Spain Fortified

  • white flor fortified
  • 7 in stock
  • $15.99

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

El Maestro Sierra Vinos Viejos 1830 VORS Jerez Amontillado 375ml

Founded in 1832 by master carpenter and barrel cooper Jose Antonio Sierra, El Maestro Sierra has some of the oldest stocks of wine in Jerez. The bodega is overseen by the formidable Ana Cabestrero, who left her family's winery in the Ribera del Duero region to follow her passions and bravely pursue a future in the male-dominated sherry business. The entire line of El Maestro Sierra sherries is incredibly fine and the rarest sherries are unquestionably among the most complex and tear-jerking wines in the world. The 1830 VORS Amontillado is from a 70-year-old solera, from which only 400 half bottles are pulled each year. This sherry exhibits wondrous aromas of caramel, burnt sesame, flaming tangerine rind, sweet and creamy orange custard, raspberry blossom, and citrusy spritz of fresh orange; the palate has bright, zesty lime notes and is deeply salty and warmly herbaceous like an Amontillado, with an incredibly long and ethereal saline/mineral finish that we identify with FInos. AR

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

  • white fortified
  • 2 in stock
  • $129.99

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

  • white flor fortified
  • 7 in stock
  • $32.99

  • white flor
  • 5 in stock
  • $12.99

Grant, Bodegas NV El Puerto de Santa Maria Amontillado La Garrocha 375ml

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

  • white flor fortified
  • 6 in stock
  • $16.99

  • white flor fortified
  • 36 in stock
  • $16.99

Spain Table

  • white
  • 8 in stock
  • $59.99

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. I keep returning to the balance of minerality and bright herbaceous notes offered by this wine! Ben Fletcher

  • red
  • 23 in stock
  • $34.99

  • Organic
  • Low Sulfur

Albamar 2019 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. 2019 was a difficult vintage (late summer rains on the coast) that ended up producing beautiful wines with lots of very pretty structure and texture. This is a very good, classic expression of Albariño with plenty of saline minerality and joyous notes of stone-fruit and sea air. Ben Fletcher

  • white
  • 30 in stock
  • $24.99

  • white
  • 25 in stock
  • $20.99

  • red
  • 6 in stock
  • $29.99

  • Organic
  • No Sulfur

Bernardo Estevez 2016 Ribeiro Chans e lus Castes Branco

The valleys of Ribeiro have been renowned for their white wines, dry and sweet, for hundreds of years. Only in the first part of the 20th century did this reputation begin to diminish due to war, vine diseases, and the introduction of over-productive but inferior tasting grape varieties like Palomino. But any historian of wine or appreciator of elegant white wines will tell you that Ribeiro is a special place, and that the decomposed granitic soils (the sabrego) and old terraced vineyards are capable of producing truly exceptional wines. Bernardo Estevez manually farms roughly 5 hectares of vines that range in age from 20 to 100 years old. His agricultural approach is strict biodynamism, and he is an important proponent of biodynamics in Ribeiro. The majority of the white grapes are Lado and Treixadura, probably the two "noblest" grapes of the appellation. The rest of the blend in the Chans e lus (soil and light) Castes Branco is composed of the other indigenous grapes: Silberilla, Godello, Albilla, Loureira, Verdello Antiguo. He harvests his vineyards by hand, then presses the grapes whole cluster into an old 500L French oak barrel and an ancient 1500L chestnut foudre, where they ferment with indigenous yeasts. The wine rests in barrels for 10 months before bottling with very minimal sulfur, and then rests again in bottle at length before release. For me, this bottle delivers all of the many pleasures of Ribeiro white wine. Jubilant and expressive on opening, the nose is full of granitic stone, white and yellow flowers, wildflower honey, and melon. The palate is beautifully balanced between granitic minerality that lends ginger spice, length, breadth, and texture and the ripe fruit notes of peach, melon, and citrus. Despite the intensity of these different flavors, the balance between them yields a surprisingly delicate and thoughtful wine that will accompany the flavors of the fall and winter table very well. Ben Fletcher

  • white
  • 13 in stock
  • $54.99

  • Organic
  • Biodynamic
  • Low Sulfur

Bodegas Akutain 2004 Rioja Gran Reserva

I love old classic Rioja. There is a stately quality to the wines and particularly to the Gran Reservas. By the time they reach us, they have spent so much time in wood and racked so many times from barrel to barrel that they have been inoculated against any damage that oxygen might cause. Consequently, they can live seemingly forever, becoming endlessly mellower,  more harmonious and complex. If you like the sound of this, then please consider buying (then re-buying) the Akutain 2004 Gran Reserva. This is a tremendous example of really traditional Rioja. At the outset it's full of baked strawberry and cherry fruit, accented by the dill and vanilla character of old American oak barrels. But one sits with it in the glass, it takes on grander dimension, with meaty notes reminiscent of drippings from a roasting pan and more earthy truffly notes as well. The acidity and structure are spectacular, as one would expect from a great vintage such as '04. The general energy of the wine is a marvel and will make a great cellar addition. Sam Ehrlich

