Discountable for new subscriber coupon

Organic

Organic / Biodynamic

A previous vintage was featured in The New York Times article: 20 Wines Under $20: For When the Weather Is Sultry by Eric Asimov

"Several efforts are underway to differentiate conscientiously produced cava from the run-of-the-mill stuff that dominates the category. The Clàssic Penedès appellation is one of them. Those producers under this classification must make their own wines, instead of buying them. If they grow grapes, they must farm organically, and the wines must be aged at least 15 months after the initial fermentation. Loxarel farms biodynamically, and makes this wine with the three classic cava grapes, parellada, macabeu and xarello (of which Loxarel is an anagram). For a $15 wine, this bottle has great delicacy and finesse."

Cherry, leafy and vanilla notes mingle in this juicy red. Light tannins and lively acidity impart a gentle balance. Not muscular but harmonious. Drink now through 2023. 50,000 cases imported.

Organic / Natural

85% Mencia 15% Alicante Bouschet (and a pinch of Godello). A medium-bodied expression of Mencia with freshness galore and fine tannins. Gregory Perez’s more natural approach to winemaking is evident when first pulling the cork. A bit of gas releasing is common, nothing a quick decant or pouring two glasses won’t fix. Floral in the nose with bright crunchy acidity on the palate. Red fruit is on full display here with an underlying spice. Unoaked.

Organic / Biodynamic

90 points Wine Advocate
The red 2022 Montecastrillo was produced with 90% Tempranillo and 10% Cabernet Sauvignon from younger vines, fermented with indigenous yeasts in stainless steel and matured in 225-liter barrels for eight months. It has good ripeness, 14.5% alcohol and a pH of 3.75. It's medium-bodied and approachable, with fine tannins, finishing with fruit-driven flavors. It keeps the poise in this warm and dry year.

Finca Torremilanos continues with their environmentally minded approach. Not only are their 198 hectares certified organic and biodynamic, but they go beyond that and installed solar panels in 2023 that cover 40% of their electricity needs. Production is 500,000 bottles.

100% biodynamically-cultivated Tempranillo from the estate’s younger vines. Fermentation takes 9 days and malolactic occurs in 80% stainless steel and 20% in barrel. Elevage for three to four months in a mix of French and American 225L barrels.

"Pale gold in color, this Cava has aromas of mature white peach, toasted bread and green tea with hints of lemon citrus and apricots. Equally rich and broad on the palate, these flavors continue to unfold on the palate." Importer notes

Reserva de la Familia is the flagship cuvée of the Juvé y Camps estate winery. In the beginning days of their winemaking, the Juvé y Camps family had their own reserve of this Cava, and it is still the only Brut Nature that they make. Made from the free run juice of traditional varieties Macabeo, Xarel.lo and Parellada and a touch of Chardonnay, this is the Cava of choice of Spain’s royal family, and it is regularly served at all official banquets.

Juvé & Camps is a family-owned winery located in San Sadurní d’Anoia, a small town in the northeastern Penedès region near Barcelona. Founded in 1921 by Joan Juvé Baqués and his wife Teresa Camps Farré, the winery’s three-generation history has resulted in an international reputation for producing top-quality Cava. The story of Juvé & Camps actually began over 200 years ago when Joan Juvé Mir, a bold and enterprising vine grower with ideas ahead of his time, laid the foundation for what would become the family firm. His son, Antoni Juvé Escaiola, carried on the legacy. There were many challenges, including the terrible phylloxera plague. Advocating replanting (as did other leading figures of the Penedès), he led a drive to restore the vineyards and to rebuild the region’s wine production. Respected and loved by his contemporaries, his example encouraged his son, Joan Juvé Baqués, to build the family’s first winery. Joan Juvé Baqués married Teresa Camps Farré, an exceptional woman and an enthusiastic supporter who, in 1921, inspired her husband to launch the first sparkling wine under the Juvé brand. It was made in the underground cellars beneath the family home in San Sadurní d’Anoia. Today, Juvé & Camps has established itself as the most highly regarded Cava producer in Spain. Juvé & Camps wines are regularly served at state banquets given by Spain’s Royal Family and are offered to visitors and guests by the National Government, the Senate and Congress.

