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 2018 Rioja Crianza

Akutain is an estate that we have fallen in love with here at Chambers Street. The Reserva and Gran Reserva were revelations for us, and this Crianza is the perfect prelude, truly resembling a Reserva in style. Mostly Tempranillo with some Garnacha, indigenous yeast fermentation, and aging for 1 year and 9 months in old oak and 1 year in bottle.  Leathery tannins, elegant, earthy tones, all around a total winner, and sure to be your new favorite Rioja, especially at this price point. -EL

Bohigas 2022 Catalunya Xarel-lo

Can Sumoi (Escala / Raventos) 2021 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.

Can Vi 2020 Vi Negre 250 ml Can

Trepat (from old vines) and Red Grenache with organic certification. Soil: calcareous clay at 400 m a. s l. vinification: 10 days skin contact, bleeding, alcoholic fermentation with native yeasts in stainless steel tanks. aging: 6 months in amphoras.

Celler Pardas 2021 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.

Envinate 2021 Ribeira Sacra Lousas Vinas de Aldea 1.5L Mag

Mencia grape. Ribeira sacra. made with whole cluster fermentation and aged in French oak barrels for eleven months. The gang of four friends behind these bottles met while studying enology in Alicante, Spain. After graduating, they formed a wine consulting business to find lost, old vineyards and indigenous grapes and start producing wines from these sites and grapes. The aim has been no chemicals, handwork, and indigenous yeast only.

Finca Torremilanos 2021 Castilla y Leon El Porron de Lara

Finca Torremilanos 2021 Ribera del Duero Montecastrillo Tinto

Gomariz La Flor Y La Abeja 2020 Souson

Coto de Gomariz is in Ribeiro, a small region in Galicia, Spain. Farming is organic, with biodynamic principles, and winemaking is low-intervention, always native yeast fermentation and minimal use of SO2. This tasty red is 100% Sousón, a local grape, hand harvested and fermented in stainless steel, then aged for four months in barrel. Deep in color with a slightly rustic and meaty flavor profile, it's also effortlessly smooth and balanced, low tannin, and versatile. Served a bit below room temp, this will shine with mediterranean dishes, and anything from the grill.

Gratavinum 2021 Priorat Silvestris

Julia Bernet 2019 Corpinnat "Cuvée U" Brut Nature

Martin Alonso Etayo (Vina Ilusion) 2021 Rioja 'Prana'

Martin A Alonso Etayo has been quietly producing natural wines in Rioja, under the Viña Ilusion label. He owns five hectares of Tempranillo in Rioja, at around 600-700m of elevation, which are farmed 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 2021 has great balance, ripe-enough fruit for a young Rioja, and the freshness you want from a wine at this level. A perfect tapas wine deserving of a light chill with afternoon snacks and equally versatile with dinner.

Oriol Artigas 2021 Sammay Pet Nat Negre

This is a delicious and very lively ancestral style sparkling 'Pet-Nat,' made from Trepat, which is local to Catalunya. Vines are on sandy granitic soils. Grapes are split, with half seeing whole cluster, and the other half added to juice in an infusion style. The flavors are wild, with bright red fruit, and a touch of herbs. At 10% ABV, it's extremely thirst quenching, and sure to be noticed with it's vibrant color and curious aromas. Though undisgorged, it just needs to be properly chilled to avoid any kind of mess. Perfect Summer Pet-Nat if there ever was one!

Pablo Matallana 2020 Lanzarote (Canary Islands) Taro Blanco

Pablo's main wine, the Taro Blanco is mostly Listán Blanco and Malvasía with a small percentage of Diego. Grapes are from a few parcels in Lanzarote on mostly clay and limestone soils covered in black volcanic ash. Fermentation is by parcel, grapes are destemmed and fermented in large neutral barrels with short period of skin contact. I have not tried the 2020 in a while, but there was a small amount available to us, so we are pleased to include it. 2020 was so intensely dry, and followed several similarly intense, dry years, so this was the ONLY wine that Pablo produced in 2020.

