Spain Fortified

  • white fortified
  • 4 in stock
  • no discount
  • $119.99

  • white fortified
  • 3 in stock
  • no discount
  • $119.99

  • white fortified
  • 1 in stock
  • no discount
  • $299.99

  • white fortified
  • 5 in stock
  • $129.99

  • white fortified
  • 2 in stock
  • no discount
  • $129.99

  • white flor fortified
  • 1 in stock
  • $31.99

  • white flor fortified
  • 11 in stock
  • no discount
  • $17.99

Gonzalez Byass NV Jerez Dos Palmas Fino 500ml

Dos Palmas is a selection of two casks with still-active flor from an old fino solera of 150 casks averaging 8 years of age. Incredibly memorable for its abundant bouquet of dried apple and golden raisin with silky notes of almond oil and demure florals that continue on to enrich the refined yet electric palate of soft citrus peel, aloe, green almond, and yellow currants. A rare and wonderful pleasure with roasted fish or game with complex combinations of herbs and spices. Ariana Rolich

  • white flor fortified
  • 6 in stock
  • no discount
  • $51.99

Gonzalez Byass NV Jerez Una Palma Fino 500ml

All sherries in the Las Palmas Collection begin their lives on track to become Tio Pepe, which averages 4-4.5 years of age. A fascinating variety of flor activity and microclimates throughout Tio Pepe's soleras (totaling approximately 20,000 barrels) creates especially pure and fine expressions that set certain barrels of fino apart. The tradition was to mark these wines with a "palma" and to trace their development over time; two, three, and four palmas designate increasing fineness with age. The 2015 selection of Una Palma was pulled from three barrels of fino in a solera of 142 casks averaging 6 years old. Andrew Sinclair from Gonzalez Byass notes that this is a higher-alcohol style of fino that was typical prior to the 1960s (fermented to 11% alcohol and then fortified to 15.5%). Soft, rIch aromas of flor, beeswax and chamomile, with hints of peppercorn and banana leaves contrast with the bracing freshness of the palate, full of tingly lemon oil, concentrated yellow fruit flesh and tart and bitter golden plum peels. Ariana Rolich

  • white flor fortified
  • 6 in stock
  • no discount
  • $39.99

  • white flor fortified
  • 22 in stock
  • $13.99

Valdespino NV Jerez Fino Inocente 375ml

Valdespino’s Incocente is perhaps the world’s greatest value in Fino. The grapes are sourced from a single vineyard consisting of Jerez’s classic chalky soils. Unlike most Fino Sherry, which is typically only about 4 yeas old, because of the number of Criaderas in the Inocente Solera, the wine in this bottle is roughly ten years old. This, and the fact that the wine is femented by the ambient yeasts in casks, adds to the signature weight and richness of Inocente. This Fino is truly a study in flor, and has long, rich, yeasty flavors, and vibrant citrusy acidity.  JR

  • white flor fortified
  • 22 in stock
  • $12.99

  • white flor fortified
  • 20 in stock
  • $10.99

Spain Table

4 Kilos 2018 Mallorca Motor America

Francesc Grimalt and Sergio Caballero started 4 Kilos in Mallorca in 2006, seeking to restore grape varieties native to the Balearic Islands. On vineyards across Mallorca, they farm vines of Callet, Cabernet Sauvignon, Fogoneu, Merlot, Monastrell and Syrah on clay soils, but their focus is on the local Callet grape. Motor America is their 100% Callet bottling, intended to show the unique character of this indigenous variety. For this wine and for all of their wines, they hand harvest all grapes, ferment with native yeasts in small amphorae, and bottle without any additives. Callet is a relatively thin-skinned black grape, and yields lighter red wines with good acidity and red fruit notes. Bottlings of indigenous Mallorcan grape varieties (Callet and Fogoneau) are very rare, so this is an exciting bottle! Ben Fletcher

  • red
  • 28 in stock
  • $21.99

  • No Sulfur

Adega do Vimbio 2017 "Vinos Ferales" O Acordo Vino Tinto

Martín Crusat  and his wife Patricia have been making wine form their own three parcels of vines in O Rosal in Rias Baixas since 2012, employing organic and biodynamic practices in the vineyard and a light touch in the cellar. The soils here are mainly clay, and the climate is very strongly influenced by the atlantic, commonly lending a salty, bright element to the wines. Mainly working with the local star, Albariño, the Crusats also have plots of Loureiro and Caiño Branco and purchase some young-vine Sousón (an indigenous red grape) from a neighbor to make this wine, a claret made from all of the previous mentioned varieties. O Acordo is deep red in the glass, with a nose of candied red fruits and red and purple flowers with a salty, sea air tinge. The palate is bright and fresh and very light: initially very acid-driven but opening over time to notes of raspberry and blackcherry, with plenty of clay-y minerality. There's no real tannins here, so this is a great wine to drink with very light foods or before dinner. I'd encourage you to give this a chill before opening, then leave it for 30 minutes to an hor to allow for the aromatics and the palate to truly come alive. Ben Fletcher

  • red
  • 11 in stock
  • $21.99

  • Organic
  • Biodynamic
  • Low Sulfur

Albamar 2016 Rias Baixas O Esteiro

O Esteiro is a blend of Caíño, Espadeiro, and Mencía from vineyards along the Atlantic coast in Rias Baixas, farmed organically by Xurxo Alba. Although Rias Baixas is better known for Albarino, this is a refreshing red, perfect for the summer. On the nose, it is exceedingly mineral and saline with delicate red fruits, while the very light bodied palate shows bolder berry notes alongside tons of refreshing, salty minerality and structuring acidity. With a little chill this is perfect for these warmer days. Ben Fletcher

