2013 Forjas de Salnes "Leirana" Finca Genoveva Albariño Rias Baixas
Robert Parker's Wine Advocate
Even the regular, early-released 2013 Leirana Albariño has a part that has been fermented in oak. It's produced from vines from different villages in the Salnés valley, mostly with influence from the sea. You can feel the proximity to the sea in the nose but more in the palate where it's almost saline, quite powerful and offering very good acidity and freshness. The nose mixes white flowers, apples and pears with a sea breeze sensation. This is much more than a young, fresh Albariño. 20,000 bottles produced. (LG)
Pale yellow. Emphatic, mineral-accented aromas of lime pith, grapefruit, green apple and jasmine, with a gingery nuance building in the glass. Dry, nervy and precise, offering intense citrus fruit and chalky mineral flavors that put on weight with air. Finishes spicy, stony and very long, with a whiplash of bitter lime zest and excellent persistence. (JR)
Sliced apple and pear with lemon and mineral undertones. Full body, bright fruit and a long and flavorful finish. Made from pure old vine albariño. Drink now. (JS)
Wine & Spirits
Of all the albariños Rodrigo Méndez produces in Salnés, this is the most straightforward. It’s old-vine fruit without any barrel time, pure in its fresh varietal character of herbs and citrus fruits. Concentrated enough to stand up to seafood, it will evolve for two to three years in bottle.
This blockbuster of rich, yet defined and refined, mineral drenched Albariño, is brought to you by two of Spain's most highly regarded winemakers, particularly for whites: Rodri Mendes and Raúl Pérez. Almost entirely planted to granite soil, the Finca Genoveva site is much different from sandy, coastal lots. Over 10 years ago, Rodri Mendez & Raul Perez began farming this vineyard. They found out that the Albarino vines produced fruit of phenomenal quality, and therefore coddle with an "old fashioned" style elevage: afterr a 24 hours skin soak, spontaneous fermentation is done in four neutral barrels, where the wine will remain on lees until next harvest. Nothing is added to the wine until bottling, where it is then sulfured, and left to age.