"Ruby red colour with a golden rim. Bright and deep. Complex aromas. There is a great balance between the fruit (cherries, black plums, ripe blackberries) and the clean nuances of the wood (clove, pepper, vanilla and coconut). The nose is further enriched by the aromas that develop during bottle ageing. Smooth and balanced on the palate with a full, elegant feel and a long, lingering finish." Winemaker notes

Aged for 18 months in American and French-oak casks (50%). Rounded off for 18 months in the bottle cellar.

94 points Wine Advocate
The 2016 Viña Cubillo Tinto Crianza was surprising, spectacular, elegant, clean and fresh like few vintages before. It was a superb year, with quality, quantity and freshness. It's quite the opposite from the previous 2015, which was a much warmer and riper year. The 2016s have moderate alcohol and especially the perception of less ripeness (even though the alcohol is very similar). It feels very young, still quite primary. Mercedes explained, "Cubillas, a 24-hectare plot, is a vineyard that could produce Gran Reserva wines. It's a very good vineyard, but we would miss the Crianza in our range". In fact, the comment was that this vintage is even a challenge for the Viña Tondonia red "because of its price." It is indeed a bargain. "But it doesn't have the finesse of Tondonia," concluded María José. Anyway, it's super tasty. 92,000 bottles produced. It was bottled in November 2022. Drinking Window: 2024 - 2032

94 points Tim Atkin
It could be a Gran Reserva," says María José López de Heredia of a wine that is always sold as a Crianza, partly for historic reasons. Picked late in a cooler vintage, it partners Tempranillo with 20% Garnacha, and 5% each of Graciano and Mazuelo. Earthy, stemmy yet refreshing, it has negligible oak, racy redcurrant and pomegranate fruit and savoury tannins. 2024-29

93 points Wine Enthusiast
Deep garnet in the glass, this wine has aromas of blackberry, clove, oregano and violet. Notes of leather and forest floor slightly outweigh flavors of cherry, pomegranate, star anise and lavender, while opulent tannins power into a lengthy finish. This is a classic, traditional Rioja that will appeal to those who enjoy the style.

Intense primary aromas, fresh and harmonious combined notes from oak aging. Outstanding aromas of candied red fruit and spices are underscored by mineral notes. Sweet, ripe tannins in the mouth. Elegant, balanced mouth. Harmonious, pleasant, long aftertaste. Beautiful nose, abundant spiced rich blackberries laced with leather. Round mouthfeel, good balance and savory finish. Pairs well beef, lamb, veal, and poultry dishes

Grapes are from their Las Encinas vineyard in Laguardia, Rioja Alavesa. Fermentation of destemmed grapes takes place in stainless steel tanks at a controlled temperature of 28 ºC to 30ºC. Macerated for 2 weeks to ensure good color extraction and smooth, round tannin
Aged for 18 months in French and American oak barrels and 18 months in bottle.

Organic

Whilst the origins of viticulture at Can Vendrell go back to the middle ages, it was not until 1903 that the Albet family established itself at the estate. Joan Albet i Rovirosa came to Can Vendrell to oversee the replanting of the estate after the Phylloxera plague. This process involved planting American rootstock and grafting the desired variety onto that rootstock. After replanting the vineyards he stayed on as manager of the 210 hectare estate of which 90 hectares were vineyards.

It was the fourth and current generation, Josep Maria Albet i Noya, that introduced organic farming methods to the vineyards. Josep Maria took over the management of the estate after his father's death in 1972 and at the end of the seventies started producing his first organic wines. With the success of that first wine produced specifically for the Danish market, they gradually moved the entire estate over to organic farming.

The family also finally acquired the estate that they had been farming for four generations. At this point, they began a long process of continuous rennovation of the cellar, as well as switching 100% of the estate over to organic farming methods.

We currently control 80.6 hectares of vineyards as well as buying grapes from local farmers who have converted to organic farming, paying the highest prices in the Penedès and advising the farmers to ensure the highest quality.

