Spain

** Available for delivery: late November 2020 **

Best White Wine of the Year, Peñín 2020 Guide - 99 points

“For three years the family winery Pazo Señorans has flirted with being the best white wine of the year, always with its wine Pazo Señorans Selección de Añada, first in its 2007 vintage (Peñín Guide 2015 - 98 points), then with its 2008 (Guía Peñín Peñín 2017 - 98 points) and finally with his 2009 (Peñín Guide 2018 - 98 points). And they did it today with a wine that was a break not only in the Rías Baixas area, but also in the Spanish producing environment. Their Selección de Añada wine is a commitment to the aging of Galician whites, a wine capable of withstanding the challenge of time and of gaining expression on this journey. Today the Pontevedra winery has finally achieved this with its superb 2011 vintage, which shows soil, surroundings and, of course, a style that is already its own by acquired rights. This Pazo de Señorans has been an unmitigated love of interest for the tasting team, a wine that recalls the granite soils of its vineyards, where touches of laurel, lees and hydrocarbon are appreciated as the great whites of the world do. “

Decanter Platinum Medal – 97 Points

“Really expressive tropical fruit nose. Great mouthfeel with notes of pineapple, mango, lemon sherbet and a savoury, saline overlay. Exceptional intensity and length. Fabulous example of the ageing potential of the variety. Won't fall over any time soon.”

Winemaker "Very intense aromas of red mature fruits such as cherry and redcurrant, menthol, mineral, spices and slight balsamic notes. Inside the mouth we find a dense texture with a sweet and unctuous entrance. Soft tanins of fruit and wood, persistent in mouth with a well balanced ending.

Manual harvest from the Pajera, Central and Lentisco plots from our 30 until 70 years old vineyards. Alcoholic fermentation took eight days in 100 hectoliters French oak vats at a controlled temperature between 28 and 30 degrees celsius, followed by another seven day of maceration. Malolactic fermentation took place in second use barrels of 300, 400 and 500L where it remains nearly two years until it is bottled and released to the market."