels of alcohol can now search our range by level of alcohol.
It is generally accepted that over the last 20 years or so alcohol levels in wine have been increasing. There are many reasons why, including but not limited to the vast improvement in vineyard management techniques which have resulted in healthier, riper fruit being harvested. Alcohol is a by-product of the fermentation of sugars in the grapes and the best-quality wines are made from grapes that have reached physiological ripeness (colour, flavour and tannin), and this generally happens after sugar ripeness.
There are several techniques that can be used to reduce alcohol levels but currently most strip the flavour as well as the alcohol, and we don't buy wines made in this way.
Excellent-quality wine is at the heart of everything we do at The Wine Society and balance is the single most important feature of quality. The interaction of a wine's sugar, acidity, tannin, alcohol and flavour matter more than the actual level of alcohol. A well-made wine of 14.5%, for example, will taste more balanced than an inferior-quality wine with 10% alcohol. Furthermore, alcohol levels are only a guide to a wine's fullness: a 12.5% cabernet sauvignon may feel heavier and more full-bodied in the mouth than, say, a gamay of 13.5%. Our tasting notes should be able to give you an idea of the style and fullness of an individual wine.
We are committed to promoting the responsible enjoyment of wines and spirits by providing relevant information to our members that allows you to make your own informed choices.
An additional figure used on some labels (including all our Society and Exhibition wines) is the number of (UK) units of alcohol contained in that bottle. This is simply the alcohol by volume percentage multiplied by the content (so a 13% wine in a standard 75cl bottle will have 9.7 units ).
For more information, please get in touch with us or visit drinkaware.co.uk
The Society's buyers provide recommended drink dates for all of our wines to help members decide the right time to pop the cork. As a general rule, most everyday white wines are best enjoyed within a year of purchase, and most everyday reds within two years. Certain fine wines, however, those with the right structure and balance, have the ability to evolve over time and gain complexity and finer nuances of flavour.
If the product page says:
...then our advice would be:
Should be drunk over the coming months, certainly within the year.
Ready to drink now but will keep until the year shown.
We recommend keeping longer before opening. For example, a wine will be ready to drink in 2020 but still young and will keep until 2042. It's a matter of personal taste when such wines should be drunk. Many members prefer to try the wines over many years from the opening drink date to the last to watch the wine evolve.
Within one year of purchase
A non-vintage wine that should be drunk within 12 months.
Within two years of purchase
A non-vintage wine that is ready now but will keep for two years.
Savouring the wonderfully complex and intense bouquet and flavour of a wine drank at its peak is undoubtedly one of life's greatest pleasures. As with people, the ageing process will vary from wine to wine. Over the years the wine's primary aromas of fresh fruit will develop more complicated and persistent secondary and tertiary aromas. The fruity flavours of, for example, a premier cru white Burgundy will, over time, evolve buttery, toasty and yeast aromas, or fine reds may develop coffee, cedar, tobacco, vegetal, or even 'animal' flavours as they age.
There is much pleasure to be had by experimenting with bottles at different stages of maturity; finding out how a wine evolves with age and, perhaps more importantly, establishing your own preference in terms of taste for mature wine are all part of the interest and excitement of cellaring wine.
The drinking window we provide is a guide to when the wines will be at their best. Many will favour the wines in the youthful early stages of their development; others will enjoy the wines at their most mature.
Decanting is a useful way of softening the tannins, rounding out the flavours and releasing the potential of a young wine. To find out more please visit our Serving Wine guide.
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Oak plays a very important role in the production of wine throughout the world. However, the level of oak detectible in a wine can vary depending on a number of factors – for example, the age and size of the barrel and the type of oak used, as well as the length of time the wine is aged in wood. Oak also influences the structure and tannins of the final wine. For wines on our website, we use the following classifications:
This suggests that a wine has either seen no oak at all, or may have been produced using very large, old oak barrels, resulting in a wine that has no taste of oak. Expect these wines to be crisp, fruit-forward and aromatic.
Some oak has been used in the production, yet it has not been a defining factor in the style of the wine. In this instance, the oak may have played more of a part in the structure of the wine but there will still be discreet flavours associated with the use of new oak.
Wines that are defined by and known for their use of new oak. This must not be confused with a wine which is 'overly oaky' as that would purely be down to bad winemaking! We buy only wines that, we believe, use oak in a balanced and appealing way, enhancing flavour and complexity, and/or imparting structure.
How detectable oak is depends a good deal on the size of the barrel and how new it is. New oak provides a much more evident flavour and aroma and must be used carefully. The size of the barrel is important, as the smaller the barrel, the more surface area of the wine is in contact with the wood and the more flavour will be drawn out. Often, very large old oak barrels are used, which impart little or no oak flavour to the wine at all. They will still bring an extra dynamic to the final taste of a wine though, when compared to stainless steel or concrete vessels, as oak is porous and therefore lets a small amount of air into the barrel. This controlled oxidation has a positive effect on wines, softening the tannins and developing secondary flavours, all helping to add a complexity which comes with age.
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In response to members' requests we have added a star rating option to the site so you can mark your favourites, or maybe those occasional less-than-welcome experiences, and make your next order easier.
You can use the 5-star rating tool to record your experiences however you wish, but if you are looking for some guidance we believe that a focus on the 'value' of the wine takes into account the quality but also the pleasure it provided, and whether it is something you would recommend to friends.