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This Rosado stuns once again with its minerality, salinity, and elegance. Made from the direct press of Listan Negro. The wine is pale and subtle in color but not in character. Always refreshing and relaxed on the palate where that volcanic minerality displays itself. Dry, refined, and masterfully done. Don’t miss it!

Los Bermejos is on the easternmost island of Lanzarote, only 125km from the African coast where conditions are extreme. A volcanic explosion that lasted from 1730-1736 covered the entire island in lava and ash 3-5 meters deep. Consequently, each vine must be planted in a hole or hoyo that breaks through that infertile volcanic crust of petrified lava to the organic matter that can nourish it. The wind, which acts as a natural fungicide, is so ferocious that each hoyo is surrounded by rock walls for protection. The flora on Lanzarote – including the vines – cannot grow very high; there are not enough nutrients in the soil to support sprawling greenery. Yields are minuscule (16 hL/ha) and each berry is concentrated with flavor. All vineyard work is done meticulously by hand. Some of the wines are certified organic, depending on the vintage. Ignacio supplements his crop with purchased fruit from growers who share his vision of sustainable viticulture; with such low yields the winery would have to own most of the land on the island in order to produce financially sustainable quantities of wine from exclusively proprietary grapes.

Organic / Biodynamic

A firm backbone of Meyer lemon peel acidity frames this vivid sparkler, enmeshed with rich notes of lightly charred toast and smoked almond, backed by flavors of ripe white cherry and peach fruit. Hints of thyme and anise play on the finish. Xarel-lo, Macabeo, Parellada and Malvasia de Sitges.

Organic

The review is on the 2019 vintage.

92+ points Wine Advocate
The village red 2019 Bellmunt was produced with 65% Garnacha, 30% Cariñena and 5% Cabernet Sauvignon and is very expressive, ripe with 14% alcohol and some herbal notes and very good freshness. The palate is medium-bodied and reveals abundant, fine-grained tannins. Very Priorat.

(40% Garnacha, 30% Samso, 20% Cabernet Sauvignon, 10% Syrah) Camins del Priorat is a delicious entry-level offering from the famed winemaker Alvaro Palacios. It offers full-bodied, rich, deeply concentrated flavors of crisp cherry and ripe berries, with exotic floral and spice accents and a beautiful, seamless texture. A wine that always over delivers for the price, and a great introduction to high-quality Priorat! - Distributor

Organic

92 points Vinous
The 2023 Avancia Godello from Petín, aged six months in barrels, offers a golden hue and aromas of oak, vanilla, cream and floral notes like orange blossom and pear. The palate is full-bodied, creamy and textured, with moderate freshness, concentration and layered complexity

Sleek and well-knit, with a streak of salinity underscoring a creamy mesh of pink grapefruit, cherry blossom, Marcona almond and blood orange peel flavors that linger on the mouthwatering finish.

Sourced from one of the oldest, most traditional vineyards planted in Valdeorras, Avancia Godello expresses the authenticity the history of Valdeorras and the oldest Godello clones in the world. A completely unique white wine that ages beautifully. Godello was almost extinct at the end of the 1980's, so it is extremely rare to find a Godello produced from a single vineyard planted in 1904.

100% tank-aged Malvasia Volcanica. Malvasia Volcanica is a grape that is truly indigenous to the Canary Islands, a crossing of Marmajuelo (an indigenous peach-skinned white grape) and Malvasia Aromatica. Crisp, bright and positively exploding with citrus and mineral flavors.

Organic / Biodynamic

An intriguing ros that conceals the soul of a white wine in its purity and transparence. A splash of Monastrell imparts a special complexity and elegance to Ravents cuve de Nit, though the classic mineral freshness of this revered Cava house is untouched. A wonderful selection for special occasions with delicate sandwiches, sliced ham, and young cheeses. This wine is made up of the traditional Cava varieties with a touch of Monastrell. The hand-harvested grapes are assembled and secondary fermentation occurs in bottle, which rests for at least 15 months before disgorgement.

Natural / Sustainable

93 points Wine Advocate
The 2024 Albamar is the entry-level white here, produced with grapes from different plots. It's still very young, but it has no reduction. It is a bit shy but shows clean and precise, serious and austere beyond the varietal notes, with good ripeness and very good balance and a dry, chalky finish. It has 13% alcohol and integrated acidity. I think 2024's main characteristic is balance.

