Fermented and aged in stainless steel without going through malolactic fermentation, this steely, waxy Albarino is ready for tapas, offering big bold tastes of peach and apricot. Textured and long-lasting, its tangible acidity will make seafood, especially shellfish, sing.
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Reviews wines from California.
Contributing Editor Virginie Boone has been with Wine Enthusiast since 2010, and reviews the wines of Napa and Sonoma. Boone began her writing career with Lonely Planet travel guides, which eventually led to California-focused wine coverage. She contributes to the Santa Rosa Press Democrat
and Sonoma Magazine
, and is a regular panelist and speaker on wine topics in California and beyond.