Structure

Bodyfull
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 5 to 12 years from vintage.
vintage5 yrs12 yrs14 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedHigh acidityDryLong finish

Aroma: yellow peach, honey, fennel, iodine

Palate: candied citrus, almond paste, saline mineral, long finish

Pazos de Lusco's single-vineyard Pazo Piñeiro from a small old-vine plot: the concentrated step-up to the flagship Lusco.

What it pairs with

  • Rodaballo a la espalda (whole grilled turbot) Find rodaballo a la espalda (whole grilled turbot) on TableJourney →
    Galicia's prized flatfish needs an aromatic Atlantic white with mineral grip: Albariño's flagship pairing on the coast.
  • Vieiras a la gallega (baked scallops with breadcrumbs and ham)
    The lees-aged texture wraps the sweet scallop, and the wine's acidity cleans the ham fat between bites.
  • Caldeirada de peixe (Galician fisherman's stew)
    The saffron-and-paprika broth and mixed white fish meet a lees-aged Albariño head-on: same sea, same body, same iron mineral edge.
  • Tetilla cheese with quince paste
    Galicia's mild raw-milk cow's cheese melts into Albariño's lemon-pith finish; the quince adds the bridge.

How to serve Pazo Piñeiro

Allow 35 minutes from open to pour.

  1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
  2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
  4. Pair with. Rodaballo a la espalda (whole grilled turbot), Vieiras a la gallega (baked scallops with breadcrumbs and ham), Caldeirada de peixe (Galician fisherman's stew). Match the wine's structure to the dish's fat and salt.

History

Pazo Piñeiro is the single-vineyard prestige Albariño from Pazos de Lusco, made from a small old-vine plot within the Condado do Tea estate.

Facts

Producer
Pazos de Lusco · visiting guide
Grapes
Albariño
Classification
DO Rías Baixas
Oak
Stainless steel, extended lees-ageing
ABV
13.0%
Price
€28-38 at retail
Drinking window
5-12 from vintage
Vegan
Yes (no animal-derived fining)

Frequently asked about Pazo Piñeiro

What does Pazo Piñeiro taste like?

On the nose, yellow peach, honey, fennel, iodine. On the palate, candied citrus, almond paste, saline mineral, long finish. Structurally full-bodied, high acidity with a long finish. Pazos de Lusco's single-vineyard Pazo Piñeiro from a small old-vine plot: the concentrated step-up to the flagship Lusco.

When should I drink Pazo Piñeiro?

Drink 5-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Pazo Piñeiro?

Rodaballo a la espalda (whole grilled turbot) is the canonical pairing. Other strong matches include Vieiras a la gallega (baked scallops with breadcrumbs and ham) and Caldeirada de peixe (Galician fisherman's stew). Galicia's prized flatfish needs an aromatic Atlantic white with mineral grip: Albariño's flagship pairing on the coast.

Is Pazo Piñeiro vegan?

Yes: the producer documents no animal-derived fining agents in production, so the wine is suitable for vegan and vegetarian drinkers.

What grapes are in Pazo Piñeiro?

The blend is Albariño. The wine is classified as DO Rías Baixas.

Tags

albari o dry high acid medium body medium term mood elegant occasion cellar occasion special old vines old world pairs with aged cheese pairs with oysters pairs with shellfish pairs with white fish price trade up single vineyard still white vegan

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