Gomez Nevado NV Abocado Roble Viejo

The ultimate Pumpkin Pie pairing! This is a delicious, unfortified, off-dry delicacy from the folks at Gomez Nevado, and we couldn't be more excited about the timing of its arrival. Harvest is in late October, from certified organic Aris grapes. Grapes are pressed into conrete and ferment with skins for 4-6 months, after which the wine is transferred to barrels with 25-30% Dorado, their Amontillado style wine (10-15 year old Dorado). Aging continues for 7 years, and the delicious liquid is bottled En Rama. Only 2000 bottles were made. Considered a wine, but much like an off-dry sherry, this is an auburn-hued delicacy, and a perfect way to finish the meal, especially for folks who shy away from fully sweet dessert wines.  -EL

Valdespino NV San Lucar de Barrameda Manzanilla Deliciosa 375 ml

Palomino fino grape. Legendary Sherry house dating back to 1264. Fermented in stainless steel w/ native yeasts (they are the only Sherry house to do so) & aged under flor for 5 years in Sanlúcar de Barrameda, at Valdespino's famous Misericordia Solera.

Adega de Vimbio 2022 Rias Baixas Albarino

Located in O Rosal, the most southern sub-zone of Rías Baixas in the Minho valley overlooking Portugal, Vimbio is a small winery, with a total of 2.5 hectares, planted in 1985 and owned by young couple Martín Crusat and Patricia Elola.  Notes of light herbs and Atlantic saline notes mingle with tart lemon and creamy nectarine notes. This is a great wine to pair with seafood, grilled fish and any summery salads. Very Chablis-like, with stones and lemons. A touch of lees stirring to give some weight to the finish. A delicious and understated Albarino.  -EL

Adega de Vimbio 2022 Rias Baixas Albarino Baenis

Bodegas Akutain 2015 Rioja Gran Reserva

The 2015 Gran Reserva is a tremendous example of really traditional Rioja. The vintage was one of the most incredible ones for the estate in a long time, evidenced by their last Gran Reserva being the 2004. After fermentation, the wine spent 47 months in barrels (American and French). The palate is earthy and full, with ideal acidity, and the wood is perfectly integrated. There are layers and layers of flavor and complexity. When we tasted this at the shop everyone went silent and just nodded to each other! 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 as one sits with it in the glass, it takes on a grander dimension. Though impressive now, it is truly meant for aging and is just beginning to show its potential. Of course we wouldn't say no if someone offered to decant a bottle and share, but we'd recommend putting it away for a little while!

Bodegas Akutain 2017 Rioja Reserva

Jon Peñagarikano Akutain, the second-generation owner of Bodegas Akutain, is making some of our favorite, classicly styled Riojas. Everything at the esate is traditional: hand-harvesting from six hectares of estate vineyards, fermentation with natural yeasts and without temperature control, and aging (with racking) in used American oak barrels. The 2017 Reserva is almost entirely Tempranillo from higher altitude plots in Rioja Alta. Grapes were destemmed with fermentation in fiberglass and stainless steel, followed by aging for 35 months in neutral (mainly American) oak barrels. Unfortunately for the estate, there was 70% loss in 2017 due to frost, and the only grapes they did harvest were from the Gembres vineyard (their best site). This was the only wine they produced in 2017, and though the yields were extremely low, the concentration and quality of the fruit was outstanding. This is a delicate, elegant Reserva, with nice lift and acid. The nose shows classic Rioja character: cherry, dried tobacco, and earth with just a hint of that herbal, dill-like note that signals the use of American oak barrels. This offers tons of pleasure right now, and could certainly be held for the next 10 to 15 years. A perfect "drink or hold" wine.  

Bodegas Akutain 2019 Rioja Crianza

Bodegas Akutain 2021 Rioja Cosecha

The Akutain Cosecha is a lively Rioja that's versatile and balanced. Mostly Tempranillo with some Garnacha, fermentation and aging is in fiberglass tanks. There is no use of wood here and the style is clearly one of shorter maceration/low extraction, to keep the wine  fresh and direct. Though the emphasis is clearly on freshness, there is still a lovely though subtle tannic structure to the wine, and a sense of place and Rioja Alta identity. Serve with a variety of foods, pretty much anything besides red meat (try the Crianza or Reserva wines instead for that!) and don't hesitate to drink with a very light chill or ideally at cellar temp (~55 degrees).

