Wines (24 View)

Organic / Natural

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

Organic / Natural

‘Burbuja’ comes from a pure Palomino plot of 40-50 years old vines named
‘Plantalina’ in Balbaína Alta, which is the most “Sanluqueño” vineyard of Jerez due to its
proximity to the sea but still boasts the concentration of Jerez. This vibrant vineyard has been
farmed organically for more than 15 years and is of great quality.

Very little winemaking here as this classic ‘Método Ancestral’ wine is bottled
prior to finishing the alcoholic fermentation and before finishing the total consumption of sugars.
The wine next rests horizontally so the lees are in contact with the wine for an additional 8
months. Then, the bottles are positioned ‘boca abajo’ face down so the lees settle into the neck of
the bottle from where they rest for three weeks before disgorging quickly, refilling the bottle
with the same wine from any loss, and finally crown-capping. Released immediately. This delicate and lacy single vineyard ‘Pet- Nat’ Palomino has soft pillowy bubbles that are floral and fresh - the subtle aromas entice with notes of hay, apple pear, lanolin, aloe and sea
spray reminiscent of a long day at the ocean. On the palate, the salty plush foam has just the
perfect amount of structure and fizz to awaken the palate and express its organic, sunny terroir
and natural state of the Palomino grape. A delightful naturally sparkling wine.

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.

93 points Jeb Dunnuck
I loved the nose on the 2019 Breca, which is loaded with spicy red and black fruits as well as notes of sandalwood, dried flowers, herbes de Provence, and some chalky, mineral-like nuances. Beautiful on the palate as well, this medium to full-bodied, elegant, balanced, straight-up gorgeous Garnacha...

Organic / Biodynamic

This vintage has yet to be reviewed, however, the Wine Advocate has scored it in the nineties every year since 2015!
2015 (90pts), 2016 (91pts), 2017 (92pts), 2018 (91 pts), 2019 (92pts), 2020 (92pts), and 2021 (93pts)

Review is on the 2021 vintage: 93 points Wine Advocate
Juan António Ponce told me 2021 is one of those vintages when you realize in wine you never know everything... He thinks the 2021 Clos Lojen is the most complete vintage ever for this wine, with unusual freshness (despite "normal" parameters like a pH of 3.7 and five grams of acidity) and 12% alcohol. It's intense and has varietal Bobal typicity with good weight. It fermented in 4,500-liter oak vats with 100% full clusters and indigenous yeasts and matured in 4,500-, 10,000- and 15,000-liter French oak vats for six months. This is sharp and austere, with lower alcohol and is more mineral than fruit-driven. Incredible value. 12 %abv

Organic / Biodynamic

97 points Wine Advocate
The 2021 Ponce has a moderate 12.5% alcohol, lower than the 2022 that I also tasted next to it, which references a cooler year in which he decided to age the wine in 600-liter oak barrels, which allowed him to include smaller lots into the final blend. It feels very young and lively, a wine that is going to age nicely in bottle. It has an expressive nose combining floral, berry and herbal notes...
Drinking Window: 2024-2034

This has aromas of black fruit, blueberries, dried oysters, grilled herbs and mushrooms. Its full-bodied with firm, fine tannins. Savory and structured with excellent energy. Drink or hold.

(50% Xarel·lo, 30% Macabeo, 20% Parellada)."My favorite of the two sparkling Cavas is the non-vintage Brut Reserva Cava. Made from a classic blend (for this area) of Xarel-lo, Macabeo and Parellada planted in limestone and clay soils, the wine spends 24 months on its lees before disgorgement. It is an excellent value for consumers looking for alternatives to French Champagne. Lemon/lime, crushed rock and white currant notes are present in this crisp, elegant, refreshing, zesty, dry sparkler. Hints of wheat thins and brioche add complexity.

#53 on The Wine Spectator Top 100 Wines of 2023.

91 points Wine Spectator
A dry, aromatic white, with mouthwatering acidity and a chalky underpinning, this refreshing sipper shows notes of nectarine, lime blossoms, pink grapefruit granita, fresh tarragon and pickled ginger. Very appealing. Drink now through 2025.

100% Muscat of Alexandria. The oldest variety in the Muscat family and one of the few remaining genetically unmodified vitis vinifera cultivars remaining in the world today. The Phoenicians transplanted this grape from Alexandria, Egypt to Malaga approximately 2,800 years ago. Over 50 small vineyard plots planted in the Axarquia Malaguena, primarily surrounding the village of Almachar. Given the steep inclinations (up to 70°) and the lack of trellising, terraces, or mechanization, these are the most extreme vineyards in Europe. Vineyards planted Between 1946-1975. Traditional dry-farmed goblet trained bush vines. Cultivated by hand, with minimal human intervention. No organic matter or soil whatsoever. Solid slate rock and decomposed slate with a small percentage of white quartz.