Pablo Matallana 2021 Lanzarote (Canary Islands) Taro Blanco

Pablo's main wine, the Taro Blanco is mostly Listán Blanco and Malvasía with a small percentage of Diego. Grapes are from a few parcels in Lanzarote on mostly clay and limestone soils covered in black volcanic ash. Fermentation is by parcel, grapes are destemmed and fermented in large neutral barrels with short period of skin contact. This 2021 release is a complete joy to drink. Notes of lemon pith, stones, fleshiness, a beautiful, slightly dense mid-palate, and an intensely dry finish. This begs for food but is extremely easy to drink on its own as well. I can't help mentioning Chablis, because this reminded me of really good Chablis, but let's leave Burgundy out of it. It's an exceptional white wine with perfect length, and a great introduction to the whites of the Canary Islands.  // Pablo's Notes: "Made from a traditional blend of Malvasia, Listán Blanco and Diego from 3 different areas: La Geria, La Vegueta and Juan Bello. One of the plots that make up this wine is located in Montaña Timbaiba. Planted with Malvasia which, with its deeply limestone soils and its proximity to the north coast of the island, brings tension, minerality and salinity to the whole. In La Geria, specifically in Montaña Diama, we harvest Listán blanco and Malvasía relatively early to maintain acidity and freshness. We co-fermented both varieties and thanks to the Listán Blanco we managed to soften the aromatic exuberance of the malvasía, bringing its classic herbaceous and earthy influence to the wine. To finish the blend, a small contribution of Diego from the Juan Bello Mountain, which adds fluidity and a citric touch to the blend. Spontaneous fermentation with its own yeasts in 500/600 L oak barrels, where it rests and refines with its lees for 8 months. Malolactic fermentation develops spontaneously due to the low levels of added sulfur. Bottled unfiltered."

Pablo Matallana 2021 Lanzarote (Canary Islands) Taro 'Frias'

Frias is a parcel of 120+ year old vines on limestone terroir covered in black volcanic ash. A bit more experimental than the Blanco bottling, the Frias is all Listan Blanco that is destemmed and fermented in stainless steel with about 7 days of skin contact. The wine has an alluring aroma, florals and peach skins, a little musky, with stone fruits and lemon pith. The palate is textured, with a combination of mineral and tannic structure that provide delicate grip. Should pair well with crudo and ctirus, grilled veggies, anything with romesco sauce, FISH!, we'll have to ask Pablo what else he likes it with! // Pablo's Tasting Note: "Since we started the project in 2018, we have separately produced and bottled this plot that the Fajardo family has been cultivating for over 100 years, located on the south-west face of the Tisalaya mountain at 300 above sea level. It is a 2.5 hectares vineyard with the peculiarity of being planted mainly with Listán blanco, but also with Malvasía and Diego grapevines. Despite its orientation, this plot has a particularly cool microclimate that makes the ripening process gentle and prolonged over time. Because of this, we usually harvest a little later than the rest of the plots, but we never obtain wines with more than 11.5% alcohol content, always maintaining the freshness and drinkability that characterizes it. This 2021 edition is made in a similar way as in 2019, macerating with the skins. This time a little shorter, around 7 days, looking for more purity, definition and a kinder tactile sensation. It is kept on its fine lees in stainless steel for 10 months until bottling, unfiltered and with very little sulfur."

