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Albarinolabel image

Grapes:93% Albarino, 3% Orange Muscat, 4% Gewurztraminer
Alcohol: 13.0
Residual Sugar: 0.33 g/100 mL (%)
pH: 3.48
Total Acidity: 6.0 g/L as Tartaric Acid
Harvested: September 2007
Brix at Harvest: 22.8
Bottled: April 2008
Production: 1131 cases
Sales Sheet: 07_Albarino_sales_rnd1.pdf


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2007 Albarino

On the nose we've captured the intense aromas of passion fruit, ripe citrus, honey and peaches. In the mouth it is well balanced with a fresh acidity.

A clean, crisp, dry wine often referred to as the Riesling of Spain. Well balanced with a fresh fresh acidity that makes Albarino such a versatile food wine.

Try this wine chilled with fresh, grilled fish or other seafood dishes, especially shellfish. The perfect complement to spicy Asian and Indian food. Or, savor it by the glass with olives and mild cheeses such as Manchego, goat or triple cream brie.

Albarino is one of the top growing varietals of Spain, but there are only a few acres of it grown in California. The Clarksburg appellation is ideal for producing it, mainly due to its climate and soils, both of which are similar to Galicia, the Albarino growing region of Spain. Our vineyards enjoy hot, summer days from the Sacramento Valley, which allow the intense aroma of the Albarino to develop. But they are also exposed to the cool maritime breezes from the bay in the evenings, giving the grapes a vibrant acidity, which is what Albarino is so well known for.

Grapes were hand picked in the morning and gently pressed. Juice was cold settled and fermented cold in stainless steel tanks. The wine was aged on light lees and kept cold for five months. The wine was then finished for bottling, never seeing any oak or malo-lactic.
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