Bodegas Cota 45 2022 UBE El Reventon

Bodegas Cueva 2022 Utiel-Requena 'Orange'

Can Sumoi (Escala / Raventos) 2022 Sant Sadurni d'Anoia Xarel-lo

A collaboration between our dear friend Pepe Raventos and a fellow winemaker from Sant Sadurni D'Anoia, in Catalunya, Francesc Escala. Can Sumoi is an old farm dating back to 1645, at 600m altitude. This is textbook Xarel-lo, with fresh wet stones and nice lift and acidity. The 2022 that just arrived to New York is singing, even fresher and leaner than the already quite pleasant '21 vintage.

Cati Ribot / Ve D'Avior 2022 Mallorca Bosquet

Cati Ribot / Ve D'Avior 2022 Mallorca Cambuix 1 Liter

Cati Ribot / Ve D'Avior 2022 Mallorca Escursac

Cati Ribot / Ve D'Avior 2022 Mallorca Malvasia

Celler Escoda Sanahuja 2021 Conca de Barbera Els Bassotets Macabeu, Sumoll Blanc

Winemaker Joan Ramon Escoda makes this fabulous. multi-dimensional orange wine, which is a blend of mostly Maccabeu and Parellada, with Sumoll Blanc, Garnacha Blanca, and Chenin Blanc, fermented with native yeasts, 2 weeks on the skins, and bottled with no added sulfites. Super fresh, fleshy and just a bit funky, perhaps the timer is currently set at 2 hours for our recommended time frame after opening. Our guess is a few more months in bottle should lengthen that, but if you like edgy wines that taste wild and alive and maybe a touch sour, then put a chill on one right now!

Celler Escoda Sanahuja 2021 Vina de Espana La Llopetera

2021 was a really great vintage for the Escoda-Sanahuja wines, across the board, with great acidity levels, purity and vibrance without any flaws or off-aromas or flavors, which can sometimes end up in their natural wines that are always made without added SO2. Llopetera is all Pinot Noir, bright, but not so light in fact. Nice material, pretty florals on the nose and medium body on the palate. Very nice now, but should develop well over then next 5 years. A delicious and pure natural red that is truly in a nice place.  -EL

Celler Frisach (with Tuets & Oriol Artigas) 2021 Alella 3 Porcs! 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. 

Celler La Salada 2022 Penedès Roig Boig (Still)

Celler Pardas (R. Parera & J. Arnan) 2018 Penedes Pur Xarel.lo

Celler Pardas 2022 Vino di Mesa Sus Scrofa (Sumoll)

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 Sumoll is one of these old-school Catalan varieties. Sumoll is not an easy grape to work with and is not very productive, and as a result it has largely disappeared from the vineyards of Catalonia. Sus Scrofa is a great example of natural Sumoll, made in concrete tank with about 50% whole-clusters, from 3 parcels of old vines on clay-limestone soils. This is a bright, refreshing red wine that is suited to a brief chill, showing notes of cherry and pomegranate around a core of limestone minerality.

Clos Lentiscus 2017 Penedes Perill Carinyena

This is a beautiful, pure expression of Carinyena (Carignan), from Clos Lentiscus winery, in Penedes. The style of maceration here seems like it was almost an infusion, as the palate is dominated by bright red berry fruit, and lots of fresh minerality. The wine is not thin, however. It's got a lot of character, just very little tannin for a red. Prime candidate for a chill. A delicious natural wine from our friend Manel, and one that should continue to drink well with more time in the bottle.    Eben

Companyia Viticola Sileo 2021 Montsant

This is the newest project from Agusti Torello Roca, focused on producing red wines from the Montsant DO. Mostly Garnacha, with a small percentage of Carignan, from a mixture of limestone, clay and granite soils. Fermentation is in stainless steel and aging is in 500L used French barrels. This is a beautiful Montsant that favors balance and acidity over extraction, new oak, and high alcohol.   -EL

