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data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41758798741656,"sku":null,"price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_4683.heic?v=1654641429"},{"product_id":"copy-of-silice-ribeira-sacra-2019","title":"Valdespino \"Deliciosa,\" Manzanilla NV","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Valdespino\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Riberia Sacra, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003ePalomino Fin\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Sustainable\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41758798905496,"sku":null,"price":12.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_4712.heic?v=1654641950"},{"product_id":"dolores-cabrera-fernandez-la-araucaria-blanco-2021","title":"Dolores Cabrera Fernandez, La Araucaria Blanco 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Dolores Cabrera Fernandez\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Canary Islands, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Listan Blanco\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White, skin contact\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe illustrious Greek author Homer describes a place in his epic poem “The Odyssey” called Elysium. It is “where the sea gives fresh life” and where notable men go to rest in the afterlife. He goes further to call Elysium “a place where men live a sweet and peaceful life, without snow, harsh winters, or rain, but a perennial cool air, born of the breath of the zephyrs that the ocean exhales in a musical breath.” It has been said by many that the inspiration for this mythical paradise was taken from a visit to the Canary Islands, the home of Dolores Cabrera Fernández - a woman making wines so truly distinctive that we can imagine the mythical gods resting in their afterlife, sipping on Listán Negro and gazing out over the vast sea with the imposing Pico de Teide in the background. Her passion and soul rests in her centenarian vineyards, vines with such noble beauty that it is easy to envision Dolores in her own paradise, where the vegetables abound, fresh goat cheese is always at the ready, and a stirring and profound glass of Listán Negro awaits.\u003cbr\u003e\u003cbr\u003eDolores studied viticulture at the Escuela Capacitación Agraria in Tacoronte (East of La Orotava) and worked at Bodegas Monje as the head viticulturist for 10 years. In 2014 she decided to make her own wines, naming her project “La Araucaria” for a type of evergreen tree found in the Canary Islands, and specifically for the very large tree just outside her cellar that is depicted on her labels. Her husband Pedro helps out in the cellar, and a team of women (she believes women are more deft at picking grapes) help her with the harvest.\u003cbr\u003e​\u003cbr\u003eThe stately old vines she works with are the great loves of her life, and you can see the delight on her face when she steps out among them. Her cellar, which was the first to ever be built in what is now the DO Valle de La Orotava, looks out over the Atlantic Ocean and her extraordinary vineyards. Most vines are trained in the cordón trenzado (braided cord) method, where vines snake out of the ground and the canes are braided together and supported by posts to facilitate better airflow (mildew is an issue due to the humidity); the braids of the oldest vines can reach between 14 to 22 meters in length. This unusual style is only found here in La Orotava on the northern slopes of Tenerife - the largest of the seven Canary Islands. This Denominación de Origen is important to Spanish history: in the 15th Century it was one of the first areas on the island to be planted with grapes. The Spaniards fought for over 100 years to gain control of the islands, and agriculture quickly became an economic staple. The Canary Islands are renowned for their fertile soil, and wine became a major export (mostly to England), long before their other two major exports, bananas and potatoes, entered the game. The DO Valle de La Orotava was established in 1995 and encompasses vines from sea level to 800m in elevation; it is noted for its volcanic soil intermixed with clay and elevated humidity. This unique terroir gives wines from La Orotava a trademark earthiness and an unusual texture not found in wines elsewhere on the island. There are about 700 hectares planted in the DO, primarily to Listán Negro, the indigenous red varietal that (to our knowledge) has no genetic relation to any other grapes on the planet.  \u003cbr\u003e\u003cbr\u003eDolores works with four separate vineyards within the DO close to the pueblo of La Perdoma and named for their respective towns. She has worked with many of these vineyards, which are all in the cordon trenzado style, for over 25 years. There is the vineyard of La Haza with 100 year old vines at 300 meters, and Montijo which are her youngest vines at 50 years of age. Hacienda Perdida and San Antonio both contain vines of 100+ years of age and are in the 450-500m range. She ferments each vineyard separately, the harvest dates tend to differ, and is studying the nuances of each vineyard as it relates to her wines. She currently makes a red wine, a white wine, and a rosé.\u003cbr\u003e\u003cbr\u003eDolores Cabrera is a passionate farmer. She is actively trying to get all other farmers in La Orotava to convert to organic farming and is evangelical in her crusade. She has a small organic vegetable garden adjacent to the winery, where she often picks lunch right out of the ground. There might be grilled calabacin (squash), salt boiled papas (potatoes), or grilled piña (corn), served before the main course of a gorgeous whole fish that was caught that morning just off the coast, or savory goat stew (the main livestock on the island). There will be a variety of mojos, typical Canarian pepper sauces, mixed with herbs from her garden. When sitting with Dolores over a meal like this, it is easy to see why the ancient Greeks found a mythical happiness in a place like Tenerife. It is also easy to believe that an ideal afterlife, if it exists, looks a little something like this.  \u003cbr\u003e\u003cbr\u003eThis concept of Elysium has a counterpart in Greek Mythology: the Asphodel Meadows. It is an afterlife where indifferent and ordinary souls go to rest and is a land of neutrality and apathy.  The Meadows are certainly no place for Dolores Cabrera, or her thrilling and vibrant wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eLa Araucaria Blanco\u003c\/strong\u003e is made from a single plot of Listan Blanco vineyards named “Hacienda Perdida” planted on Mount Teide’s northern slopes in the unique cordón trenzado (“braided cord”) method. The grapes were hand-harvested on the 9th of September, destemmed and skin-macerated for 20 days. The wine is then fermented in steel vat and rested on fine lees for 7 months, with bottling in the spring without fining or filtering, and with no added sulfur. \u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916235808920,"sku":null,"price":23.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_5606.heic?v=1660247799"},{"product_id":"bodegas-cota-45-agostado-raya-olorosa-2016","title":"Bodegas Cota 45, Agostado Raya Olorosa 2016","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Bodegas Cota 45\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Andalucia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Palomino\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eTo revive tradition and fully express the unique terroir of Jerez are the goals of Ramiro Ibáñez, the talented mind behind Cota 45. This visionary is one of the most knowledgeable winemakers in Jerez, the storied region in southern Spain. Ramiro, a Sanlúcar native, graduated with a degree in enology and spent three years working around the world before receiving a dream job offer to return home in 2009. Since then, Ramiro has been consulting for different bodegas, and in 2012 he was able to start his own project, Cota 45. A few years later, he built a small bodega for this project in a former boat repair shop overlooking the Guadalquivir river. He lovingly refers to his bodega as his “albarizatorio,” or a lab for unearthing the best that this legendary, white-chalk soil has to offer. The name is a reference to 45 meters above sea level, the point where he believes the best albariza soils can be found. He is an advocate for the preservation of history, a student of the soil, and is passionate about producing wine that truly reflects the distinctive terroir of this extraordinary region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eJerez has a complicated and lengthy history. In order to fully understand Ramiro and his work, we will pick up at the turn of the 19th\u003cspan color=\"#000000\" style=\"color: #000000;\"\u003e century, which was the “Golden Age” for its fortified wines. It was around this time that sherry had gained tremendous popularity in Europe (England in particular) and Spain exported the wines in great quantities. Many of the great sherry houses were formed at this time of economic stability, with exports growing each year and peaking in the 1870s. Wealth and prosperity followed: construction and development were happening all over the rapidly changing region. However, the bulk of sherry being exported at this time was rich and sweet and not of high quality, and not consumed by the locals. Instead, they were drinking unfortified white table wines made from a wide variety of grapes. At one point in the early 1800’s there were over 100 different grape varieties catalogued for use in Andalucía table wines. However, during this time of extreme growth in the region, most of those varieties were ripped up in favor of the Palomino (for its capacity to produce biological aged wines) and Pedro Ximénez grapes. This brings us back to Ramiro, and the work he is doing to revive these old, forgotten, and mostly extinct varieties.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eRamiro and six other like-minded winemakers recently formed a collective, called “Manifesto 119,” dedicated to and named for the 119 varieties documented in the early 1800s, with the goal of resurrecting and protecting them. The group meets regularly to discuss relevant topics, such as the rehabilitation of these varieties, the importance of good farming and respect for the land, and how to best preserve some of the lost traditions of Jerez.  \u003cbr\u003e\u003cbr\u003eIn addition to the conservation of old varieties, Ramiro wanted to make unfortified table wine from old Palomino vines, just like the Jerezanos of the 19th Century favored. Many progressive thinkers in Jerez believe that the neutral Palomino grape can be a great vessel for translating the intricacies of albariza soil, so Ramiro takes these wines one step further and bottles them by individual pagos, or vineyards. Ramiro focuses on soils of three Sanlúcar pagos: Carrascal, Miraflores, and Maina. He ferments these wines in used manzanilla barrels (some are 150 years old) without temperature control, which he believes helps to minimize the fruitiness of the wines. Although many soil studies have been done on the different types of albariza, Ramiro is one of the few winemakers making this kind of single vineyard wine. \u003cspan color=\"#000000\" style=\"color: #000000;\"\u003eFor his “Pago Miraflores” bottling, the albariza is the most varied: Lentejuelas is present as is \u003c\/span\u003eLustrillo and Tosca Cerrada. Lustrillo soil is known for its reddish tint, as it has a higher iron content. Tosca Cerrada is very tough, almost cement-like, lending structure and roundness. The vines in “Pago Carrascal” are grown on Lentejuelas\u003cspan color=\"#000000\" style=\"color: #000000;\"\u003e, a type of albariza known for pure chalk and a high sand content usually yielding wines of distinctive elegance and finesse. \u003c\/span\u003eLastly, his “Pago Maina” bottling comes from the most unique of albariza: Tosca de Barajuelas\u003cspan color=\"#000000\" style=\"color: #000000;\"\u003e. The name of this soil, which translates to “a deck of cards,” looks like just that, with horizontal layers of white chalk that are notoriously difficult to grow in and contains a significant concentration of marine fossils. Production is lower and the wines tend to have a more powerful and muscular structure and are prized for their concentration and saline earthiness. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eIn addition to white wines, Ramiro also has a very interesting take on some of the more “typical” wines of Jerez. “Encrucijado” is a blend of Palomino and many of those varieties he is attempting to recuperate, such as Mantúo de Pilas, Mantuó Castellano, Perruno, Cañocazo and Beba. Encrucijado symbolizes and signifies “the crossroad” before the wine becomes what would be a Palo Cortado. The wine is aged biologically and oxidatively for around 2 years, before being bottled unfortified (like a palo cortado would normally be) leaving the wine at 14-15% alcohol. “Pandorga” is all Pedro Ximenez and also unfortified, with grapes coming from the Carrascal and sun-dried before pressing.\u003cbr\u003e​\u003cbr\u003eRamiro’s steadfast dedication to tradition and progressive take in the vineyards prove that there is still so much potential to reinvent and produce exciting wines in Jerez.\u003cbr\u003e​\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916257829016,"sku":null,"price":35.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_5592.heic?v=1660245333"},{"product_id":"curii-uvas-y-vinos-curii-tinto-2016","title":"Curii Uvas y Vinos, Curii Tinto 2016","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Curii Uvas y Vinos\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Alicante, Valencia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Giro\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eAlicante is home to one of the most diverse and breathtakingly beautiful terruños in all of Spain. Mountains hover in close-proximity to the Mediterranean ocean with old bush vines planted on rocky, calcareous soils, and the ever-present sun giving energy to these vineyards. For Alberto Redrado and Violeta Gutiérrez de la Vega it is the ideal environment to produce profoundly Mediterranean wines that show the tensions between the sun and soil, scrub brush and sea salt. Unfortunately, the recent vinicultural history of this region has spoken less of its environs and more to market forces, with “bigger-is-better” (modern flavor bombs) and “more-the-merrier” (bulk wines) being the two dominant wine styles. With Violeta and Alberto’s Curii Uvas y Vinos, we see a turning point in Alicante - wines that fulfill the promise of this enchanting landscape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eAlicante is home to one of the most diverse and breathtakingly beautiful terruños in all of Spain. Mountains hover in close-proximity to the Mediterranean ocean with old bush vines planted on rocky, calcareous soils, and the ever-present sun giving energy to these vineyards. For Alberto Redrado and Violeta Gutiérrez de la Vega it is the ideal environment to produce profoundly Mediterranean wines that show the tensions between the sun and soil, scrub brush and sea salt. Unfortunately, the recent vinicultural history of this region has spoken less of its environs and more to market forces, with “bigger-is-better” (modern flavor bombs) and “more-the-merrier” (bulk wines) being the two dominant wine styles. With Violeta and Alberto’s Curii Uvas y Vinos, we see a turning point in Alicante - wines that fulfill the promise of this enchanting landscape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e100% Giró from multiple plots in the Sierra de Bernia, harvested by hand, no de-stemmed and foot-trodden in open vats. Fermentation is with native yeast with 100% whole grape clusters, then raised one year in neutral French oak barriques, and a second year in old American oak casks. Bottling is without fining or filtration.  2,500 bottles produced.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916267462808,"sku":null,"price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_5585.heic?v=1660245158"},{"product_id":"cati-ribot-mallorca-cambuix-ve-davior-rose-2020","title":"Cati Ribot, Mallorca Cambuix Ve d'Avior 2020 (1Liter)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Cati Ribot\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Mallorca, Balearic Islands, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eEscursac, Callet, Callet Negrella, Esperó de Gall, Gorgollassa and Mantonegro\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic, Biodynamic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 1 Liter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eCati Ribot\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eis a 3rd generation winegrower making natural wines under the name \u003c\/span\u003e\u003cstrong\u003eVe d'Avior\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e(“from the past” in Mallorquin) in the town of Santa Margalida, in the northeast of Mallorca. Her family’s background was in the farming of table grapes, almonds, and olives, but in the 1990s her father Jaume planted international varieties (Syrah, Chardonnay, Cabernet Sauvignon) with the goal of making wine. In 2004, Jaume built a sizeable bodega next to the vines, and Cati started working with her father in the vines and in the cellar. In the beginning, this was a solidly conventional affair, making the full-bodied red wines that Spain and Mallorca were known for at the time.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWorking with her father, Cati grew more and more interested in wine, eventually leading to training as a sommelier in Barcelona in 2008 (she related that she used to take the first flight each morning to Barcelona and the last flight back to Palma every night during this training). Cati pointed to this as an important opportunity to expand her horizons beyond Mallorquin wine: she tasted wines from all over Europe and the world, analyzed them and their methods of production, and connected with the burgeoning Catalan natural wine scene. She brought back different ideas about how Mediterranean wine could taste, and different goals for the family bodega. As she took on a larger role at the winery from 2009, the winemaking and the farming began to change (organic certification was achieved in 2012), culminating in 2014 when she began employing biodynamic treatments in the vineyards, influenced and guided by Joan Rubió, an expert on biodynamic and organic viticulture from the Penedès.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAs they improved the farming, Cati and Jaume also began to delve into the past of Mallorquin viticulture, planting old varieties in collaboration with the island’s governing bodies in 2006. They were one of two producers to start planting new vines of ancient varieties like Escursac, the local Malvasía de Banyalbufar, Girò Ros and Prensal Blanc (and other, even lesser-known varieties like Callet Negrella and Vinater that remain unrecognized by the D.O. authorities in Mallorca). Gradually, some of these varieties that had been excluded from ‘modern’ or commercial winemaking in Mallorca were accepted by the governing organizations and included on the official register of Spanish grape varieties. Perhaps more importantly, Cati found that she enjoyed the wines that these varieties produced far more than the wines made from international varieties in Mallorca, and that they were suited to a different sort of winemaking. Harvests grew earlier and macerations got shorter as Cati explored the potential of grapes more suited to the Mallorquin soils, her own tastes, and especially the Mallorquin climate. Owing to Mallorca’s long, hot, and sunny summers, the indigenous varieties tend to be late-ripening, drought resistant, and large-berried. These characteristics prevent them from becoming over-ripe and protect them during dry periods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe most important of these varieties to Cati’s story is the red grape Escursac. Large-berried and late-ripening, it tends towards the production of wines with moderate alcohol, delicate red fruit, and soft tannins. To our knowledge, Cati makes the only bottled varietal wines in the world from the grape, from 1.2 hectares of vines that she and her father planted in front of the winery in 2006. Her passion for Escursac led to the planting of another 5 adjacent hectares in 2020.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCati’s story took another important turn in 2019, as she took over the bodega her father had founded as Galmés i Ribot. Having already moved away from new oak and never having used any aggressive additives, Cati stopped employing sulfur in the winery, and Ve d’Avior was born. In the same year, she started working together in the bodega with Charlie Prymaka, who had a background in natural wine Terroir and Les Cave des Pyrene in London and with Evan Lewandowski and Scott Frank on the west coast of the United States. Their collaboration was a great success, and, by chance, it started to grow. In the same year, Eloi Cedó (of Chato Paquita \u0026amp; Sistema Vinari) was looking for a space to make his wines, and Cati welcomed him to work in their space at Bodega Galmés i Ribot. Jaume Prats joined this collection of Mallorquin natural winemakers in 2020.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCati and Charlie have made changes to the winery itself, replacing large tanks suited to the production of conventional wines with smaller vessels, and brought in new ceramic \u003c\/span\u003e\u003cem\u003etinajas\u003c\/em\u003e\u003cspan\u003e. In the vineyard, they’ve replaced international varieties with more plantings of Escursac and Mantonegro, and with apple saplings drawn from indigenous apple cultivars, hoping to break with agricultural monoculture and to eventually make cider (which would make them the only cidermakers in Mallorca). A herd of the rare local red-skinned Mallorquin sheep keep the vigorous cover crops in check over the fall and winter months. The vineyard’s \u003c\/span\u003e\u003cem\u003eCal Vermell\u003c\/em\u003e\u003cspan\u003e soils (iron-rich calcareous clays) are thriving, enriched by regenerative and biodynamic farming practices. The \u003c\/span\u003e\u003cem\u003efinca\u003c\/em\u003e\u003cspan\u003e is now 80% indigenous grape varieties; Charlie and Cati were discussing their approach to replacing the last of the international varieties in November of 2021.