Rainy cement, Meyer lemon rind and very tight apple aromas show on the nose of this single-vineyard expression. The palate shows both brisk, sizzling acidity and warmer tones of baked pear, with a taut texture holding firm into the bubblegum-kissed finish.
Normally $30, Ian Brand’s crazy-delicious, refreshing Albarino is just what you need to shake it up a bit. So good!
La Marea is made by Ian Brand of Le P’tit Paysan, a tiny winery focused on single vineyard Spanish varietals “rooted in the sea, the soil and the sea air”. Brand believes Monterey and San Benito to be some of the most ideally suited climates in California for Spanish varietals like Albariño, Grenache (Garnacha), and Mourvedre (Monastrell). He’s all about picking at lower Brix (lower sugars), native yeast and little to no oak.
You MUST try this wine (especially at our price we scored!) and get out of the Sauvignon Blanc rut -- cool, crisp, minerally and highly complex, with killer acidity and zip. The Kristy Vineyard grows on the western bench over the Salinas River on the broken sediment of ancient sea beds where it is exposed to the consistent cooling winds off Monterey Bay. Kristy is a special one, because Albariño in the vineyard reaches full phenological ripeness at low potential alcohol and bright natural acidity later in the season.
$17.95! $107.70 a 6-PACK, w/ free ground shipping, of course! While it lasts!
About the Producer
La Marea, made by Ian Brand is a tiny winery focused on single vineyard Spanish varietals “rooted in the sea, the soil and the sea air”. Brand believes Monterey and San Benito to be some of the most ideally suited climates in California for Spanish varietals like Albariño, Grenache (Garnacha) and Mourvedre (Monastrell). The proximity to the cool ocean waters Monterey Bay provides an optimal climate for Albarino while the warmer San Antonio and San Benito Valleys closely resemble the Spanish regions where these grapes thrive. This region, once the site of a shallow ocean bed millions of years ago, is one of the few spots in California with a high percentage of limestone found in the soil which gives the wines a high naturally acidity. As with his P’tit Paysan wines, Brand works with fruit harvested at lower Brix, ferments using a combination of native and cultured yeast, and favors neutral oak.