  • red
  • 7 in stock
  • $49.99

  • Organic
  • red
  • 2 in stock
  • $36.99

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
  • 30 in stock
  • $17.99

  • Organic

Bodegas Cota 45 2016 Agostado Cortado

Ramiro Ibanez is making very exciting wines in Sanlucar de Barrameda; I'll be sending out a fuller email on these wines in the future that elaborates on what he is doing and his place in the history of Jerez and of Sherry. This is his oxidative white wine, made with the ancient varieties Perruno (from Trebujena)  and Uva Rey and a small amount of Palomino Fino (from Arcos de la Frontera). Compare it to Palo Cortado sherries, but this is unfortified and the balance between biological and oxidative aging is a product of terroir in the bodega (cellar) and in the pago (vineyards). First, the hand harvested grapes are dried in the sun (this process, the aoleo, is traditional in Jerez but increasingly uncommon) then fermented with indigenous yeasts and pressed whole cluster into  very old 500L Botas. There, the wine rested for 26 months, four of them under flor. The resultant wine is full-bodied and oxidative in character, with aromas of salt, earth, white flowers, melon, citrus, and butter pastry. The palate is structured and intense, alive and powerful, showing a deep and intensely saline earthiness coupled to bright white floral notes, sweet spice, bright citrus and melon. This is the sort of wine that lingers vividly on the palate for minutes, transforming in expected and unexpected (but thoroughly pleasant) directions. As good with crackers, nuts and cheeses as it was with turkey this thanksgiving. Uniquely memorable and satisfying, I am in awe. Ben Fletcher

  • white
  • 6 in stock
  • $74.99

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
  • 59 in stock
  • $12.99

  • Organic

Borja Perez Viticultores 2018 Tenerife Artifice Blanco

100% Listán Blanco from multiple parcels in Ycoden Daute Isora (northern Tenerife). Fermented separately, the wine is then aged for 8 months - a portion of the wine in concrete tanks on the lees and the other in 500 liter barrels - before being blended and bottled with minimal addition of sulfur. This iteration of the Artifice Blanco sees some skin contact, which adds subtle structure. Tropical aromatics blend with golden fruit and a touch of nuttiness. These wines just get better and better every year: Borja Perez is definitely one of the most skilled winemakers in the Canary Islands! Eben Lillie and Ben Fletcher

  • white
  • 17 in stock
  • $29.99

Borja Perez Viticultores 2018 Tenerife Artifice Tinto

Artifice Tinto is all Listan Negro, from a variety of plots in the northern region of Tenerife. The 2018 is by far the best expression of this wine that I've tasted, all citrus rind, cranberry, strawberry, exotic spices and smokiness on the nose, with an admirably delicate light- to medium-bodied palate with gentle tannins. There's clearly some whole clusters used here, but the wine shows softer and more elegant than in previous vintages. Borja Perez's wines just keep getting better! Ben Fletcher

  • red
  • 6 in stock
  • $29.99

  • Low Sulfur

Celler Pardas (R. Parera & J. Arnan) 2018 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
  • 13 in stock
  • $23.99

  • red
  • 43 in stock
  • $24.99

  • white
  • 4 in stock
  • $28.99

  • white
  • 52 in stock
  • $21.99

Envinate 2019 Ribeira Sacra Lousas Vinas de Aldea

The Lousas Vinas de Aldea is the village cuvee from Envinate’s vineyards in Ribeira Sacra, sourced from mainly the Riberas do Sil region, with smaller amounts from vineyards in Amandi and Quiroga-Bibei. The blend ends up being about 80% Mencia and 20% a mix of the other local grape varieties like Brancellao, Caiño, Sousón, Garnacha Tintorera and others. Grapes are harvested by hand, ferment with native yeasts, and age in concrete, used French oak and foudres. The 2019 vintage was very good, with moderate temperatures unlike the past few hotter years, and perhaps as a result this year’s wine is more approachable and open than the 2018 or 2017 vintages, showing delicate herbal tones and vibrant red fruit on the nose, and a medium-bodied palate brimming with macerated strawberries, mineral notes, and delicate tannins.

  • red
  • 38 in stock
  • $44.99

  • Organic
  • Low Sulfur

Envinate 2019 Tenerife Migan Tinto

100% Listán Negro, from two vineyards near La Perdoma in the Valle de la Orotava: San Antonio and La Habanera. Both are composed of old vines (80-100 years) and planted on volcanic soils with substantial amounts of clay, sand and basalt. Climactically, the Valle de la Orotava is wet and very windy, despite the altitude (350-650m above sea level). The grapes for Migan are harvested by hand and fermented with indigenous yeasts in concrete with some whole cluster inclusion before aging for about a year in neutral French oak barrels. Bottling is without fining or filtering, and with just a touch of sulfur. This shows the classic, spicy volcanic character of Orotava, with plenty of savory, earthy substance on the palate. Ben Fletcher