Organic

91 points Vinous
A sparkling wine based on Monastrell is an oddity, but the 2021 Ros from Llopart showcases it beautifully. This blend of 60% Monastrell, 20% Garnacha and 20% Pinot Noir, from Subirats, Peneds, is bright cherry-red in hue. The floral, perfumed nose features cherry and herbal notes. Indulgent and chalky, it delivers a savory palate that finishes with a lasting note of waffle.

The Llopart does an extremely gentle press in a vertical basket press. Maximum permitted yields of must per weight of grapes is 66.66% - the Llopart family does not extract past 45-50%. The semi-unpressed grapes are sold off to a local cooperative. The must ferments in temperature controlled stainless steel tanks and is aged sur lie for four months before being returned to bottle. The secondary fermentation is carried out in the bottle in underground cellars.

The Llopart family were granted their family estate in 1385, making them one of the oldest growers in Penedès. They founded their company for the production of sparkling wines in 1887, making them the second oldest house for sparkling wine in Spain, and the oldest family-owned sparkling wine house in the country. They own 500 Ha of land, 95 of which are planted to organically certified vineyards. In 2017, Llopart became one of the six founding members of CORPINNAT, an new recognized classification for premium organically farmed sparkling wines from heart of Penedès. Llopart were pioneers in the production of Rosé sparkling wines and were one of the first producers to make rosé sparkling from exclusively red varieties.

Organic / Natural Wine

This wine may be reductive when first opened, aeration is recommended.

95 points James Suckling
This is austere and discreetly citric, with green apples and a smoky note. The palate is balanced and bright, with a seductive texture that really makes this harmonious. Trenzado, which means threaded or braided, is the name given to the unique form of trellising found in the islands. This is mostly listan blanco, as palomino is locally known, planted on volcanic soils.
This is austere and discreetly citric, with green apples and a smoky note. The palate is balanced and bright, with a seductive texture that really makes this harmonious. Trenzado, which means threaded or braided, is the name given to the unique form of trellising found in the islands. This is mostly listan blanco, as palomino is locally known, planted on volcanic soils.

Organic

90+ points Wine Advocate
The 2022 Brut Reserva was produced with a blend of 40% Xarel.lo, 30% Macabeo and 30% Parellada from organically farmed vineyards and aged for at least 20 months with the lees in bottle. It comes in at 11.5% alcohol, a pH of 2.95 and a dosage to complete eight grams of sugar. It's young and fruit-driven, not too sweet, approachable and pleasant. It feels serious, clean and harmonious, very drinkable. 37,000 bottles produced. It was disgorged in February 2025, but like all Corpinnat wines, the disgorgement date is printed on the back label.

Winemaker's Notes:
According to a document written in Latin and dated 1385, a Llopart family?????s ancestor, Bernardus Leopardi, was granted some vineyards located in the present country estate Can Llopart de Subirats. Over the following centuries the Llopart family combined the cultivation of traditional agricultural Mediterranean products: grapevine, wheat and olive. At the end of the XVIII century the Lloparts decided to devote themselves exclusively to wine growing. The secular dedication to vine cultivation, elaboration and wine growing reaches its turning point, after intense testings, with the production of the first Cava Llopart bottles at the old country house cellar in 1887. In the early 1950s, Pere Llopart i Vilaros gave his cellars a new drive. He actively contributed in launching the "craft cavas" and consolidated cava Llopart as a high quality product.

94 points Decanter
Spicy, savoury and toasty, displaying aromas of dried herbs, cloves and cocoa, some dried black fruits notes. Very long finish.

94 Points Vinous
The 2023 Albariño Pazo de Señorans from Val do Salnés showcases intense aromas of orange blossom, herbs and grapefruit. The palate is dry, taut and textured with medium concentration expanding the fruit flavors. The 13% alcohol adds volume and definition. This complex and expressive Albariño offers excellent drinkability.

93 points Jeb Dunnuck
The 2023 Nisia Las Suertes is 100% Verdejo from very old vines (possibly even the 1880s) and was aged on the lees with bâtonnage for a minimum of 7 months in French oak puncheons and demi-muids. It has more melon ball, hay, crushed stone, and subtly honey nuances that carry to a beautifully textured, layered white with a gorgeous mid-palate, integrated acidity, and a great finish. It's a serious wine that's geared for the dinner table.

