La Marea's Albariño from Kristy Vineyard showcases the unique terroir of Monterey Bay. Made by Ian Brand, this wine achieves full phenological ripeness at low alcohol with vibrant natural acidity. With cold fermentation in stainless steel and partial skin contact, it offers bright nectarine and honeysuckle aromas with a mineral-driven palate that perfectly expresses the limestone-rich ancient seabed soils.
Technical Information
- Appellation: Monterey, California Central Coast
- Varietal: 100% Albariño
- Vineyard: Kristy Vineyard
- Soil: Fractured sediment of ancient sea beds, siliceous/calcareous
- Vineyard Location: Western bench over the Salinas River
- Harvest Notes: Picked under 22 Brix
- Winemaking: 2/3 whole cluster pressed, 1/3 destemmed with 2 days skin contact
- Fermentation: Cold fermented in stainless steel
- Aging: 4 months on lees
- Filtration: Sterile filtered
- Malolactic: Secondary fermentation arrested
Tasting Notes Aromas of white nectarine and honeysuckle abound. The palate shows bright, fresh acidity framed by notes of underripe pineapple, lemon curd, tangerine, and stone fruit, which persist and blend with wet river rock minerality on the finish. Elegant texture with a crisp, vibrant finish.
Vineyard Notes Kristy Vineyard is planted in the fractured sediment of ancient sea beds on a bench west of the Salinas River, exposed to the consistent cooling winds off the Monterey Bay. This is a special site where Albariño reaches full phenological ripeness at low potential alcohol with naturally bright acidity due to abundant California sunshine, cold desert nights, and near-constant coastal breezes off of Monterey Bay.
Winemaking Philosophy Ian Brand, creator of La Marea and Le P'tit Paysan, is focused on single vineyard Spanish varietals. He believes Monterey and San Benito to be some of the most ideally suited climates in California for Spanish varietals like Albariño, Garnacha, and Monastrell. This region, once the site of a shallow ocean bed millions of years ago, is one of the few spots in California with a high percentage of limestone in the soil, which gives the wines high natural acidity. Brand works with fruit harvested at lower Brix, ferments using a combination of native and cultured yeast, and favors neutral oak to preserve fruit purity and terroir expression.
Food Pairing Suggestions Pairs beautifully with oysters, octopus, mussels, grilled fish, and spicy cuisines.
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