The Stewart Ranch in Carneros has its toes in the estuary south of Napa, and stays cool and breezy. We had moderate rain during winter, and a long moderate season with less rollercoaster effect than most years. Flowery character developed early but pHs were very low, so we waited a bit and harvested on September 13. We whole cluster pressed and then fermented it in stainless steel with VL3 yeast. Fermentation took three weeks, then the wine rested on the lees for two months in tank before racking and bottling. Albarino itself is an uncommon variety in California, but it is well known in Spain where it is grown in Galicia. Its zippy acidity and light floral notes make it a natural companion to tapas and fresh seafood.