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
  • 10 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
  • 43 in stock
  • $24.99

  • white
  • 2 in stock
  • $20.99

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
  • 10 in stock
  • $54.99

  • Organic
  • Biodynamic
  • Low Sulfur

Bodegas Akutain 2014 Rioja Reserva

I've come to conclude that there's room for all types in the world of Rioja wine, from bright and fresh wines made with stainless steel and carbonic maceration to full-bodied, single vineyard expressions of Tempranillo and Garnacha made in French Oak, with everything imaginable in-between. That is not to say that I don't have my preferences: I have to admit to loving classic, old-fashioned Rioja wines, blended from multipleparcels and made in (mostly) old American oak. These are wines built to last a long time, and the great producers of these wines are typically storied houses dating to the beginning of  the modern period of winemaking in Rioja, with familiar names like Lopez de Heredia, Riojanas, La Rioja Alta or Marques de Murrieta. I'm pleased to be able to say that Jon Peñagarikano Akutain, the second-generation owner of Bodegas Akutain, is making wines that are very much in the same vein and of the same quality as these great estates. 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 2014 Reserva is almost entirely Tempranillo from higher altitude plots in Rioja Alta, aged for two years and ten months in neutral (mainly American) oak barrels. 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. The palate is deep and full-bodied, youthful but balanced, with structuring tannins and nice acidity. This offers tons of pleasure right now, but the 2014 Reserva could certainly be held for the next 10 to 15 years. Ben Fletcher

  • red
  • 4 in stock
  • $36.99

  • Organic

Bodegas Akutain 2018 Rioja

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
  • 4 in stock
  • $17.99

  • Organic

Bodegas Bhilar 2016 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
  • 15 in stock
  • $29.99

  • Organic
  • Biodynamic
  • Low Sulfur

Bodegas Cota 45 2016 Agostado Cortado

Ramiro Ibanez is making very exciting wines in Sanlucar de Barrameda. 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
  • 2 in stock
  • $74.99

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
  • 8 in stock
  • $29.99

Carmelo Santana / Bien de Altura 2019 Gran Canarias Ikewen Tinto

Carmelo Santana's project, Bien de Altura, is one of the most exciting of the new arrivals on the Canary Island wine scene. Hailing from Gran Canaria, the second most populous island in the Canaries, Carmelo studied winemaking in Chile, Bierzo (Spain), and the Douro (Portugal), before returning home. The focus here is on preserving local grapes and reviving abandoned, difficult-to-work, high-altitude vineyards. All vineyard work is by hand, and farming is organic and biodynamic (though not certified). The grapes for the Ikewen tinto are sourced from old vines (on average 80 years old), growing between 1200-1460m - these are some of the highest vineyards in Europe, near the Pico de las Nieves, Gran Canaria's highest point. The grapes (mainly Listan Negro, with a smattering of other indigenous varieties, including some white grapes) are macerated for a month, roughly half whole cluster and half destemmed, and aged both in 500L used French barrels and stainless steel, for 8 months. Bottled unfined, unfiltered with a small amount of SO2. The nose is bright and refreshing, showing macerated cranberries, pomegranate, and cherries joined to a persistently savory earthy note. The palate echoes, with bright red fruits, delicate tannins, and abundant, spicy, volcanic minerality. Great fun to drink, this improves with a bit of air, showing more complexity and exuberance over and hour or two.  E. Lillie & B. Fletcher

  • red
  • 3 in stock
  • $37.99

  • Organic
  • Low Sulfur

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
  • 59 in stock
  • no discount
  • $15.99

  • 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
  • white sparkling
  • 4 in stock
  • $34.99

  • white
  • 8 in stock
  • $32.99

  • red
  • 18 in stock
  • $34.99

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
  • 7 in stock
  • $23.99

  • Organic
  • Low Sulfur

Costers del Priorat 2018 Priorat Petit Pissarres

Costers del Priorat's Petit Pissarres is 60% Garnacha Tinto and 40% Samso (a.k.a. Carignan), from organically farmed vineyards planted on the unique slate soils of Priorat. The Llicorella, or decomposed slate,, and the vintage's warmth, lend this wine a bold, dense character, but also  mineral lift. The fruit character is dark, suggesting plum, blackberry, and black currant on the nose, while the palate is more lifted with notes of cherry, blueberry and blackberry around a core of slate-y minerality, with just a touch of oak spice. The 2018 vintage was very good in Priorat, and the new vintage of this wine is even more elegant than last years - an incredible value.  Ben Fletcher

  • red
  • 13 in stock
  • $24.99

  • Organic

Els Vinyerons 2018 / 2017 Alt Penedes Lluerna Xarel-lo

100% Xarel-lo from an organically-farmed east-facing vineyard near Vilafranca del Penedès, the Lluerna is a blend of mainly grapes from the 2018 vintage with a small amount of wine from 2017. All grapes hand-harvested, fermentation and aging in stainless steel and neutral French Oak barrels,  this is a great expression of Xarel-lo's minerality and depth, showing fresh citrus and apple notes, intermingling with fennel and stone on the nose. The palate is long and broad, with white apple flesh balanced by salinity and a mineral core. This is a very well-made and approachable natural wine, with no additives, clarification, or stabilization in the cellar. 