Organic / Natural / Orange Wine

Owned by the Suriol family, Cellers de Can Suriol del Castell is known for making wines and vintage Cava with personality in the organic winemaking tradition. They make wines under the Suriol brand which are all estate bottled fruit and then they make the Azimut line from purchased grapes from their neighbors, all of whom work organically. The Can Suriol vineyards and winery are situated in Alt Penedes, Province of Barcelona, Catalunya. This region is justifiably famous for producing fine wines and cava. The cultivation of the Can Suriol vineyards is done by 100% organic methods as certified by the CCPAE (until 2007 NOP certification). - Jenny & Francois

TASTING NOTES:

AROMA AND PALATE
Pleasant, powerful nose of ripe red berries.

Round mouth-feel, with a lingering aftertaste. Balanced, fruity and full of flavor.

ENJOY WITH
The excellent, original taste of this cava means you can enjoy it as an aperitif or with international dishes such as risottos, pasta, cheeses, sausages, white meat and fish as well as with spicier meals and with dishes in a sauce.

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.

Organic

94 points Vinous
The 2020 Vatan comes from exceptionally old vines in the Quemaos vineyard situated in the Villaester de Abajo area. Aged for 20 months in French oak barrels, it displays a dark purple color. The balsamic nose reveals plums, sour cherries and subtle blackberries over a cedar layer. Rich, creamy and juicy on the palate, the supple tannins and mild intensity leads to a nuanced, enduring finish. This is a vibrant interpretation of a successful year in Toro. Drinking Window: 2025-2040

Winemaker Notes:
The grapes come from vineyards, 30-40 years old, with yields of 2T/Ha and located high on the hillsides, 700-900 metres above sea level. The vineyards are planted in mainly decomposed slate and gravely clay soils. The fermentation was carried out in small stainless steel tanks for 15 days at temperetures below 27ºC, and then spent a short period of two months in French oak barrels.
It exhibits greater aromatic complexity, richness with mineral and blueberry notes leading to a savory and spicy wine nicely balanced and very easy to drink.

Food Pairing:
Pair with rice, pasta (noodles, spaghetti, macaroni), white and blue fish, goat cheese, cold meat, vegetables, lentil soup, peas,
mushroom, beef, chicken, roast meat, red and white grill meat.

Tasting Notes:
Color of intense dark cherry with a violet edge. Intense nose, dominated by ripe red fruits, raspberry, currant, together with balsamic and mineral notes. Powerful in the mouth, full-bodied, pleasantly tannic and fruity with a light spice on the finish.

This white is fresh and bright, but also dense, with a firm backbone of crisp acidity that carries pear, McIntosh apple and verbena flavors. The juicy, floral finish brings you back for another sip. Drink now through 2020.

92 points James Suckling
Quite an understated and traditional bottling of Rioja, showing red and black berries, hints of dried mushroom, peppercorns, dark earth and tobacco on the nose. Chewy and juicy on the medium-bodied palate, showing a fresh array of berries and plums. Drinkable now, but better from 2025.

94 points Wine Advocate
The 2022 La Salvación is quite tight, serious and a little closed. It's riper and rounder than the 2021, with 13.5% alcohol but keeping the freshness and acidity, with pH of 3.09 and 7.35 grams of acidity. It's juicy and tender, with a chalky sensation in the finish. This is round and very approachable. 7,936 bottles were filled in August 2023, after the wine spent 12 months in 500-liter French oak barrels.

A star is rising in Bierzo! César Marquez Pérez hails from a family with deep roots in the Bierzo wine region. Historical deeds in the town of Valtuille de Abajo date the ancestral origin of the family in this region to 1752. Cesar’s focus is mainly on micro-vinifications of old-vine Godello and Mencía from parajes (small plots). These parajes yield widely differing characteristics depending on their soil composition (mixtures of sand, clay, decomposed granite and stone) and the orientation and slope of the vineyards. Ultimately, Cesar envisions making single-parcel vinifications and is laying the foundation to map this region in a manner parallel to the Cru appellations of the world.