  • red
  • 18 in stock
  • $59.99

  • Organic
  • Low Sulfur

Envinate 2019 Tenerife Palo Blanco

100% Listán Blanco from centenarian vines in the black volcanic soil of the Palo Blanco vineyard, in the Valle de la Orotava of northern Tenerife. This area is humid despite the substantial elevation (600m above sea level), and the vines are trained in the braided Cordon Trenzado method to promote airflow. All grapes are hand harvested and fermented with indigenous yeasts in concrete before aging in a mix of foudre and used barrels for 10 months. Bottled without fining or filtering, and with only a touch of sulfur. This year's expression of Palo Blanco is concentrated and extremely savory, with notes of sea salt, stone, and volcanic spice. Ben Fletcher

  • white
  • 20 in stock
  • $59.99

  • Organic
  • Low Sulfur

Envinate 2019 Tenerife Taganan Tinto

A field blend of many grapes, mostly red: Listán Negro, Listán Gaucho, Malvasia Nera, Negramoll, Baboso, and many others. The vineyard is on the northeast coast of Tenerife, planted from the water up to 300m above sea level. These ancient vines (70-300 years old) are planted on very steeply terraced, sandy, basaltic soils. All grapes are hand harvested, then undergo fermentation by indigenous yeasts with some whole clusters in open-top vats and concrete. The wine is aged in neutral oak for eight months before bottling without fining or filtering, and with only a touch of sulfur. Ben Fletcher Arrives Monday, 3/1.

  • red
  • 3 in stock
  • $44.99

  • Organic
  • Low Sulfur

Esteban Celemin Viticultor 2018 Senora Vale Albillo Real

100% Albillo Real, from Esteban Celemín’s vineyard that he planted in 2014 with clonal selections from surrounding, ancient ungrafted vineyards. The soils in this plot are particularly chalky – unusual in the area, where most soils are clay or sand. In 2018, he harvested this vineyard last, seeking to get the greatest amount of ripeness and concentration possible from these younger vines. Farming is organic, with some biodynamic treatments, and vinification is very traditional: the grapes are foot trodden, then pressed slowly and gently with a basket press into five old 225L French oak barrels, where native yeast fermentation takes place and the finished wine ages for 10 months. In contrast to Las Avutardas, Señora Vale shows slightly brighter fruit notes: white and yellow flowers, freshly sliced apples, green herbs, and Bosc pear on the nose. The palate has a juicier texture as well, with a bright seam of chalky minerality surrounded by notes of bosc pear, butter, and apple. Like Las Avutardas, I think this is a great choice for anyone who enjoys the white wines of the Rhone, or even Chardonnays from warmer sites.

  • white
  • 6 in stock
  • $29.99

  • Organic
  • Biodynamic
  • Low Sulfur

Esteban Celemin Viticultor 2018 Tinajas de Albillo Real

100% Albillo Real from vines around Castronuño. This is Esteban’s expression of the traditional, slightly oxidative skin-contact wines of the region, made in the classical clay tinaja or amphora. The Albillo Real grapes’ thin skins macerate gently in the juice for 40 days, lending little in the way of color but plenty of flavor and texture. The nose is bright but very bold, with notes of apricot, orange peel, and citrus, while the palate shows concentrated apricot, peach, and pear alongside savory density. The clay and the skins give this a truly unique texture that I find simultaneously substantial and truly refreshing.

  • white
  • 12 in stock
  • $21.99

  • Organic
  • No Sulfur

Esteban Celemin Viticultor 2018 Verdeja Le Dicen....

Verdeja is the local name for old, pre-clonal selection Verdejo in Castronuño and Toro, and while this wine shows plenty of Verdejo character this is clearly not a wine trying to be Verdejo from Rueda! Embracing Verdejo’s tendency towards oxidation, Esteban Celemín makes this wine in the traditional method of this region, with 1-2 days of skin contact and the inclusion of some raisinated grapes. The result is a very highly concentrated, but totally dry, expression of Verdejo. This shows appealing ripe green herb (fennel, coriander, celery) notes intermingled with charred lemon notes on the nose, and the palate is dense with plenty of mineral acidity and citrus and stone-fruit notes.

  • white
  • 2 in stock
  • $21.99

  • Organic
  • No Sulfur

Fedellos do Couto 2016 Ribeira Sacra Conasbrancas

 "Conas brancas?" means "what to do about the whites?," referring to old vines of white grapes that were planted among the Mencia and Merenzao vines in the vineyards worked by Fedellos do Couto. For many years these grapes were too abundant to blend into the red wines, but not vigorous enough to bottle on their own. Eventually, this bottling became the answer: a field blend of Godello, Dona Blanca, Albariño, Treixadura, Lado, and Torrontes that reflects the terroir and the local white varieties of Ribeira Sacra. About 75% of the grapes are fermented whole cluster, then macerated on their skins for 40 days, while the Godello is pressed into old barrels. Finally, these are blended to produce a vibrant medium-bodied wine  with notes of beeswax and pear but also salinity and bright acidity. 2016 was a cooler vintage, which shows in the stony, mineral concentration of this vintage of Conasabrancas. This would be well-suited to the table at Thanksgiving, a friendly, medium-bodied white wine to pair with roast potatoes, stuffing, or mushrooms. Ben Fletcher

