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*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Bodegas 501 was founded in 1783 in El Puerto de Santa Maria. Their unusual and charming cream sherry — Zurbaran — does not date back that far, but no one seems to know how old it is! The solera had not been tapped for 20 years (and maybe more) before this wine was bottled and the results are fascinating. Aromas are rich and botanical, with halvah, ginseng, cocoa powder, fennel seed, pencil shavings, peanut skins, and cracker jacks. The sweet palate is not cloying like some cream sherries, but clear and bright: pretty fresh figs and chewy raisins, salty roasted peanuts, gentian root, milk chocolate, and more of those beguiling halvah and ginseng notes. This gets a rare rating of "Yummy!" and is highly recommended as a fresh alternative to port for cheese plates, desserts, or simply for drinking in repose. Ariana Rolich
From Equipo Navzos: "This is an extremely old, powerful and superconcentrated wine that belongs to the same cathegory as the noblest and oldest reliquias and sacristías of the Sherry District, including our releases no. 5 “NPI”, no. 14 Oloroso, no. 47 Palo Cortado or no. 49 Amontillado, among others. Barely 900 units bottled from a combination of two half-emptied casks (one the number one or “bota punta”, and the other the number 5 in the row) selected from an ancient small solera of Oloroso very carefully looked after by Chano Aragón in his bodega located at Calle Olivo in downtown Chiclana. The age of La Bota de Palo Cortado 63 “Bota NO” is extreme, surely close to 80 or 90 years old, one of those very dry and concentrated, highly acidic wines, with notable bitterness and remarkable dry extract, which sometimes is not precisely the cup of tea of certain wine lovers, while others simply love them. We are of course of the latter, although we reckon this is not a wine to drink in a careless way but one to revere. Enjoy it as an awesome perfume as well as reflectively sip it with utmost temperance and, hopefully, immoderate delectation."
This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
From Equipo Navazos: "Since the 1980s and until very recently, the amontillado soleras of Rainera P. Marín were made of very different soleras labeled within the cellar as “Manzanilla Pasada”: from the third criadera of Amontillado “M. Pda.” all the way to the little shrine of 1/3 “M. Pda. Viejísima”, including solera 1/10 “M. Pda. Vieja” (from where we have sourced our editions number 31 & 61 “Bota NO” of La Bota de Amontillado). After its purchase by the Estévez Group, the greater part of these confusingly labeled stocks was strictly restructured. The finest and deepest butts were selected, their contents refreshed with true (and unfortified) manzanilla pasada (this is a natural amontillado), in order to create an amontillado solera that was slightly over 100-butt strong and located at third and fourth in one same row. This time we have selected fifteen of these butts which shine for their superior freshness as well as intense notes of aromatic herbs, baked sweet potato, and caramel. The resulting blend is a perfect amontillado, extremely dry, long, serious, complex, and still deliciously drinkable. The additional three years of age-compared with the previous release of this wine (La Bota de Amontillado 37)-can be appreciated in terms of additional complexity and maturity. The estimate average age of this wine is around 22 years."
From Equipo Navazos: "In the wine cellars owned by La Guita on the road to Jerez outside Sanlúcar de Barrameda there are several Amontillado soleras identified by the number of butts that exist of each one, and by the legends “Manzanilla Pasada”, “Manzanilla Pasada Vieja” or “Manzanilla Pasada Viejísima”. All those soleras have survived practically untouched since La Guita rearranged its stocks in 1980 and moved most to the cellars on the road to Jerez. Among them, the Solera 1/10 of “Manzanilla Pasada Vieja” which actually is an exceptional Amontillado, very old and elegant, that shows the typical character of Sanlúcar. It is precisely from that solera that we have sourced the present release: La Bota de Amontillado 61 “Bota NO”. It is the second time we come to it, since in 2011 there was a release with the same name and source numbered as La Bota no. 31. Due to its evident age and depth it can be sipped as a midmorning drop on quiet leisurely days, or after a meal. It also displays a harmonious palate that makes it especially appropriate for intense dishes such as a hearty stew, arròs de muntanya, or lobster bisque, and also of delicate pieces of sushi with a dash of wasabi. Come to think of it, at a lower than usual temperature, this amontillado can be sipped successfully side by side to a refreshing ajoblanco or gazpacho."
The annual release of González Byass' Tío Pepe Fino En Rama sherry is an eagerly anticipated event here at Chambers Street. Bone-dry, bright and lemony, delicate and buttery, layered with flavors of creamy, slightly bitter yeasts, buttered nuts, golden bread crusts, and brine of the salty sea - "Pure Flor Juice!" in the words of winemaker and master blender, Antonio Flores - this is the most potent yet nuanced expression of En Rama to date. Pair with Blue Moon's rustic, salty oysters and crunchy fried fish. Ariana Rolich
Gonzalez Byass' Palmas series is an exploration of the most extreme and elegant expressions of the soleras that feed Tio Pepe - arguably the world's most consistent, classic, and popular fino sherry. Tres Palmas 2015 is a selection of a single cask in a ten year-old (average) solera, which stood out as the only cask among 150 where a small amount of flor had survived. A dramatic and drop-dead delicious pairing for rich smoked fishes, duck, and roes, Tres Palmas exhibits immense complexity from spicy aromas hinting at cinnamon oil and bark, to the intensely savory, shape-shifting, palate that showcases autolytic flavors and textures, umami and rancio, as Gonzalez Byass puts it: "the limit between life and death, the agony of the flor." Ariana Rolich
I visited Bodegas Grant this past March, and I was struck with the accessibility of the sherries here. This bodega is located in the center of town in El Puerto de Santa Maria. Attached to the bodega is a fabulous bar to quaff these delicious sherries. The Amontillado is soft, floral, and gently spicy. The aging process is not especially lengthy with this wine; which makes it somewhat fruitier and appealing. This is a sherry to drink! — cb
A beautiful small bodega/almacenista and tavern in the barrio bajo section of San Lucar de Barrameda. This solera has 8 criaderas which results in a wine with a real edge to its very saline and crunchy herbal flavors. A favorite at the shop and an astounding pairing with boquerones. cb
2017 Late Summer Spanish Mixed Case* includes a fabulous array of organic, biodynamic, low- and no-SO2 selections, including Maestro 2016 Lovamor, Maestro 2016 Amanda Rosado, La Salada 2016 Tinc Set, La Salada 2016 Roig Boig Pet Nat, La Salada 2016 Roig Boig, MicroBio 2016 Correcaminos Blanco, Cerro La Barca 2016 Eva de los Santos, Ponce 2016 Cañadas Rosé, Quinta Milu 2016 Ribera del Duero, Finca Parera 2016 Fins Als Kullons, Foraster 2015 Trepat Garnacha Peluda, RuBor Viticultores 2014 Protocolo Zero Tinto. *Out-of-stock items will be replaced with wines of comparable price and quality.
