A productive and thick-skinned varietal, Albarino takes well to both moderate and warm climates. High yields can produce wines of less than distinguishing character, but when made with care Albarino can be quite aromatic and satisfying.

Albarino is said to pair wonderfully with seafood, especially shellfish. There are rumors to the grape’s relation to Riesling, but to date there is no actual data to support the connection.

Though Albarino can be found in both Australia and the United States, it is native to the Rìas Baixas region of Spain and the Vinho Verde region of Portugal, both of which are located on the coast of the Atlantic ocean.

Albarino has generated quite a bit of buzz over the last few years, but I must confess that I have often been disappointed with many of those that I have tried — they can be very green and lack complexity. But the Pazo de Senoran was one of the best Alabrinos I have had.

The Pazo de Senoran, unlike many Albarinos, is made from low yield sources and old vines. Not extremely aromatic on the nose — but I do get a hint of ocean, stone and a very slight mustiness.

Substantial on the palate (good citrus — with a touch of nectarine and clementine — saline/wet stone and nice minerality). In my opinion, it would stand up well to more complex or forward seafood. I would pair this with cioppino — or other substantial, more flavorful seafood as well as pork tenderloin (or other white meats — it will stand up to gravy, red cabbage, greens, etc.), cassoulet and other Old World dishes…this is quite distinguished and complex — and a wonderful food wine.

Many might not consider this a value at $18-$23 a bottle, but it really is a lot of wine for the money and a great expression of Albarino. Recommended.

Jay Miller, Wine Advocate
92 points

Pazo de Senorans is always a candidate for Albarino of the vintage. The grapes are sourced from the lowest-yielding, oldest vines in Rias Baixas. The wine is tank-fermented in small vats, and aged on fine lees with batonnage. Light gold-colored, it offers up a fragrant aromatic array of spring flowers, peach, citrus, and lemon meringue. Crisp, focused, and intensely flavored, it should be consumed now and over the next 3 years.