Compania de Vinos Trico Trico Albarino 2013
Albarino
-
Parker
Robert
3.9 Very Good
(7)
Sold Out - was $26.99
Ships Fri, Apr 26
You purchased this 3/31/24
0
Limit Reached
You purchased this 3/31/24
Product Details
Varietal
Producer
Vintage
2013
Size
750ML
Features
Green Wine
Your Rating
Somm Note
Winemaker Notes
Golden yellow with green highlights, Trico displays a clean, bright and intense nose. The initial aromas include fresh green apples and citrus notes accompanying stone fruits such as ripe peach and apricot, as well as tropical pineapple and passion fruit. Delicate floral, herbaceous and balsamic notes complete a crisp and extensive aromatic experience. On the palate, this wine is flavorful and lush, with a nice acidity and finish.
Professional Ratings
-
Robert Parker's Wine Advocate
Showing very good freshness from the year and incipient complexity for its age, the 2013 Nicolás was produced by pressing whole clusters and fermenting the juice with indigenous yeasts. The wine is bottled unoaked one year later and kept in bottle for a further year before it's released. There are notes of quince, bay leaf, white pepper and fennel. The palate revealed citrus acidity and clean and focused flavors, quite vertical with the austere texture provided by the granite soils. 5,000 bottles were filled in September 2014.
Trico is a local name in Rías Baixas that refers to the last, "unexpected" child in a family, one that is often much younger than its siblings. Trico is the last son of Jose Antonio Lopez, formerly of Lusco and much earlier of Morgadio. Jose Antonio Lopez is a pioneer in the region, one of the winemakers responsible for the resurgence of Albarino as a quality wine with a worldwide presence.
Since their debut vintage, Trico has been a leader in quality Albarino wines. Trico is a wine that preserves the floral and fruity characteristics of the Albarino variety. It has great structure and voluptuousness in mouth, as well as a broader and longer palate. The goal is to preserve freshness and acidity, while gaining presence and intensity.
GAR2TRALB13_2013 Item# 252537