Bodega Garzón Reserve Albariño is of a pale yellow colour with greenish reflections and fruity aromas reminiscent of peach and balanced with citrus notes. It is fresh and minerally with a marked acidity and a long and rounded aftertaste in the mouth.
Excellent pairings for this wine are cod with cockles, citrus prawn salad, or traditional grilled seafood with warm mango salad and beans. It is delightfully well suited to Asian food, Peruvian ceviche, or a fresh tuna salad.
|Style||Dry, White, Medium Bodied, Floral, Stone Fruit, Citrus Fruit, Minerality,|
About the Producer
Bodega Garzón is a family-owned winery in Maldonado on the Atlantic coast in southern Uruguay. They pioneered viticulture in this area over 10 years ago, and have since become the standard bearer for premium wines from Uruguay. In November 2018, their pioneering status was recognised by Wine Enthusiast with the ‘New World Winery of the Year’ award. The vineyards at Bodega Garzón are a patchwork quilt of 1,150 individual plots of around 0.2 hectares in size, each plot carefully chosen for a specific variety according to its soil and microclimate. The winery is specially designed to operate as sustainably as possible, and is the first winery outside North America to pursue LEED certification (Leadership in Energy and Environmental Design). Built on natural terraces, the winery uses cutting-edge technology and operates using a gravity system to ensure quality and energy efficiency at every stage of production.
Vineyard and Winery
Located 11 miles from the Atlantic Ocean, the estate has more than 1,000 small vineyard blocks covering hillside slopes, which benefit from varying microclimates, different levels of humidity and very careful canopy management. Well-draining granitic soils and cooling Atlantic breezes allow the grapes to ripen steadily. The vineyards are surrounded by lush forests, palm trees, rocky soils and granite boulders.
The hand-harvested grapes were carefully selected and fed into a press by gravity to undergo a gentle pressing. Fermentation took place in stainless-steel tanks for two weeks at controlled temperatures. The wine then spent a further three to six months on lees in stainless steel before being bottled.
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