Pablo Matallana 2021 Lanzarote (Canary Islands) Taro 'La Nave'

La Nave is new bottling for Pablo, all Malvasia from two young parcels that he is very excited about. Soils are clay covered with black volcanic ash, and both parcels are in Lanzarote, albeit at different spots on the island. Each parcel was fermented separately and the wines were then blended. About 25% of the juice saw skin contact for a few days, and the rest was direct press. The small amount of skin contact is a really nice touch with the Malvasia, subduing a bit of the florals and giving fleshiness to the wine. Malvasia has some core characteristics, but from the Canary Islands, it seems to be more earthy and smoky (I wonder if the volcanic ash has anything to do with that?!). A white that would pair well with grilled fish or poultry, but also is fascinating enough to be enjoyed on its own. // Pablo's Notes: "Fascinated by the singular beauty of these "contemporary" buildings, which with modern materials fulfill the functions similar to those of the ancient TAROS, this new wine of malvasias from "new" vineyards is born. The Nave is a tribute to transformation, to change, to the new. However, there is always a look back for true creation. There is no intention of rupture. On the contrary, it is an intimate and visceral understanding. It is to dominate nature by obeying it. It is a universal sensibility. A maximum respect for one's own aesthetics. It is to navigate in the present with inherited knowledge. In this first edition, made from Malvasia grapes from "new" vines from two completely different areas: Los Lajares (Volcán de La Corona) and La Vegueta."  

Pablo Matallana 2021 Lanzarote Taro Tinto

This is the one red that Pablo produced from the Lanzarote vineyards that he works with. All Listán Negro, from younger vines (~20 years old) on clay and limestone terroir that is under a cover of black volcanic ash. The grapes are destemmed, and fermentation is in stainless steel, with about one week of maceration. The Taro Tinto is a delicate and bright, red-fruited wine, a bit less full compared to La Bardona (from Tenerife). A fresh and lovely red that ranks among my favorite Canary red wines. -EL

Pablo Matallana 2021 Tenerife La Bardona Tinto

La Bardona is all Listán Negro from 3 parcels in Tenerife. All of the vineyards are more than 100 years old, and are mostly on volcanic clay. Pablo utilizes partial carbonic maceration here, letting the bunches sit for 5 days before crushing by foot and sitting with skins for 2-3 days before pressing. The wines age in neutral French barrels before being blended and aged for 8 months. Though the wine might be unmistakably revealing a Tenerife profile, with subtle volcanic, smoky notes, it is very approachable on opening. We'd recommend giving it about a half hour to breath for peak enjoyment, but overall, this is a real winner! Congrats, Pablo!  // Pablo's Note: "Viñas del Norte” 2021 99 % Listán negro + 1% Listán blanco from old vines grown on the northern slopes of Tenerife Island. 43 % La Orotava – 350 meters above sea level 39 % La Victoria – 680 meters above sea level 18 % La Matanza – 650 meters above sea level Made from 100% whole bunches and natural fermentation with its own yeasts. Each parcel is made separately and blended just before bottling. After fermentation, the wine rests and refines for 8 months in used French oak neutral barrels. Bottled without filtering or fining and with very little sulfur added, for your greatest enjoyment. 8 Barrels produced / 2300 Bottles of 75 CL / 13% Alc. Drink in moderation as you consider.

Pares Balta 2021 Penedes Ros de Pacs

Pares Balta NV Penedes 'Materia Prima' Pet-Nat

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.

Peciña, Hermanos de 2019 Rioja Blanco

Pecina provides one of Rioja's greatest examples of fresh yet complex young white wine. 100% Viura,  fermented with native yeasts and raised entirely in stainless steel (with several months on the lees and up to a year in bottle), for a bold, bright white, with cool herbal and waxen aromas, followed by flavors of tangy white grapefruit and green apple, and fresh green herbs. A spectacular bargain and a nice change from your everyday white, perfect for pairing with salads, fish, poultry and pesto.