  • red
  • 15 in stock
  • $34.99

  • Organic
  • Low Sulfur

Albamar 2018 Rias Baixas Albariño

Xurxo Alba is making a number of expressions of Albariño and other local Galician grapes in Cambados, in the Rías Baixas DOC in Galicia. His farming and winemaking are innovative and experimental, as he pursues organics and biodynamics in this challenging climate, ferments his wines exclusively with native yeasts, and adds little to no sulfur during production. This is an extremely Atlantic-influenced area, and the wines show that influence clearly. The entry level cuvée is made from grapes sourced from multiple sites with mainly sandy soil. The fruit from each parcel is vinified separately (some in stainless steel, some in barrels) gaining structure and complexity of flavor from six months spent on the fine lees. This is Albariño the way we love it: crisp, mineral, saline, with great texture and a long finish. Ideal on its own or paired with salty snacks, or better yet, any and all crustaceans and shellfish. Ben Fletcher & Eben Lillie

  • white
  • 15 in stock
  • $21.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • rosé
  • 83 in stock
  • $24.99

  • white
  • 26 in stock
  • $21.99

  • red
  • 32 in stock
  • $13.99

Artuke 2018 Rioja Red

Made of 95% Tempranillo and 5% Viura from Artuke's organically farmed family estate in the Rioja Alavesa, this wine is a great bargain. This is a traditionally-made Rioja with a freshness that most wines of the region don't have. Whole cluster fermented and raised in concrete tanks, the wine is juicy and floral with aromas of wild violets, ripe cherry, crushed red and purple berries, soft earth, and wild green herbs. Drink this wine with a slight chill and pair it with everything from pizza to paellas!

  • red
  • 56 in stock
  • $11.99

  • Organic

Bengoetxe 2018 Getariako Txakolina

Iñaki and Rosa Maria Etxeberria produce Bengoetxe in the cool, very green Basque country on the border with France. The humid climate and the influence of the Atlantic Ocean yield wines with lots of bright acidity grown from native grapes (in this case, Hondarribi Zuri and a tiny bit of Gros Manseng). The Exeberrias pursue a lower-intervention and perhaps more serious style of Txakoli, harvesting by hand, fermenting with native yeasts, and resting for a full year on the lees in steel tanks before bottling without captured CO2. Bengoetxe is from vineyards from a slightly warmer site, and the wine shows rich citrus, smoke and herbs on the palate. 2018 was a hard vintage, and production was far lower than normal, but this is a beautiful wine that will be wonderfully satisfying with anything from the sea, or many vegetable dishes! Ben Fletcher

  • white
  • 3 in stock
  • $19.99

Bodegas Akutain 2018 Rioja Alta

Juan Peñagaricano Akutain worked at CVNE and La Rioja Alta before planting his own vineyard in Rioja Alta in 1975. Ever since, he and his son, Jon Peñagaricano, have sought to produce classicly styled Rioja wines at a smaller scale, sourcing grapes from their own plots, which they work without chemicals and harvest by hand. Since 2015 they have produced this wine, a Cosecha (unaged) Rioja, fermenting Tempranillo and a little bit of Garnacha in fiberglass and resting the wine in the same container before bottling without fining or filtering. The 2018 shows the terroir of Rioja Alta without any distractions: it is a wine of pure fruit and earth. Notes of ripe cherry abound on the nose, interspersed with notes of green tobacco and earth. The palate follows, with similar pretty cherry quality and a long and broad clay-y minerality. This is a cosecha Rioja, without oak or long aging, and as a result it is much lighter than the wines that many think of as Rioja: it is perfectly suited to drinking with a slight chill into the summer. Ben Fletcher

  • red
  • 36 in stock
  • $17.99

  • Organic

Bodegas Bhilar 2015 Rioja Phinca El Vedao

El Vedao is a subregion of Elvillar in the Rioja Alavesa that is predominantly planted with Garnacha. David Sampedro biodynamically farms three plots of Garnacha here (using only sulfur and whey in his treating of the vines), and their grapes find their way into this limited production bottling. The grapes for this wine are harvested by hand, then fermented with indigenous yeasts before maturing for two-and-a-half years in used French oak barrels. This is not the extracted, heavy Garnacha that has come to be associated with Aragon: instead it shows a delicate florality and abundant red fruit to complement notes of spice and earth. Ben Fletcher

  • red
  • 21 in stock
  • $31.99

  • Organic
  • Biodynamic

Bodegas Bhilar 2018 Rioja Tinto

David Sampedro works a small collection of certified biodynamic vineyards around his native village of Elvillar in Rioja Alavesa, producing a range of wines from blended "village level" bottlings to single-parcel wines. This wine, his young and bold Rioja Tinto, comes from estate and purchased fruit. The grapes are destemmed and fermented with indigenous yeasts in concrete, before aging in large oak barrels.  The profile is bold and dark, with only the slightest influence of new French oak.  A very well-made Rioja in the new style. Ben Fletcher

  • red
  • 23 in stock
  • $19.99

  • Organic
  • Biodynamic

Bohigas 2019 Catalunya Xarel-lo

The Bohigas family are long-time farmers and winemakers in Catalunya, farming organically and producing sparkling and still wines from the local grape varieties . This still white wine is a great, affordable introduction to one of the most interesting white varieties in Spain: Xarel-lo. Xarel-lo is the most important white grape in the production of Cava and other sparkling wines in Catalunya, and a great grape variety for producing crisp and mineral still wines. The grapes for this wine were harvested by hand and fermented in stainless steel before bottling: it is bright, crisp and mineral with notes of salty stone and citrus. A new daily drinker, perfect for  lighter food or just drinking on its own. Ben Fletcher

  • white
  • 61 in stock
  • $12.99

  • Organic
  • white
  • 47 in stock
  • $18.99

Castellroig 2019 Penedès Rosat (Still) de Roselles

Marcel of Castellroig makes this still rosat from Ull de Llebre, or Tempranillo, with the same diligent and thoughtful work that he puts into his Cavas. The grapes are grown organically, hand harvested and given a very short maceration on their skins before  fermenting in stainless steel tanks with indigenous yeasts. This year the Roselles is a pale salmon pink, with a beautiful and delicate nose of sea salt and fine red fruits. The palate is totally dry, with a core of chalky minerality and notes of strawberry and raspberry. A very joyful, very Mediterranean rosat! Ben Fletcher

