Alberto Nanclares y Prieto is one of the quiet stars of Rias Baixas in Galicia, north-west Spain. A former economist turned grower, Alberto farms organically around the seaside town of Cambados, working a patchwork of small inland plots of older vines on sandy, decomposed granite soils and trained in the region's traditional pergola system. The Dandelion is his entry into a serious, place-driven take on Albarino.
Made entirely from Albariño and fermented and rested on its lees in stainless steel, this is a textural, mouth-watering white. Look for zesty citrus and green apple, hints of nectarine and honeydew, a whisper of fennel and a distinct coastal, saline tang, all carried by racy acidity and a long, gently savoury finish.
Serve it well chilled with oysters, prawns, grilled fish, ceviche or tapas. Its salinity and freshness make it a natural partner for almost anything from the sea.
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