Pedralonga 2022 Serea Albariño

Rafael Palacios 2021 Valdeorras 'Louro do Bolo' Godello

From Rafael Palacios' younger vines in Valdeorras, this is a clean and subtly dense Godello, fermented with indigenous yeasts in large foudres, and aged on the fine lees for four months. A big hit at a recent in-store tasting, we often liken this style of fresh and layered Godello to a good village level Chablis, or Macconais white. There are obvious similarities to a mineral-driven, unoaked Chardonnay, the stoniness at opening, and subtle weight that is expressed after the wine has had time to breath. A fantastic candidate with grilled fish with herbs, or poultry, but perfectly delicious on its own too! -EL

Raúl Pérez 2018 Bierzo Tinto 'Valdecanada'

From Raúl's high altitude Valdecañada project, this is his very special Bierzo Tinto. Comprising most of the red grapes from the 6 hectares on schist and slate soils, Raúl makes has about 9 barrels total, and he allows all of them to develop flor in the barrel. The blend, like most of his reds is mostly Mencía with small percentages of Trousseau and Garnacha Tintorera (Alicante Bouschet). A really impressive red, with luscious concentration, rustic herbs and brambly overtones. It seemed at tasting to be enjoying a nice moment in it's evolution, though it could clearly age for many years to come. -EL

Raúl Pérez 2020 Bierzo Tinto 'El Rapolao' La Vizcaina

'El Rapolao' is a single plot in the village of Valtuille de Abajo. Raúl was purchasing fruit for many years from this plot and is now the owner as of 2021! Of his three Vizcaina single vineyard reds, this was the one still available to us. What was funny to Raúl is that it is always the one that sells out first in Europe, because it is the most famous vineyard site out of the three! Though it is typically a blend of mostly Mencia along with other local grapes, the 2020 is 100% Mencia. Raúl uses whole clusters, and aging was in 500L neutral barrels. A beautiful wine, and a fine opportunity to explore the flavor profile, fine tannins and rusticity of Mencia from such a special plot.

Raúl Pérez 2020 Bierzo Ultreia Godello

This is a lovely "village level" Godello from about 7 different plots that Raúl tends in Bierzo. Fermentation is mostly in barrel, with some fermentation in steel tank, and aging is all in barrels. Raúl uses a mix of 200L, 500L and 5000L barrels, with the youngest barrel at 4 years old. Impressive minerality here, with fresh flowers and a hint of herbs. Very clean finish and a lovely mid-palate. -EL

Raúl Pérez 2020 Bierzo Ultreia St. Jacques

Raul Perez has become one of the best known and most celebrated oenologist-winemakers in Galicia and Bierzo. His Ultreia wines are beautiful expressions of the terroir and indigenous varieties of Bierzo. Primarily Mencía, with small amounts of Bastardo (Trousseau) and Garnacha Tintorera from organically farmed vineyards near Valtuille de Abajo, the grapes for the Ultreia St. Jacques are hand harvested, and fermented mostly whole-cluster in large oak vats before being raised in large barrels, foudre, and some cement. This is a classic wine of Bierzo, with vibrant violet floral notes on the nose and  chalky minerality, medium body and delicate tannins.

Raúl Pérez 2021 Bierzo Blanco 'Ultreia la Claudina'

La Claudina is from a sandy plot in Bierzo, near the vineyards that make up Raúl's "village level" white, the Ultreia Godello. This is a tiny 0.3 hectare site (really small) that Raúl is very fond of. Though he is not the owner, he is clearly connected with the spot and honored to be able to make wine from these old vineyards. Fermentation and aging was in one single 1000L foudre. It was a new barrel in 2021, but Raúl works closely with the barrel-maker to ensure that the toast is very light. The Godello grapes he harvests here have a higher level of potential alcohol, so he says the wine can handle a big new foudre. Clearly he was right, because the nose and palate do not suggest any of the predictable "new oak" notes. All I got was stone fruits, and a long mineral finish. A beautiful white that sees a very limited production.

Raventos I Blanc 2020 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 2020 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.

Raventós I Blanc 2020 Conca del Riu Anoia de Nit Rosé 1.5 L

Viña Zorzal 2020 Navarra Graciano

Viña Zorzal 2021 Navarra Garnacha