Of all the Albariño produced in Spain, and believe me there is stacks, this is consistently my favourite producer. Albariño makes Sauvignon Blanc and Pinot Gris look even more boring than they can be. What hits first is the gorgeous aromatics of flowers, honey and peach - perhaps a touch of vanilla. A subtle crunch of acidity follows in the mouth where the fruit lingers but always harnessed by the acid. Exceptionally balanced wine and one that is dangerously easy to drink lots of. I have been saying for many years (no, really I have) that this variety could be huge in Australia once two things happen. Firstly we need some local examples (which we now have) and secondly, the imported examples, particularly this one, need to be finished under screwcap in order to maintain the freshness and avoid any tainting issues. Well, ask and you shall receive, this is now a must buy or must try whichever way you look at it. BW; WineStar.

A quick Google reveals literally dozens of great reviews for this wine, the 2009 has just landed and as such there is no press. But it will come, and fast...here is the winery propaganda, somewhat translated..

Pre-selection and albariño grape analysis from the vineyards, selection table in the winery previous to destemming. Maceration in cold temperature (10ºC) during 6-8 hours. Static settling of the juice. Pressing. Alcoholic fermentation in stainless steel under an automatic temperature control. Stabilisation of the wine, filtering through a tangential filtering and bottling. Resting in the bottle for 30 days previous to distribution.

Valmiñor appears to be brilliant with a yellow-lemon livery colour. In the nose, the wine shows its great complexity market by intense aromas of fresh grape, citrics and soft reminders of apple skin and balsamic fine details. In the mouth, Valmiñor combines an strong fruity freshness with a rounded acidity, resulting an equilibrated and involving wine that boats an opulent taste with elegant mouth aromas.

Shiny pale lemon appearance, and the wine is equally bright. Typically for Valmiñor, it’s a reasonably full and fleshy style with amazing detail and subtle cut and run, structured with lovely minerals, fresh natural acidity and lashings of really attractive green herbs. As should be the case for good Albariño, the fruit profile begins with pear, but it’s intermingled with citrus pith so it’s sorta soft and crunchy at the same time, and tinged with a menthol hint, lemon drop and Neroli florals. There’s a gentle suggestion of creaminess (aged Riesling-like, not Chardonnayesque) in mid-palate from some post-ferment lees treatment, yielding to the herb fleck and mineral-acid line. Extraordinary value, too, we feel.