  • white
  • 18 in stock
  • $22.99

  • Organic

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
  • 85 in stock
  • $12.99

  • Organic
  • Biodynamic

Goyo Garcia Viadero 2019 Ribera del Duero Garcia Georgieva Malvasia

I adore the wines of Goyo Garcia Viadero, who is making natural wines in Ribera del Duero with his wife Diana Semova Geogieva. They farm high altitude plots of old vines, vinify in a traditional and low-intervention fashion with indigenous yeasts and without sulfur additions, and produce wines of great complexity and elegant beauty. This bottling, 100% Malvasia from old vines macerated on the skins, is a new addition to their line-up. Tasting it in Mid-July, it impressed me immensely. The nose is redolent of exotic spice (white tea, allspice, star anise) , roasted almond, and stone fruit, while the palate shows apricot, peach and jasmine, with bright notes of ginger. The skin-contact grants delicate, refined tannins and rich, waxy body to the wine. Truly, one of my favorite "orange wines" that I've ever encountered: intense, elegant, and memorable. Ben Fletcher

  • white
  • 7 in stock
  • $41.99

  • Organic
  • Biodynamic
  • No Sulfur

Goyo Garcia Viadero 2019 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. Compared to the 2018, the 2019 bottling shows a bit fresher and brighter, with maybe slightly less tannin and slightly red-er fruit. But it is similarly versatile at the dinner table, and shows classic Tempranillo character with plenty of mineral notes and delicate structure. Ben Fletcher

  • red
  • 30 in stock
  • $26.99

  • Organic
  • Biodynamic
  • No Sulfur

Guímaro 2018 Ribeira Sacra A Ponte

A Ponte is the newest single vineyard wine from Guímaro, from a new plot above their old vines in Finca Meixaman in the area of Amandi, the most celebrated subregion of Ribeira Sacra. The very steep, terraced site faces the southeast, looking out over the River Sil, and the soil is a mix of granite, slate, and sand. While most of the sites worked and vinified by Pedro Rodríguez are planted mainly to Mencia, A Ponte has been planted a to a nearly equal balance of Mencia, Caino, Brancellao, Merenzao and Souson. The inclusion of larger amounts of the lesser known local grape varieties is a forward thinking response to a succession of riper vintages due to climate change: these other grapes retain more acidity and freshness at higher degrees of ripeness than Mencia does. The vines here are still young, and their youthful quality perhaps translates to the comparative approachability of this wine next to wines coming from Pedro's other very old vine vineyards. Vinification is similar to the other single vineyard wines from Guímaro: grapes are all hand-harvested, then fermented whole cluster with 50 days of maceration before resting in used Burgundy barrels for 14 months. The 2018 vintage was outstanding in Ribeira Sacra, and this is a balanced, classic expression of the region's terroir: red fruits, green herbs, structuring tannins, and tons of mineral character. Outstanding. Ben Fletcher

  • red
  • 11 in stock
  • $56.99

  • Organic

Inaki Garrido 2019 Tenerife Las Toscas Blanco

Iñaki Garrido (who hails from the Basque country) produced this wine Las Toscas Blanco, his first wine from the Canary Islands, from a small vineyard of 150-200 year old vines of Listan Blanco at 1400 meters above sea level on Tenerife. Planted in poor volcanic soils, the half hectare at the top of  parcel Valle de Güímar produces only enough to bottle 1200 bottles of wine. The elevation and the volcanic soils yield a wine of incredible balance: herbal, citrus, and stone nights define the nose, while the long, vibrant palate shows charred lemon, fennel, and stone. This is a really remarkable Canarian white wine that expresses the incredible potential of these ancient vines and volcanic soils. Ben Fletcher

  • white
  • 3 in stock
  • $54.99

  • Organic
  • Low Sulfur

La Perdida (Nacho Gonzalez) 2019 Ribeira Sacra A Seara

A Seara is this year's new wine from Nacho Gonzalez, the first (as far as I'm aware) from outside Valdeorras. A Seara hails from  a coplanted plot of red and white grapes in the Val do Bibei, in Ribeira Sacra. Although the vinification is basically identical to Nacho Gonzalez's other wines (100% destemmed, fermentation in stainless steel, aging in tinaja) the change in terroir is fascinatingly clear. The nose is spicy, with black pepper, mint, and smoke balanced by ripe cherries, raspberries, and red plum skin. The palate echoes, with ripe red fruits and a long, smooth, cooling granitic minerality. Compared to the other 2019 wines from La Perdida, there's less salt here and more spicy, smoky character, and the palte is long, sapid, and integrated. With a few months of rest, I think this will grow to be an exceedingly elegant natural wine. 

