La Cana Navia 2016 Front Label
La Cana Navia 2016 Front LabelLa Cana Navia 2016  Front Bottle Shot

La Cana Navia 2016

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750ML / 0% ABV
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4.2 19 Ratings
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4.2 19 Ratings
750ML / 0% ABV

Winemaker Notes

Bright straw color. In nose freshly fruits as dried apricot, candied pears, ripe fruit and notes of vanilla and licorice coming from the barrel. In mouth, light and very balsamic.

La Caña Navia recovers the traditional methods of elaborating Albariño, before the incorporation of stainless steel tanks, when the wines were fermented and aged in large chestnut wood barrels on the lees. These were the wines that Jorge Ordóñez first discovered in Rias Baixas when he became the first person to export the varietal.

Critical Acclaim

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JD 95
Jeb Dunnuck
The 2016 La Caña Navia is a single vineyard Albariño that was barrel fermented and aged 14 months on lees. Its light gold color is followed by beautiful notes of honeyed grapefruit, pineapple, salty minerality, and white flowers. It's elegant, medium to full-bodied, has remarkable purity of fruit, and a great finish, all making for a riveting Albariño. It might be the finest Albariño I've tasted.
JS 94
James Suckling

Beautifully fresh pears and apple-biscuit with hints of fresh praline. The palate has plenty of crunchy, zesty lemon and green-apple flavor with fresh and enlivened, dry cut at the finish. Drink now.

RP 90
Robert Parker's Wine Advocate

Tasting different vintages of the same wine side by side lets you see the vintage character or the profile change of the wine, if there has been any. In this case, tasting the 2016 Navia next to the 2015 and 2017 revealed how the oak regime must have changed in 2017, as 2016 and 2015 showed more similarities; both vintages felt spicy, smoky and ashy, when the oak was quite dominant, and the wines also felt a bit wider, especially in 2016, when the wine came through a little flat in the mid-palate and had abundant oak-related reminiscences in the finish. 10,200 bottles produced. It was bottled after 12 months of aging on the fine lees in the oak fermentation vessel, with bâtonnage to oxygenate the lees.

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La Cana

La Cana

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La Cana, Spain
La Cana Winery Video

Jorge Ordóñez was the first person to introduce Albariño to the United States in 1991. Told he would never sell more than 100 cases of Albariño in New York City, he persevered, and now owns a winery in the Valle of Salnés, the best appellation of D.O. Rias Baixas.

When Jorge first traveled to Rías Baixas, the D.O. did not officially exist. What he found was a rich culture of family viticulture and winemaking. Most families had small plots of Albariño planted on pergolas built with posts taken from the mother rock – granite. Most of this Albariño was fermented and aged on the lees in large chestnut foudres.

Named for the straw-like cañas (reeds or canes) that line the shores of the Atlantic inlets that carve into the granite coast of Galicia, the winery’s philosophy is to produce a traditional, authentic, and serious Albariño, in the style of the artisan wines that Ordóñez discovered when he first arrived in the appellation in 1991.

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VCYSP_VWG_JO_AC_NA_16_2016 Item# 518539

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