Northern Oregon producer David Jepson seeks a style of Albariño that’s inspired by portions of southwestern Spain’s Rias Baixas region. He’s doubled production since the 2014 vintage, yet he crops his vines to less than 1 ton per acre and avoids oak. This latest release shows stone fruit rather than tropical notes, hinting at Asian pear and Marcona almond with honeydew melon and lingering lemon juice. In Galicia, or at the Treos tasting room near Monmouth, suggested pairings focus on seafood such as calamari, clams, crab cakes, oysters and shrimp. Thai cuisine or a plate of cheese are also options.
Rating: Excellent
Production: 150 cases
Alcohol: 13.7%
Thanks for reviewing our Albarino. I’m glad you enjoyed it.