  • rosé
  • 54 in stock
  • $12.99

  • Organic

Castellroig NV Penedès Corpinnat Brut Reserva

Castellroig is one of the finest values in sparkling wine and a great example of the wines of Corpinnat: it is farmed organically, harvested by hand, aged at least 18 months on the lees, and fermented with native yeasts. Marcel Sabate and his team have a remarkable understanding of their vineyards and have mapped out every minute shift in terroir on their estate; this fanatical approach to quality shows in the bottle. The focus of this cuvée is Xarel-lo, a favorite among the grapes of the Penedès for its refreshing mineral qualities and notes of mountain herbs. A light-on-its-feet bubbly for everyday occasions. Ariana Rolich

  • white sparkling
  • 21 in stock
  • $14.99

  • Organic

Castellroig NV Penedes Corpinnat Brut Rosat

A treat for lovers of Castellroig, the Rosat is a refreshing rosè sparkling wine made from organically farmed Garnacha and Trepat grapes, fermented with native yeasts, and aged a minimum of 18 months on the lees before disgorgement. A lovely, rosy watermelon hue, dry and frothy, with deep and delicious flavors of raspberry, cranberry, orange rind, sea salt, and Mediterranean herbs. This rosat is always cold in our fridge at home, ready for smoked salmon brunch, a sardine snack, and fish from the grill. Ariana Rolich

  • rosé sparkling
  • 18 in stock
  • no discount
  • $19.99

  • Organic

Celler del Roure 2018 Valencia Cullerot Blanco

Celler del Roure is making very interesting wines  with local grape varieties in the Valencia area. Many of these old, indigenous varieties are largely forgotten and Cullerot highlights three of them (Verdil, Tortosina, and Merseguera) together with Pedro Ximénez, Macabeo, Malvasía,  and others. In addition to their focus on indigenous grape varieties, Celler del Roure is employing traditional vinifications methods: hand harvesting, fermenting with native yeasts in stone lagars, and aging in very old clay amphorae. Cullerot has a bit of skin contact, and is medium bodied with notes of stone fruit, tropical notes, apple skin, and clay-y minerality. A great, truly interesting, "almost-orange" skin contact white wine, for less than $20. Ben Fletcher

  • white
  • 2 in stock
  • $16.99

  • Organic
  • Low Sulfur

Celler del Roure 2018 Valencia Vermell

Vermell is a blend of Monastrell, Garnacha Tintorera and the unique local red grape Mandó, from Celler del Roure outside Valencia. The grapes are harvested by hand, destemmed, then fermented in stainless steel and stone lagar, before aging in very old amphorae in cellar of the centuries-old winery. The wine is medium bodied, with notes of red fruit and earth. The very old amphorae have a different effect than younger clay vessels - something on the finish that I've had trouble describing but find very nice.  A new favorite for me in the below twenty category, and a great introduction to the wines of Celler del Roure. Ben Fletcher

  • red
  • 42 in stock
  • $16.99

  • Organic
  • Low Sulfur

Celler Les Foes 2018 Castellon de la Plana Les Foes

Les Foes is whole cluster Garnacha from a 10 year old vineyard in Castellón, Valencia, planted, farmed and vinified by Roger Diaz, who is also a high school history teacher. Diaz farms his vines organically, with biodynamic treatments, and approaches winemaking in a very low-intervention style: fermentation is whole-cluster with natural yeasts in used barrels, and he never uses sulfur or other additives. When people think of Garnacha and Valencia they likely imagine a full-bodied, high alcohol wine, but this is fresh and bright with a joyous nose of earth, flowers and cherries and blackberries. On the palate it is truly refreshing and friendly, with soft notes of perfectly ripe strawberry, cherry, and spice. There's something special and beguiling about this bottle that kept me coming back for another sip over and over. Ben Fletcher

  • red
  • 20 in stock
  • $24.99

  • Organic
  • Biodynamic
  • No Sulfur

Celler Pardas (R. Parera & J. Arnan) 2017 Penedes Blau Cru (Malvasia de Sitges)

Ramon Parera and Jordi Arnan have been making wines under the Celler Pardas label since 1996,  when they acquired an old estate in Alt Penedès. They have a passion for the traditional grape varieties of the region, and this wine epitomizes that passion, reviving an old and rare grape variety. Malvasia de Sitges (also known as Malmsey in Madeira or Malvasia di Lipari in Sicily) has a fascinating history as a (very, very old) grape used for the production of sweet wines, often made from dried grapes. Today, it is nearly extinct in Catalonia, where it is found on only about 2.5 hectares (at least as of 2010 or so, according to Jancis Robinson). As a result, this is the first dry wine that I've ever tasted made entirely from this variety (with the possible exception of wines from the Canary Islands, however I think that those wines come from the distinct Malvasia de Lanzarote grape...). Based on this wine, I would love to taste more!  Pardas Blau Cru is a stunner, with electric, nervy acidity, beautiful citrus, stone fruit, and sea salt on the palate, and a delicately floral nose. There's a bit of body, and lots of mineral structure from the clay-limestone soils characteristic of this area of the Alt Penedès round out the palate. A great wine that expresses the nexus of tradition and innovation that characterizes Catalan wine these days! Ben Fletcher

  • white
  • 1 in stock
  • $23.99

  • Organic

Celler Pardas (R. Parera & J. Arnan) 2018 Penedes Rupestris

Pardas is a winemaking project from Ramon Parera and Jordi Arnan in the Alt Penedes dating back to 1996. Their focus has been on old indigenous grape varieties of the region, and the Rupestris is mostly Xarel-lo with a small amount of Malvasia de Sitges, both classic grapes of the region. This is a great, fresh example of Penedès terroir, with a salty mineral core enveloped by notes of citrus, pear, and melon. Ben Fletcher