CVNE 2004 Rioja Gran Reserva Imperial

CVNE 2011 Rioja Imperial Gran Reserva

CVNE 2012 Rioja Imperial Gran Reserva

Emilie Mutombo 2021 Merloette

Emilie Mutombo 2021 Omnia

Envinate 2021 Tenerife Migan Tinto

The vineyards for this cuvée are located near La Perdoma in the north-central part of Tenerife. Migan is in fact an old name for the town of La Perdoma. This is 100% Listán Negro, from four parcels in the Valle de la Orotava that are over 100 years old and planted on volcanic soils with substantial amounts of clay, sand and basalt. There is some stem inclusion here. Fermentation is in concrete, and aging is for one year in neutral French oak and foudre. Bottling is without fining or filtering, and with just a touch of sulfur. -BF // Starting with the 2021 vintage, Migan is now a wine that will be held back, released a year later than other Canary wines from Envinate, when it is more "ready to drink." The folks at Envinate feel that the character of the wine deserves an extra year before release, which allows a mellowing of any sharp angles, and a less pronounced reduction that is associated with Orotava wines.... We think this was a great idea, and the proof is in the bottle! The 2021 is probably the first vintage in memory that was this open and pretty on arrival to the US, with more floral and red fruit aromas jumping out, and a noted subtlety of any reductive notes. This will undeniably improve with more time in bottle, but it is charming now too! 

Envinate 2021 Tenerife Migan Tinto 1.5L Mag

Envinate 2022 Almansa Albahra Chingao

Envinate 2022 Almansa Garnacha Tintorera Albahra

Oh, how we love this wine! Year after year, we are reminded of how lovely and balanced Grenache can be (ok it's not 100%, but still). We're also always so impressed with the price of the wine when considering the quality and how much potential it has in the shorter term (3-5 years) for incredible development and olefactory reward. Try keeping one for a year and tell us it didn't blow you away for under $30! 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. There are two parcels of Garnacha and one parcel of Moravia-Agria. Each parcel is vinified separately, always with some whole clusters used. After about 8 months the wines are blended together and bottled without fining or filtering and with only a small amount of SO2 added. The 2021 was fantastic, and somehow the 2022 just keeps it coming! It's bright and spicy (though perhaps a bit meatier than the '21), with notes of cherries and red fruit. Charming now, this should age nicely. Any fan of the elegant and delicate side of Grenache/Garnacha should grab a bottle (or two or three)!   ///  ** "Albahra (Castilian for “small sea”) is named for the vineyard area in the Almansa region close to the town of Albacete, located at the southeastern tip of Castilla-La Mancha"

Envinate 2022 Tenerife Benje Blanco 1.5L

Listán Blanco from high elevation (1000-1200m) vineyards on the sunny, dry and continental north-west side of Mount Teide, near the town of Santiago del Teide. The vineyards range in age from 70-110 years old, and are farmed either by the Envinate team, or one of 15 local families who work with them. Vineyards are untrained (traditional for the area), and worked by hand without any chemical treatments used. The grapes see up to 1-2 days of skin contact during fermentation, which is in concrete. The wines rest on the lees in a mixture of used French oak, and concrete tanks. A little flor developed in one of the concrete vats, so there is a hint of an oxidative note to the wine. Listan Blanco is also known as Palomino and the profile is unmistakable here, as Palomino (much like Savagnin in my opinion) has an oxidative lean even without the development of flor/voile. The 2022 is fresh and balanced, a very friendly Benje Blanco!  -EL

Envinate 2022 Tenerife Benje Tinto 1.5L

Envinate 2022 Tenerife Migan Tinto 'Chingao'

While Migan is an amalgam of several parcels, the Chingao is a single section of a parcel called "Tio Luis," which is a 100 year old plot that the Envinate folks consider to be quite special. Compared to some other sites, the Tio Luis parcel has a bit more clay in the soil, perhaps yielding a slightly more concentrated expression. Grapes are typically fermented with a high percentage of whole cluster, with aging in concrete. The wine was bottled directly from tank without filtration, fining or any SO2 additions. The Envinate team has said on one occasion that they find the DO La Orotava to be the most volcanic, and this certainly comes as no surprise with the Migan Chingao!