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe culture at Cati’s well-ordered and immaculate bodega is vibrant and inspiring, as she and Charlie and Eloi and Jaume experiment with newly revived grape varieties, natural fermentation methods, and novel vessels. They share vineyards and grapes, and work in distinct ways in the cellar while simultaneously embracing their collaborative environment and combined knowledge and perspective. While Cati’s finished wines are mostly blends of grapes from multiple parcels, she ferments these separately, hoping to bring out the character of each site and each variety. And there’s new ideas and dreams for the future, including collaborative experiments involving different techniques, like carbonic maceration, cofermentations of red and white grapes, and a novel approach to crafting \u003c\/span\u003e\u003cem\u003emethode ancestrale\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003esparkling wines. It all lends the space an incredible sense of possibility: Cati’s bodega is a collaborative workshop, the home base of four hardworking, innovative winemakers and farmers and the wellspring from which come some of the most exciting wines being made in Spain today – all hail the Queen of Escursac!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eVe d'Avior Cambuix \u003c\/strong\u003eA field blend of red and white grapes (Escursac, Callet, Callet Negrella, Esperó de Gall, Gorgollassa and Mantonegro) from Cati's own finca Son Llebre vineyard grown on Cal Vermell (the local iron-rich clay-calcareous) soils. This cuvee owes its existence to a severe storm near the end of harvest in 2020. The aftermath of strewn vines and broken branches reminded one of Cati and Charlie’s friends of Cambuix – Mallorquin for bedhead – when they went out to harvest the remaining grapes. The grapes were destemmed and pressed (without skin contact) into stainless steel tanks to ferment, then rested in a mix of stainless steel and 500L used French oak barrels after fermentation. Bottled after 5 months, without any added sulfur (at any moment in the process), stabilization or filtration.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916299968664,"sku":null,"price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_5599.heic?v=1660244896"},{"product_id":"anima-mundi-penedes-cami-dels-xops-metode-ancestral-2021","title":"Anima Mundi, Penedes \"Cami Dels Xops\" Metode Ancestral 2022","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: \u003cmeta charset=\"utf-8\"\u003eSant Sadurni d'Anoia — Anima Mundi\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Catalonia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eMacabeu and Xarel-lo\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Biodynamic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Sparkling Pet-Nat\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThere is something unique about the terruño of Penedès and Agustí Torello Roca is on a quest to showcase it. Through single parcels and the most respectful of farming and winemaking, Agustí is here to reveal the soul of the Alt Penedès.\u003cbr\u003e \u003cbr\u003eAgustí founded Anima Mundi in 2015 with this guiding principle: through keen observation of the land, one is able to display the true expression of grape and place. In addition to Anima Mundi, Agustí is the head winemaker for his family's winery \u003ca href=\"http:\/\/www.josepastorselections.com\/at-roca.html\"\u003e\u003cstrong\u003eAT Roca\u003c\/strong\u003e\u003c\/a\u003e, which focuses on terroir-driven champagne-method sparkling wines within the newly formed D.O. Classic Penedès and at their new project, \u003ca href=\"http:\/\/www.josepastorselections.com\/cia-viticola-sileo.html\"\u003e\u003cstrong\u003eSileo\u003c\/strong\u003e\u003c\/a\u003e, which focuses on expressing the terruño of Cornudella in Montsant with wines of Garnacha and Cariñena.  Anima Mundi, however, is a dream realized by Agustí outside of Spain’s appellation designations, and he is the lone driver of this project in a small corner of the family’s winery and vineyards, planted near the 11th century Benedictine monastery of Sant Sebastià dels Gorgs.\u003cbr\u003e \u003cbr\u003eAnima Mundi is a theory of Plato’s, first described in his dialogue \u003cem\u003eTimaeus\u003c\/em\u003e: “we may consequently state that: this world is indeed a living being endowed with a soul and intelligence...a single visible living entity containing all other living entities, which by their nature are all related.” Often called the theory of the “soul of the world,” Plato imagines this soul as the expression of the unity of the orderly natural world and the sum of its relationships: the vital force that expresses our bonds to nature and each other and a holistic vision of nature and humanity that inspires reverence for the world, nature, and our place within it. Agustí, for his part, believes wine also has the power to convey this soul of the world: as the revelator of the soil, the living things, and the human traditions of a place – and the complex relationships between these that animate traditional viticulture. To Agustí, wine is more than a beverage, and each bottle expresses the \u003cem\u003eanima mundi\u003c\/em\u003e, rooted in these Penedès vineyards.\u003cbr\u003e \u003cbr\u003eThe vineyards are in the Costers d’Ordal and have extremely calcareous soils due to the influence of the nearby Garraf Massif. The area is located between Sant Sadurni d’Anoia (where their winery is currently located) and Vilafranca del Penedès. Above the ancient monastery, the landscape is a tapestry of mixed and varied soils and different microclimates along eroded valleys created by the many streams and rivers flowing west from the sheltering, calcareous Garraf Massif and the Mediterranean Sea.\u003cbr\u003e \u003cbr\u003eIntent on displaying the true essence of these particular microclimates of Penedès, Agustí works without any additions (including sulfur) or interventions in the winery; he uses clay anfora, concrete and used French oak barrels for fermentations and aging; and the finished wines are not fined or filtered. All fruit for this project comes from their certified organic estate vineyards, as Agustí believes that lively wines can only come from lively soils. Of the mindset that the ancestral method is also the truest way to showcase terroir, all of the sparkling wines are made in this style, but Agustí ages the Noguer Baix in bottle – a rarity in the wide world of Petillant Naturel-style wines.\u003cbr\u003e \u003cbr\u003eThese are profound wines of nuance and clarity that express the unity of human viticultural tradition, nature, climate, and soil. Indeed, they can be understood as the incarnate product of those relationships, a small piece of the “soul of the world,” from the terruño of the Alt Penedès.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCami dels Xops is a blend of Macabeu and Xarel-lo from two adjoining parcels. The grapes are wild yeast fermented in stainless steel tanks and old 225L French oak barrels, and bottled before primary fermentation has completely finished (with about 20g\/L residual sugar) in the métode ancestral style.\u003cbr\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916315926680,"sku":"","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_1085.heic?v=1688075911"},{"product_id":"ca-nestruc-bi-garnatxa-2021","title":"Ca N'estruc, BI Garnatxa 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Ca N'estruc\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Catalonia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Grenache Blanc, Grenache\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic, Biodynamic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Rose\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eAnna Martí Pitart has grown up immersed in wine and viticulture. Her father Francisco has been making wine at their family home since before she was born; his grandfather, Francisco Martí Estruch, was the last to bear the name that graces their ancient estate that was established in 1574: Ca N’Estruc. In collaboration with her father and in the tradition of their forebearers, Anna farms local varieties at Ca N’Estruc, blessed by Mediterranean breezes and sheltered from northern winds by the iconic Montserrat mountain range.\u003cbr\u003e \u003cbr\u003eIf this sounds idyllic, there is good reason! Their vineyards are healthy and vibrantly green, as the estate has embraced high quality, environmentally conscious agriculture. Under Anna’s father Francisco, the estate moved away from selling their wines in bulk in the 1980s and 1990s, replanted the estate to indigenous Mediterranean varieties and began vinifying their own wines in a newly built cellar. Their contiguous 22 hectares of vines are now biodynamically farmed, have been certified organic since 2012, and Anna has been working with local experts to pursue Biodynamic certification from Demeter since 2019. \u003cbr\u003e \u003cbr\u003eSince 2013, Anna has been making her own wines under the Ca N’Estruc label working with grapes from selected plots on the family estate. Her goals with Ca N’Estruc BI (‘ALIVE’) are not to break with family tradition, but rather to focus on ancient, low intervention methods and smaller production quantities. The wines are made in a corner of the Ca N’Estruc cellar, where Anna works without additives, never filters or clarifies, and bottles only by gravity. \u003cbr\u003e​\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916551626904,"sku":null,"price":27.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_5607.heic?v=1660247784"},{"product_id":"goyo-garcia-viadero-ribera-del-duero-clarete-finca-los-quemados-2020","title":"Goyo Garcia Viadero, Ribera del Duero Clarete \"Finca Los Quemados\" 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer: \u003cmeta charset=\"utf-8\"\u003eGoyo García Viadero\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eCastilla y León, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Tempranillo\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eGoyo Garcia Viadero’s roots in Ribera Del Duero run very deep: he has been working in the area since before the establishment of the D.O., and his family has been working in viticulture for hundreds of years. While grape growing and wine making in the region is exceedingly ancient (Goyo’s own cellar dates to the Roman era), the modern history of the region began with the founding of the Ribera del Duero D.O. by 12 wineries in 1982. In the past 40 years, this number has grown massively, and the region’s reputation for extracted, oak influenced wines made primarily from Tempranillo has been solidified by the emergence of nearly 300 bodegas, including the producers of some of the most expensive Spanish wines.\u003cbr\u003e\u003cbr\u003eGoyo’s approach makes him the region’s “black sheep”, as he has rejected additives, new oak, and intense extraction which are characteristic of the region’s wines. Instead, greatly inspired by natural winemakers like Pierre Overnoy from the Jura, Goyo began farming without chemicals and making wines in a style more like his grandparents than his neighbors. Beginning with three parcels of old vines in 2003, he has charted his own course in the increasingly industrial and commercial landscape of Ribera del Duero, embracing centenarian vineyards and traditional methods of winemaking in equal measure.