A single parcel of Albariño was handpicked from a small area of vines within the Joseph Soler vineyard. They were gently pressed to a combination of stainless steel barrels and seasoned oak puncheon for fermentation. The resulting wine displays pure varietal characters of peach and lime, entwined with subtle mineral complexities on a complex, long and dry finish.
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A single parcel of Albariño was handpicked from a small area of vines within the Joseph Soler vineyard. The whole bunches were gently pressed to a concrete egg vessel for natural fermentation with wild yeast prior to 12 months maturation. The resulting wine displays beautifully pure and expressive varietal characters of peach and lime entwined with subtle mineral complexities, leading to a textural palate and a long dry finish.
Vineyards and Winemaking
This wine is made from a single vineyard parcel from Villa Maria’s Joseph Soler vineyard in Hawkes Bay. The vineyard is planted in close proximity to Gimblett Road and the Albariño block comprises of silt loams with ridges of free draining gravel ideal for the production of premium wines. This vineyard parcel utilises both organic and conventional methods to prevent pests and promote vine health. Yields are cropped low allowing vines to produce fruit that is richly concentrated in flavour.
This stylish wine was mostly handled in tanks, but 25% was fermented in French oak puncheons. A powerful, fresh, full-bodied wine (13.5% alc/vol), it is fully dry, with vibrant flavours, showing excellent intensity, complexity and length.Michael Cooper