A bright white, light on its feet and graceful yet still creamy and generous on the palate, with flavors of baked white peach, macadamia nut, grated ginger and a touch of lemon-infused pastry cream. Shows a spine of lively acidity and a subtle layer of salty mineral. - Winery

94+ points Wine Advocate
The 2020 Rioja Reserva, their flagship wine, comes from the 300 hectares of estate vineyards. Here, Tempranillo is the backbone, making up 82% of the blend in the low-yielding vintage of 2019, complemented with 8% Graciano, 7% Mazuelo and 3% Garnacha. It has controlled ripeness at 14% alcohol, with a pH of 3.65 and 5.1 grams of acidity. I loved the aromatics here—floral and elegant, more in the style of the 2018 than the 2019. it's lighter, more elegant, fine-boned and has a silky texture and very fine tannins. Both 2019 and 2020 are very good, but 2020 is more my style.

In September 2023, the Cebrián-Sagarriga family celebrated its 40th anniversary as owners of Marqués de Murrieta, which they bought in 1983. In 1996, Vicente Dalmau Cebrián took the reins of the winery, driving a deep transformation, and he continues today, relentlessly trying to improve every year. It's pretty amazing how the wines feel better each year, like a winery on its way up.

94 points Wine Advocate
The grapes for the 2021 Reserva (sold as Crianza in Spain), mostly Tempranillo with some Garnacha Tinta, Mazuelo and Graciano, were picked late in a cooler year when they finished the harvest the 20th of October, with plenty of times for the grapes to develop full aromas and flavors and complete ripeness. It fermented destemmed and lightly crushed in oak vats with indigenous yeasts, separating qualities, villages and soils, and matured in 80% French and 20% American oak barrels, 20% of them new, for 24 months, with racking every eight to nine months. It's a textbook example of their style in a very good year, with power, concentration and clout, elegance and freshness. It was a very harmonious year; the cycle was long and the tannins ripened to perfection. It's terrific and more so for the volume they produce (984,000 bottles of it). It was fined with egg whites and bottled in January 2024.

95 points Vinous
The 2021 Almirez, sourced from La Jara, Villabuena del Puente and Valdefinjas vineyards in Toro, was aged up to 14 months in oak barrels. Garnet in hue. Its ripe aromas feature plums, dried flowers, undergrowth, licorice and garrigue against a cedar backdrop. Dry and rich on the palate, the mild and balanced flow leads to a lasting, juicy, cherry-like finish. The 2021 is a nuanced Toro wine.

Natural / Sustainable / No Added Sulfites

94 points Wine Advocate
The 2024 O Sebal, sold without appellation of origin, only shows its vintage as a lot number on the label. It was produced in a traditional way without any added sulfites. It's clean and harmonious and has a slightly darker color and a more developed, dry, serious and austere nose with some notes of cereals and flowers.

Organic / Biodynamic

93 points James Suckling
Fine oak spices and cocoa powder to the ripe cherries, cassis, black cherries and warm stones. Full-bodied and polished on the palate with tightly wound tannins that seep through the compact fruit. Good balance between tight structure and fruit density. From organically grown grapes. Drinkable now, but better from 2024.

92 points Wine Spectator
Long and creamy, this elegant red is structured by supple tannins and juicy acidity, a fine frame for the appealing range of baked black cherry, fig cake, mocha and sage. Fresh, spiced finish. Drink now through 2028.

92 points Vinous
The 2021 Lalama blends 85% Mencía, 8% Brancellao and 7% other grapes from Val do Bibei, Ribeira Sacra. Aged up to 14 months in barrels and , it displays a deep purple hue with blue tones. It's expressive, with herbal and red fruit notes, hints of blood orange, pomegranate, violet and a subtle barrel influence. Fine tannins, slight freshness and a touch of wet earth balance its ripeness.

The review is on the previous vintage.

94 points Wine Advocate
I also tasted the 2022 Anza where he added the grapes of one more plot in Laguardia. The wine has his house style of elegance, subtleness and nuance; it's clean and precise and does not show any heat or oak. It's seamless, bright and velvety. Delicious. 23,420 bottles produced. It was bottled in September 2023.

Diego Magaña purchased another two plots to make one hectare in the zone of San Martín, planted with 80-year-old vines and in Villalba on stony soils, where the plants are 50 years of age. He's now thinking about organic certification, as he has not used any systemic treatments since 2020, and the vines are herbicide free. He's one of the more precise, new young producers in Rioja (and Bierzo), his wines are elegant and clean in the best modern style you can think of.