\u003cbr\u003e\u003cbr\u003eThe ancient 4th century \u003cem\u003elagar\u003c\/em\u003e and cellar that houses Goyo’s barreled wines is an important part of his winemaking. Dug out of limestone bedrock below the town of Gumiel del Mercado, the labyrinthine cellar is vast, deep, and stays at a very cool temperature year-round. This environment creates the ideal conditions for long, stable fermentations and extended barrel-aging that characterize Goyo’s winemaking. He attributes the stability of his wines partially to this unique cellar.\u003cbr\u003e\u003cbr\u003eFrom those few hectares of initial vineyards in 2003, Goyo and his wife Diana Semova Georgieva now manage the organic farming of roughly 40 hectares of vines in Ribera del Duero, making their own wines from roughly 10 of those hectares. These selected plots of old vines, mostly around the town of Roa, are planted to Tempranillo, Graciano, Albillo, and Malvasia; most vineyards, especially the oldest plots, are co-planted to red and white varieties. The vines sit on a variety of soils, ranging from clay to limestone to alluvial sands. Perhaps what unites the plots is their impressive elevation: Finca Quemados and Finca El Peruco are over 900 meters above sea level (making them some of the highest altitude vineyards in the appellation), but even the ‘lower’ vineyards are a towering 800 meters or higher. On the sunbaked plateau of Ribera del Duero, these high altitudes lend the wines a fascinating tension between phenolic concentration and bright acidity.\u003cbr\u003e\u003cbr\u003eThree parcels of old vines, Finca Valdeolmos, Finca El Peruco, and Finca Viñas de Arcilla, are the core of Goyo’s work. From these centenarian vineyards, Goyo produces his three single vineyard wines and his annual GGV reserve. The three fincas are relics of Ribera del Duero pre-commercial past and the wines that Goyo makes from them are unique expressions of the area’s ancient \u003cem\u003eterru\u003c\/em\u003e\u003cem\u003eño\u003c\/em\u003e. White wines with skin-contact made from the local Albillo and Malvasia varieties are a newer addition to Goyo’s project, as is a Clarete made in the traditional, short maceration style of the region. These may seem like innovative departures from the orthodoxy of Ribera del Duero (the D.O. did not allow white wines until 2019), but Goyo sees these wines as revivals of old styles that predate contemporary industrial agriculture and winemaking.\u003cbr\u003e\u003cbr\u003eFinally, Goyo also makes wine in Cantabria, the area where his mother comes from, in the mountainous Liébana Valley. Here, there are little-known plots of old vine Mencía and Palomino planted on pure slate, and Goyo works with 2Ha of vines in the region to make a red wine and skin-contact white wine in the same fashion as his Duero wines.\u003cbr\u003e \u003cbr\u003eGoyo’s approach in the cellar is delicate. All grapes are completely destemmed by hand, pressed gently, and fermentations are slow in cold, ancient cellar. For the wines that age in barrel, Goyo employs exclusively very old, very finely grained barriques from Bordeaux. Most wines are bottle-aged for at least a year before release, and sulfur and other additives are never used. Goyo’s careful process produces wines of striking sincerity and elegance that communicate a strong sense of place and simultaneously fit any definition of “natural” wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eFinca Los Quemados Clarete\u003c\/strong\u003e 100% Tinta Fina (Tempranillo) from the Los Quemados vineyard of 56-year-old vines planted on red sands with pebbles. At 960m above sea level this is one of the highest vineyards in Ribera del Duero. The grapes are destemmed and macerate for 5-6 days in temperature controlled stainless steel tanks. As fermentation begins, the juice is racked off the skins into old French oak barrels to ferment and complete malolactic. This style of shorter maceration winemaking is what Goyo terms “clarete.” Bottled without addition of SO2 and without fining or filtering.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916571877528,"sku":"","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_0752.heic?v=1686256476"},{"product_id":"la-perdida-valdeorras-godello-o-pando-2020","title":"La Perdida, Valdeorras Godello O Pando 2020","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: La Perdida\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Galicia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Godello\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Biodynamic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eOne might call the wines of La Perdida “Island Wines.” The winemaker, Nacho Gonzalez, would definitely call them that. He will also venture to call himself “an island” for having some of the most progressive views on natural winemaking in all of Galicia. As far as we know, Nacho is a winemaker unlike any other in this region of the world. A biologist by training, he turned to winemaking when his grandmother bestowed upon him a vineyard site named “O Trancado.” Nacho brought it back to life from total neglect, through good farming practices and a desire to save the old vines rather than rip them up and replant. The vineyard now produces some of the most fascinating red wines in all of Spain, with Garnacha Tintorera no less, a grape not typically lauded by winemakers. It was his grandmother who told him the old vines were magnificent and should be cared for, and it was here in this moment that La Perdida was born.  \u003cbr\u003e\u003cbr\u003eNacho actively seeks out vineyards that are isolated and remote, hence the term “island wines.” Up the hillsides, away from other farms and down winding roads, he finds old abandoned vineyards and works to bring them back to health, following his grandmother’s advice. He currently works with six vineyard sites in what would be the DO of Valdeorras, totaling about 4 hectares of vines, and farms them organically with some biodynamic practices incorporated. He cites Bernardo Estevez as a friend, and recognizes that his journey in the world of wine is long and evolving. Nacho is a constant student of farming and meets regularly with winemaker-friends to discuss how to get the most out of their vineyards, all while respecting nature and the vine.\u003cbr\u003e\u003cbr\u003eValdeorras, despite being one of the oldest and most storied DOs in Galicia, has become a new destination for large wineries looking for flat land to commercially grow Godello. Nacho often feels at odds with the region, believing that they are ruining the land and its history of grape growing. He is opposed to their more industrialized farming practices, which is why his vineyards only seem to get further and further away from the center of the DO. Nacho works out of a tiny cellar in the town of Larouco that he rents from friends. He produces only about 300 cases annually, a number he is happy with, as it allows him to remain in touch with both his vineyards and his wines.\u003cbr\u003e\u003cbr\u003eNacho favors tinajas (Spanish tapered, clay amphora) and very old oak barrels for his aging vessels. He works with the highly regarded 5th generation La Mancha tinaja producer, Juan Padilla, who has a two year aging process for his clay vessels to make sure they intervene as little as possible (Padilla tinajas are also used at the venerable COS and Foradori estates in Italy). Nacho is very experimental in the winery, despite being steadfastly traditional in the vineyard; sulfur has never been used. He feels that Palomino and Garnacha Tintorera are important to the history of the region (most of these old vineyards were planted during Franco’s dictatorship with his mandate to only grow very high-yielding varieties for bulk export) and uses these grapes in the majority of his bottlings. In addition to these two grapes, he works with a very old vineyard of Godello that he skin-ferments in amphora, as well as small amounts of Mencía and the Catalan grape Sumoll. All of his vineyards are of mixed varietals, co-planted together, another tradition of the area he is keen to protect.\u003cbr\u003e​\u003cbr\u003eThe name La Perdida, translating to “The Lost,” is a well-chosen one. As the story goes, other farmers in the area walked by Nacho’s vineyards and could barely see the grape vines which were tucked away behind wild and wallowing grass that was growing up around them. The local farmers deemed the vineyard “perdida” and Nacho “a loco” for not using herbicides to control the unbridled growth in the vineyard. They viewed his work to be that of a crazy person, which only added to his “islandish” attitude.  \u003cbr\u003e​\u003cbr\u003eDespite all of Nacho’s qualms with the changing landscape in Valdeorras and his renegade reputation in the area, he remains positive in his outlook on the future of Spanish wine. He is a regular fixture on the natural wine circuit of Europe and is content to stay outside the lines in Valdeorras. Nacho’s wines continue to improve each vintage, as he and his well-loved vines become wiser with age. Despite this, he says “I will remain an island.”\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eO Pando Orange \u003c\/strong\u003eis a selection from the top of the anfora for O Pando, reserved to rest on the skins in that anfora without stirring for 6 months.  The finished wine is bottled without fining, filtration or added SO2.\u003cbr\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916589015192,"sku":null,"price":44.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_5594.heic?v=1660245122"},{"product_id":"daterra-viticultores-azos-da-vila-2019","title":"DaTerra Viticultores, Azos Da Vila 2019","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: \u003cmeta charset=\"utf-8\"\u003eLaura Lorenzo — DaTerra Viticultores \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Galicia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eMouraton, Mencía, Garnacha Tintorera, Merenzao, Gran Negro, Doña Blanca, Colgadeira, and Godello\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Biodynamic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003eAs recently as the early 2000’s, outside of a few name brand Albariños from Rías Baixas most wines and \u003c\/span\u003e\u003cem\u003eterruños\u003c\/em\u003e\u003cspan\u003e of Galicia were unknown to average wine lovers. Ribeiro was mainly thought of as cheap table wine, a couple producers from Valdeorras were just starting to emerge, and Ribeira Sacra was a complete unknown. It was during this time that the young and talented Laura Lorenzo was honing her craft as a fine winemaker and organic viticulturist, while gathering the expertise to put the Val do Bibei in Ribeira Sacra on the map.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003eHailing from Allariz in the province of Ourense, Laura remembers always loving wine as a kid. So much so that she decided, at the tender age of 16, to become a winemaker and enroll in the local enology school. Upon graduation, she worked at the nearby Adega Cachín, and then overseas with Eben Sadie in South Africa and Achaval Ferrer in Argentina. After her various apprenticeships, Laura took over the reins at Dominio do Bibei, a pioneering producer of fine wine in the Quiroga-Bibei subzone of Ribeira Sacra. Laura worked there for 10 years developing a style of winemaking that was fine-tuned to the hillsides of the region, specifically to the \u003c\/span\u003e\u003cem\u003eterruño\u003c\/em\u003e\u003cspan\u003e around the village of Manzaneda. In 2014 Laura struck out on her own, and formed Daterra Viticultores. This is how she describes her project: \u003c\/span\u003e\u003cem\u003e“Daterra Viticultores owes its name to the many women and men who have spent the course of their lives on the Manzaneda mountainsides in the Bibei valley cultivating these vines, and who entrust Laura Lorenzo to carry on their culture.”