  • white
  • 26 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 34 in stock
  • $18.99

Clos Lentiscus 2013 Penedès Brut Rose

This is not a Brut Rosé for the faint-hearted! Dark, savory, peppery and unforgettable, it's formidable enough on its own, but may be best paired with food. Fried food, pan-Asian cuisine... the list is endless! It's quite structured for a sparkling wine, think more of a light Lambrusco than a sparkling rose, and you get the idea. Minerality here is expressed through some structure, and flavors of fresh soil. No SO2 added.   Eben

  • rosé sparkling
  • 31 in stock
  • no discount
  • $22.99

  • Organic
  • No Sulfur

Cuevas de Arom 2015 Campo de Borja As Ladieras

The Campo de Borja in Aragon, west of Catalonia, is known for its bush-trained Garnacha vines planted on sloped vineyards, and this wine, from Fernando Mora, Francisco Latasa and Mario López of Cuevas de Arom expresses the potential of these vines to produce wines of intensity and lift. As Ladieras is from three vineyards of roughly 40 year-old vines on slate-limestone slopes, which were harvested by hand, fermented with indigenous yeasts, and aged in a mix of concrete and both old and new barriques. On the nose, it shows spicy and ripe red and purple fruits, and the palate is long with dense red fruits balanced by nice minerality, well-integrated tannins, and just a touch of oak spice.  An outstanding value for drinking this summer! Ben Fletcher

  • red
  • 17 in stock
  • $23.99

Decima (Jose Manuel Rodriguez) 2016 Ribeira Sacra

100% Mencia: a great value expression of Ribeira Sacra!

  • red
  • 16 in stock
  • $15.99

Dominio del Urogallo 2017 Asturias Fanfarria Tinto

Dominio del Urogallo is one project from Fran Asencio. Based in Asturias, on the northern Atlantic coast of Spain, Ascencio farms organically with biodynamic treatments and focuses on the local grape varieties of the region. This part of Asturias, between Oviedo and Lugo, is characterized by steep hils, soils of slate and quartz, and lush greenery. Fanfarria Tinto is mainly Mencia, with a smaller amount of the local Albarin Tinto. All harvesting is done by hand, fermentation is with indigenous yeasts, and no sulfur is added. The wine shows purple fruit and dark flowers on the nose, while the palate holds salted plum,  fresh green herbs, slate-y and earthy minerality, and delicate tannins. This seems different from the Mencia based wines of Bierzo or Ribeira Sacra, with a more gentle fruit note and a different minerality. A fascinating expression of Asturias, a region of Spain whose wines remain difficult to find in the United States! Ben Fletcher

  • red
  • 6 in stock
  • $20.99

  • Organic
  • Biodynamic
  • No Sulfur

Envinate 2018 Almansa Garnacha Tintorera Albahra

Albahra is Envinate's Mediterranean wine, from vines of Garnacha Tintorera and Moravia-Agria planted in clay-limestone soils near Albacete in Castilla-La Mancha. The Garnacha Tintorera and the Moravia-Agria are vinified separately: the Garnacha with some stems in cement vats, and the Moravia fully destemmed in used barrels. After about 8 months they are blended together and bottled without fining or filtering and with only a small amount of SO2 added. The 2018 is exuberant and alive right from the bottle, far more so than previous vintages, and shows more elegance and sophistication than past bottlings, in my view. The nose shows black and white pepper, ripe red plum, black cherry, and floral notes, while the palate is medium-bodied with a strong seam of limestone minerality and notes of red fruit, black pepper, and game. An outstanding wine to open now that will complement summer barbecues and grilled vegetables or meats, or a great candidate for near-term cellaring. Ben Fletcher

  • red
  • 33 in stock
  • $22.99

  • Organic
  • Low Sulfur

Envinate 2018 Ribeira Sacra Lousas Vinas de Aldea (limit 1 per cu

From a collection of parcels throughout Ribeira Sacra. "These Mencía grapes are fermented 1o0% whole cluster with wild yeasts in open top plastic tubs, then raised in used 300 and 400 liter French oak for 11 months with no racking. A touch of SO2 is added only at bottling, and the finished wine sees no fining or  filtration." (Note from Jose Pastor Selections).

  • red
  • 14 in stock
  • $42.99

Envinate 2018 Tenerife Taganan Blanco (limit 1 per customer)

A large blend of white grapes, many hailing originally from Madeira and Portugal: Gual, Albillo Criollo, Marmajuelo, Malvasia, Forastera, Verdelho and others. From vines in Taganan along the far northeastern coast of Tenerife, where the soils are volcanic with sand and basalt. The vineyard is exceptionally steep, with ancient terraces, necessitating that it be worked by hand. The untrained vines range from 60 to 200 years old are planted from the side of the ocean up to 300m above sea level. Grapes are harvested by hand, then fermented with indigenous yeasts in open-top vats. A small subset macerate on their skins for around 7 days. The wine is aged in neutral oak for eight months, then bottled without fining or filtering and with only a small addition of sulfur. Ben Fletcher

  • white
  • 1 in stock
  • $34.99

Espelt 2018 Empordà Garnatxa Blanca

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!