  • red
  • 15 in stock
  • $49.99

  • Organic
  • Biodynamic
  • No Sulfur

La Perdida (Nacho Gonzalez) 2019 Valdeorras A Chaira

A Chaira is entirely Doña Blanca from the old O Chao vineyard that Nacho Gonzalez has been working since 2013. The vines are old and low-yielding, planted on steep slopes. The Doña Blanca grapes for A Chaira are harvested separately, ferment with indigenous yeasts in stainless steel tanks, then age in tinaja, the traditional local amphora. This year's A Chaira has a deeply mineral cast. The nose shows granitic spice and citrus fruits, while the palate has abundant bright mineral texture and notes of lime, apple, mountain herbs, and salt. This is probably the leanest and brightest of the white or orange wines from Nacho Gonzalez this year, and may, as a result, need the most time to harmonize and flesh itself out in bottle. I'd like to check on it in 6 months: my guess is that this wine will fill out with some resting time and show more white fruit and spice. 

  • white
  • 25 in stock
  • $44.99

  • Organic
  • Biodynamic
  • No Sulfur

La Perdida (Nacho Gonzalez) 2019 Valdeorras Malas Uvas

Malas Uvas is a blend of 20% Dona Branca and 80% Palomino - the two least appreciated grape varieties in Valdeorras. The grapes come from Nacho Gonzalez's old 'O Chao' vineyard, where they are hand-harvested, fermented with indigenous yeasts in stainless steel, and macerate on their skins for about five days. This is a mountain white wine, showing notes of melon, pear, citrus, and salt on the nose, while the palate leans more toward savory earth, herbs, and salty stone. While somewhat austere and acid-driven at the moment, I am confident that this wine will relax and harmonize over the next few months to yield a bold, structured, alpine white wine. 

  • white
  • 22 in stock
  • $39.99

  • Organic
  • Biodynamic
  • No Sulfur

La Perdida (Nacho Gonzalez) 2019 Valdeorras Meu

2018 was the first vintage for Meu, which comes from an old and neglected vineyard site that Nacho Gonzalez has recently acquired and begun to rehabilitate. The site is planted with  the local white and red varieties, the vines are very old, and production is very low. Like last year, this is clearly a very special wine. It shows intense floral and berry notes on the nose, and the palate is lively and well-structured with red fruit, blueberries, earth, and stone. Very pretty now, but certainly destined to improve. 

  • red
  • 5 in stock
  • $49.99

  • Organic
  • Biodynamic
  • No Sulfur

La Perdida (Nacho Gonzalez) 2019 Valdeorras O Pando

O Pando is a mountain vineyard of  mixed grapes, including Godello. This is one of two wines that Nacho Gonzalez produces from the vineyard's Godello vines. This, the white which sees less time on the skins, is hand harvested, destemmed, macerated for 4-5 days, and fermented in open-top tinaja. The 2019 O Pando shows notes of citrus, salt and orchard fruit on the nose, counterposed to a bright palate with crunchy tannins and notes of lime and savory earth. This is a really texturally interesting wine, that I think will surely improve in bottle. A recently opened bottle of 2015 O Pando showed extremely well, so I wouldn't hesitate to hold onto this wine for year or considerably more, but this was also one of the more approachable and appealing wines to drink now or in a few months at a recent tasting.

  • white
  • 27 in stock
  • $44.99

  • Organic
  • Biodynamic
  • No Sulfur

La Perdida (Nacho Gonzalez) 2019 Valdeorras O Pando Orange

The O Chao vineyard is planted with Godello, and Nacho makes two wines from the grapes of this old-vine, low yielding mountain plot. This, the orange, spends much longer on the skins than the white. Nacho harvests the grapes by hand, fully destems, then ferments with native yeasts in open-top Tinaja and macerates the grapes with the skins for 5-6 months. The maceration is gentle, providing texture and density without overwhelming tannin. In fact, the O Pando 'Orange' is perhaps softer and more immediately appealing than the O Pando 'White' in this vintage. The remarkable, herbal nose shows basil, pine, jasmine, and ginger alonside quince and apricot. The palate is less herbal, instead emphasizing lime, white apple flesh, and granitic spice framed by pretty, soft tannins. 

  • white
  • 16 in stock
  • $49.99

  • Organic
  • Biodynamic
  • No Sulfur

La Perdida (Nacho Gonzalez) 2019 Valdeorras O Poulo

O Poulo is the biggest and boldest of Nacho Gonzalez's red wines. 95% Garnacha Tintorera, with 5% Palomino,  this is a dark and brooding natural wine. The grapes come from a small, old vineyard near Larouco, the grapes were destemmed, then cofermented in a single 400L open-top tinaja, before pressing into an old 400L French oak barrel to rest for a year. Production is tiny. In the glass, the wine is nearly ink-black, but the nose shows great promise: smoke, pork fat, blackcurrants and granitic spice. The palate is structured with tannins and acidity wrapped around a cooling, granite minerality. The fruit here is a bit restrained at the moment, but my experience with the wine in other vintages suggests that this will change: 2018 O Poulo opened in November showed macerated blackberries, plum skin, black pepper and salt. I adore this wine, but I'd wait to open it until those very special aromatics start to emerge: probably about 9 months to a year from now. And don't be afraid to decant. 