Envinate 2022 Tenerife Vidueno de Santiago del Teide

Vindueno is from a "single parcel of 90-year-old vines on volcanic soils in the Valle de Arriba at 1000-1200m above sea level. The vines are trained en vaso, and no chemicals are used in the vineyard" (Jose Pastor website).  In 2022 the blend was 55% Listán Prieto (aka Pais, Mision, etc.) and 45% Listán Blanco. I found it to have silky texture, high energy and an almost Lapierre Morgon-like quality this vintage. A lovely, delicate wine, with notes of dried herbs and red fruit, and a long mineral finish.  -EL   *** LIMIT 1 bottle PER CUSTOMER ***

Envinate 2022 Tenerife Vidueno de Santiago del Teide 1.5L

La Perdida (Nacho Gonzalez) 2020 Valdeorras 'Valdauga'

Valdagua is a wine produced from one terraced plot of the same name, with very old vines near Lentellais, Valdeorras. Nacho started working with this plot in 2020 and is in the process of recuperating it. The vineyard is steep and remote, on terraces on the Bibei river in Valdeorras, across from Ribeira Sacra (see the photo at the header of this email). There is a wide assortment of varieties (Mouraton, Garnacha TIntorera, Mencia, Merenza, Palomino, GOdello, DOna Branca, and Colgadeira), all with different paces of ripening, so this is not by any means an easy vineyard to work with! Wine was aged in a single 400L used barrel. Beautiful purity, some balsamic notes, bitterness and subtle tannins, spice, leather, red currant and cherry.

La Rioja Alta 1981 Rioja Gran Reserva 890

890 refers to the foundation year of 1890 (again the name was shortened to avoid confusion with the vintage). 890 is made only in the best vintages from 95% Tempranillo, with Graciano and Mencia making up the rest, and is aged in barrel from 6-8 years, and an additional 6 years in bottle.

Lopez de Heredia 1970 Rioja Gran Reserva Bosconia

Lopez de Heredia 1973 Rioja Gran Reserva Bosconia

López de Heredia 1976 Rioja Gran Reserva Bosconia

Lopez de Heredia 1976 Rioja Gran Reserva Tondonia

Lopez de Heredia 1981 Rioja Gran Reserva Bosconia

It's a shame the prices have steadily gone up on these wonderful Gran Reservas. With that being said, I still think that these are relative values in the world of older vintages. I have enjoyed the 1981 on a few occasions, and have always been impressed with it's ethereal and harmonious qualities — bright cherry fruit, strawberry, cedar, soil tones, precision and gorgeously silky texture. Mature now, this will still to continue to cellar for at least 5-10 more years. Just lovely... cb

Lopez de Heredia 1987 Rioja Tondonia Gran Reserva

Lopez de Heredia 1994 Rioja Bosconia Gran Reserva

López de Heredia 1994 Rioja Gran Reserva Tondonia Blanco

López de Heredia 1994 Rioja Gran Reserva Tondonia

75% Tempranillo, 15% Garnacha, and 10% Mazuelo and Graciano, aged 9 years in barrel and 9 years in bottle. Sweet, pretty aromas of balsamic, raspberries, coriander and crunchy leaves. Complex and well-structured on the palate with bright red cherry, chewy cranberry skins, woodsy thyme, thorny rose, clove spice, and crunchy leaves that remind us this fresh Rioja has some age. At the same time, its bright acidity and taut tannins alert us to many great years ahead! -Ariana Rolich

López de Heredia 2006 Rioja Tondonia Reserva 1.5 L

Los Astrales 2007 Ribera del Duero

Louis-Antoine Luyt X Cellar Frisach 2020 Puny de L'Angel (Catalunya)

Puny de l'Angel was born out of a collaboration between Louis-Antoine Luyt and a Spanish winery from Catalunya called Cellar Frisach. We're not sure who came up with the approach for the wine, though the fact that it could have easily been either Louis-Antoine or the folks from Frisach probably explains why they were collaborating in the first place! This is a co-ferment of mostly Parellada (a local white grape) with about 15% Carignan. Maceration is for five days, and aging is in stainless steel for 6 months before bottling without any sulfur additions. The Parellada gives great acidity and the Carignan offers brambly red fruit notes that dance around on the nose.