Xurxo Alba does it all! A miniscule amount of red wine is produced in Rías Baixas (it is hardcore Albariño and crustacean country!) and even less of it comes to our shores. Fans of red wines that taste like acid, rocks, and dirt will be delighted by O Esteiro Tinto, Xurxo's blend of (roughly equal parts) feral and earthy Caiño, austere and mineral Espadeiro, with the brambly bright berries of Mencia. This is an exhilarating wine of a terroir that we rarely experience through red wine. Ariana Rolich
This is an Albariño with thrilling shape and gorgeous flavors, very highly recommended for fans of Finca O Pereiro and other Albamar bottlings. I fell in love with 69 Arrobas in one sip... Old-vine Albariño from several tiny vineyards, vinified simply in stainless steel (no lees, no wood, no batonnage) for an unaffected, pure, if not perfect glass of wine. Invigorating and long, 69 Arrobas combines a sheer, salty veneer with a deep, concentrated core of apricot, orange honey, sultry white grapefruit, and tart tropical fruit. Perfect with oysters and mignonette, pan-fried fish and spicy Korean greens, I wouldn't hesitate to pair complex flavors with this truly exquisite wine. Ariana Rolich
A burst of flamboyant flavors, Tío Uco is an exciting young wine from an exciting young winemaker! A native of southern Toro, Alvar de Dios honed his skills working with Fernando García at Bodegas Marañones (a longtime Chambers Street favorite) before returning to Toro to farm family vineyards and acquire others. Tío Uco comes from 25 to 40 year-old, organically farmed vines of Tinta de Toro on a variety of terroirs (clay, limestone, sand, and gravel), destemmed and raised in neutral oak barrels. Aromas are wild and heady, full of fermenting berries, black cherry compote, incense and clove, with a jazzy, light spritz upon opening, dissolving into the fun and full-flavored palate of cassis, cranberry, cola, umeboshi salt plums, balsamic, wild rose, and bitter herbs on the finish. Substantial and spicy, but light on its feet, this is a lovely Toro for everyday drinking pleasure. Ariana Rolich
Multi-talented vigneron Fredi Torres turns grapes to mouth-watering potions across such diverse regions as Montsant, Priorat, Ribeira Sacra and Emporda. La Deva is a single vineyard in the Montsant, composed of Grenache with some Carignan and Macabeo. Intoxicating aromas of ripe raspberry, funky berries, floral lavender, and tea leaf, with a mouth-watering and silky palate of ripe strawberry, black cherry, fresh green herbs, lavender, blue flowers and peppercorn. Serve with a chill with anything from the grill. Ariana Rolich
An utterly delicious bargain, made of 95% Tempranillo and 5% Viura from Artuke's organically farmed family estate in the Rioja Alavesa. Made in the traditional, refreshing (pre-barrel aging) style of Rioja, whole cluster fermented and raised in concrete tanks for a pure, juicy, floral, and thirst-quenching young red that begs to be chilled and downed over lunch (or on the couch). Alluring wild rose and ripe cherry aromas and flavors, with crushed red and purple berries, soft earth, wild green herbs, salty licorice, and cherry cola. Keep a bottle chilling in the fridge to pair with everything from pizza to paellas! Ariana Rolich
Salmonido is a tart, supple, and sultry rosado of Pinot Noir, from a single hectare vineyard on poor, stony soils in the Sierra Nevada foothills of Granada. Savory, oxidative, and acidic, with tension between red currant and sour cherry with softer strawberry and musky raspberry fruit, with mineral, smoky depth. Pair with smoked salmon or tuna steaks with roasted red peppers. Ariana Rolich
Provence, eat your heart out. This pale, refreshing rose is 100% Listán Negro from Lanzarote in the Canary Islands, grown at the bottom of painstakingly-tended hoyos (the local name for the craters dug into the crunchy, black topsoil that coated the island of Lanzarote following a series of volcanic eruptions that started in 1730). One vine is planted at the bottom of each hoyo, which protect the plant from Lanzarote's relentless trade winds, along with stone walls of volcanic rock rimming the hoyos to prevent the sandy soil from blowing onto the vines. (In reality, the walls are constantly blown down and rebuilt. This is high-maintenance viticulture!) Bermejos' visionary winemaker, Ignacio Valdera, produces crystal-clear expressions of this unique and mystical vinescape. The rosado is pale, dry, and refreshing, with flavors of salty citrus, grapefruit, cherry skins, blood orange, rhubarb, and brine, with ash, orange oil and grapefruit rind on the finish. Complex yet crowd-pleasing. Ariana Rolich
Borja Perez is the talented young winemaker behind the Ignios Origenes label, descendant of many generations of Tenerife grape growers, who aims to preserve tradition and terroir while breaking the mold with unique volcanic wines. Artifice is his line of refreshing and inexpensive wines made from purchased grapes, farmed and picked to Borja's exacting standards, made with native yeasts and minimal sulfur additions. The tinto is made from Listán Negro, the workhorse variety of Tenerife, in this case harvested for freshness, displaying defined, lifted flavors of wild purple berries and florals, peppery, ashy volcanic earth, and lots of juicy acidity. Ariana Rolich
2015 Poula was made in the old style of the village of Albares ("My neighbors love it!" winemaker Germán Blanco proclaimed), composed of Garnacha Tintorera, Mencía, Portuguesa (Trousseau), and 40% white grapes Jerez (Palomino), Godello, Doña Blanca, foot-trodden in stone lagars and raised in amphora for 12 months. Poula is the only Casa Aurora wine made from a blend of parcels, most of which are too tiny to vinify on their own (they are listed on the front label). Lively, joyful, teeming with mouth-watering scents and flavors of wild berries, fermented grapes, mountain herbs, silky florals, and a pleasing tickle of tannin. Serve chilled. Ariana Rolich
Castellroig is one of the few Cava producers working with organic methods (not certified), harvesting by hand, and even fermenting with native yeasts. They have a remarkable understanding of their vineyards and have mapped out every shift in terroir on their property; this fanatical approach to quality shows in the bottle. The focus of this cuvée is Xarlel-lo, a favorite amongst Cava grapes for its refreshing mineral qualities and notes of mountain herbs. A light-on-its-feet bubbly for everyday occasions.