  • red
  • 13 in stock
  • $49.99

  • Organic
  • Biodynamic
  • No Sulfur

La Perdida (Nacho Gonzalez) 2019 Valdeorras O Trancado

O Trancado is the wine from the vineyard of the same name that Nacho Gonzalez inherited from his grandmother. These are the very old, low-yielding (less than 1kg of fruit per plant!) vines that set Nacho on the viticultural path. The Garnacha Tintorera and the Mencía are harvested by hand, destemmed, and ferment with wild yeasts in very large, open topped tinaja. The wine is raised for six months before bottling, then held for another six months in bottle before release. O Trancado is a fascinating wine. A bottle of 2018 opened in November 2020 was one of the best wines I drank this year, with spectacular notes of blossoming violets, kirsch,  alpine, herbs, and granitic spice overlaid on a supple, long, mineral palate. Tasting the young 2019, I feel confident that it is headed for similar, if not greater, heights. The nose is somehow simultaneously elegant and explosive, full of crushed blackberries and white peppercorns backed with delicate violet florals. The palate is vividly alive with citrus, raspberry and blackberry wrapped in finely tuned tannins and coursing acid structure. A joy right now (perhaps the most approachable ofthe red wines at the moment) this will only improve over the next 5 years, I am confident. Lovely - the sort of wine that compels poetic language. Ben Fletcher

  • red
  • 5 in stock
  • $39.99

  • Organic
  • Biodynamic
  • No Sulfur
  • red
  • 1 in stock
  • $59.99

Nanclares 2017 / 2018 A Senda Vermella Tinto

Alberto Nanclares and Silvia Prieto make some of our favorite Albarinos. Recently, they've also been making some very interesting red wines from Rias Baixas (and also a small project in Ribeiro). A Senda Vermella hails from organically farmed plots of Caino and Mencia in Rias Baixas, around the villages of Cambados,  Vilanova and Barro. 80% of the juice is from the 2018 harvest, picked in September, fermented whole-cluster, and aged in a blend of very old French oak barrels and stainless steel tanks. The other 20% comes from the 2017 vintage (far cooler than the 2018 vintage), which saw the same treatment and had aged on its lees in used barrels since the previous winter. Once united, the wine aged a further 9 months on its lees before being bottled without fining or filtering and with just a touch of SO2. The bottled wine rested for a further 10 months before release. This is outstanding: delicate, defined, and elegant. On the nose, plenty of crushed black pepper, delicate herbaceous notes, and crushed raspberry and blackberry. The palate is light and fresh, showing more Caino than Mencia: red berries, thyme, black pepper, around a mineral core. Complex, but so appealing that it disappears fast - qualities that this wine shares with the Nanclares y Prieto Albarinos. Ben Fletcher

  • red
  • 9 in stock
  • $32.99

  • Organic
  • Biodynamic
  • Low Sulfur

Nanclares 2019 Rías Baixas Albariño Soverriba Viña del Mochuelo

The grapes for Soverribas are from 3 vineyards in the Meoño and Ribadumia subregions of Rias Baixas, ranging in vine age from 35-100 years. In the cellar, the grapes are pressed whole-cluster and fermented with native yeasts then rest on the lees for 9 months, with weekly batonnage for the first month. The nose is bright and delicately perfumed, with notes of lemon juice, sea salt, and apple blossoms, while the palate shows substantial mineral structure, citrus, stone, and salt.  

  • white
  • 5 in stock
  • $54.99

  • Organic
  • Biodynamic
  • Low Sulfur

Nanclares 2019 Rias Baixas Dandelion Albariño Magnum

Alberto Nanclares and Sylvia Prieto are making expressive, exciting wines from Albarino and other local grapes in Rias Baixas. This wine is from multiple sites in Cambados on granitic and sandy soils. The vines range in age from 30 to 60 years, the wine is fermented with indigenous yeasts and raised in small tanks for close to a year. The 2019 is a classic expression of focused, acid-driven Albarino, with notes of lime, sea shell, and the slightest tinge of tropicality. An absolute favorite of the whole staff here. Ben Fletcher

  • white
  • 3 in stock
  • $59.99

  • Organic
  • Biodynamic
  • Low Sulfur

Nanclares y Prieto 2019 Rías Baixas Albariño 'O Bocoi Vello de Sil

From 3 plots of 25-95 year old vines in Sanxenxo, planted on granitic sands. The grapes are foot trodden in the cellar, before aging on the lees in a single 90-year-old chestnut barrel with lees for 9 months, with weekly batonnage for the first month. A bit rounder than Tempus Vivendi, this shows notes of lime, lemon, sea salt, and white flowers on the nose and plenty of salty minerality on the palate.

  • white
  • 16 in stock
  • $37.99

  • Organic
  • Biodynamic
  • Low Sulfur

Nanclares y Prieto 2019 Rías Baixas Albariño 'Tempus Vivendi'

Alberto Nanclares and Silvia Prieto produce very special wines from 5 hectares of Albariño in the Val do Salnés, near Cambados, in Rias Baixas. These vineyards are worked organically, a rarity in rainy, cool Rias Baixas, and very traditionally, with the vines still trained in the overhead pergola style and all farming done entirely by hand. Alberto and Silvia are also very hands off in the cellar: fermenting with native yeasts, neither fining nor filtering, and adding only small amounts of sulfur. Tempus Vivendi comes from vineyards near Sanxenxo, south of Cambados. The grapes are crushed, fermented with indigenous yeasts, blended, and aged for 7 months on the lees, 75% in stainless steel and 25% in used barrels. Despite the difficult vintage, the 2019 is an outstanding expression of Albariño, showing notes of lime, white flowers, salt and peach skin on the nose. The palate is long, precise, and very mineral, showing peach, lime and salty stone.