Mas del Serral (Pepe Raventos) 2012 Vi Escumos de Qualitat 1.5L Mag

Mixtura 2019 Blanco Castilla y Leon

Nanclares 2021 Rias Baixas La Tinaja de Aranzazu

Nanclares y Prieto 2021 Rías Baixas Albariño Soverriba Viña del Mochuelo

From a single southwest-facing vineyard (called Paraje Manzaniña), with more clay than their other parcels, and hence more ripeness and roundness. 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 with bâtonnage in the early stages. This is a rounder, and more approachable wine, thanks to the higher content of clay, and the lees aging and occasional stirring. Almost creamy, but with persistent acidity, it should pair very well with cheese courses.

Nanclares y Prieto 2021 Ribeira Sacra O Son Pisadas

Nanclares y Prieto 2021 Ribeira Sacra Pensares

Nanclares y Prieto 2022 Rías Baixas Albariño 'Tempus Vivendi'

 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. A wine from many tiny parcels, from grapes that Alberto and Silvia purchase from organic growers. Salty-savory, lean, with herbal and dried herb notes. Super long finish, seashells and beach vibe.

Nuria Renom 2021 'Donna' Pet-Nat (Chardonnay)

This Pet-Nat is made from Chardonnay vines planted in 1984 on shallow clay over limestone. Grapes were destemmed and pressed, with 60% into stainless steel and 40% in neutral oak barrels for partial fermentation before being bottled as a Methode Ancestral ("Pet-Nat"). The wine is kept for 18 months in bottle before release. Nuria made a joke of some kind about Chardonnay, because there is perhaps a level of pride amongst the small producers in Catalunya for the local grapes like Xarel-lo and Macabeu, but in the end the area has a past and while she could tear up the Chardonnay that was planted in the 80s, middle-aged vines of Chardonnay on limestone might be worth keeping. The wine is certainly very tasty, with chalky and dry orchard fruit notes, nice weight in the mid-palate, and plenty of freshness. 11.8% alc.

Nuria Renom 2021 'La Maca Beu' Pet-Nat Magnum 1.5L

This is a delightful Ancestral style Pet-Nat of 95% Macabeu and 5% Muscat de Alexandria from two different parcels on limestone near Nuria's winery. Grapes are destemmed and see about one week of maceration with the skins, while the free-run juice was partially fermented without skins. The wine was bottled before fermentation was finished, to develop pressure, and was aged on the lees for 9 months before being disgorged. In the world of winemakers who give a damn about their Pet-Nats, we should welcome Nuria Renom! This is a fine example. A living wine, with a refreshing 10% alc, perfect bubbles, lively acidity, a touch of density on the mid-palate, and a long mineral finish. // If you plan to entertain this Thanksgiving, or you're headed to a friendsgiving or family gathering, this is the most energetic and REFRESHING, palate cleansing, gulpable wine that was meant for a party with friends and will keep you coming back for more. At 10% alc, it won't last long!! 

Nuria Renom 2021 'Macavella' (Macabeu)

An impressive bottling of pure Macabeu from 80 year-old vines on rocky clay soils over limestone bedrock, on the Can Barceló property that Nuria took over in 2021. Grapes are destemmed and see 4 days of maceration on the skins in stainless steel, while the free run juice was fermented in tank without skins and then combined, with the final wine aging in 2 old French oak barrels (yes, only 2 barrels). I had a feeling that Nuria was not trying to make an "orange wine" but was instead utilizing the skins to provide nutrients for the yeast and to give a touch of bitterness and structure to the mouthfeel to balance with the lower acidity and fuller weight of the Macabeu. This was the result in the end, with a lovely medium bodied white that has a touch of fleshy texture and is perfectly suited for Fall and Winter time.