Tinc Set is organic and biodynamically farmed Xarello and Parellada, two of the great local grapes of Penedès. Calcareous and clay soils speak loudly through tiny firm bubbles, with vibrant flavors of golden pear, green apple skins, crisp peach, salty yeast, and crunchy mineral length. Exuberant and fresh, with creamy, earthy underpinnings, vinified and bottled with no added SO2. Tinc Set is a perfect late-summer apéritif, alongside grilled oysters, egg dishes, or nutty, raw milk cheeses. Ariana Rolich
Roig Boig red is delicious, juicy and bright, flaunting fruitier flavors than the sparkling Roig Boig, and a light red hue (due to a longer maceration on part of the blend). Winemaker Toni Carbo planted this field blend of ancient Catalan varieties Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada and Xarello on calcareous-clay soils in 2006. Served with a light chill, this food-friendly, summery red is full of fresh cherry, herbal raspberry, red currant, and pink grapefruit, with salty minerals, and pretty florals on the finish. Ariana Rolich
A fascinating pét nat from a field blend of ancient Catalan varieties Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada and Xarello planted on calcareous-clay soils in 2006. Winemaker Toni Carbó farms his vineyards organically and biodynamically in Penedes, the heart of Cava country - but don't expect Cava from this bottle! Pale peachy gold, with gentle bubbles, tart acidity, and refreshing spring water minerality accompanied by delicate flavors of peach skins, grapefruit pith, and not-quite-ripe tropical fruit like mango and guava. A thirst-quenching aperitif and delightful pairing for shellfish, smoked salmon, pasta with pesto, and charcuterie. Ariana Rolich
Fragrant and fresh, inexpensive and certified organic, Vegas Altas white is one of the most complex and delicious Spanish values in recent memory. Inviting and dry, medium weight, with flavors of crisp ripe pear, green melon, lavender, almond, and apple blossoms, this is our first experience with Eva de Los Santos, a local grape from Extremadura (the dramatically beautiful region bordering Portugal in western Spain). Enjoy with seafood, fish in sauce, poultry, cheeses, and vegetarian meals. Ariana Rolich
Joan and Josep d'Anguera farm their family's vineyards organically and biodynamically (certified in 2012) in the Montsant on clay calcareous soils, for an irresistible expression of Grenache, brimming with fresh and inviting Garnacha fruit and garrigue , wild strawberry, soft raspberry florals, brisk but easy acidity and lots of length. Ariana Rolich
El Altar is a singular Garnacha, from old vines planted on granitic sandy soils with large chunks of quartz, north-facing at 800 meters near the town of El Barraco in the Sierra de Gredos. Daniel Ramos is one of a handful of Gredos producers with a formidable understanding of and respect for the profound and varied terroirs of the region. In a region full of brilliant Garnachas, El Altar is particularly purely red-fruited, from one of the coolest parts of the region, with strawberry, cherry, red currant, and raspberry preserves, interwoven with rock rose, bergamot, resinous thyme, wild flower honey, and rainwater.Ariana Rolich
Tasting this wine for the first time, I was immediately fascinated (and hooked). The Gredos Mountains, west of Madrid, are home to the most awe-inspiring and balanced Garnachas in the world. Power, perfume, tannin, and acid meet subtle layers and terroir-expression in this unique, high-altitude region that is largely unknown to wine lovers, but will be acknowledged one day soon as the source for the world's highest expressions of the Garnacha grape. Del Tiemblo Los Chorrancos is a fierce and floral cuvée from a north-facing schistous vineyard (with some granite) at upwards of 900m altitude in Avila's Alberche River Valley. Aromas are deep, floral, and botanical, with cherry blossoms, roses, resin, lavender, and sweet clover honey. The palate is anchored by rich tannins, acidic spine, and gripping mineral depth, with shimmering raspberry, rich kirsch, rosemary, and savory forest floor. This wine is sure to change the way you think about Garnacha. Ariana Rolich
Winemaker Daniel Ramos said that when he and his wife drink a bottle of Pizarra, they frequently open it 3-4 days in advance. Only made in exceptional years, Pizarra is 100% Garnacha from a 60-100+ year old vines on south-facing slate/schist vineyards at 900-975m (3000 feet) elevation in the town of Cebreros. It is brawnier and darker than Ramos' Chorrancos cuvee, with sappy wild berries, sandalwood, and musky citrus oils alongside subtle oxidative notes, spicy wild "garrigue" of lavender, and thyme (which coincidentally grow around the vineyard), and a clear core of slatey minerals. An exceptional wintry Garnacha for roasted meats and root vegetables. Please decant! Ariana Rolich
Nicolas Marcos comes from a winemaking family in Toro but found himself drawn to the polar opposite, cool northern coastal region of Cangas in Asturius, where very old vines of Mencia and autochthonous varieties like Carrasquin, Albarin Blanco, Verdejo Tinto, and more cling to steep, rocky slopes of slate and quartz. Farming is biodynamic and the wines are alive and exciting. The Cadario cuvee is cool and exotic, with broad, brambly black fruit and soft mulberry, with deep and dark minerality like crushed coal, with an acidic rush and bright blue and purple florals. Ariana Rolich
*This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.* A perfect year for Els Jelipins, the 2010 is earthy and a touch feral, with abundant raspberry and cranberry fruit, accented by tea leaf (Earl Grey), and burdock root.
