Maxwell Park
April 2025 Add-On
2013 Do Ferreiro Albariño, Salnes, Rias Baixas, Spain $70
Highly regarded for crafting Albariño, the winery has become a reference point for the grape. They farm over 175 tiny plots of Albariño by hand, located in the Salnès subzone of Rías Baixas. This valley’s proximity to the ocean, ideal climate due to the natural protection by mountain ranges, and decomposed granitic soil have gained the reputation for being the ideal zone in Rías Baixas for growing profound Albariño. The blend of these plots is what makes up Do Ferreiro Albariño.
Vinification – Bunches are hand-selected in the vineyard, handpicked, and placed in small crates. Grapes are destemmed, cold-macerated for a few hours, and pressed. A natural yeast fermentation begins using a pied de cuve from the winery’s historic Cepas Vellas vineyard, followed by aging on the lees for six to nine months without bâtonnage in stainless steel tanks. No malolactic fermentation, unfiltered, light bentonite fining.
2021 La Vizcaina (Raúl Pérez) ‘La Vitoriana,’ Mencía, Bierzo, Spain $50
La Vizcaína is a project from Raúl Pérez that explores the hillside crus around his hometown of Vatuille de Abajo. Four reds and one white, all from single vineyard sites, are produced under the name, all from vines with over fifty years of average age (some much older). Though all the red wines Raúl produces in the Bierzo D.O. are labelled as 100% Mencía, they all in fact contain significant quantities of other local grapes. The rich varietal diversity found in Galicia is due in large part to the famous Camino de Santiago, a pilgrimage to the tomb of Saint James in the town of Santiago de Compostela, the earliest references to which date back to the 9th century.
La Vitoriana was planted in the 1890s on red clay and alluvial stones and enjoys various expositions thanks to its curved shape. This wine is a Mencía-dominant field blend with Bastardo (Trousseau), Doña Blanca and Palomino, which is fermented whole-cluster in oak vat with a long post-fermentation maceration. Unfined and unfiltered, and raised for one year in used 225L and 500L barrels
This one-time add-on order must accompany your core Wine Club subscription and is available for pick-up or delivery. (Not yet a Wine Club member? No problem - SIGN UP HERE)
Highly regarded for crafting Albariño, the winery has become a reference point for the grape. They farm over 175 tiny plots of Albariño by hand, located in the Salnès subzone of Rías Baixas. This valley’s proximity to the ocean, ideal climate due to the natural protection by mountain ranges, and decomposed granitic soil have gained the reputation for being the ideal zone in Rías Baixas for growing profound Albariño. The blend of these plots is what makes up Do Ferreiro Albariño.
Vinification – Bunches are hand-selected in the vineyard, handpicked, and placed in small crates. Grapes are destemmed, cold-macerated for a few hours, and pressed. A natural yeast fermentation begins using a pied de cuve from the winery’s historic Cepas Vellas vineyard, followed by aging on the lees for six to nine months without bâtonnage in stainless steel tanks. No malolactic fermentation, unfiltered, light bentonite fining.
2021 La Vizcaina (Raúl Pérez) ‘La Vitoriana,’ Mencía, Bierzo, Spain $50
La Vizcaína is a project from Raúl Pérez that explores the hillside crus around his hometown of Vatuille de Abajo. Four reds and one white, all from single vineyard sites, are produced under the name, all from vines with over fifty years of average age (some much older). Though all the red wines Raúl produces in the Bierzo D.O. are labelled as 100% Mencía, they all in fact contain significant quantities of other local grapes. The rich varietal diversity found in Galicia is due in large part to the famous Camino de Santiago, a pilgrimage to the tomb of Saint James in the town of Santiago de Compostela, the earliest references to which date back to the 9th century.
La Vitoriana was planted in the 1890s on red clay and alluvial stones and enjoys various expositions thanks to its curved shape. This wine is a Mencía-dominant field blend with Bastardo (Trousseau), Doña Blanca and Palomino, which is fermented whole-cluster in oak vat with a long post-fermentation maceration. Unfined and unfiltered, and raised for one year in used 225L and 500L barrels
This one-time add-on order must accompany your core Wine Club subscription and is available for pick-up or delivery. (Not yet a Wine Club member? No problem - SIGN UP HERE)
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