• Mostly Tempranillo with some Garnacha, Graciano, Mazuelo, Viura and Malvasía Riojana
• 30 to 50+-year-old bushvines in pure limestone soils
• Fermented with indigenous yeast in open-top wood vats with whole bunches as vintage allows
• Raised for about a year in one 4,000L tina and 225L barrels, all used

93+ points Wine Advocate
The young, balsamic and still faintly medicinal entry-level white 2023 Louro is dense, ripe and powerful at 13.9% alcohol, pungent and intense with a bitter twist in the finish. It's very tasty, almost salty, with cleanliness and precision, combining power with freshness and elegance. This is quite impressive and a preview of the rest of the 2023s to come. 215,000 bottles produced. It was bottled in May 2024.

"The dark amber-hued non-vintage East India Solera is essentially an old Oloroso blended with an old Pedro Ximenez, which gives it a sweet character. It offers more mature notes of maple syrup, brown sugar, spice box, raisin and chocolate beer nuts, and its terrific balancing acidity cuts through the sweetness. This delicious effort is best drunk after the meal." 96pts WA

A blend of 12-year-old Don Nuno Oloroso (80%) and San Emilio PX which is also about 12 years old. One of the great icons of Lustau. Its aging process mimics that of some 17th century wines developed during transatlantic journeys to distant Spanish colonies. To achieve this, after aging separately in their own soleras, the Oloroso and Pedro Ximenez that comprise it, are combined and undergo a second aging process in a solera of 33 barrels at the Sacristia de Bodegas Lustau, with its elevated humidity and temperatures that replicate the climatic conditions that the wines would have experienced on their journeys.

Emilio Lustau SA was founded in 1896 by Don Jose Ruiz-Berdejo. In the beginning, Lustau was essentially an Almacenista, a modest estate with small holdings that sold most of its wine to large exporting Bodegas. It was not until the 1950s that Lustau became Emilio Lustau SA, and it joined the prestigious ranks of a select group of exporters of Sherry. In the early 1980s, Emilio Lustau SA, then under the management of the late Rafael Balao, became one of the most innovative companies in Jerez, launching the "Almacenista" line and creating the distinctive bottle that we know today. Lustau is now widely considered one of the finest producers of Sherry, with their Almacenista line breaking new ground in hand-crafted, boutique wines. These Sherries, drawing on rare and marvelous wines held by small producers, are some of the finest Sherries made today.

Lustau offers a wide array of Sherries; bone-dry Finos are wonderful matches with garlic-y shrimp and langostinos. Racy Amontillados balance power with finesse and are wonderful with nuts, olives, cheeses, and jamon Serrano. Powerful Olorosos can be served during a meal and match well with traditional soups and stews. Of course, the wide range of dessert wines from Lustau are unparalleled; the elegant East India Cream Sherry is as soft as silk, the Moscatels offers a delightful citrus edge that keeps the wines lively on the palate while the dark Pedro Ximenez is best served as a "syrup" over vanilla ice cream, pancakes or waffles.

93 points Wine Advocate
The super bargain of the portfolio has to be the red 2017 Viña Cubillo Tinto Crianza, which this year shows more development and faster aging, with more tertiary notes than the other reds from 2013 and 2014 that I tasted next to it. The frost of April 2017 killed 100% of the vegetal mass at Cubillo, and the grapes they picked were exclusively from the second generation, therefore fruit that ripened in a much shorter cycle, as the harvest was also earlier. It has notes of damp earth, mushrooms, truffles and forest floor, dry leaves and decayed flowers and herbs. It has a polished palate and is medium-bodied, with mostly resolved tannins, and it feels a little lighter. But it's still worth it. It was produced with a blend of 70% Tempranillo, 20% Garnacha and 5% each Graciano and Mazuelo from vines averaging 53 years of age. It fermented in their old oak vats and matured in used American oak barrels for three+ years. It has 13.5% alcohol, a 3.0 pH and 6.5 grams of acidity. 90,000 bottles produced. It was bottled in February 2023.

80% Tempranillo, 20% Garnacha sourced from the prized Finca la Pedrizavineyard.

95 points James Suckling
[#38 Top 100 Wines of Spain 2023] A more vibrant and fruitier expression of Ardanza this year with strawberries, mussels, warm spices and berries. Round and silky on the palate with lovely spices and a long, nicely saline finish. A nice touch of creaminess works really well here and further extends the finish. 80% tempranillo and 20% garnacha. Drink or hold.