*This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.* 2011 Els Jelipins has taut tannins and delicate angles, tender strawberry and cranberry fruit, lime zests, and sweet florals.
Keeping up with demand for Espelt rosé is a full-time job this year! Certified organic from a family winery in Emporda, Catalonia, this bone-dry, refreshing rosé of 100% Garnacha is better (and more popular) than ever - simply an incredible value. Notes of crushed stone and wild flowers on the nose lead to a tangy, mineral-driven palate of citrus zest, blood orange, savory tropical notes, and sea spray. A delicious accompaniment for shellfish and squid. Ariana Rolich
The Espelt family has been growing grapes for centuries on the sandy granite, limestone, and slate soils of Empordà. In the early 2000s, they began bottling under their own name, resulting in some of the best values coming out of Catalonia. Espelt's vineyards are certified organic and dedicated primarily to native varieties like Lledoner (Catalan Grenache) and Carinyena. This wine is 100% Garnatxa Blanca from 50 year-old vines, fermented and aged for 3 months in neutral French oak barrels. Medium bodied, with pure, fluid flavors of white peach, lemon-lime, tropical fruit, and golden apple, flecked with white pepper and silky florals, anchored by a firm mineral spine. Fresh and versatile. Ariana Rolich
Ester Nin and Carles Ortiz combine rigorous biodynamic farming, prime terroir in Porrera (one of the two coolest villages in the Priorat), and an oddity - Cargnan Blanc - to achieve this eleagant outlier among Priorat whites. Unusually lithe, clear, and cool-tempered relative to the big, sometimes boozy whites of the region, with heady aromas of wild herbs, lemon balm, mustard flower, kefir lime, citrus peels, and white pepper. The palate is supple, long, and mineral, one of the most restrained and pretty Priorat whites to date, displaying delicate tropical and tree fruits with bitter piths, mineral earth, and sea salts. Pair with rich seafood and herbed poultry. Ariana Rolich
This incredible bargain is a full-bodied blend of bush-trained Bobal with a splash of young-vines Cabernet Sauvignon from 1000 meters up in the Utiel-Requena region of Spain. Dense and layered on the palate — rich cherry, tart plum, and ripe raspberry fruit, with velvety tannins, soft earth, and a hint of violet flowers. Certified organic. Ariana Rolich
In addition to rapturous Ribera del Duero wines, Goyo Garcia Viadero make s a small amount of wine from his mother's home region of Cantabria. 70% Mencia and 30% Palomino from old vines planted in broken black slate soils, co-fermented in stainless steel and raised in neutral oak for 26 months, Cobero Tinto is lithe and mineral, delicious with braised meat and game or salty pork and cheeses. Ariana Rolich
Borja Pérez González's complex and beautiful Ignios wines are proof that the future is very bright for this remote but prolific winegrowing region. Listán Negro is ubiquitous in the Canaries, yet Ignios is not like any of the others. From a striking single vineyard, one-half hectare of vines flanking a banana plantation close to sea level, the grapes are harvested to retain freshness, fermented in stainless steel with native yeasts, and raised in a mix of French oak barrels. Aromas are cool and exotic, more herbal than spicy - sour cherry, dusty rose, hibiscus, smoky tea, dried herbs and funky earth. Tart and juicy, broad but refreshing and light/medium-bodied, flavors are a delicious, palate-soaking tangle of fruit, musk, and earth: red plum, sour cherry, red beets, lime rinds, dried herbs, brine, and ash, with a smoky mineral finish. Serve with a chill and prepare to be awed. (Tasting note is from 750ml.) Ariana Rolich
Baboso Negro (better known as Alfrocheiro in Portugal) has a powerful and flamboyant personality, making every vintage of this wine is a new adventure. Ignios Baboso comes from a 20-year-old single vineyard on volcanic clay loam in northwestern Tenerife, converted to organic farming by intrepid Tenerife vigneron, Borja Pérez González. The 2015 is very fresh and balanced, displaying Baboso's distinctive perfume and acidity, along with a full, beguiling palate of sweet wild cherry, brambly black raspberry, blackberry sap, and musky blood orange, lifted by notes of apricot, citrus peels, celery seed, and grounded by clear minerality and pungent volcanic earth. Ariana Rolich
Listan Negro is ubiquitous in the Canary Islands, but Ignios' rendition is unique. From a one-half hectare, 30-year-old single vineyard planted on iron-rich clay loam on a coastal banana plantation, the 2015 is tart and salty, with herbal raspberry and reductive aromas feeding into flavors of sour cherry, plum peels, red beets, salty soy, pepper, iodine, and smoky, funky earth. This wine evolves wonderfully with air as well as age in bottle. Decanting recommended. Ariana Rolich
As the sun goes down and the fogs roll over Tenerife, there is no better pleasure than to sip a glass of Ignios Marmajuelo alongside local shell fish and fresh mojo (Canarian pesto made of herbs, garlic, and plenty of vinegar - email us for recipes!). Marmajuelo plantings are rare. In 2011, Borja Perez Gonzalez recuperated two tiny 20-year-old parcels, perched above the Ignios Baboso vineyard, amounting to a mere 700kg of grapes. The wine is equally unusual, combining forceful salty and savory volcanic island elements - ocean air and smoky soil - interwoven with juicy (dry!) tropical fruits, accented by mellow notes of banana leaf, lemon balm, green almond, and aloe, with long, ashen mineral notes on the finish. The complex braid of flavors is lifted by invigorating acidity. This Marmajuelo displays significant natural tannin and viscosity, endearing it to adventurous cooks in search of special white wine pairings. Ariana Rolich
