Freddy R. Troya

9.0

Angelino Wine Company – “California Crackler” Albariño – NV
Los Angeles County, California, USA 🇺🇸

Overview
An extremely limited sparkling release (only 55 cases made) by Angelino Wine Company, crafted from 100% Albariño sourced from the Sierra Pelona Valley in Los Angeles County. Produced using the Méthode Champenoise, this small-batch wine represents one of California’s most creative takes on Albariño, vibrant, textural, and truly distinctive.

Aromas & Flavors
A lively bouquet of yellow opal apple, grilled pineapple, and citrus zest, accented by subtle brioche notes from lees aging. On the palate, bright acidity and fine bubbles reveal layers of tropical fruit, lemon cream, and a hint of salinity.

Mouthfeel
Brilliantly crisp and refreshing with smooth, creamy undertones. The mousse is fine and persistent, delivering a polished texture and a moderate, lingering finish that balances fruitiness and dryness with precision.

Food Pairings
Perfect with oysters, sushi rolls, grilled prawns, or goat cheese crostini. Its acidity and effervescence make it a versatile companion to coastal cuisine.

Verdict
A dazzling California sparkler that redefines Albariño in bubbly form, youthful, expressive, and refreshingly local. A vibrant fusion of innovation and tradition that leaves a lasting impression.

Did You Know?
Sierra Pelona Valley is one of the few high-elevation vineyard areas in Los Angeles County, benefiting from cool nights that preserve Albariño’s natural acidity while showcasing its tropical personality.

🍷 Personal Pick Highlight
A rare find and an absolute joy to taste, lively, original, and perfectly balanced. This bottle amplifies your palate with every sip. If you spot it, don’t hesitate. Cheers! — 6 months ago

Tim

9.0

Drinking with Mom, Dad, and Caroline for mom's 66th birthday! The nose is dark cherries for sure. It is dark red but more ruby. As it warms up I get more black currants. It is surprisingly juicy but isn't too bright. A little acidic and also a little dry. It is good for a 2020. Would drink again from a store but a bit steep for a restaurant. $110 at Opal — 3 years ago

Jeremy.Buss

9.1

Second time around this was much better. Currant, licorice, pepper, dark berries (more raspberry and blackberry). Modest tannins. Will decant this next time to let even more flavors stand out. — 4 years ago

Freddy R. Troya

9.0

This is a very exotic “White Field Blend” of Galician varietals: 35% Godello, 35% Loureiro and 30% Treixadura sourced from the Sierra Pelona Valley (near Los Angeles), CA. It is another unique master piece from Jasper Dickson, a proprietor/winemaker of Angelino Wine Co. who is part of the rediscovering White Field Blends in the California while developing naturally made wines with minimal intervention.

All varietals were picked at 21 Brix and whole cluster pressed the grapes, and were co-fermented in stainless steel tanks. The result is a very rare, complex, dry and refreshing wine with an array of aromas of orange and acacia blossom.

On the palate is very crisp, with solid citrus characters and some stony fruit and yellow opal apple. As for mouthfeel, the wine has lots texture, sediments with a moderate-to-long finish. It can be an acquired taste as well.

Every vintage of the White Field Blend is completely different, the V.2021 the came out very aromatic, and some fresh wild grass and the wine as finished product is very hazy! It can be paired with seafood, apéritifs and lighter dishes. Clams steamed, Vietnamese summer rolls with prawns would a nice pairing option as well.

Also heartier as lightly-flavored cuisine can be another pairing alternative. Cheers! — 6 months ago

Freddy R. Troya

8.9

Youthful and refreshing verdicchio from the Marche region in Italy. Both both olfactory and taste are in harmony with the stone fruits, yellow Opal apple and inviting acidity. Dry and extremely easy to drink, low abv @ 12.5% with a spitzer finish. A perfect pool companion in summer! — a year ago

Jeremy.Buss

9.0

Let this decant for 45 minutes and helped open up the flavors a bit more. Spice, leather, licorice, musty dark berries and mellowed tannins. Pizza night and this seemed to fit. — 4 years ago

Neil Valenzuela

9.0

Deep purple color. Aromas of blackberry, earthy notes and oak. Black fruit on the palate, baking spices and cigar box. — a year ago

David Carter

9.0

At vineyard last summer. W fav. Mix of Mn and other reds. — a year ago

Maggie Johnson

9.4

Good flavor. Stout without drying my mouth out. — 2 years ago

Alan Weinberg

9.4

Of the 3 grand cru Chablis chez Raveneau, Valmur is my favorite. I find Blanchots less minerally, Valmur the most minerally, Clos just behind Valmur. The best ever for me, shockingly, is 1994 Valmur, then 1996. We had a stunning wine of the trip 2010 Valmur in Champagne at Les Crayeres.

So I was eager to drink 2002. Fabulous from the get go. Pop and pour, first w a pâté de campagne, then with roast duck and herb risotto at Opal in Santa Barbara. Waiter foolishly declined the proffered pour.

Just super citrus zest bejeweled with minerals and hints of menthol, super acidity, all balanced and long, depth and weight with no heaviness. Simply great Chablis. Loved it. — 3 years ago