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Morgadio Legado del Conde Albarino 2011

Albarino from Rias Baixas, Spain
  • W&S90
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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

W&S 90
Wine & Spirits

On the brighter side of a rich albariño, this is tight and floral, fragrant with pear scents. There’s tension between the fleshy fruit and complex, toasty flavors, lasting together with a cut of bitter orange zest acidity. For wood-oven roasted oysters.

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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.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

WWH126967_2011 Item# 118756

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