We are avid fans of Xavi Bernet and regular visitors to his cave in the tiny hamlet of El Pago, where he sells delicious Catalan cheese, fruits, and rancio, in addition to his totally fabulous organic Julia Bernet Cavas (Julia is Xavi's young daughter). Xavi farms his grandparents' vines and makes a tiny amount of sparkling and still wine, all of which display enormous quality and care. Ingenius is 80% Xarello and 20% Chardonnay, fermented in stainless steel, and aged on the lees for a minimum of 18 months before disgorgement with no dosage. A flinty, smoky minerality pervades the nose of sweet cream and lemon blossoms, which is almost Chablis-like in its force and depth, and continues on to infuse the savory palate. Broad but not weighty, with tingly acid and flavors of golden plum, fennel, and marigold. This is a complex Cava that vastly exceeds its price point. If Penedes were the object of such intense scrutiny and admiration as Champagne, there is no doubt that Xavi Bernet would be hailed as a grower of supreme talent and character. Ariana Rolich
This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
La Vizcaina is a project from Raul Perez that focuses on vineyard sites around his hometown of Vatuille de Abajoin northern Castilla y Leon. The “La del Vivo” blanco is made from Godello sourced from two single vineyards planted in 1940 and 1925, one on clay and one on sand. 80% of the grapes are fermented and raised in large oak barrels for a year, while the remaining 20% is vinified on the skins in amphorae, where it ages for a year, before both cuvees are blended together. On the nose this wine is meaty, smoky, like rendered lamb fat. Underlying notes of pine cones, lemon, grilled lemon and hazelnuts. The palate is rich, with medium acidity and a long, persistent finish. Grilled citrus is even more present, along with a strong note of wet stones and wet earth. A faint whiff of dried white flowers and chamomile rounds out this complex white. Oskar Kostecki
This is serious Rioja: no new oak, extended pre-release bottle aging, and exquisite vineyard sites (for the Tondonia, vines dig deep through fine-grained alluvial soils overlooking the Ebro River that were first planted almost 140 years ago). Don Rafael López de Heredia y Landeta founded Lopez de Heredia in 1877, and the wines continue to serve as a benchmark for the region (the family business is now led mainly by his grandson Pedro, and great-granddaughter Maria Jose). The bodega comprises four distinct vineyard areas and extends to a total of 170 hectares, with Tondonia being the largest and most famous of the holdings. Jancis Robinson considers 2004 "a very good year, with wines that should last well," and the Tondonia Reserva is certainly that: powerful, lean, and layered with gorgeous, generous fruit and all the cigar box, cedar, and leather notes a lover of classic Rioja could wish for.
A blend of 65% Tempranillo, 25% Garnacha and small amounts of Mazuelo and Graciano, with three years in barrel and extended bottle age prior to release, the very good 2008 vintage has yielded a classic and satisfying Cubillo. Ripe, forward aromas of black cherry, blueberry sap, and raspberry, with tarragon, sweet black licorice, leather, and peppery earth; the palate is initially quite juicy with blackberry flesh and skins, tart black plum, and tangy acidity, opening with air to reveal sour cherry, plum skins, subtle herbal and smoky flavors, and soft sweet leather. Ariana Rolich
The 2015 vintage of Alfredo Maestro's Almate might be the most delicious yet! 100% Tinto Fino (Tempranillo), organically farmed, primarily from high altitude vineyards in Valtiendas, near Maestro's home town of Peñafiel (the heart of the Ribera del Duero). Fermented with whole clusters in stainless steel, bottled with no SO2 additions whatsoever; aromas of wild berries, plum, bramble, and herbs open up into sweet and spicy black licorice, and blackberry sap. Juicy, jubilant wild cherry and red berry flesh fill the mouth, with bursting acidity, ripe and rustic tannins, dark earth and tobacco notes, and a very long finish. Outrageously good and unusually complex at this price point, Almate is a perfect pairing with lamb. Ariana Rolich
I love a good rosé and the 2016 Amanda Rosado from Alfredo Maestro does not disappoint. 100% Garnacha Tintorera primarily from a single vineyard of 60-year-old vines planted on calcareous clay soils at 850 meters altitude in the province of Segovia, this rosé is vibrant, juicy, and packed with a ton of flavors. Displaying a bouquet of wild strawberries, boysenberry, rhubarb and citrus fruit, with some spice and floral undertones, this dry wine is deliciously luscious with its high minerality, great acidity, and medium body. Pair this wine with fun light dishes such as grilled seafood and Asian-inspired meals. Caroline Coursant
Lovamor is Alfredo Maestro's perennially sought-after white wine of 100% Albillo Mayor, a rare white variety in the Ribera del Duero, where red wine rules. With one week on the skins, bright acidity due to naturally-inhibited malolactic fermentation (Alfredo pushes the tank of wine outside into the winter cold!) and no added SO2, Lovamor is pert and minerally. Aromas of orange peels and white pepper lead to crisp, nuanced flavors of tart golden fruit, ripe orange, crunchy rocks and salt, and a tickle of tannins from the skins. Light enough for seafood and apéritifs, but delicious with some air alongside poultry or fish and roasted vegetables with herbs. Ariana Rolich