90 pts Wine Advocate
All tertiary and balsamic aromas, the nose of the 2010 Monte Real Gran Reserva exploded in a mixture of cigar ash, incense, cold bonfire, used leather and forest floor. The palate was round and polished with some dusty tannins that should welcome some food.

100% Tempranillo from Cenicero. Classical vinification with destalked, crushed grapes, using new fermentation technologies and long maceration periods. Aged for 18 months in American oak barrels with the appropriate rackings and natural stabilization. Aged in the bottle for at least 6 months before release.

90 points Vinous
The 2022 Albariño Legado del Fraile, originating from Rías Baixas, underwent a brief lees-aging in tank. It exhibits a green hue and reveals tropical and herbal notes atop a layer of green apple. With a dry and refreshing profile. This white wine is taut and savory, leaving a rich, enduring finish.

Grapes are pressed and macerated with the skins at cold temperatures for several hours to add aromatics and incorporate the native yeasts. The wine is then seperated from the skins and allowed to warm to begin fermentation. About half way through fermentation the wine is racked off the gross lees and allowed to continue. The gross lees are maintained and used as nutrient additions to help fermentation along. The wine ages on the fine lees for a few weeks with occassional stirring. The wine is bottled filtered and stabalized. Malo sometimes happens but is not controled.

93pts Wine Advocate:
"The much sweeter, honeyed, syrupy 2008 Pedro Ximenez de Anada exhibits a dark amber color along with notes of roasted nuts, molassas, Chinese black tea and honeysuckle. Rich, unctuous and full, it is best served slightly chilled after dinner."

Alvear was founded in 1729 and remains under the control of the same family. They own 307 acres of vineyards in the Montilla-Moriles appellation. Anyone who visits the area recognizes the incredible white soils "albariza or albero", which are dominated by chalk/limestone and the key to the great acids these products possess.

90pts- Wine Enthusiast:
Dry fino sherry imported from Spain. From the eighth largest sherry producer in the world, the Barbadillo family has been producing sherry since 1821. Pale straw color. Fresh, yeasty aroma. Light-bodied, clean and crisp with a zippy acidity. Dry, nutty, yeasty flavors. Serve well chilled as an aperitif or during the meal.

91 points Wine Spectator
A linear white, with good drive and focus to flavors of Mandarin orange, wild strawberry, grated ginger and fresh tarragon. Though svelte in form, there's a light, pleasing plushness to texture, working well with the mouthwatering acidity and briny base note. Albariño, Caiño and Loureiro. Drink now through 2028

Vibrant aromas of ripe peaches, pears and toasted bread with a hint of spice fill the nose. The palate is dry with a rich, creamy texture. Layers of flavor include orange rind and spice that persists through an elegant finish. - Winemaker's notes - PJ

Organic

Ameztoi’s Txakolina is the wine that has come to define the traditional style of Txakolina from Getaria. Light, crisp, refreshing, and low in alcohol, Ameztoi Txakolina is bottled with a touch of residual carbon dioxide gas to give it its natural, signature, spritzy style. It is produced exclusively from indigenous Hondarrabi Zuri grapes from the Ameztoi estate, grown on traditional trellises high on the slopes rising above Getaria, an ancient Basque fishing village on Spain’s rugged northern coast. A joyful wine with signature salty and briny notes, crisp acidity, low alcohol, and refreshing spritz naturally complements the region’s exquisite seafood. The vines were planted from 1918 to 1989.

Ameztoi is one of the top producers of Getariako Txakolina. They own 20 hectares of vines in the best location. From the vineyards one can see the town of St. Sebastian and understand the influence of the Atlantic Ocean on local viticulture. Made from the indigenous grape varieties of Hondarribi Zuri and its red companion Hondarribi Beltza. The wine is fermented in stainless steel and bottled with residual carbonic acid that gives the wine its natural spritz. 10.5% abv

A firm, dry rosé, offering cherry compote flavor and moderate concentration, backed by an aftertaste of rhubarb. - WS82