  • white
  • 33 in stock
  • $21.99

  • Organic
  • No Sulfur

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
  • 37 in stock
  • $44.99

  • Organic
  • Low Sulfur

Envinate 2019 Ribeira Sacra Lousas Vinas de Aldea Rosende

Rosende is a single vineyard of mainly Mencia, with a bit of Sousón and other varieties on the border between the Amandi and Ribeiras do Miño subzones. The soil is light and sandy, composed of decomposed granite.

  • red
  • 5 in stock
  • $74.99

  • 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
  • 14 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
  • 16 in stock
  • $59.99

  • 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
  • 8 in stock
  • $29.99

  • Organic
  • Biodynamic
  • Low 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
  • 11 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
  • 13 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
  • 3 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
  • 4 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
  • 53 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
  • 9 in stock
  • $56.99

  • Organic

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
  • 14 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
  • 20 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
  • 4 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
  • 26 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
  • red
  • 1 in stock
  • $59.99

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
  • 2 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
  • 7 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
  • 2 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
  • 3 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
  • 1 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 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
  • 1 in stock
  • $54.99

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

Partida Creus 2018 Catalunya Massís de Bonastre CX (Cartoixa)

Massimo Marchiori and Antonella Gerona came to the Massís de Bonastre and began working with old vines of native varieties around 2000. Since then, they've established Partida Creus as one of the most recognizable and recognized natural wine estates in Spain. Their focus has always been on rehabilitating abandoned or ignored plots of local grape varieties. The CX comes from Cartoixa Vermell (a.k.a. Xarel-lo Vermell), a local grey- or pink-skinned mutation of the better known Xarel-lo. The grapes for CX are hand harvested and spend 90 days on their skins, yielding a delicately pink wine with fresh white flower, peach, and strawberry notes on the nose. The palate is bright and fresh with lemon, salt, strawberry and grapefruit notes and just a touch of tannic structure. A truly refreshing wine that straddles the white-orange-rosé categories quite wonderfully. Ben Fletcher

  • white
  • 4 in stock
  • $29.99

  • Organic
  • Biodynamic
  • Low Sulfur

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
  • 31 in stock
  • no discount
  • $24.99

  • Organic
  • Biodynamic

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
  • 5 in stock
  • $19.99

  • white
  • 6 in stock
  • $54.99

  • Organic
  • Biodynamic
  • No Sulfur

Toni Osorio 2018 Vino de Mesa Sense Manies Blanc

Refreshing and easy going, this natural wine from Toni Osorio in the Penedes is very light and delicate at 10% alcohol. Made with the classic blend of cava grape varieties (Macabeu, Parellada, and Xarel-lo), it's the perfect thing for warming weather and spring produce, showign notes of green apple, citrus, lime, and fennel. Only 1650 bottles made, this was vinified in a low intervention style with no add sulfites. 

  • white
  • 25 in stock
  • $19.99

  • Organic
  • Biodynamic
  • No Sulfur

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
  • 9 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
  • 1 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
  • 1 in stock
  • $27.99

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
  • 52 in stock
  • $11.99

  • Organic

Viña Ilusión 2018 Rioja Prana

Martin Alonso and Gloria Plaza are the farmers and winemakers behind Vina Ilusion. They own five hectares of Tempranillo in Rioja, at around 600-700m of elevation, which they farm based on the principles of Masanobu Fukuoka (do-nothing farming), Rudolf Steiner (biodynamics) and permaculture. Their goal is to rejuvenate and uplift the land that they work, own, and live on. They also make wine in a very low-intervention style: Prana is their second wine, made in a carbonic style. Medium-bodied and pretty, it shows red fruits and earth on the nose, leading to a joyful palate of cherry, red berries, and clay-y earthiness. The 2018 is a real success, and my favorite vintage of Prana that I've tasted. No fining, filtering, clarification, or added sulfites.

  • red
  • 26 in stock
  • $19.99

  • Organic
  • Biodynamic
  • No Sulfur

Viña Zorzal 2019 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
  • 37 in stock
  • $14.99

  • Organic

Viña Zorzal 2020 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 electric: bright pink in the glass and incredibly tasty!

  • rosé
  • 41 in stock
  • $12.99

  • Organic