Aged on the lees for eight months before bottling. The lees are racked over the wine weekly.

Organic / Natural

This was $15.99 a bottle! This is an easy-drinking Monastrell with less extraction than what maybe considered normal. Fresh and lively!

Bouquet has notes of cherry with hints of violet. Red fruits, with a gentle spicy note. Balanced, velvety palate leads to a soft tannic finish. A great change of pace from California Cabernet Sauvignons.

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

Organic / Biodynamic / Natural

85% Cartoixà (aka Xarel•lo), 15% Macabeu
Making of: the grapes are destemmed and pressed. After settling (debourbage) for 24 hours, the clear must is racked into and stainless steel tanks, where it ferments naturally for 18-20 days at low temperatures (around 14-15ºC). The wine spends 9 months in tanks with weekly lees-stirring (batonnage) to obtain a lush, smooth texture. No fining or filtration, no sulfur added.

Personality: a mixture of yellow peach, apricots and tropical fruits like pineapple, lychee and papaya. Generous, well-structured palate with zesty citrus freshness. A wine to enjoy every day, on its own or with light dishes like salads, fish, or vegetables.

The Celler 9+ vineyards are located only a few kilometers from the Mediterranean coast and benefit from its warm and mild climate – there’s enough rainfall, and the constant breeze called Marinada cools off and dries the grapes, helping them to stay healthy and ripen evenly.

The farm focuses on indigenous grapes and maximum sustainability. As Celler 9+’s winemaker asserts, "Our philosophy is that the future will be environmentally friendly and sustainable … or there won’t be one at all."

97 points Wine Advocate
The 2020 Clos Mogador comes from a very challenging vintage in Priorat, a year with lots of rain and some fungus problems that are very unusual in the zone, which is usually very healthy. They bought a further four hectares so they could keep the volume despite the difficulties with mildew. The wine is more tannic and a little astringent despite now having any time in barrels anymore; starting this year, it matured exclusively in 2,000-liter oak foudre, and the impact of the wood is milder. A very good result, it's powerful but has good balance. The vintage is more tannic, and the quality of the tannins is not the same as those from 2019, as they couldn't wait for better tannins because of the risk of losing acidity and freshness. 26,000 bottles produced. 2024 - 2032

Organic / Biodynamic / Natural / Orange Wine

From vines around 70-80 years old planted to four hectares of clay, stony and calcareous soils, the grapes are hand-harvested at the end of September with intense sorting. Maceration lasts a minimum of 12 weeks wiht 50% whole-cluster and the rest de-stemmed. Spontaneous fermentation takes place in clay amphorae (300-3500L), using indigenous yeasts, between 4-6 weeks without temperature control. The wine rests on lees for three months with stirring once a day in the beginning and then once a week. Aged for four months in clay amphora. Unfined and unfiltered.

Costador Terroirs works only using organic and biodynamic practices, on a singular mountain where there are very old vineyard (someone of them certified). The vineyards are very old, the major part between 60 to 110 year, spanning different “terroirs” (slate, clay and limestone) at altitudes between 400 to 800 meters. With the high contrast of temperatures, the grapes can mature for long periods allowing the preservation of freshness and acidity. The temperatures are always controlled throughout the entire process, from the moment we pick up the grape to fermentation and aging. The estate strives to preserve the authentic flavor and taste of the varietals, only using wild and autochthonous yeasts for fermentation. The major part of the fermentation s don amphora or stainless steel tanks, along wit used French and acacia oak barrels. Aging is done in amphorae and used oak as well. The estate allows a genuine wine to develop from it's place of origin. The estate works with autochthonous Catalan varieties of grape: Reds - Grenache, Carignan, Sumoll Negre, and Trepat. Whites - Macabeu, Xarel-lo, Sumoll lanc, Parellada and Grenache Blanc. The estate's strictly holds to organic and biodynamic practices from vineyard to aging.

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

Eric Asimov of The New York Times:
This cava, the bubbly of Spain, is straightforward and uncomplicated. It’s dry and fresh, with yeasty, apple flavors and a lacy texture. In case anybody confuses it with a far more exalted sparkling wine, the label will set you straight: Jaume Serra Cristalino is not affiliated with, sponsored by, approved by, endorsed by, or in any way connected to Louis Roederer’s Cristal Champagne or Louis Roederer.


Subtle, leesy aromas of apple, spices, flowers and nuts. Dry, racy and perfumed, with intense ginger and apple flavors complicated by nutty and floral nuances. Finishes quite dry and restrained. Unusually subtle, fresh, clean Cava. - IWC

A hint of mushroom here, along with honey and citrus. It's rich and frothy, with a crisp finish. - WS82