It’s always a treat to sit with Patrick Muran at Niner and taste through new and upcoming releases, and I’m happy to report that things continue to improve on all fronts, which is no easy feat with the bar where it is already. This Albariño went through partial malolactic fermentation with a yeast strain that subdues the diacetyl, or buttery, profile that the process can put into the wine. The result shows bright peach, floral and spice aromas which translate well on the palate, and the creamy feel softens the acidity slightly, but not so much that you don’t get the mouthwatering pop you expect from the variety, and no butter getting in the way. The finish blossoms with grilled peach thanks to a (very) little oak aging. More Niner reviews coming soon.
Niner Wines, Edna Valley (Central Coast, California) Albarino 2016
By Rich Cook