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Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at firstname.lastname@example.org .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
I remember the first time I met Ismael and understood how special of a person he is. His presence and knowledge were contagious and his joie-de-vivre was so palpable with an aura that made people want to be around him. Called “El Mago de las Verdejos” (the magician of Verdejo) in his native region of Rueda, Ismael truly makes magic in his underground cellar in an ancient monastery in Nieva, creating natural wines with unique terroir characteristics and complex expressions.
As the fifth generation of farmers in Nieva, Ismael owns pre-phylloxera ungrafted Verdejo vines, dating back to 1748 and planted on mixed soils of sand, limestone, slate, and clay from a prehistoric mountain range of over 170 million-years-old, at between 800 and 900 meters of altitude. Organically farming with as little intervention as possible, Ismael follows the philosophy of Biosinergias, which believes in destiny and balance between soil, plant, and fruit (a movement that predates Steiner’s biodynamics by 2,000 years).
Known for his work at the Ossian winery (which he co-founded in 2004), one of the most respected wineries in the DO of Rueda, it was only after Ismael left Ossian that he was able to put all his energy into his project called MicroBio. MicroBio refers to the biological processes central to the character of the wines, focusing on the pure expression of the variety and beautiful terroir. "Nature and Progress" is Ismael's mantra.
Using many methods of winemaking for his different wines (stainless steel, barrels, fudres, amphorae, demijohns, skin contact and oxidative aging, among others), Ismael uses only minimal doses of sulfur with no fining and filtering, to create wines that are magical and represent the future of great natural winemaking in Spain.
In addition to his white wines in Nieva, Ismael works with Mencia from Bierzo, Rufete from Sierra de Salamanca, and Garnacha from Gredos, and with three reds (Tempranillo, Merlot and Syrah) from his vineyards in Nieva.
The current delicious offering includes Issé (Verdejo aged in amphorae), Sin Nombre (Verdejo), Rufian (Rufete) and Rosado Correcaminos (Tempranillo). We hope you will enjoy this selection. As Ismael would say, "Salud!" Caroline Coursant
This is a fun, delicious rosé from Ismael Gozalo, known for his superb Verdejo wines, first for Bodegas Ossian and now under the MicroBio label. For this rosé, Tempranillo is pressed directly into stainless steel for fermentation and blended later with a bit of Verdejo, with no addition of sulfur at any stage. This wine is more dense and ripe than its predecessor due to the frost that affected most of Ismael's vineyards. Intense, juicy flavors of dark and red berry fruit, stone fruit and ripe cherry mingled with sun-warmed rocks. On the palate, the wine has a beautiful structure to lend freshness. Pair this wine with Peking duck, Thai food, barbecued meats or drink it by itself! Caroline Coursant
Ismael Gozalo, known as the magician of Verdejo, has produced a delicious exotic wine with Issé. 100% Verdejo from vines planted in 1868 in Nieva on poor sandy soils and gravel, at 915 meters altitude, the wine is fermented and aged on its lees for one year in amphorae and an additional year in stainless steel tank, with no fining, filtering or addition of sulfur. On the nose, the wine displays tart citrus and tropical fruit, savory, white florals, earth, and Moroccan spice notes. On the palate, the wine is vibrant with tension and some tannins. Pair this wine with Asian-inspired food, Jambalaya, paella or Mexican food. Caroline Coursant
This is a complex and elegant wine, combining classic and natural vibes that uniquely reflect Ismael Gozalo's visions. A 100% Verdejo from ungrafted pre-phylloxera vines of 200 years-old at 900 meters altitude, planted on mixed soils of sand, clay and gravel, the wine is fermented and aged on the lees for 10 months in 1,200 liter oak barrels and an additional 10 months in stainless steel tanks, with no fining or filtering, and minimal addition of sulfur at bottling. The resulting wine is precious, with a gorgeous bouquet of green citrus, tart tropical fruit, white floral and sage notes, vibrant minerality, bright acidity and a superb finish. Complex and simple at the same time, the flavors linger deliciously in the mouth showcasing the long history of the vines and the terroir. A superb wine to pair with risotto, mustard chicken or seared salmon. Caroline Coursant
This elegant, earthy red wine from the Sierra de Salamanca illustrates the genius of Ismael Gozalo. The wine is 100% Rufete (also known as Tinta Pinheira in Portugal) from vines planted in 1951 on decomposed granite soils and slate. To preserve the subtle flavors of Rufete, Ismael destems half of the grapes and presses them with feet and hands and no pumping. The wine is then aged in old Burgundian barrels for nine months. The resulting wine is delicate with wild raspberry, umami, olives, earth, cumin and spicy floral notes with sharp acidity and low tannins. Pair this delicious, light wine with manchego, mushroom risotto or grilled vegetables. Caroline Coursant