La Movida Laderas is a steep plot of 70-year-old Garnacha vines planted on rocky schist soils, 958 meters above sea level on the mystical south-facing slopes of Cebreros in the Gredos Mountains. Too precariously steep, rocky, and jagged to be plowed either by animals or machines, the vineyard is fragrant and wild, full of fennel, lavender, clover, poppies, and roses, with rows of quartz rocks ringing the vines, crickets chirping, and vultures soaring in wide circles in the sky above. With miniscule yields of .5kg of fruit per vine, it takes two plants to produce one bottle of wine. Aromas erupt from the glass: lavender, resin, black cherry, spicy cranberry, and crumbly warm earth. Intense Garnacha fruit fills the palate with crushed red raspberries, red currant, and crisp cranberry, with tingly young tannins, exotic sandalwood, and dense, dark schistous minerality. The intensity of these flavors is balanced by sizzling, high acidity that characterizes red wines from the Gredos Mountains . This is a beautiful and rare wine, pulsating with the raw wild force of the mountains. 1000 bottles produced. Ariana Rolich
Combate Pink is an addictive, fuschia-hued, slightly off-dry rosado of Garnacha from Maldivinas' prime vineyards in Cebreros, the heart of the Sierra de Gredos. Two-thirds of the fruit comes from vineyards on schist and one-third from granitic soils. The perfumed nose of hibiscus, wild flowers, and damp brown earth continues onto the wild, juicy palate of strawberry preserves, raspberry patch, and black tea. Lots of bright, tangy acidity is present to balance the rich, wild fruit and the touch of sugar that remains in the wine. An explosively delicious rosé for sipping and an inspired pairing for any cured or smoked pork products, dark poultry (like duck), Chinese fare, cheeses, and fruity or chocolatey desserts. One barrel produced. Ariana Rolich
Albillo Real is the great white grape of the Sierra de Gredos mountain range, west of Madrid. Floral and big-boned, with moderate acidity, Albillo is often compared to Rhone whites like Viognier or Marsanne. The comparison is useful, since lovers of Rhone whites will also enjoy Albillo. In most cases, however, Albillo is more aromatic than Marsanne or Roussanne, the fruit and florals and less cloying than Viognier's, with intense earth and mineral expression across terroirs. On to Combate! Guillermo and Carlos, the team behind Maldivinas, harvest their Albillo in mid-August, from 60 year-old vines on granitic sandy soils at 650m in San Martín de Valdeiglesias. A pale, brothy gold in the glass, with subtle, minerally aromas and a cool, stony palate of spicy pear, peach skins, invigorating citrus rinds, tingly ginger, honey, bitter herbs, and crunchy, salty, mineral length, redolent of granitic terroir. A special white wine to build a meal around, Combate Albillo is perfect for fish, poultry, pork, seafood, and goat cheeses. One barrel produced. Ariana Rolich
Victoria Torres farms two hectares of vines in Fuencaliente at 800m altitude in the south of La Palma, the dramatically steep, western-most Canary island where her family has tended vines for 5 generations. The nearby Volcán St. Antonio erupted in 1677, which coated the south side of the island with black ash rock and gave way to a unique form of viticulture. Diego is a productive local variety that does not always result in wines of distinction, but in Victoria's hands it is as ravishing and subtle as the Canary Islands' best whites. Some maceration on the skins contributes texture and enhances the ashy Canarian mineral tone. Crunchy mineral aromas, with lime zest, white pepper, and peach blossom; the palate has breadth and viscosity that is balanced by brisk acidity with musky tropical fruit (papaya, banana leaf), tea leaves, and mineral salt, wound together with tendrils of grey ashy smoke and wafts of brine. Ariana Rolich
Las Machuqueras is a single vineyard of Listan Blanco from the steep and stunning southern zone of La Palma island, Fuencaliente, where Victoria Torres' winery is located. Half of the vines are 40 years old and half are over 100 years old, trained mere centimeters from the ground in long, snaking, rows. After two days of soaking, the grapes are pressed into stainless steel tank and large 1200L chestnut fudre. 10 months on the lees gives a gracious texture to this spirited and aromatic rendering of a typically reticent variety. Anise, spicy orange oils, sandalwood, and rich stone fruit aromas fill the nose; flavors are deep and exotic, with an electric core of acid and mineral ash, encircled by heady notes of cinnamon, roasted fennel and cumin seeds, ocean brine, bitter orange, tarragon leaf, with bitter, salty, and herbal length that resonates for minutes after swallowing each sip. Ariana Rolich
La Palma native Victoria Torres makes this taut, minerally red wine with her family's large Roman press of Canarian pine that dates back to the 1800s. Her Negramoll vines come from vineyards in both the fertile north of La Palma island at very high altitudes (up to 1400 meters), and in the warmer, lower southern zones, which combine for an alluring, layered fruit profile. Volcanic aromas of bitter ashen soil and funky fruit skin, with dusty black cherry, damson plum, roses, and lots of volcanic earth and salty minerals drive the light/medium palate. In the Canary Islands, fresh red wines are frequently consumed alongside fresh grilled fish with herbs. This is highly recommended! Ariana Rolich
Ismael Gozalo's MicroBio cellar in the the tiny town of Nieva (Segovia) is lined with vessels of every kind, filled with a dazzling range of Verdejo wines from his family's organically farmed vines, some up to 200 years old. Correcaminos is the entry-level wine for MicroBio, but chances are still good that you've never tasted Verdejo this genuine, fresh, textured, and downright gorgeous. Swirls of citrus -- lemonade, lime zest, orange blossoms -- dance with lemon balm, sea salt, minerals. Consume Correcaminos closer to room temperature for the full experience! Ariana Rolich