\u003c\/em\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003eThe most southeast of the 5 Ribeira Sacra subzones, the Quiroga-Bibei terruño is also one of the most diverse. The landscape is rugged and sparse, with steep terraced and un-terraced vineyards overlooking the Bibei, Jares, and Navea rivers. Here the climate of the Atlantic intertwines with warm continental influences.  In the lowest elevation vineyards, the vegetation and climate seems almost Mediterranean, with olive trees and herbs such as lavender and thyme growing wild. Granite is the dominant soil type, complimented by slate, clay, gneiss and sand. There are many grapes planted here not often seen in other parts of Ribeira Sacra or Galicia, such as Mouraton and Colgadeira. The diversity and beauty is breathtaking.\u003cbr\u003e \u003cbr\u003eLaura has pieced together 4.5 hectares of rented and owned vineyards with the majority of the parcels 80-120 years old. She produces a wide range of wines, from a Ribeira Sacra regional wine called Portela do Vento, to Manzaneda village wines called Erea, Gavela, and Azos de Vila, to single parish or \u003cem\u003evinos de parroquia \u003c\/em\u003ewines such as Azos de Pobo \u003cem\u003eSoutipedre\u003c\/em\u003e, with single parcel wines on the horizon.\u003cbr\u003e \u003cbr\u003eFor her estate vineyards, Laura describes her farming as “agro-ecology with minimal impact.” She works with techniques that nurture life in the soils that have been decimated by years of industrial agriculture, to create a healthy and thriving ecosystem for her old bush vines. All work is carried out manually, with some biodynamic preparations utilized.\u003cbr\u003e \u003cbr\u003eIn the winery, Laura’s winemaking is decidedly low tech and non-interventionist. She ferments with native yeasts and works with little sulfur. The wine is moved by gravity whenever possible, and the wines are not fined or filtered. Laura and Daterra’s over-arching philosophy: \u003cem\u003e“We seek for the future through agriculture, which means years of work in the vineyard…our grapes give good information, and let us know where the wine wants to go.\"\u003cbr\u003e​\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"paragraph\"\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eAzos de Vila \u003c\/span\u003e\u003cspan\u003ecomes from the village of \u003c\/span\u003e\u003cspan\u003eManzaneda\u003c\/span\u003e\u003cspan\u003e, where there are very old mixed plantings of 80-120 years, with the oldest vines planted on their own rootstock. This cuvée is a field blend of Mouraton, Mencía, Garnacha Tintorera, Merenzao, Gran Negro, etc. The grapes were destemmed and fermentated with wild yeasts in old, open-top French oak barrels, then raised for 11 months in a mix of used 225 and 500 liter barrels.\u003c\/span\u003e\u003c\/em\u003e\u003c\/div\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916610216088,"sku":null,"price":38.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_5584.heic?v=1660244628"},{"product_id":"daterra-viticultores-gavel-da-vila-2019","title":"DaTerra Viticultores, Gavela Da Vila 2019","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: \u003cmeta charset=\"utf-8\"\u003eLaura Lorenzo — DaTerra Viticultores \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Galicia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Palomino\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Biodynamic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White, Skin Contact\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003eAs recently as the early 2000’s, outside of a few name brand Albariños from Rías Baixas most wines and \u003c\/span\u003e\u003cem\u003eterruños\u003c\/em\u003e\u003cspan\u003e of Galicia were unknown to average wine lovers. Ribeiro was mainly thought of as cheap table wine, a couple producers from Valdeorras were just starting to emerge, and Ribeira Sacra was a complete unknown. It was during this time that the young and talented Laura Lorenzo was honing her craft as a fine winemaker and organic viticulturist, while gathering the expertise to put the Val do Bibei in Ribeira Sacra on the map.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"paragraph\"\u003e\n\u003cspan\u003eHailing from Allariz in the province of Ourense, Laura remembers always loving wine as a kid. So much so that she decided, at the tender age of 16, to become a winemaker and enroll in the local enology school. Upon graduation, she worked at the nearby Adega Cachín, and then overseas with Eben Sadie in South Africa and Achaval Ferrer in Argentina. After her various apprenticeships, Laura took over the reins at Dominio do Bibei, a pioneering producer of fine wine in the Quiroga-Bibei subzone of Ribeira Sacra. Laura worked there for 10 years developing a style of winemaking that was fine-tuned to the hillsides of the region, specifically to the \u003c\/span\u003e\u003cem\u003eterruño\u003c\/em\u003e\u003cspan\u003e around the village of Manzaneda. In 2014 Laura struck out on her own, and formed Daterra Viticultores. This is how she describes her project: \u003c\/span\u003e\u003cem\u003e“Daterra Viticultores owes its name to the many women and men who have spent the course of their lives on the Manzaneda mountainsides in the Bibei valley cultivating these vines, and who entrust Laura Lorenzo to carry on their culture.”\u003c\/em\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003eThe most southeast of the 5 Ribeira Sacra subzones, the Quiroga-Bibei terruño is also one of the most diverse. The landscape is rugged and sparse, with steep terraced and un-terraced vineyards overlooking the Bibei, Jares, and Navea rivers. Here the climate of the Atlantic intertwines with warm continental influences.  In the lowest elevation vineyards, the vegetation and climate seems almost Mediterranean, with olive trees and herbs such as lavender and thyme growing wild. Granite is the dominant soil type, complimented by slate, clay, gneiss and sand. There are many grapes planted here not often seen in other parts of Ribeira Sacra or Galicia, such as Mouraton and Colgadeira. The diversity and beauty is breathtaking.\u003cbr\u003e \u003cbr\u003eLaura has pieced together 4.5 hectares of rented and owned vineyards with the majority of the parcels 80-120 years old. She produces a wide range of wines, from a Ribeira Sacra regional wine called Portela do Vento, to Manzaneda village wines called Erea, Gavela, and Azos de Vila, to single parish or \u003cem\u003evinos de parroquia \u003c\/em\u003ewines such as Azos de Pobo \u003cem\u003eSoutipedre\u003c\/em\u003e, with single parcel wines on the horizon.\u003cbr\u003e \u003cbr\u003eFor her estate vineyards, Laura describes her farming as “agro-ecology with minimal impact.” She works with techniques that nurture life in the soils that have been decimated by years of industrial agriculture, to create a healthy and thriving ecosystem for her old bush vines. All work is carried out manually, with some biodynamic preparations utilized.\u003cbr\u003e \u003cbr\u003eIn the winery, Laura’s winemaking is decidedly low tech and non-interventionist. She ferments with native yeasts and works with little sulfur. The wine is moved by gravity whenever possible, and the wines are not fined or filtered. Laura and Daterra’s over-arching philosophy: \u003cem\u003e“We seek for the future through agriculture, which means years of work in the vineyard…our grapes give good information, and let us know where the wine wants to go.\"\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"paragraph\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv class=\"paragraph\"\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eGavela da Vila \u003c\/strong\u003e\u003cspan\u003eis comprised of 100% old vine Palomino organically farmed at a variety of elevations and expositions on sandy granite soils in the Val do Bibei. The grapes are hand-harvested, fermented in 1000L chestnut foudre with about 2 weeks of skin maceration and raised on the lees in the same vessel for 11 months. The wine is not clarified, cold stabilized or filtered, and only minimal SO2 added at bottling.\u003c\/span\u003e\u003c\/em\u003e\u003c\/div\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916618965144,"sku":null,"price":35.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_5583.heic?v=1660244683"},{"product_id":"akutain-rioja-crianza-2018","title":"Akutain, Rioja Crianza 2018","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Akutain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Rioja, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Tempranillo, Garnacha\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe story of Akutain begins over four decades ago, when Rioja’s storied estates were consistently producing Spain’s most highly sought-after wines. At this time, Juan Peñagaricano Akutain was an engineer in nearby Basque Country, working for a company that sold cooling units to wineries. Juan developed personal relationships with many Rioja bodegas and spent time tasting and learning in the region, most notably in the cellars of two of the great traditionalists of yesteryear – CVNE and La Rioja Alta. These experiences gave him the confidence to plant his first vineyard in 1975, located 5km west of Haro at Rioja’s epicenter. With a desire to work in the chateau style, Juan acquired a horse stable adjacent to the vineyard and converted it into a small bodega. Akutain has been making wine here in this small but highly functional bodega ever since, with the goal being “to control the whole process from vineyard to bottle.” They strive to produce wines in the traditional style set forth by the Grand Bodegas, but on a much smaller scale, and most importantly to singularly reflect the wind-swept, high elevation terruño of Rioja Alta.\u003cbr\u003e\u003cbr\u003e​Today the property is comprised of 6.5 hectares of four distinct vineyard plots, all estate-owned and located in the Rioja Alta subzone, ranging from 25 to 40 years of age:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan color=\"#2a2a2a\" style=\"color: #2a2a2a;\"\u003e\u003cstrong\u003eLa Manzanera:\u003c\/strong\u003e planted in 1975, faces north at 490 meters elevation. Akutain’s first vineyard site, iron-rich clay-calcareous, 80% Tempranillo, 19% Garnacha and around 1% Viura.\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCihuri:\u003c\/strong\u003e planted in 1982, faces north-east at 485 meters elevation, light brownish soil, clay-calcareous, 90% Tempranillo, 10% Garnacha.\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eGembres:\u003c\/strong\u003e planted in 1986, Akutain’s highest elevation vineyard, nestled against the mountains at 600 meters elevation, north facing, iron-rich, red clay-calcareous with chunks of limestone, 85% Tempranillo, 15% Garnacha.\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eFonzabala:\u003c\/strong\u003e planted in 1990, faces north-east at 570 meters elevation. located between Gembres and Cihuri, yellow chalk, clay-calcareous, 100% Tempranillo.