94 points Wine Advocate
2017 was not an easy harvest, but it produced some beautiful and classical wines, like the 2017 Viña Ardanza Reserva, which shows a little more advancement and polish and is ready to drink. It was produced with 80% Tempranillo and 20% Garnacha from their vineyard La Pedriza in Tudelilla. It fermented in stainless steel with indigenous yeasts and matured in American oak barrels, 36 months for the Tempranillo and 30 for the Garnacha (that was harvested 15 days later), with six rackings. It's ripe and aromatic, tertiary, with 14.5% alcohol and mellow acidity, a medium-bodied palate and sleek tannins. It has a pungent note of clove and pepper, some licorice and ink and the cherries in liqueur from the Garnacha. An updated classical Ardanza. 600,000 bottles produced. It was bottled in March 2021.

Organic / Biodynamic

96+ points Wine Advocate
For Juan Antonio Ponce, the 2022 La Estrecha is the vintage that better showcases the finesse of Bobal that they have been looking for, which he describes as fine, ethereal, fresh, elegant and intense. The plot has vines over 75 years old, with 90% Bobal and other mixed varieties on granite soils. It fermented with 100% full clusters in a 4,500-liter barrel and matured in a 5,000-liter oak foudre (instead of in 600-liter barrels like in the past) for 10 months. The wines are not fined, filtered or cold stabilized. This has only 12.5% alcohol, which is possible in the Mediterranean. This is very pale, delicate and ethereal, the change in the élevage from barrels to larger foudre seems to have had a big impact in the wine that feels more relaxed. 4,800 bottles produced. It was bottled in July 2023.

92+ points Wine Advocate
A new wine from the Viña Real winery, the 2020 Bakeder is a village red produced with Tempranillo grapes from Laguardia. It has contained oak and good ripeness at 13.95% alcohol, a more modern style of red that shows very young, quite fruit-driven and with a soft mouthfeel and velvety tannins. It has purity of fruit, elegance and finesse with respectful oak after 10 months in French barriques. There are some 30,000 bottles of this. It was first produced in 2019.

"The NV Palo Cortado Obispo Gascon, produced from Palomino grapes averaging 20 years old, and shows the telltale nose of Palo Cortado with its lactic touch and an off-dry nose of apricots, blond tobacco and spices. The palate is dominated by the salty notes (common to all Barbadillo wines), sharp, medium-bodied, with great length. Drink 2013-2019." 92pts WA

The Palo Cortado sherries are particularly special within the Jerez-X??r??s-Sherry Designation of Origin. This is because despite the fact that production follows the similar physical-chemical process of oxidative ageing as with the olorosos, the result is quite different with their organoleptic characteristics falling somewhere between those of an amontillado and an oloroso.

Barbadillo is, without a doubt, both the largest and the leading bodega of Sanlucar de Barrameda. Created in 1821 by Benigno Barbadillo, the company it?????s still owned today by the seventh generation of the Barbadillo family, dozens of stockholders spread throughout Spain, although not necessarily involved in the operations. The business has also expanded, not only within the Sherry district, where they sell an impressive 12 million bottles of wine annually (a lot of it is the young and fruity Castillo de San Diego, which at one point was the biggest selling white wine in Spain), 40% of which are exported, but also in Ribera del Duero and Somontano. They employ 300 people and their wines are available in 39 different countries. In Sherry they own 500 hectares of vineyards, stock around 60% of the total production of Manzanilla which ages in 12,500 botas in their great cellars in Sanlucar, mainly in La Arboledilla winery, the tallest bodega in the Marco de Jerez, an impressive 16 meters high, and in a network of 16 other large and small bodegas in the Barrio Alto, the High Quarter of Sanlucar de Barrameda. They are constantly innovating and experimenting, be it with red or sparkling wines or within the Manzanilla world, as they were the first to bottle Manzanilla en rama (unfiltered) back in 1999, doing four sacas (bottlings) per year, one during each season, which they sell in half bottles with labels that clearly identify the saca and year. Other than that, their range is pretty exhaustive, from entry level wines, through VORS and an exclusive Reliquia range from the oldest, family-owned botas, some of them containing wines averaging 80 to 100 years old. As a curiosity, they probably stock more Palo Cortado than any other winery (on earth),120 casks, as the famous Toto Barbadillo had an obsession with that category and purchased all he could get his hands on. I had a great visit there with winemaker Montse Molina who arrived in Sanlucar from her native Cataluna 15 years ago and she has not looked back since. Tasting wines from the bota, listening to a knowledgeable winemaker and realizing how different and how complex the wines are is one of the pleasures one should experience at least once in a lifetime.