An eye-opening blend of 70% Pansa Blanca and 30% Pansa Rosada from 75-year-old vines planted on on the granitic "sauló" soils of Alella, north of Barcelona, just one kilometer from the coast. Intense, exotic aromas of coriander, white flowers, aloe, and mint float from the glass, followed by a bold, mineral bolt on the broad, textured palate, with refreshing notes of citrus, sea brine, Asian pear, fruit blossom florals, and salty, savory earth. We are occasionally asked the difference between wines from old vines and wines from young vines. Concentrated, mouth-filling, multi-dimensional, yet defiantly weightless, Peça d'en Blanch demonstrates the difference in every sip. Ariana Rolich
Before joining forces with Rubén Díaz to start RuBor, Orly Lumbreras was making wine solo in some of the Sierra de Gredos' most extreme and awe-inspiring vineyards on granitic soils around the austere mountain town of Navarredondilla. He is still producing Punto G, which was his first wine, made from 70 year-old Garnacha at 1,100 meters altitude, fermented with whole clusters with native yeasts, and raised in used French oak for six months. Fuller, more dense and brawny than Groove, with many years of life ahead, Punto G displays luscious dark cherries, ripe berry skins, and savory black currant fruit, full of rich earth, dried oregano, and notes of sweet spice. The complexity of this wine builds with hours and days of air. Yearning for stewed lamb or grilled steak on a cold night is activated! Ariana Rolich
The Serea Albariño is made using Pedralonga's younger vines, but there is nothing entry-level about this wine. The grapes are farmed organically and hand-harvested before being fermented and aged in stainless steel. Beautifully balanced between fruit and acidity, with a saline undercurrent, the Serea bursts with notes of white flowers, citrus zest, key lime pie, and flaky sea salt. Pair with end-of-summer salads, grilled fish, or a day spent relaxing at the beach/pool/rooftop. Oskar Kostecki
This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
This is the first rosé made by Juan Antonio Ponce, who is the master of Bobal in his high-altitude home region of Manchuela. At a recent tasting with Juan Antonio, he explained that this wine was made at the request of his brother, a blend of red Bobal with 10% white Albilla, pressed all together and aged for 6-7 months in neutral barrel. Light and textured, with creamy tropical notes, blood orange, and gritty minerality, Las Cañadas is a beautiful new value in the rosé department. Ariana Rolich
Bellavista is a half-hectare vineyard of 80 year-old Tinto Fino planted on gravel at 930 meters altitude. For the first time, vigneron German Blanco raised the wine in custom-made clay amphora with pure and expressive results. Wild and wonderful aromas of floral cherry, spicy incense, and black tea ignite the thirst. Lively acidity frames the fluid and silky, medium-bodied palate, with flavors of tart black berry and dark cherry fruit, mineral earth, and iron. Ariana Rolich
Quinta Milú offers unrivaled quality, value, and sheer deliciousness among affordably-priced Ribera del Dueros. For this cuvée, German Blanco thoughtfully combines fruit from ten high altitude, organically farmed Tinto Fino (Tempranillo) vineyards averaging 45-50 years old in the village of La Aguilera. The wine displays the fresh side of Tinto Fino, with juicy purple berry and earthy plum, vivacious acid, and just the right amount of tannin to make it a perfect pairing for casual weeknight meals. Ariana Rolich
Pepe Raventos stepped outside of the Cava appellation in 2012 to create the Conca del Riu Anoia designation, which is committed to prioritizing the area's indigenous varieties, estate fruit, longer elevage, and biodynamic methods. The de Nit rosé was the first Conca wine and continues to sate and impress us with its lively aromas of pert pink lemonade, tart cranberry, and a hint of pepper; the palate is dry and elegant, with refreshing, bright acidity, flavors of strawberry seeds, musky ripe raspberries, and orange zests, flanking the complex saline and mineral core, stemming from Raventos' calcareous soils, rich with marine fossils. This is an incredibly versatile rose sparkling wine for apéritifs, snacks, richer seafood, and spicy fare. Ariana Rolich
Protocolo Zero is RuBor's first "vin de coupage," or blended wine, named for the absence of protocol in approaching each vintage. "Solo sensaciones fugaces" - only fleeting sensations - determine the contents of the wine, which is 100% Albillo Real, the great white grape of the Gredos Mountains. Rubén and Orly explore a wide range of expressions between their two old-vine Albillo parcels - La Peguera and SADE - through strategic harvest dates, skin contact, and vinification style. Protocolo Zero allows them to marry the fresh, youthful, and bright wines with rich, spicy, and aromatic ones, in proportions of their choosing. This succulent white explodes with exciting granitic texture and length, with flavors of Bosc pear, butterscotch, musky peach, minerals and a hint of fresh ginger. Pair with roasted poultry, seafood stew, chicken liver mousse, or pâtés and cheeses. Seriously delicious on its own as well! Ariana Rolich
Protocolo Zero is RuBor's first wine from a blend of vineyards -- an exuberant and supple Garnacha, with exotic perfume of rose, raspberry, hibiscus, cinnamon, and resinous herbs wafting from the glass. Spicy raspberry and stewed strawberry fruit share the stage with honeyed wild flowers, deep mineral earth, and fine tannins that stick to the tongue. This wine continues to open for days, taking on rich chocolate-raspberry, blackberry liqueur, tobacco and earth with tart skins of black cherry and cranberry and crunchy berry seeds. The Sierra de Gredos' trademark acidity and minerality are energizing foils for this extravagantly delicious and affordable, full-bodied red. Ariana Rolich
