La Cana Navia 2015
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James
Suckling -
Jeb
Dunnuck -
Wine
Spectator -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
Bright straw color. In nose freshly fruits as dried apricot, candied pears, ripe fruit and notes of vanilla and licorice coming from the barrel. In mouth, light and very balsamic.
Professional Ratings
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James Suckling
A remarkable, maturing albarino. Plenty of smoky-yeast character and a surprising freshness on the nose. Serious concentration with plenty of structure and a really long, mineral finish.
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Jeb Dunnuck
The 2015 La Caña Navia is 100% Albariño aged 12 months sur lie in French oak puncheons and demi-muids. It's more deep, exotic and complex, with terrific notes of lychee, lime, and tart pineapple. Medium-bodied, beautifully balanced, fresh and lively, it has building richness on the palate, notable purity, and a great finish. It's another beautiful Albariño that can be drunk anytime over the coming 2-3 years.
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Wine Spectator
This rich white delivers ripe flavors of honeydew and pear, with accents of spice, ginger and vanilla. Lively acidity keeps the opulent texture focused. A bold, distinctive style.
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Robert Parker's Wine Advocate
The 2015 Navia is powerful and still shows the imprint of the oak used in the fermentation and élevage with lees. The year delivered powerful wines, and this is a good example. However, to me, the oak is too dominant and diminishes the marine and saline character the zone is famous for, and the finish is especially spicy and a bit astringent. It feels a bit rough, and I'd have some difficulties drinking such wine, which comes through as smoky and a little ashy.
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Wine &
Spirits
Jorge Ordóñez was the first person to introduce Albariño to the United States in 1991. Told he would never sell more than 100 cases of Albariño in New York City, he persevered, and now owns a winery in the Valle of Salnés, the best appellation of D.O. Rias Baixas.
When Jorge first traveled to Rías Baixas, the D.O. did not officially exist. What he found was a rich culture of family viticulture and winemaking. Most families had small plots of Albariño planted on pergolas built with posts taken from the mother rock – granite. Most of this Albariño was fermented and aged on the lees in large chestnut foudres.
Named for the straw-like cañas (reeds or canes) that line the shores of the Atlantic inlets that carve into the granite coast of Galicia, the winery’s philosophy is to produce a traditional, authentic, and serious Albariño, in the style of the artisan wines that Ordóñez discovered when he first arrived in the appellation in 1991.