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e​Juan’s son, the young and ambitious Jon Peñagaricano, is now handling the day-to-day operations. Before coming back to the estate, Jon worked for 7 years as an export manager for a vineyard equipment company. In his youth, Jon spent as much time in the vineyards and winery as he could – pruning vines, cleaning barrels, bottling, labeling, etc. These days, Jon is leading the estate into the 21st century. Akutain has begun converting their highest elevation vineyard, Gembres, to organic viticulture, with the rest of the estate following suit. In 2015 Akutain made its first cosecha wine, as well as their first cask-aged rosado,\u003cspan color=\"#2a2a2a\" style=\"color: #2a2a2a;\"\u003e a wine that reminds us of the great Rioja roses of yesteryear.\u003c\/span\u003e\u003cbr\u003e \u003cbr\u003eHarvesting is by hand, all fermentations are with natural yeasts in fiberglass vats (with no temperature control), and all aging is in used American oak. Due to the small size of the cellar, they do not rack the wine from barrel to barrel, but rather decant the wine periodically out and then back into the same barrel\u003cspan color=\"#2a2a2a\" style=\"color: #2a2a2a;\"\u003e. They bottle age for a significant amount of time in natural caves that the Akutains built under the first vineyard they planted back in 1975. \u003c\/span\u003eThis is traditional Grower Rioja at its best!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eCrianza  \u003c\/strong\u003eThe Akutain Crianza is comprised of mostly Tempranillo with Garnacha, is fermented in fiberglass vats with native yeasts, and then raised for 1 year and 9 months in used American oak barrels, with an additional year in the bottle before release - far exceeding the Rioja D.O.’s aging requirements for Crianza wines. A very good value in traditional Grower Rioja.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916645834904,"sku":null,"price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_5593.heic?v=1660244548"},{"product_id":"bengoetxe-getariako-txakolina-2021","title":"Bengoetxe, Getariako Txakolina 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Bengoetxe \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Basque Country, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eHondarrabi Zuri and Gros Manseng\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eDistinctive wines, wines that speak of their \u003cem\u003eterruño\u003c\/em\u003e, come from lovingly tended and organically farmed grapes.  It is this nurturing philosophy, rare in the Basque Country, a region dominated by industrial farming and winemaking, which drives Iñaki and Rosa Maria Etxeberria to produce Bengoetxe.\u003cbr\u003e\u003cbr\u003eWe first met Iñaki and Rosa Maria after they released the 2009 vintage, a wine that floored us for its stone fruit, beeswax, and mineral depth.  Was this Riesling?  Chenin?  Basque wine?   How did this wine have such lovely intensity without oak or obvious tricks?  From Getaria, really?\u003cbr\u003e\u003cbr\u003eIt turns out that the Etxeberria’s \u003cem\u003ebaserria\u003c\/em\u003e has a long history and unique \u003cem\u003eterruño\u003c\/em\u003e to go along with the single wine they produce.  Perched high up on a clay slope, their ancient farmhouse has been\u003cem\u003e \u003c\/em\u003ehanded down to the family for generations. The locals have long affectionately nicknamed it, \u003cem\u003eBengoetxe\u003c\/em\u003e, which means ‘come home’ in Basque.  After both phylloxera and civil war hit their area, the vineyards were ripped out.  It was only in 2001 when the Etxeberria’s replanted their land with the native Hondarribi Zuri and Gros Manseng, called \u003cem\u003eIskirita Zuri Handia \u003c\/em\u003e(say that 5 times!) in Basque. Organic from the beginning, certification came in 2007, the first producer in the Basque Country to do so.  \u003cbr\u003e\u003cbr\u003eOne of the few producers in the D.O. that's not located right next to the coast, and in or directly near the town of Getaria.  Using historic evidence of pre-phylloxera plantings that vineyards were inland, Olaberria, Iñaki fought for years to be included in the D.O.  Finally he persuaded the Consejo Regulador- the governing body that controls membership, winegrowing, and winemaking rules for Getariako Txakolina- to grant them D.O status in 2008.\u003cbr\u003e\u003cbr\u003eBengoetxe's terruño gives a different face to Txakoli. Their village Olaberria is a little warmer, especially in the summer, and the soils more clay dominated than their coastal neighbor's. Their grapes are riper, sturdier grapes. \u003cbr\u003e\u003cbr\u003eThankfully, the Etxeberria's do not intend to make a copy-cat Txakolina. Classic and slow wild yeast fermentation takes place in small 3.000 \u003cem\u003elitros\u003c\/em\u003e vats, located in their home garage, then the wine is raised on the lees up to a year with no \u003cem\u003ebatonnage\u003c\/em\u003e.  SO2 levels are kept to a minimum and because all CO2 “is natural” (not injected) the wine does not often show the spritzy character of other Txakolis from Getaria.\u003cbr\u003e\u003cbr\u003eThis is a \"Real\" Basque Country wine to pair with Serrano ham, sheep’s cheeses, poultry as well as fresh seafood.  We can’t help but feel like this was how the Txakolis of the past tasted before comercial yeast, chemicals and heavy filtration took hold of the region.  With Bengoetxe, we feel we have unearthed an authenthic and treasured puzzle piece of Basque winegrowing history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e95% Hondarribi Zuri and 5% Gros Manseng,\u003cstrong\u003e \u003c\/strong\u003efrom a single certified organic 3.5 ha vineyard planted on a moderately steep slope of mostly clay, located in the highlands of the province of Gipuzkoa, this is fermented with wild yeasts in small 3,000 liter steel vats, and raised on the lees for up to one year.  It is bottled unfiltered and unfined. All CO2 is natural.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41916679553176,"sku":null,"price":20.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_5589.heic?v=1660244577"},{"product_id":"copy-of-quinta-do-infantado-tawny-porto-nv","title":"Gutierrez Colosia \"Sangre Y Trabajadero,\" Oloroso, NV (375 ml)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Gutierrez Colosia\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e El Puerto de Santa Maria, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties: Palomino Fino\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Sustainable\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Fortified Wine, Sherry\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 375ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Since 1838, Gutierrez Colosia has been situated in the mouth of the river Guadalete in the town of El Puerto de Santa Maria.  The quality of the Gutiérrez Colosía wines is guaranteed by careful ageing through a process known as 'criaderas y soleras', following the region’s tradition. The Gutiérrez Colosía wines are produced in 'bodegas', or wine cellars, with an architectural style known as 'Nave Cathedral' or cathedral like warehouse. These are buildings of significant height and numerous arcs which allow for a better exposure of the wines to the influence of the special climate of the Region. The Gutiérrez Colosía Bodegas are heirs to a long viticulture and wine producing tradition. Their first Bodega was built in 1838 and it has been preserved almost as such to this day. After different ownership, it was acquired by Mr. José Gutiérrez Dosal in the 1920s, the late great grandfather of this last generation of the Gutiérrez Colosía family. In 1969, the Gutiérrez Colosía family bought the ruins of the Palace of the Count of Cumbrehermosa -Cargador de Indias, which also included a wine cellar. Upon these ruins two additional cellars were built. In 1997, Gutierrez Colosia made the transition from almacenista to bottling their own sherries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSherry Notes:\u003c\/strong\u003e One of Sherry’s most iconic wines. Aged for an average of 12 years in the solera. The Sangre y Trabajadero solera began in the town of Jerez in the 1800s as the solera of a cooper whose trabajadero, a cooper’s yard where butts are constructed, was located on Calle Sangre, the street where the butchers were located. Named after this location, the oloroso was a favorite of the butchers and other Jerezanos alike. The solera was first sold to Bodega Lacave in Cadiz before being sold to Bodega Cuvillo in Puerto. After Cuvillo went bankrupt in 1982, Gutierrez Colosia purchased the solera. To this day, new ships built in the bay of Cadiz are ceremonially launched not with a bottle of Champagne, but with a bottle of Sangre y Trabajadero.\" - \u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41993611182232,"sku":null,"price":20.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_6230.heic?v=1663185987"},{"product_id":"copy-of-gutierrez-colosia-sangre-y-trabajadero-oloroso-nv","title":"Gutierrez Colosia Amontillado, NV","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Guiterrez Colosia\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e El Puerto de Santa Maria, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties: Palomino Fino\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Sustainable\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Fortified Wine, Sherry\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 375ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Since 1838, Gutierrez Colosia has been situated in the mouth of the river Guadalete in the town of El Puerto de Santa Maria.  The quality of the Gutiérrez Colosía wines is guaranteed by careful ageing through a process known as 'criaderas y soleras', following the region’s tradition. The Gutiérrez Colosía wines are produced in 'bodegas', or wine cellars, with an architectural style known as 'Nave Cathedral' or cathedral like warehouse. These are buildings of significant height and numerous arcs which allow for a better exposure of the wines to the influence of the special climate of the Region. The Gutiérrez Colosía Bodegas are heirs to a long viticulture and wine producing tradition. Their first Bodega was built in 1838 and it has been preserved almost as such to this day. After different ownership, it was acquired by Mr. José Gutiérrez Dosal in the 1920s, the late great grandfather of this last generation of the Gutiérrez Colosía family. In 1969, the Gutiérrez Colosía family bought the ruins of the Palace of the Count of Cumbrehermosa -Cargador de Indias, which also included a wine cellar. Upon these ruins two additional cellars were built. In 1997, Gutierrez Colosia made the transition from almacenista to bottling their own sherries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSherry Notes:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCaramel color with a nose of toasted almonds, figs, and burnt sugar. High-toned, dry but rich on the palate with earl grey, dried fruit, and great acidity. This 100% Palomino is balanced and elegant with a long finish. Serve cool.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":41993614131352,"sku":null,"price":20.