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Morgadio Legado del Conde Albarino 2010

Albarino from Rias Baixas, Spain
  • RP87
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Winemaker Notes

A full-bodied, serious, dry Albariño similar to its sibling Morgadío incorporating wines made from the first pressing in a comparatively softer and more floral style.

Critical Acclaim

RP 87
The Wine Advocate

Adegas Morgadio’s 2010 Legado del Conde Albarino offers up a fruity, lemon-accented perfume along with mineral and spice notes. Savory on the palate in a softer style than is the norm, this is a good value in Albarino that will provide enjoyment over the next 2-3 years.

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Morgadio

Morgadio

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Morgadio, , Spain
Morgadio
In 1984 a farm named " Morgadio" in the Rias Baixas sub district of Condado do Tea near aldea of Albeos was consolidated from multiple existing owners, and planting began. Vineyard areas were gradually expanded to its current 50 acres. Within Rias Baixas there are three sub districts: El Rosal and Val do Salnes on Galicia's rainy Atlantic coast, and Condado do Tea inland on the north bank of the Mino River, a situation remarkably reminiscent of Germany's Rheingau. Condado's benign climate, southern exposure and soil of brilliantly reflective granite sand serve to maximize the Albarino's concentration.

BODEGA: As important as the great Albarino grape to the production of world-class white wine is adequate winemaking equipment. Just in time for the 1988 harvest, Morgadio finished a state-of-the-art gravity-flow facility at the bottom of the vineyard amphitheater, which includes pneumatic presses and isothermic stainless steel tanks. From the 1996 vintage, the Mendez family of Orense has increased investment in the bodega for maximization of the estate's production, with a current capacity for annual production of 100% estate-bottled Albarino of 10,000 cases.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles...

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

GZT1334215_2010 Item# 111041

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