Originating from the Rias Baixas coastal wine region in northwest Spain, this wine stands out in several ways. First, it's on the pricier side of the Albariño category. But here's why: this wine was slow fermented in stainless steel and then aged on the lees for eight months, far more than is typical, adding a delightful, slight creamy texture and ever so soft pastry notes to complexify the profile similar to techniques used in Chablis and Muscadet. Second, the nose greets you with lemon zest and fresh, tropical flowers. Your mouth is inundated with intense flavors of fresh peaches, apricots, and tart apples. Mouthwatering acidity beckons the taste buds, and is finished rapidly with crisp, dry minerals. Money well spent. This is an elegant wine that should be paired with great quality seafood like fresh oysters, grilled crab legs, or lobster with drawn butter. Consider this wine if you enjoy Sancerre or Chablis. - Brian Krause, Surdyk's Consultant