The nose is apple peel, sea salt, and beeswax. Bright and zippy with loads of minerality and stonefruit. Complex and weighty enough to stand up to food. Especially tapas, obviously.
When Clayton first made Albariño I told him I thought he made it specifically for me because it was so good. While it may not be entirely true, I still tell myself it is, and am grateful every time.
This wine was whole cluster pressed and barrel fermented in neutral oak with all native yeasts. It went through full malolactic fermentation and received trace sulfur at bottling.