While Spanish Albariño, particularly from the Rías Baixas region of Galicia, is known for its saline edge, green apple crunch, and often a subtle oxidative character, New Zealand Albariño especially from Gisborne tends to show greater fruit purity andconcentration.
The warmer New Zealand climate, moderated by maritime influences, produces wines with riper tropical and stone fruit notes, balanced by fresh acidity rather than the sharper citrus profile found in Spain.