  • white
  • 40 in stock
  • $14.99

  • Organic
  • red
  • 15 in stock
  • $29.99

Finca Sabate i Coca 2014 Corpinnat Mosset

Mosset is a new Brut Nature Corpinnat from Marcel. I like to think of it as the next step up from the Brut Reserva: clearly more serious and more interesting than the entry-level bottling, but approachable enough in price and character to enjoy with abandon. As a non-dosage sparkling, you can expect a generally more intense character, but the long lees aging lends this wine a creamy, almost plush mouthfeel with very well integrated bubbles. What is most exciting for me about this wine is the herbal character that reflects the terroir of the vineyards with lots of fennel, anise, and rosemary on the nose. These herbal notes would complement all of the flavors of the Thanksgiving for other holiday table, and this very dry sparkler would be great to drink with dinner. Ben Fletcher

  • white sparkling
  • 15 in stock
  • no discount
  • $24.99

  • Organic
  • Low Sulfur

Finca Torremilanos 2018 Ribera del Duero Montecastrillo Tinto

This 100% Tempranillo wine from Ribera del Duero is a fantastic value from  biodynamically certified vineyards.  Coming from vines aged between 10- and 20-year-old, the wine is fermented for 9 days and then aged 80% in stainless steel and 20% in oak. This is a classic, fuller-bodied expression of warm climate Tempranillo: dark fruit, earth, a bit of leather and medium tannins are in balanced with freshness and some herbal character. A great wine for hearty weeknight fare, it can also stand up to steak or lamb. Ben Fletcher

  • red
  • 32 in stock
  • $12.99

  • Organic
  • Biodynamic

Fuenteseca 2018 Utiel Requena Bobal/Cabernet Sauvignon

This incredible bargain is a certified organic blend of mostly Bobal and some Cabernet Sauvignon vines planted at 1,000 meters altitude in the Utiel-Requena region of Spain. Dense and layered on the palate, the wine is full-bodied with good acidity and supple tannins.

  • red
  • 73 in stock
  • $11.99

  • Organic

Goyo Garcia Viadero 2018 Ribera del Duero Joven de Viñas Viejas

Goyo Garcia Viadero produces small amounts of elegant, minimal intervention Ribera del Duero from high elevation plots planted with old vines of Tinto Fino (Tempranillo). The Joven is a great introduction to Goyo Garcia's unique style. From a single vineyard of 35 year-old vines at about 860 meters of elevation, the grapes for the Joven are hand-harvested, destemmed, and then fermented with indigenous yeasts in steel tank. There is no fining or filtration before bottling, and no added SO2. For a Joven wine, this is strikingly serious and thoughtful without being heavy or extracted. Red and black fruits, with spice and violet show expressively on the nose after 30 minutes open, while the palate is a bit darker and more savory, with taut acidity, pretty tannins and a long finish that would pair nicely with sausages, lamb, or beef. (Wine arrives 3/12/20)  Ben Fletcher

  • red
  • 9 in stock
  • $28.99

  • Organic
  • No Sulfur
  • red
  • 29 in stock
  • $25.99

Isaac Cantalapiedra 2017 Rueda Cantayano Verdejo

Isaac Cantalapiedra and his son Manuel work their organically farmed family plots of Verdejo in their homeland of Rueda to produce wines that show the terroir, density, and authentic character of Verdejo that is so hard to find. Cantayano, their “village” wine is from 3 plots around La Seca, all hand harvested, macerated briefly on the skins, and fermented in mainly steel vats with some used barrels. The wine is raised on the lees for 8 months before bottling. On the nose, Cantayano shows stone fruit, apple, and herbaceous notes, while the palate is surprising dense, with a beautiful seam of acidity. A lovely and affordable Spanish white wine that shows the potential of Verdejo when the grape variety is treated with respect. Ben Fletcher

  • white
  • 34 in stock
  • $16.99

  • Organic

La Araucaria (Dolores Cabrera Fernandez) 2017 Tenerife Paraje La Perdoma Tinto

All Listan Negro from Dolores Cabrera, a farmer/winemaker from Tenerife. Vines average around 100 years old, and unlike many of the Canary Island offerings, are from lower altitude sites, mostly on iron-rich red clay terroir. The new vintage from Dolores is a beautiful expression of Listán Negro, with less intense acidity or tartness than we typically find from high altitude vineyards. Light-to-medium bodied, with ripe red and purple fruit on the mid-palate and a elegant, finessed finish. An all-around delicious wine that should be explored by any Canary Island wine enthusiast.  Eben Lillie

With a year in bottle this wine is, I think, finally ready to show its true character. Truly volcanic and savory, with exuberant aromas of toasted black pepper, earth, smoke and cherry, the delicate but long and flavorful palate shows charred red and black raspberries and a meat-y quality. The finish is long and savory, with lots of volcanic spice. A great wien that has really come into its own in bottle! Ben Fletcher

  • red
  • 29 in stock
  • $18.99

La Araucaria (Dolores Cabrera Fernandez) 2019 Tenerife Valle de la Orotava

I love wine from the Canary Islands, and I've had some beautiful rosados made from Listan Negro. This is definitely my favorite, and the fullest and clearest expression that I've encountered of what a rosé made from that grape in volcanic soils can be. Totally alive and completely refreshing from the moment it leaves the bottle, this pours a translucent ruby that is simultaneously bright and fully of depth. The nose is macerated raspberries, a hint of violet, smoke and the faintest hint of sea salt, while the medium-bodied palate offers ripe raspberry, smoke, toasted black pepper and hints of  black cardamom that lead towards a exceptionally long finish characterized by raspberry liqeuer, clay-y minerality, and delicate black pepper notes.  Thank you, Dolores Cabrera, for this transportive rosado of terroir that sings of sun, sea, and volcanic soil! Ben Fletcher

  • rosé
  • 54 in stock
  • $19.99

  • Organic

López de Heredia 2007 Rioja Tondonia Reserva

The Viña Tondonia, a more than 100 hectare assemblage of vineyards acquired by the estate in 1913, is situated on a large meander of the river Ebro. This is the largest vineyard owned and worked by the Lopez estate, and the grapes are used in the production of both white and red Reserva wines, and in exceptional years a small number of Gran Reserva bottles.  (Information from LopezdeHeredia.com)

  • red
  • 4 in stock
  • $54.99

López de Heredia 2011 Rioja Viña Cubillo Crianza

Cubillo, the Lopez de Heredia Crianza wine, could easily be classifed as a Reserva were it from another estate. It comes from the Viña Cubillas vineyard , which issituated on 40 hectares along the Ebro roughly four kilometers from Haro, at a slightly lower elevation than the El Bosque vineyard. The vineyard consists of two plots: "La Encina" and "La Monja." Both vineyards are planted exclusively with red grapes, and are used solely in the production of the Vina Cubillo bottling. (Information comes from the Lopez de Heredia website.)