  • white
  • 9 in stock
  • $32.99

  • Organic
  • Biodynamic
  • Low Sulfur

Oriol Artigas 2019 Bardissots La Grita

Oriol Artigas collaborates with his friends and former students, Pepe and Pilar, on the Bardissots project: this wine comes from a vineyard of 80-year-old Parellada near Montblanc (outside of Allela) that belongs to Pilar's family. This year’s expression of La Grita shows floral notes and salt and lemon juice on the nose. The palate is bright and expressive, with ripe citrus, apple, and plenty of minerality. A lovely wine, and much more approachable than last year’s oxidative expression. 

  • white
  • 6 in stock
  • $49.99

  • Organic
  • No Sulfur

Oriol Artigas 2019 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 granitic soils and marine air, and showing a slight skinsy body, there's a tension between textural richness and mineral-driven freshness.

  • white
  • 16 in stock
  • $26.99

  • Organic
  • No Sulfur

Oriol Artigas 2019 Alella 3 Porcs! Magnum 1.5L

3 Porcs is a collaboration between Oriol Artigas, Francesc Ferre from Cellar Frisach, and Alberto Domingo of Celler Tuets. They each contribute some fruit every year and bottle it with this label. In 2019, Oriol Artigas contributed Pansa Blanca and Garnatxa Tinta, Francesc Ferre contributed Parellada and Carinena, and Alberto Domingo contributed Macabeu and Moscatel. Exciting! I haven’t been able to try this, but I’m looking forward to it. 

  • red
  • 1 in stock
  • $89.99

  • Organic
  • No Sulfur

Oriol Artigas 2019 Alella El Rall

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. El Rall is a new bottling from Oriol, from old vines of Merlot, Syrah, Garnatxa and Sumoll, vinified in stainless steel, some macerated whole cluster and some pressed directly, bottled without fining, filtering, or any additions. El Rall shows pretty green notes from the Merlot alongside bright and refreshing red and purple fruit and a bit of Syrah spice. At 12.5%, this bottling is more substantial and dense than Oriol's other red wines, but still refreshing and cooling, with delicate tannins. Serve with a bit of a chill. Ben Fletcher

  • red
  • 3 in stock
  • $32.99

  • Organic
  • No Sulfur

Oriol Artigas 2019 Alella La Bella

The grapes for La Bella come from a very steep, northeast-facing vineyard of centenarian Pansa Blanca vines. The vineyard resembles an amphitheater that opens onto beautiful views of Barcelona. The La Bèstia and La Bella vineyards face each other but yield quite different wines. Here, the soils are sandy and full of granite stones. Oriol and his friends tend the steep vineyard by hand, and the grapes from this plot are pressed, macerated on their skins for roughly two weeks, and raised in stainless steel tanks and used barrels. In the warm 2019 vintage, La Bella shows a bit bolder and a bit denser than in previous years but retains its signature minerality. The nose shows granite spice, sea salt, lemon zest, and yellow apple skin, which the palate echoes with notes of lemon, apple, pear around a firm mineral spine leading to a long, granitic finish. 

  • white
  • 5 in stock
  • $54.99

  • Organic
  • No Sulfur

Oriol Artigas 2019 Alella La Bestia

La Bestia comes from 99-year-old vines of Pansa Blanca planted on the southwest-facing slope of an amphitheater vineyard that looks down on the city of Barcelona. Here, across from the La Bella vineyard, the soils are dominantly slate and schist with some granite. Although the two vineyards are adjacent, La Bella and La Bèstia are quite different wines, with Bèstia being typically more muscular and broader. Vinification is very similar to La Bella: manual harvesting, native yeast fermentation, and gentle skin contact (12 days for the 2019). This is a great vintage for La Bèstia. The wine is exuberantly aromatic, with a nose of salt, granite spice, lemon juice and peach flesh and a precisely textured palate of lemon, rock salt, granite, and nectarine.

  • white
  • 3 in stock
  • $54.99

  • Organic
  • No Sulfur

Oriol Artigas 2019 Alella La Canya

The blend for La Canya in 2019 is slightly different from in 2018, emphasizing Godello over Garnatxa Blanca – about half of the grapes for this wine are Godello, the other half a blend of Pansa Blanca, Garnatxa Blanca and Picpoll, form younger vines around Oriol Artigas’ winery. The grapes are entirely destemmed, spend two days on the skins, and then rest for seven months on the lees. There’s a certain savory seriousness to the wine in this vintage, with notes of beeswax, lemon zest, and apple on the nose. The palate is bold, fleshy, almost waxy, with notes of apple, quince, and salt around a very mineral core that leads into a long, spicy finish. 

