Fly Fishing

 

Nothing much to do with wine, but Fly Fishing is a grapecircus passion. #justsaying

 

The Catch
The Flies
The Patience

Adega Entre Os Ríos

Forget what you think you know about albariño. Entre Os Ríos, a family-owned winery on the south-west coast of Galicia, create aromatic, textured examples of this classic variety that are utterly brimming with character.

komokabras

Albariño 'Komokabras'

A slang term for someone who’s a bit bonkers, the Komokabras wines are the result of experiments by winemaker José Cruzat with different vessels and winemaking techniques. This one is entirely raised in stainless steel, with half aged on lees with full malolactic, the other half seeing neither. The result is a lovely balance between crisp citrusy notes and rich, soft texture. Just as expressive as its little sister, but with slightly more depth and greater savoury complexity.

quick facts

APPELLATION: IGP Barbanza e Iria
VINTAGE: 2018
STYLE: white
GRAPE: albariño
FARMING: in respect of nature/lutte raisonée
FERMENTATION: stainless steel
MATURATION: stainless steel
FILTRATION: unfiltered
ALCOHOL: 12.5%
CASE SIZE: 6

altares

Albariño 'Altares de Postmarcos'

A short maceration on the skins prior to pressing. Spends about 2 years in tank on lees before bottling.

Rich, textured peach, apricot and guava notes offset by zippy acid and crisp salinity. Unbelievably lively for its age. If only all albariño was like this.

quick facts

APPELLATION: IGP Barbanza e Iria
VINTAGE: 2013
STYLE: white
GRAPE: albariño
FARMING: in respect of nature/lutte raisonée
FERMENTATION: stainless steel
MATURATION: stainless steel
FILTRATION: unfiltered
ALCOHOL: 12.5%
CASE SIZE: 6

Adega Entre Os Ríos

Forget what you think you know about albariño. Entre Os Ríos, a family-owned winery on the south-west coast of Galicia, create aromatic, textured examples of this classic variety that are utterly brimming with character. The estate is about 3km from the coast, with terraced vineyards of old vines on granitic soils very similar to the neighbouring Rias Baixas DO. The approach in both the vineyards and the winery is as minimal as possible: despite the cool, rainy climate, chemical interventions are used sparingly, and fermentations are spontaneous and slow, usually lasting for about 30 days. A very short maceration on the skins prior to fermentation allows for maximum phenolic extraction, and in fact these are possibly the most exuberant albariños we have ever tasted.