  • red
  • 25 in stock
  • $31.99

Losada, Diego (La Senda) 2018 Bierzo El Aqueronte

El Aqueronte is a very special vineyard of Mencía (90%) and Alicante Bouschet/Garnacha Tintorera (10%) in the northern part of Bierzo around 500m in altitude. This area’s soils are mostly clay, but here, at the top of the hill, there is a substantial portion of limestone mixed in. This is the driest and most remote of the vineyards that Diego Losada works with and one of the oldest, with vines averaging 70-90 years. In 2018, El Aqueronte was harvested by hand in early September, immediately before the grapes for 1984, and the grapes were partially destemmed and fermented on their skins in chestnut vats before resting in old French oak barreles for 11 months. As with his other wines, Diego bottles without fining or filtering, and there is no sulfur added to wines. El Aqueronte shows notes of dark berries, anise, fresh earth amid other herbal and spice notes. On the palate, there’s ripe blackberry, fresh raspberry, and a vein of chalky minerality wrapped in well-knit tannins and refreshing acid. A unique expression of Bierzo terroir that opened beautifully over an hour or two. Ben Fletcher 

  • red
  • 4 in stock
  • $26.99

  • Organic
  • No Sulfur

Losada, Diego (La Senda) 2018 Bierzo Tinto "1984"

1984 is a faithful expression of Bierzo Mencía from 3 organically farmed plots of old vines (around 60 years old) at around 650m in elevation in the appellation’s southwest. These are some of the highest elevation vines in the Bierzo appellation: the climate here is somewhat humid, and the soils are dominated by quartz, iron and slate rather than the clays of the valley floor. The grapes for the 2018 were harvested by hand in the second week of September, partially destemmed, and allowed to ferment and macerate on their skins for 3-4 days before being pressed into old French oak barrels for 7 months to rest. The finished wine was bottled without fining or filtering, and there was no sulfur employed in the winemaking. 1984 shows the terrific tension between power and delicacy that Bierzo wines can embody: the nose is enticing and friendly with black and red fruits and earth while the palate is all cherry and black raspberry framed with brisk acidity, gently structuring tannins, and notes of black tea, bergamot, and clove. Really lovely and an incredible bargain. Ben Fletcher

  • red
  • 36 in stock
  • $19.99

  • Organic
  • No Sulfur

Losada, Diego (La Senda) 2018 Bierzo Tinto La Barbacana

La Barbacana is a special vineyard of old vines (100+ years) of Garnacha Tintorera (90%) and Mencía (10%), and Diego Losada spoke of it reverentially. It is isolated: deep in the remote southwestern mountains of Bierzo, almost in Galicia, next to an old 13th century ruin and an ancient Roman mine. But it is also unique for its elevation: at 650m, Diego did not harvest until the third week of October in 2018, just as the first snow was starting. And of course, there’s the soils: lots of quartz, iron and slate, but also deposits of gold below the surface that prompted the Romans to mine the area in the first place. In terms of cellar work, La Barbacana is treated similarly to the other wines: hand harvested, partially destemmed, macerated on the skins in chestnut vats for 2-4 days, then rested for 10 months in chestnut barrels before bottling without fining, filtering, or any additions. On opening, the nose shows earthy, meaty, spicy character against abundant red cherry and overripe strawberry notes. The palate is deeply mineral and earthy with tannins that recall dusty leather and ample acidity enveloping delicate, pure red fruit notes of strawberry, cherry, and raspberry. The evolution in the glass is striking, as the wine shifts its emphasis from minerality, to earth, to fruit over the course of a few hours.  Ben Fletcher

  • red
  • 21 in stock
  • $27.99

  • Organic
  • No Sulfur

Maestro Tejero, Alfredo 2017 Vinos de Madrid A dos tiempos

Alfredo Maestro Tejero makes  'A dos tiempos' from a vineyard of equal parts Garnacha and Tempranillo near Navalcarnero, just south west of Madrid. The grapes are hand harvested in two tries about three weeks apart, first the Garnacha then the Tempranillo, then destemmed and fermented in a stainless steel vat before resting for 6 months in neutral oak. Harvest, fermentation and bottling are done without any additives and without sulfur. The resulting wine is dense, medium to full bodied, and characterized by intense notes of red fruit, bitter herbs and earthy minerality. Ben Fletcher

  • red
  • 28 in stock
  • $26.99

  • Organic
  • Biodynamic
  • No Sulfur
  • white
  • 22 in stock
  • $17.99

Nanclares 2018 Rías Baixas Albariño Soverriba Viña del Mochuelo

Soverribas is consistently an exceptional expression of Albariño at the highest level, and the 2018 is exactly that. Citrus, briny sea air and fresh cut green herbs unite on the nose, and the palate answers with peach and rock salt around a core of long, intense stony acidity. From a single southwest-facing vineyard (called Paraje Manzaniña), the grapes are harvested in September, pressed whole cluster and fermented with native yeasts then rested on the lees in a very large old oak barrel for 11 months, with bâtonnage for the first three. Bottled without fining or filtering and with only a modest amount of sulfur. This was a bit tight, and could use either a year or two (or  maybe even longer?) or a lengthy decant. Ben Fletcher