Orly Lumbreras of RuBor Viticultores described Groove as "un cañón" in its youth. With a little bit of time in bottle, it has mellowed into a veritable laser beam! This is singular Garnacha, utterly fabulous, from a single vineyard that inspired the partnership between Ruben Diaz and Orly Lumbreras in the first place. 50-year-old vines with southeast exposition on very fine granitic sandy soils at 900m altitude (the highest granitic vineyard in Cebreros, a village known for old-vine Garnacha on steep, schistous slopes). High-toned with intense, almost vertical acidity, taut black cherry, herbal black raspberry and purple berry fruit, chewy dark cherry skins, rhubarb, pink peppercorn, lots of violet, lavender, and rose florals, hints of thyme, and a taut, long, granitic mineral force. A wine to observe and celebrate over many years. Ariana Rolich
A fresh and pretty entree into the world of RuBor Viticultores, our good friends Ruben Diaz and Orly Lumbreras, this is 100% Chasselas from two small plots of 70+ year-old vines on decomposed granite soils in Cebreros, the heart of the Sierra de Gredos. With 3-4 days of skin contact, then raised entirely in stainless steel with occasional batonnage, this is a new experience of Chasselas. Bright and salty, fresh and expressive, with subtle stone fruit, white grapefruit pith, orange blossom, beeswax, and crunchy minerals, with a tickle of tannin from time on the skins. An irresistible choice for adventurous apéritifs and fresh seafood! Ariana Rolich
Lovers of white Rioja, Jurancon Sec, and Bordeaux Blanc will swoon over this unique (and uniquely delicious) white Priorat. Sara Perez and Rene Barbier Jr are the team behind the delicious and popular Venus La Universal wines from the Montsant. Both are Priorat natives and, as children of the great Jose Luis Perez of Mas Martinet and Rene Barbier of Clos Mogador, heirs to winemaking history. It was very exciting to taste a pair of Priorats from their "Sara i Rene" label that illuminate the influence of amphora aging on Garnatxa-based wines, a practice enjoying a resurgence in the region. Exotic, rich, and wild, the Partida Bellvisos Blanco is 90% Garnatxa Blanca and 10% Trepat Blanc (only 2 hectare of which are known to exist in Spain), fermented in locally-made, unlined amphora and raised partly in 15 year old 600L foudre before being moved back to amphora to complete its elevage. Full, sultry fragrances of elderflower, butterscotch, chlorine, jasmine and sweet golden fruit perfume the creamy, nutty, oxidative palate of orange, tamarind, almond oil, and tangy apricot peel; a voluptuous wine, perforated by tensile tannins. Ariana Rolich
Suertes del Marqués' entry level white is a delicious introduction to the authentic, terroir-driven wines of the historic Valle de la Orotava, located on the slopes of Mt. Teide in the north of Tenerife. Trenzado (named after the local vine training system - el cordon trenzado, or braided cordon) is 95% Listan Blanco, with small amounts of Pedro Ximénez, Gual, Marmajuelo, and more, from five vineyards, made in a combination of concrete and oak vessels. Grapes from certain vineyards receive a week of skin contact, for a subtle and structured palate that combines fresh musky stone fruit with savory tropical notes and abundant saline and volcanic mineral character. Drink with seafood dressed with garlic and herbs. Ariana Rolich
As with most serious rosés, Roc d'Aubaga is really coming into its own with some time to evolve in the bottle. Dominik Huber of Terroir al Limit continues to defy expectations with bold, unique, yet relatively light wines from the sun-baked Priorat, famous for dense and powerful reds. Roc d'Aubaga is a whole cluster co-fermentation of Grenache Noir, Grenache Gris, and Grenache Blanc, with aromas of red currant, wild rose, and hibiscus, flowing onto the subtle yet exuberant palate of wild cherry and creamy berries, with watermelon pith, cherry pits, rose hips, tea leaf, chiseled minerality, fresh acid, and lots of length. Technically a clarete (blend of red and white grapes), this is a beautiful all-season rose, shining with richer duck dishes as well as grilled shrimp and summer vegetables. Ariana Rolich
Priorat natives Sara Perez and Rene Barbier Jr. balance freshness with great complexity in all of their wines for Venus La Universal from the Montsant. Upon first sip of "La Solucio" rosé, we were hooked! A blend of red and white grapes -- Garnacha, Carignan, and Syrah, plus Macabeu, Garnacha Blanca, and Garnacha Gris -- are pressed all together, co-fermented, and aged for approximately 10 months in very old barrels before bottling. Pale, twinkling, rosy coppery peach in the glass, with orange peel, cherry, and watermelon; textured with tender tannins and lots of length, supporting sultry apricot, wild berries, bitter citrus, creamy florals, and salty mineral and earth tone. It will only get better with some age, so don't be afraid to stock up. Ariana Rolich
Zorzal takes the Graciano grape to new heights with this inexpensive but outrageously delicious 35-year-old, organically-farmed vines in Spain's Navarra region (Rioja's overlooked neighbor). This is a generous, crowd-pleasing, and thirst-quenching red on the fuller side of medium-bodied. It is pretty and perfumed, with flavors of juicy purple plum, ripe red raspberry, and dark cherry, violet flowers, soft funky earth, spearmint leaf, cinnamon spice, smooth tannins, rich texture, and just enough acidity. Unfined, unfiltered, and fermented with native yeasts. Ariana Rolich
Viña Zorzal offers some seriously delicious wines from old vines for very little money (as fans of their delightful red Graciano can attest). This one honors the traditional wine of the Navarra region - rosado of Garnacha. The 2016 is lighter and fresher than ever, while retaining traditional deep hue and Garnacha spice! Fragrant red currant, raspberry, and pink peppercorn aromas lead to crunchy cranberry and strawberry fruit flavors, with zesty pink grapefruit and tropical and herbal undertones on the finish. The label features a popcorn kernel pattern because Xabi Sanz of Zorzal recommends it as an accompaniment to popcorn and a movie. We look forward to giving that pairing a try! Ariana Rolich