Nuria Renom 2022 'Atonit' Xarel-lo

Atonit is one of Nuria's top wines, made from Xarel-lo grapes that Nuria acquired from her friend and winemaker Ton Rimbau. The vineyard is farmed under permaculture with no plowing or working of the soils, and the vines for Atonit are around 50 years old, planted on clay over limestone. The wine was aged in about half stainless steel and half used French oak, and bottled without fining, filtration, or added sulfites. There is a growing interest and passion for Xarel-lo from winemakers who are better understanding it's potential for age-worthy wines, besides it's common role as a regional grape used for sparkling wines. Very GOOD Xarel-lo from older vines, on healthy soils, can make impressive wines and the renaissance of this uniquely Mediterranean grape variety is just beginning! This is very GOOD Xarel-lo, not just for the natural wine aficionados, if anything it's more for the Chablis drinker or lover of unique and singular white wines.

Nuria Renom 2022 'La Maca Beu' Pet-Nat

This is a delightful Ancestral style Pet-Nat of 90% Macabeu and 10% Muscat de Alexandria from two different parcels on limestone near Nuria's winery. Grapes are destemmed and see about one week of maceration with the skins, while the free-run juice was partially fermented without skins. The wine was bottled before fermentation was finished, to develop pressure, and was aged on the lees for 9 months before being disgorged. In the world of winemakers who give a damn about their Pet-Nats, we should welcome Nuria Renom! This is a fine example. A living wine, with a refreshing 10% alc, perfect bubbles, lively acidity, a touch of density on the mid-palate, and a long mineral finish.

Nuria Renom 2022 'Lil' Parellada/Muscat

97% Parellada with 3% Muscat. The Parrellada here is from Nuria's vineyards, 40 year-old vines planted at around 400m. The Parellada grapes were destemmed and pressed directly, while the small amount of Muscat saw 7 days of skin contact. Fermentation and aging was in stainless steel. This is perhaps at a level one step below Nuria's top Xarel-lo and Macabeu bottlings, but it's no slouch! Parellada offers playful, bright notes of white flowers and lively acidity, stone fruit, stones... it's all there. A fantastic wine for an apero, or for salads, appetizers, etc.

Nuria Renom 2022 'The Pinky Way' Tempranillo/Muscat

Pinky Way is a tasty Pet-Nat made from 80% Ull de Llebre (Tempranillo) with 20% Muscat, and lands somewhere between a sparkling rosé and a Lambrusco profile. Rustic flavors, crunchy wild red and black fruit, TONS of flavor and nice lift. The Muscat does not impart any floral or perfumey aromatics, and plays perfectly with the Tempranillo, providing a bit more brightness and acidity to the blend. The Tempranillo grapes were macerated on the skins for 4 days, with Muscat seeing 5 days of skin contact, and the two were blended to ferment together, then bottled before fermentation finished, in the Ancestral tradition.

Oriol Artigas 2021 Sammay Negre

This is a wild and fresh Trepat from our friend Oriol Artigas. A touch reductive on opening, we'd recommend letting the wine breathe, and also chilling it down to fully enjoy the bright, red berry profile. A very fun wine, and a welcome new arrival from one of our favorite Catalan producers!  -EL

Oscar Navas 2021 Terra Alta (Catalunya) La Furtiva

La Furtiva is a project from Oscar Navas, a native of Catalunya, from vines in Terra Alta. The terroir here is primarily limestone, and the blend is Garnatxa Blanca and Macabeu. The grapes are co-fermented, and no SO2 is added. Aging is in French oak and Chestnut barrels for about 10 months, and the wine is aged in bottle for 6 months before release. The style here is light and easy, with freshness, but most impressive is the the subtle texture and depth in the mid-palate.

Oscar Navas 2022 Conca de Barbera (Catalunya) Batussa Red

Batussa is a small negociant (purchased fruit) label from Oscar Navas, who was part of the 4 Kilos winery in Mallorca, but decided to start a small winery in Catalunya, a region with family roots. From 2022 onwards, the vineyards for the Oscar's Batussa project are coming from Conca de Barbera (they were previously from Terra Alta). This is majority Trepat (about 90%) with white grape Macabeu completing the blend. The Batussa red has a partial carbonic maceration providing freshness and lift. A very enjoyable, gritty and light-bodied red, perfect with a light chill.