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/image_1f7c7de2-f5ee-4046-bd2c-d8358ddd6ccb.jpg?v=1662065150"},{"product_id":"nanclares-y-prieto-dandelion-2021","title":"Nanclares y Prieto Viticultores, Dandelion 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Nanclares y Prieto\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Galicia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties: Albarino\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic and Biodynamic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003eAlberto Nanclares and Silvia Prieto make transparent, Atlantic-influenced wines, mainly with Albariño from old vines around the village of Cambados. Employing organic farming practices and a restrained hand in the cellar, the pair have managed something very rare: the refinement of Albariño into angular, age-worthy wines that express the fascinating terruños of Cambados and Rías Baixas.\u003cbr\u003e\u003cbr\u003eThe story of their collaborative project begins with Alberto’s decision to move to Rías Baixas, to unwind his career by the Atlantic. Alberto, who had worked as an economist, loves the sea and sailing.  He and his wife came to Rías Baixas in 1992 and settled in the seaside parroquia of Castrelo, just a few kilometers away from the most historic and traditional village for Albariño wines, Cambados. By happenstance, the small home they purchased came with some vineyard land.  Initially, Alberto had no plans to make wine, but the idea of farming grew on him, and he began to work his vines with the assistance of neighbors.  \u003cbr\u003e\u003cbr\u003eAlberto invested in some wine-making tools and established a tiny winery in his garage in 1997. In the beginning, Alberto farmed conventionally but quickly became disenchanted with the use of chemicals.  Gradually, based on his own observations in the vineyard and of the finished wines, he moved away from the systematic herbicide and pesticide use, eventually eliminating chemicals altogether. After working with an enologist for several years, Alberto took over full time winemaking duties for his Nanclares wines in 2007.\u003cbr\u003e\u003cbr\u003eSilvia Prieto was born in Pontevedra, the closest city to Rías Baixas. Her journey with wine began in 2003 at wine-tastings in the area, and she first met Alberto in 2009. A lab technician by training, she founded her own company that provided analysis and consultation for wineries and winemakers and emphasized traditional approaches without additives and organic viticulture. Her acquaintance with Alberto continued and developed, and she proceeded to join the project in August of 2015 first for the harvest and then as a partner.\u003cbr\u003e\u003cbr\u003eIt has turned out to be a fortuitous pairing. Alberto and Silvia have different backgrounds and personalities but come to winemaking with a meticulous and restless intensity that has only increased in their time together. Together they have expanded production and simultaneously deepened their focus. Their bond is expressed in a shared desire to improve, constantly questioning their approach and themselves to refine their craft. The sequence of new wines, from new vineyard plots, made in different vessels or even from different grapes and regions reflects their tireless search to understand, to create, and to translate terroir. In discussing their wines, they are never satisfied, always finding a way to improve their work and its results. This conversation informs the whole of the project: Alberto and Silvia work together as equal partners in the vineyard and the cellar, and the wines express their collaboration.\u003cbr\u003e\u003cbr\u003eThe essence of their approach is reverence for the vineyard, from organic farming to fermentation by native yeasts: \"In the winery, we respect the grapes as much as possible, we don't use any winemaking additions besides moderate amounts of SO2. We do not ferment with pie de cuba (pied-de-cuve) in order to preserve the identity of each vineyard,\" Alberto says. To express the edginess of the naturally high in acidity Albariño grape, he eschews adding potassium, which is what many in Rías Baixas use to de-acidify and soften their wines. Malolactic fermentation rarely occurs, and the wines spend a good amount of time (often a year or more) on their lees before being bottled without clarification or filtration.\u003cbr\u003e\u003cbr\u003eAlberto and Silvia currently own 5 hectares of Albariño in the Val do Salnés, all trained in the traditional Pergola style and divided into 12 small parcels in the parroquias of Castrelo (South Cambados), Vilariño (North Cambados) and Padrenda (North Meaño). The grapes from these plots, vinified separately, yield the core of the Nanclares y Prieto wines: \u003cstrong\u003eAlbariño de Alberto Nanclares, Paraje Mina, Soverribas, La Tinaja de Aranzazu, Coccinella, Crisopa\u003c\/strong\u003e, and \u003cstrong\u003eCinerea\u003c\/strong\u003e. Alberto and Silvia also work with other farmers around Rías Baixas to produce the wines \u003cstrong\u003eA\u003c\/strong\u003e \u003cstrong\u003eGraña\u003c\/strong\u003e, \u003cstrong\u003eDandelión\u003c\/strong\u003e, \u003cstrong\u003eTempus Vivendi\u003c\/strong\u003e, \u003cstrong\u003eO Bocoi Vello de Silvia\u003c\/strong\u003e, and \u003cstrong\u003eA Senda Vermella\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e100% Albariño from a collection of plots in Meaño, Combados, Ribadumia, Meis, and Barro. The vines are 25-45 years old, and the plots are largely west facing and planted on sandy granitic soils. The grapes were harvested by hand, sorted, and gently pressed without destemming in whole-bunches using a pneumatic press. The juice ferments with its native yeasts in stainless steel tank, then rests on the lees for 7 months in a mix of vessels, with weekly batonnage for the first month.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42024006058136,"sku":null,"price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_6189.heic?v=1663016684"},{"product_id":"cati-ribot-son-llebre-blanc-2021","title":"Ve D'Avoir Cati Ribot, Son Llebre Blanc 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Ve D'Avoir, Cati Ribot\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Mallorca, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties: Giro Ros, Malvasia de Banyalbufar \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic, Biodynamic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eCati Ribot \u003c\/strong\u003eis a 3rd generation winegrower making natural wines under the name \u003cstrong\u003eVe d'Avior \u003c\/strong\u003e(“from the past” in Mallorquin) in the town of Santa Margalida, in the northeast of Mallorca. Her family’s background was in the farming of table grapes, almonds, and olives, but in the 1990s her father Jaume planted international varieties (Syrah, Chardonnay, Cabernet Sauvignon) with the goal of making wine. In 2004, Jaume built a sizeable bodega next to the vines, and Cati started working with her father in the vines and in the cellar. In the beginning, this was a solidly conventional affair, making the full-bodied red wines that Spain and Mallorca were known for at the time.\u003cbr\u003e\u003cbr\u003eWorking with her father, Cati grew more and more interested in wine, eventually leading to training as a sommelier in Barcelona in 2008 (she related that she used to take the first flight each morning to Barcelona and the last flight back to Palma every night during this training). Cati pointed to this as an important opportunity to expand her horizons beyond Mallorquin wine: she tasted wines from all over Europe and the world, analyzed them and their methods of production, and connected with the burgeoning Catalan natural wine scene. She brought back different ideas about how Mediterranean wine could taste, and different goals for the family bodega. As she took on a larger role at the winery from 2009, the winemaking and the farming began to change (organic certification was achieved in 2012), culminating in 2014 when she began employing biodynamic treatments in the vineyards, influenced and guided by Joan Rubió, an expert on biodynamic and organic viticulture from the Penedès.\u003cbr\u003e\u003cbr\u003eAs they improved the farming, Cati and Jaume also began to delve into the past of Mallorquin viticulture, planting old varieties in collaboration with the island’s governing bodies in 2006. They were one of two producers to start planting new vines of ancient varieties like Escursac, the local Malvasía de Banyalbufar, Girò Ros and Prensal Blanc (and other, even lesser-known varieties like Callet Negrella and Vinater that remain unrecognized by the D.O. authorities in Mallorca). Gradually, some of these varieties that had been excluded from ‘modern’ or commercial winemaking in Mallorca were accepted by the governing organizations and included on the official register of Spanish grape varieties. Perhaps more importantly, Cati found that she enjoyed the wines that these varieties produced far more than the wines made from international varieties in Mallorca, and that they were suited to a different sort of winemaking. Harvests grew earlier and macerations got shorter as Cati explored the potential of grapes more suited to the Mallorquin soils, her own tastes, and especially the Mallorquin climate. Owing to Mallorca’s long, hot, and sunny summers, the indigenous varieties tend to be late-ripening, drought resistant, and large-berried. These characteristics prevent them from becoming over-ripe and protect them during dry periods.\u003cbr\u003e\u003cbr\u003eThe most important of these varieties to Cati’s story is the red grape Escursac. Large-berried and late-ripening, it tends towards the production of wines with moderate alcohol, delicate red fruit, and soft tannins. To our knowledge, Cati makes the only bottled varietal wines in the world from the grape, from 1.2 hectares of vines that she and her father planted in front of the winery in 2006. Her passion for Escursac led to the planting of another 5 adjacent hectares in 2020.\u003cbr\u003e\u003cbr\u003eCati’s story took another important turn in 2019, as she took over the bodega her father had founded as Galmés i Ribot. Having already moved away from new oak and never having used any aggressive additives, Cati stopped employing sulfur in the winery, and Ve d’Avior was born. In the same year, she started working together in the bodega with Charlie Prymaka, who had a background in natural wine from working at Terroir and Les Cave des Pyrene in London and with Evan Lewandowski and Scott Frank on the west coast of the United States. Their collaboration was a great success, and, by chance, it started to grow. In the same year, Eloi Cedó (of Chato Paquita \u0026amp; Sistema Vinari) was looking for a space to make his wines, and Cati welcomed him to work in their space at Bodega Galmés i Ribot. Jaume Prats joined this collection of Mallorquin natural winemakers in 2020.\u003cbr\u003e\u003cbr\u003eCati and Charlie have made changes to the winery itself, replacing large tanks suited to the production of conventional wines with smaller vessels, and brought in new ceramic \u003cem\u003etinajas\u003c\/em\u003e. In the vineyard, they’ve replaced international varieties with more plantings of Escursac and Mantonegro, and with apple saplings drawn from indigenous apple cultivars, hoping to break with agricultural monoculture and to eventually make cider (which would make them the only cidermakers in Mallorca). A herd of the rare local red-skinned Mallorquin sheep keep the vigorous cover crops in check over the fall and winter months. The vineyard’s \u003cem\u003eCal Vermell\u003c\/em\u003e soils (iron-rich calcareous clays) are thriving, enriched by regenerative and biodynamic farming practices. The \u003cem\u003efinca\u003c\/em\u003e is now 80% indigenous grape varieties; Charlie and Cati were discussing their approach to replacing the last of the international varieties in November of 2021.