  • white
  • 18 in stock
  • $49.99

  • Organic
  • Low Sulfur

Nanclares 2018 Rías Baixas Albariño Tinaja

La Tinaja de Aranzazu is Alberto and Silvia's wine made in Tinaja, the traditional amphorae used for hundreds of years in Spanish winemaking. The grapes come from the Paraje Mina vineyard (Alberto's home vineyard) and another old plot of vines on sandy granitic soils. The grapes were hand harvested and pressed whole cluster to ferment with their native yeasts in two tinajas, where the wine then rested for nine months on its lees, with weekly bâtonnage at the start. The tinajas impart a denser, richer texture to this wine, but the core is pure Albariño acidity, with salty, stone-fruit aromas and a long, dense palate. Like the other single-vineyard releases from Nanclares, this could probably use either a long decant or some time in bottle. Ben Fletcher

  • white
  • 4 in stock
  • $64.99

  • Organic
  • Low Sulfur

Oriol Artigas 2018 Alella La Rumbera 1.5 L

Oriol Artigas organically farms 7.5 hectares of very old vines in Alella, just north of Barcelona. His approach in the vineyard is  low-impact, influenced by biodynamics: he does not do much pruning, encourages the growth of supportive plants among the vines, and follows the lunar calendar. La Rumbera comes from a selection of vineyards of old-vine Pansa Blanca, which are hand-harvested together. The grapes are destemmed, crushed, and allowed to ferment with 20% skin inclusion in stainless steel. There's no use of additives or sulfur in Oriol's small, manually operated cellar. The resulting wines are full of character: influenced by the chalk soils and marine air, and showing a slight skinsy body, there's a tension between textural richness and mineral-driven freshness. The 2018 vintage shows a delicate touch, with the palate and the nose highlighting the salt, sea air, and chalky mineral character of Pansa Blanca, with just a touch of citrus.  Ben Fletcher

  • white
  • 2 in stock
  • $64.99

  • Organic
  • No Sulfur

Oriol Artigas 2018 Alella La Rumbera Blanco

Oriol Artigas organically farms 7.5 hectares of very old vines in Alella, just north of Barcelona. His approach in the vineyard is  low-impact, influenced by biodynamics: he does not do much pruning, encourages the growth of supportive plants among the vines, and follows the lunar calendar. La Rumbera comes from a selection of vineyards of old-vine Pansa Blanca, which are hand-harvested together. The grapes are destemmed, crushed, and allowed to ferment with 20% skin inclusion in stainless steel. There's no use of additives or sulfur in Oriol's small, manually operated cellar. The resulting wines are full of character: influenced by the chalk soils and marine air, and showing a slight skinsy body, there's a tension between textural richness and mineral-driven freshness. The 2018 vintage shows a delicate touch, with the palate and the nose highlighting the salt, sea air, and chalky mineral character of Pansa Blanca, with just a touch of citrus.  Ben Fletcher

  • white
  • 12 in stock
  • $26.99

  • Organic
  • No Sulfur

Oriol Artigas 2018 Alella Bardissots Besavia

The grapes for Besavia come from an 80-year-old vineyard planted with at least 8 different grape varieties (white and red) on granitic sandy soils. The grapes are all harvested together, by hand, then fermented whole-cluster and left to macerate with the skins for 11 days before resting in stainless steel tank. The wine is bright red in the glass, with notes of violet, red fruits and fennel on the nose and a vibrant, intense palate of tart cranberry, sour cherry, salt, and granitic minerality. Tasting all of Oriol's 2018 wines together, this (from his collaboration with Pepe and Pilar) was one of the most impressive. Ben Fletcher

  • red
  • 2 in stock
  • $49.99

  • Organic
  • No Sulfur

Oriol Artigas 2018 Alella Bardissots L'O

The Bardissots wines are a collaborative project between Oriol and two local winemakers, Pepe and Pilar. L'O is 100% Pansa Blanca, from the coolest part of a steep amphitheater vineyard planted on granite soils. The grapes are harvested by hand, then macerate on their whole clusters for one week before native yeast fermentation and resting in a single 200L neutral oak barrel. This has vibrant, intense acidity and a nice, skinsy texture with gentle tannins complementing notes of lemon zest, salt and granitic minerality. Ben Fletcher

  • white
  • 1 in stock
  • $49.99

  • Organic
  • No Sulfur

Oriol Artigas 2018 Alella La Canya

La Canya is a blend of grapes from two sites: Garnatxa Blanca (80%) from a vineyard near the Mediterranean and Godello (20%) from the Mas Pelliser vineyard which surrounds Oriol's winery. The grapes are harvested at the same time, pressed together to macerate with skins for about two days, then co-fermented before raising in stainless steel tanks. Compared to the Pansa Blanca wines from Oriol, this wine shows more fruit character. The nose shows aromas of ripe apple, pear, and yellow flowers, while the palate has bright citrus and orchard fruit notes, like lemon juice squeezed on freshly-cut yellow apples. There's a salty, mineral core to the wine, which lends structure and a long finish. Ben Fletcher

  • white
  • 18 in stock
  • $34.99

  • Organic
  • No Sulfur

Oriol Artigas 2018 Alella Lloritu

Lloritu is a new wine from Oriol Artigas, named for a commonly eaten fish in the Mediterranean. The grapes for this wine come from an old vineyard located about 50 meters from the Mediterranean which was planted to Jaque, a fascinating hybrid grape also known as Black Spanish in the United States. According to Jancis Robinson, this variety can most likely trace its history back to French Huguenot colonies around the Savannah river, and an accidental crossing between the native American Vitis Aestivalis and the imported European Vitis vinifera. Once widespread in Europe (especially the south of France, where it still forms a part of the Cuvée des Vignes d'Antan) and the United States, it is now common only in Brazil. For Lloritu, Oriol harvests his Jaque grapes then macerates them for a single night on their skins before fermentation with natural yeasts and resting in stainless steel tank. The resulting wine has a beautiful bright pink translucent hue, and a nose of tart cherry, anise and fennel. The palate is light, fresh, and salty, with cherry and pomegranate notes around a mineral core. Ben Fletcher