  • white
  • 1 in stock
  • $34.99

  • Organic
  • No Sulfur
  • red
  • 3 in stock
  • $49.99

Raventos I Blanc NV Conca del Riu Anoia de Nit Reserva Rose

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
  • 4 in stock
  • no discount
  • $24.99

  • Organic
  • Biodynamic

Ruben Diaz 2017 Sierra de Gredos Cebreros Paso de Cebra

This 100% Garnacha wine from the Gredos is one of my favorite summer bargains: great for barbecues, grilling and steak all summer long. Paso de Cebra is a blend from 7 vineyards of old Garnacha vines planted on high altitude (~1100 meters) granitic sandy soils in the mountains west of Madrid. This well-balanced wine shows the trademark bright acidity of the Gredos terroir against full and dense dark fruits over a cooling granitic minerality. Drink this wine slightly cool with anything off the grill this summer! Ben Fletcher

  • red
  • 9 in stock
  • $19.99

  • Organic
  • Low Sulfur

Ruben Diaz 2019 Sierra de Gredos Cebreros Chasselas Dore

Ruben Diaz makes this  delicate orange wine from old Chasselas vines in the Gredos Mountains. The maceration of the juice on the skins is gentle and relatively brief (about a week), and the resulting wine is  salty, with notes of citrus and stone fruit.  A  beautiful introduction to orange wines, and a really food friendly expression of Chasselas.

  • white
  • 9 in stock
  • $19.99

  • white
  • 6 in stock
  • $54.99

  • Organic
  • Biodynamic
  • No Sulfur

Toni Osorio 2018 Vino de Mesa La Hija de la Dolores

Moristel, the grape that this wine is made from, is almost completely new to me: this is the first varietal Moristel wine that I've been able to taste.  Jancis Robinson describes the grape variety as frail, and I suspect that it is low-yielding and difficult to grow - which has led to its replacement in its native Aragon by internation varieties in the past 20 years. This expression, from natural winemaker Toni Osorio, is somewhere between a rose and a red wine, mostly transparent and very vibrant. The nose is somewhat floral, with notes of violent and purple flowers, while the palate shows cranberry, pomegranate, and citrus notes. A truly interesting and very fun and refreshing light red! 

  • red
  • 19 in stock
  • $24.99

  • No Sulfur
  • white
  • 36 in stock
  • $19.99

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
  • 14 in stock
  • $24.99

  • Organic

Venus La Universal 2018 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
  • 17 in stock
  • $27.99

Venus La Universal 2018 Montsant Dido Rosa

Sara and René of Venus La Universal make one of my favorite rosados every year, and the 2018 continues this trend. Made from a blend of Garnacha, Carignan, and Syrah, plus the white grapes Macabeu, Garnacha Blanca, and Garnacha Gris, all pressed and fermented together and aged for 10 months in barrels before bottling, the Dido Rosa expresses the minerality of the granitic Falset soils in this part of Montsant. While this shows a pale, peach-y pink, this is a dense, deeply mineral rose with gentle tannic structure and notes of raspberry, blood orange, and apricot. If you're opening this right now, I'd encourage you to give it a few hours of air or to decant; if you can, hold on to this so it can reveal more of its seductive character in the next few years.  Ben Fletcher

  • rosé
  • 1 in stock
  • $29.99

  • Organic

Vera de Estenas 2019 Utiel Requena Bobal

I never know quite what to say about Bobal. Probably the best note is "plummy" but this can be taken in many different directions. Good Bobal wines, like this one, conjure the image of fresh plums - less-good bobals often make me think of cooked plums or even fruitcake! But this wine, from Vera de Estenas in Utiel-Requena (near Valencia) shows the fresh and joyful side of plummy Bobal at a great price. There's plenty of density to the palate, and the fruit is ripe and juicy , but there's a backbone of minerality and delicate tannins that invite another sip. Perhaps it is the clay-limestone soils, or the old vines (ranging from 50-100 years), or even the cooling Mediterranean winds that lend this balance. Ben Fletcher

  • red
  • 27 in stock
  • $11.99

  • Organic

Victoria Torres Pecis 2018 La Palma Las Rosas (Listan Negro)

Las Rosas is on the east coast of La Palma: the plot is buffeted with intense winds. 100% Listan Negro, fermented in concrete.

  • red
  • 2 in stock
  • $39.99

  • Organic
  • red
  • 53 in stock
  • $19.99

Vinas Viejas de Pegaso 2017 Sierra de Gredos Zeta

As I understand it, 2017 was not an easy or fun vintage in the Gredos Mountains of central Spain: rain at the wrong time, drought and excessive heat following, and two brutal summer hails ripped through the region, massively reducing yields. But the Garnacha wines that I have tasted from the vintage are all absolutely fantastic.  The 2017 Pegaso 'Zeta,' from 60+ year-old organically-farmed vines near Cebreros, is an elegant, fresh style of Garnacha from slate soils. The nose is exuberant, with raspberry and blackberry notes alongside slate-y earth and spice, which continue on the long, delicately structured palate. 

  • red
  • 24 in stock
  • $22.99

  • Organic