Rias Baixas Wine Region Guide

Geography and terroir

The southern part of Galicia’s west coast is stunningly beautiful. It comprises four large rias or shallow fjords sandwiched between pine-covered hills. The vineyards are found south of Santiago de Compostela, running for about 89 kilometers to within touching distance of northern Portugal.

Unsurprisingly, the prevailing climate is Atlantic, with heavy rainfall and high humidity. Temperatures are mild, only dropping in December and January. There is an average of 2,200 hours of direct sunlight per year, not enough to make rich red wines but perfect for producing the region’s famed whites and light reds.

Ideal Conditions for High-Quality Wine Production

Indeed, the oceanic conditions are highly conducive to slowing the vine’s metabolism, yielding small berries of high-quality fruit bursting with fresh acidity. The soils, meanwhile, are very heterogeneous: alluvial, granite, and clay terroirs can be harnessed in Rias Baixas to make a variety of wine styles.

Yet many growers favor granite, claiming it is responsible for imbuing the whites with a distinct minerality and saline hit that consumers find so appealing.

The wine production area is subdivided into five areas: Val do Salnes, Condado do Tea, O Rosal, Soutomaior, and Ribera do Ulla. Val do Salnés, scattered around the picturesque village of Cambados, is largely planted to Albariño; Rosal is the southernmost zone located just south of the lovely town of Baiona (which has a beautiful Parador hotel).

Albariño and Loureira are required to account for 70% of wine production in Condado de Tea, a mountainous vineyard along the right bank of the Miño River. Meanwhile, Soutomaior (south of Pontevedra) is famous for its gorgeous castle. At the same time, Ribera del Ulla is the newest addition to the Rias Baixas DO, located east of the Valle del Salnés.

Winemaking and regional classifications

The Rias Baixas DO (appellation) is one of Spain’s most dynamic and successful regulatory councils. In addition to building up a formidable export presence worldwide, the Consejo awards its members a great deal of freedom as long as they comply with high-quality requirements.

As a result, winemaking philosophies vary considerably in the region. Experimentation with fermentation and/or maturation in oak is currently in vogue, as is aging on the fine lees.

Focus on Crisp and Aromatic White Wines

Nevertheless, producing a crisp and aromatic style is the primary objective of the critical mass. This inevitably calls for a slow, cool vinification in stainless steel, yielding a fruit-driven and fresh wine. Most wines produced in the zone are white, often 100% Albariño. However, the authorities permit white and red blends, potentially mixing in a dollop of Loureiro, Treixadura, Caiño Tinto, or Torrontés. The final entry on the list is used as a blending variety in Galicia.

Still, interestingly this grape is being used frequently as a single varietal in Argentina, perhaps evidence of the massive migration of Galicians to Argentina, where Argentines even refer to Spaniards as ‘Gallegos.’ On occasion, Godello will also make an appearance, although its natural home is Valdeorras.

The small volume of Mencia produced in Rias Baixas is excellent: wonderfully fragrant and juicy reds with elegant tannins. In addition, a minuscule amount of bubbly is crafted by a few growers – a niche that should be expanded!

The lowdown

Although every investment carries a degree of risk, shareholders can be confident of a decent return in the bucolic scenery of Rias Baixas.

Thanks to the dynamism of its key stakeholders, the last ten years have seen sustained growth in the production and export of (mainly) white wines, conquering markets as diverse as the US, Japan, and Australia.

Twenty-five years ago, few people outside of Galicia had heard of Albariño, much less Godello or Mencia.

Today, the region’s signature grape has stolen some of Sauvignon’s thunder, competing for the world’s most popular white title.

London-based restauranteur Jose Pizarro says:

“We have always pushed the stylistic link between Albariño and Sauvignon Blanc. Spanish whites are a natural progression for people tired of that variety – we find that consumers love them nine times out of ten.”

So it would not be hyperbole to suggest that the Kiwis should be worried; a small but growing firmament of wineries in the New World have embraced Albariño, particularly in Marlborough and California. Nevertheless, the style of wine they produce is quite different from the Galician benchmark: richer and riper, with less acid and more texture. Thus, the Spanish can rest assured of their near-hegemonic position. There is little chance of an Albariño coup in the South Pacific!

Still, it doesn’t bold well to slip into complacency. The Galicians understand that there are plenty of rivals, not least the attractively priced wines of Rueda in Castilla y Leon. To that end, more and more producers are welcoming barrels into their cellars, using a well-judged degree of oak maturation to add texture and depth to their wines.

Skin contact can also bring a new dimension to Galician whites, in addition to lees aging. Purists might argue that such ’embellishments’ are unnecessary – sacrilegious even. Yet influential sommeliers clearly like a point of difference, and they are the gatekeepers to status and recognition in the on-trade.

The Influence of Rias Baixas’ Superstar Wineries

The DO is also fortunate to host several superstar wineries that have done much to keep the region on its toes. Martin Codax (known for its superb Albariño wines under the Martina Codax, Burgans, and Organistrum brands) is one of the most famous producers; Adegas Galegas and Adegas Morgadío (hugely successful, excellent-value Albariño under the Morgadío label) are also part of the A-list in Rias Baixas.

Bodegas Pazo de Barrantes, meanwhile, is a very stylish, upmarket Albariño made by the same family that owns the world-famous Rioja estate, Marqués de Murrieta, run by the Count of Creixell, Vicente Cebrian, and his sisters. Their job is to ensure that fame doesn’t breed laziness or apathy. So far, they appear to have succeeded.

Rias Baixas gastronomy

It must be said that Galicia lacks the cachet of the Basque Country (at least in gastronomic terms). Yet the region can hold its own regarding fresh ingredients and exquisite tapas. Your best bet is to head to the nearest bar in Santiago de Compostela, grab a stool, and enjoy. We’d probably start by ordering a chilled glass of white – Albariño, of course – and perhaps some empanadas, jamon, cured sausage, anchovies, and gambas (prawns).

Local cheeses, such as the always delicious tetilla, work fantastically well with Galicia’s fresh and saline whites. But the real highlight is the seafood – expect a smorgasbord of every type of Atlantic fish available.

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