  • red
  • 9 in stock
  • $64.99

  • Organic
  • No Sulfur

Óscar Olmos 2017 Jumilla Monastrell La Princesa

We had been looking for a well balanced, approachable Spanish Monastrell from Jumilla for a while, and I'm happy to say Oscar Olmos' La Princesa from Jumilla hits the spot! From organic, dry-farmed vineyards on limestone soils, this 100% Monastrell preserves freshness and acidity while displaying the grape variety's classic dark fruit, game and leather notes. Vinification is entirely in neutral wood, and the extraction must not be overly long (sadly, I don't have information on this), as the tannins, acid, and fruit are all in very nice balance. A great wine for steaks and stews this winter. Ben Fletcher

  • red
  • 20 in stock
  • $17.99

Raventós I Blanc NV Conca del Riu Anoia de Nit Reserva Rosé

Pepe Raventós stepped outside of the Cava appellation in 2012 to create the Conca del Riu Anoia designation. The de Nit rosé was the first Conca wine and continues to sate and impress us with its lively expression of calcareous soils, rich with marine fossils. This is an incredibly versatile sparkler that has crisp, pretty stone fruit and light raspberry fruit with a gorgeous minerality. AR

  • rosé sparkling
  • 23 in stock
  • no discount
  • $24.99

  • Organic
  • Biodynamic

Somoza 2016 Valdeorras Godello "Neno"

Viña Somoza is a pioneering winery working to revive Godello, the indigenous white grape of Valdeorras. Javier Garcia works a number of vineyards throughout Valdeorras, all planted to Godello, which has been reestablished as the region's premier white grape after years of dominance by relatively neutral Palomino. Godello has nice texture and weight (especially when raised on the lees, as Neno is), but balanced by a fine and bright acidity. Neno shows the fullness characteristic of Godello with some leesy texture and notes of pear and apple, but also fine acidity (especially in the 2016 vintage) and cooling minerality. Ben Fletcher

  • white
  • 63 in stock
  • $21.99

  • Organic

Somoza 2016 Valdeorras Via XVIII

Valdeorras is better known for white wines from Godello than red wines, and the Somoza Godello has become something of a staple at Chambers Street the past few years, but this blend of red grapes from a large number of small parcels from Vina Somoza is a lifted, dense, and hedonistic red wine from the region. Winemaker Javier García Alonso macerated Mencía, Garnacha Tintorera, Mouratón, Merenzao, Gran Negro, and Brancellao grapes  together for a little more than a month in  open-topped neutral fermenters before pressing the juice into 400L and 500L barrels to rest on its lees over winter. The result is a spicy, dark fruited wine with notes of plum, blackberry and exotic spices on the nose, and a structured but delicate palate of mixed small berries (raspberry, blackcurrant, blackberry, blueberry) and bright minerality that finishes with long dense spiciness. The character of the Mencía certianly shines through, but the bright acid of Garnacha Tintorera and the delicate red fruit of Mouratón (Jura's Trousseau) are equally apparent. A beautiful wine that opens splendidly with air to reveal more and more length and surprising power. Ben Fletcher

  • red
  • 17 in stock
  • $29.99

Venus La Universal 2017 Montsant Dido Blanco

Montsant is better known for its red wines, but this fresh and interesting white from Sara and René of Venus La Universal makes a strong case for the region's whites. Made from 50% Macabeu, 40% Garnatxa Blanca and 10% Cartoixa  aka Xarel-lo from organic vineyards, roughly 20% of the grapes are macerated on the skin for 24 hours (providing a soft, complex textural structure to the finished wine) while the remainder are directly pressed into clay amphorae and large old barrels.  Dido Blanc shows the influence of the poor decomposed granitic soils of Falset. These soils and the warm climate help promote full ripening and exuberant fruitiness, while the granite simultaneously expresses itself in the wine with balancing minerality and acidity. This was outstanding with buttery, garlicky shrimp over rice with lime and cilantro and would be similarly well-suited to other flavorful seafood dishes, I think. Ben Fletcher

  • white
  • 22 in stock
  • $24.99

  • Organic

Venus La Universal 2018 Montsant Dido

Sara Pérez and René Barbier of Venus La Universal are making elegant wines in the Montsant appellation, which surrounds Priorat, where their parents (the founders of Mas Martinet and Clos Mogador) revitalized and popularized the local wines. They source their grapes for Venus La Universal from 4 hectares of organically farmed grapes belonging to other families, and a small parcel of their own. For Dido, the grapes come from plantings on decomposed granite near Falset; these special soils, called sauló contributes to the minerality and the density of the wines. Indeed, Dido is ripe and rich, a full bodied Montsant red that shows the intensity of the local Garnacha and Carignan, with just a touch of spice from a small amount of Syrah. Ben Fletcher

  • red
  • 20 in stock
  • $24.99

  • Organic
  • white
  • 23 in stock
  • $27.99

  • rosé
  • 27 in stock
  • $29.99

  • red
  • 46 in stock
  • $11.99

Viña Zorzal 2018 Navarra Graciano

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 

  • red
  • 76 in stock
  • $12.99

Viña Zorzal 2019 Navarra Garnacha Rosado

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. 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. This year's wine is a tiny bit lighter than last year's - but this is a fuller bodied, refreshing wine to drink all spring and summer! 

  • rosé
  • 12 in stock
  • $10.99

  • Organic

Vinos Subterraneos 2015 Laguardia - Alava Wipe Out

Gaby Ameztoy is making classic Rioja from organically farmed vines in Rioja Alavesa using traditional methods. Starting off sourcing grapes from different established vineyards, he has since acquired his own vines and built a cellar. Wipe Out is his lighter wine, unoaked and a bit carbonic, but still plush and medium-bodied. The nose is clear, expressive Tempranillo with red cherry, earth and citrus qualities and the palate follows with cherry, cooling minerality, integrated tannins, and balancing acidity. A robust red that will nonetheless work very well in the heat of the summer with all sorts of grilled fare. Ben Fletcher

  • red
  • 44 in stock
  • $20.99

  • Organic