Peciña, Hermanos de 2003 Rioja Crianza 1.5 L

Peciña, Hermanos de 2016 Rioja Crianza

Bodegas Hermanos de Peciña is firmly planted in traditional Rioja, one of perhaps a dozen producers adhering to the tenets passed down through generations. This includes long aging in mostly neutral American oak of 4-10 years, regular open-air racking by hand (called trasiego), and then further aging in bottle often well beyond the specifications required by the DO. Founder Pedro Peciña had over two decades of working in Rioja Alta before opening his own Bodega in 1992. This wine is a blend of Tempranillo (95%), Graciano (3%), and Garnacha (2%), from various calcareous-clay vineyards, and vines averaging 40 years old. The wine ages 2 years in used American oak barrels, and 1.5 years in bottle prior to release.

Pepe Raventos 2021 'Vinya del Noguer' Xarel-lo

A tiny, artisanal side project from our friend Pepe Raventos, this is the wine I tasted in Pepe's basement (essentially a beautiful, serene cellar) under his minimalist home in Sant Sadurni, around 2016 or 2017. Pepe was quite excited to share a wine that was aged in amphora (or maybe it was cement egg in the beginning), made from the local Xarel-lo grape, and vinified and bottled without any added sulfites. I believe I remember Pepe being quite playful about it, as he probably was taught that working without sulfites was dangerous and impossible, so there was a sense of a sneaky glee in breaking the rules. Now, several years later, and after we special ordered 10 cases of this secret zero/zero Xarel-lo for Chambers Street, the Vins Pepe are back! Now employing some old French barrels along with amphora, the Vinya del Noguer Xarel-lo is fantastic in '21, with a long mineral core and leesy, slightly dense texture in the mid-palate. The interplay of weight and cut is perfect, reminding a bit of a Chablis meeting a Mediterranean white.

Pingus 2017 Ribera del Duero Flor de Pingus

Raventos I Blanc 2021 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. Made mostly from white grapes Macabeu and Parellada, with a small percentage of Monastrell, this is a very pale rose, barely pink at all (almost peach-hued). Don't hesitate to place this in any role that a more expensive Champagne might have filled...you won't be disappointed!

Raventós I Blanc 2021 Conca del Riu Anoia de Nit Reserva Rosé 375 ml

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. Made mostly from white grapes Macabeu and Parellada, with a small percentage of Monastrell, this is a very pale rose, barely pink at all (almost peach-hued). Don't hesitate to place this in any role that a more expensive Champagne might have filled...you won't be disappointed!

Raventós I Blanc 2021 Conca del Riu Anoia de Nit Rosé 1.5 L

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. Made mostly from white grapes Macabeu and Parellada, with a small percentage of Monastrell, this is a very pale rose, barely pink at all (almost peach-hued). Don't hesitate to place this in any role that a more expensive Champagne might have filled...you won't be disappointed!

Vera de Estenas 2021 Utiel Requena Bobal

Vera de Estenas was founded in 1945 by Francisco Martinez Bermell in Utiel (Valencia, Spain). Under the apellation of Utiel-Requena situated near the Estenas river, around 800m altitude you can find this winery with around 47 hectareas planted in calcareous clay soils. This 100% Bobal is fermented in concrete tanks and old American barrels. This medium bodied red shows a beautiful intense dark cherry color. Notes of dark fruit and plum with some herbaceousness. Medium soft tannins and medium acidity. A very versatile wine and an excellent value. Laura T

Victoria Torres Pecis 2021 La Palma Sin Titulo Blanco Malvasia Alb

Importer Note:  "75% Malvasía Aromática and 25% Albillo.  The Malvasía comes from the Jerónimo vineyard in the north at 1,200 meters, while the Albillo comes from the Los Llanos Negros plantation in the lower south at 380m. Due to a heatwave in August Viki lost around 85% of her Malvasía grapes, and decided to bring in Albillo to add some savory notes and depth. Grapes were fermented and aged separately, the Albillo in concrete tanks and the Malvasia in old barrels." (courtesy of David Bowler Wines)

Viña Zorzal 2022 Navarra Garnacha

The 2021 is a NY Times Twenty Under $20 for Thanksgivng - Sorry NYTimes, there's no more 2021, the juicy and delicious 2022 will have to do!