\u003cbr\u003e\u003cbr\u003eThe culture at Cati’s well-ordered and immaculate bodega is vibrant and inspiring, as she and Charlie and Eloi and Jaume experiment with newly revived grape varieties, natural fermentation methods, and novel vessels. They share vineyards and grapes, and work in distinct ways in the cellar while simultaneously embracing their collaborative environment and combined knowledge and perspective. While Cati’s finished wines are mostly blends of grapes from multiple parcels, she ferments these separately, hoping to bring out the character of each site and each variety. And there’s new ideas and dreams for the future, including collaborative experiments involving different techniques, like carbonic maceration, cofermentations of red and white grapes, and a novel approach to crafting \u003cem\u003emethode ancestrale \u003c\/em\u003esparkling wines. It all lends the space an incredible sense of possibility: Cati’s bodega is a collaborative workshop, the home base of four hardworking, innovative winemakers and farmers and the wellspring from which come some of the most exciting wines being made in Spain today – all hail the Queen of Escursac!\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42024040005784,"sku":null,"price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_6129.heic?v=1662830973"},{"product_id":"stratum-wines-matas-altas-2020","title":"Stratum Wines, Matas Altas 2020","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Stratum Wines\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Fuente-Alamo, Jumilla, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties: Monastrall\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Biodynamic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003eStratum Wines is a project from Bodega Cerrón in Jumilla, helmed by the fourth generation of the Cerdán family: siblings Carlos, Juanjo and Lucía. The family biodynamically farms about 30 hectares of high-altitude ungrafted vines, mostly Monastrell, on calcareous soils.  Their farming was certified organic in 1989, and they count on receiving Biodynamic certification through Demeter in the coming months of 2022. There are abundant cover crops in the vines, they work extensively with animals, and champion biodiversity. In the cellar, they work in a low-intervention style, with only spontaneous fermentations with native yeasts and mostly without oak influence. Sulfur is used judiciously and only at bottling. The results of this careful work are well-balanced wines that express a sense of place, with bright minerality that complements the pristine fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e95% Monastrell, with small amounts of Moravia Agria, Blanquilla, Forcallat, Bobal and Rojal from the La Muela vineyard of 70-year-old own-rooted vines at 900m above sea level. The soils are calcareous: mostly limestone, with a sandy texture. The grapes were mostly destemmed, leaving 20% whole, and fermented in wooden vats on their skins for 60 days in an infusion style with infrequent pump overs. After 60 days, the grapes were pressed and transferred to a large neutral French oak barrel to complete malolactic fermentation and rest without racking for 13 months. Bottled without fining or filtering.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42024054194328,"sku":"","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_6188.heic?v=1663016662"},{"product_id":"envinate-benje-blanco-2021","title":"Envinate Benje Blanco 2022","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Envinate\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Canary Islands, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties: Listan Blanco\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Sustainable\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eEnvínate (translates as \"wine yourself\") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez.  T\u003c\/span\u003eheir work is currently focused in exploring the ancient, Atlantic-infused terroirs of Extremadura, Ribeira Sacra, and the Canary Islands. Their philosophy is simple; let each 'parcela' or single parcel, fully express itself by utilizing old-fashioned farming and wine-making methods. To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole clusters included. Typically alcohol levels are kept at 13 degrees or below. For aging, the wines are raised in old barrels with sulfur added only at bottling. The results are some of the most distinctive and exciting wines being produced in Spain today.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWine Notes: \u003c\/strong\u003eBenje Blanco is sourced from several old-vine, untrained pie franco parcels of Listan Blanco. Each parcel is hand-harvested and vinified separately in a mix of concrete tank and open tubs. 75% of the fruit is pressed directly off the skins, the other 25% is skin- macerated 14-40 days between 18-30C. The wine is then raised for 8 months in 60% concrete and 40% old French barriques on fine lees without battonage or added SO2. Bottled without filtration. Benje Blanco is a high-toned white wine, showing its volcanic terruño with smoky notes wrapped around the orchard fruit core, braced by Atlantic-infused high-elevation acidity. Pair it with prawns, scallops, roasted pork or goat. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEnvinate is a mini-collective of four very talented wine makers producing wines that celebrate the natural characteristics of select Spanish locales. \"Wine yourself\" with this volcanic terroir driven wild white wine from 100+ yr old untrained vines on the island of Tenerife. Hints of smoke and orchard fruit with complimentary acid. Save yourself the 12 hr flight and enjoy this wine with briny or garlicky dish.\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42067207979160,"sku":null,"price":33.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_6329.heic?v=1663789908"},{"product_id":"enviante-benje-tinto-2021","title":"Envinate Benje Tinto 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Envinate\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Canary Islands, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties: Listan Negro, Tintilla\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Sustainable\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eEnvínate (translates as \"wine yourself\") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez.  This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the \u003cem\u003eterruño\u003c\/em\u003e of each parcel in a clear and concise manner. To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and concrete, and sulfur is only added at bottling, if needed. The results are some of the most exciting and honest wines being produced in Spain today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e is sourced from 1,000 meters elevation, old-vine, pie franco parcels of Listan Prieto (Mission) with a bit of Tintilla, named “Masca,” “La Zanja,” “Valle de Arriba,” and “Llano Redondo”, all of them located in Santiago del Teide. Each parcel is hand-harvested and vinified separately, some in concrete and some in small open tubs. Maceration is 10-30 days (depending on parcel) with daily punch-down; malolactic fermentation is in neutral French barriques, then raised 8 months in the same barrels without battonage. Bottling is without fining or filtration.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42067210207384,"sku":null,"price":33.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_6332.heic?v=1663789895"},{"product_id":"enviante-albahra-2021","title":"Envinate Albahra 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Envinate\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Albecete, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVarieties: Garnacha Tintorera\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Sustainable\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eEnvínate (translates as \"wine yourself\") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez.  This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the \u003cem\u003eterruño\u003c\/em\u003e of each parcel in a clear and concise manner. To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and concrete, and sulfur is only added at bottling, if needed. The results are some of the most exciting and honest wines being produced in Spain today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eFrom a number of parcels of vines (3 of Garnacha Tintorera near Albacete, 1 of Moravia Agria near Manchuela) planted on calcareous, clay, and sandy soils of up to 900m of elevation. Viticulture is organic, vines are trained en vaso and range from 30-45-years-old.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe grapes were fermented with indigenous yeasts by parcel. 30% to 70% whole bunches are used, and maceration averages around 10 days before pressing with a pneumatic press. Fermentation completes in a mix of used barrels and concrete tanks, and the wine rests on its lees for 8 months. Bottled without fining or filtering, and with only a very small addition of sulfur. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42067211911320,"sku":null,"price":27.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_6330.heic?v=1663789872"},{"product_id":"daterra-viticultores-camino-de-la-frontera-2019","title":"DaTerra Viticultores, Camino De La Frontera 2019","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: \u003cmeta charset=\"utf-8\"\u003eLaura Lorenzo — DaTerra Viticultores \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Galicia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Mouraton, Rufete, Tempranillo\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Biodynamic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"paragraph\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eAs recently as the early 2000’s, outside of a few name brand Albariños from Rías Baixas most wines and \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eterruños\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e of Galicia were unknown to average wine lovers. Ribeiro was mainly thought of as cheap table wine, a couple producers from Valdeorras were just starting to emerge, and Ribeira Sacra was a complete unknown. It was during this time that the young and talented Laura Lorenzo was honing her craft as a fine winemaker and organic viticulturist, while gathering the expertise to put the Val do Bibei in Ribeira Sacra on the map.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"paragraph\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eHailing from Allariz in the province of Ourense, Laura remembers always loving wine as a kid. So much so that she decided, at the tender age of 16, to become a winemaker and enroll in the local enology school. Upon graduation, she worked at the nearby Adega Cachín, and then overseas with Eben Sadie in South Africa and Achaval Ferrer in Argentina. After her various apprenticeships, Laura took over the reins at Dominio do Bibei, a pioneering producer of fine wine in the Quiroga-Bibei subzone of Ribeira Sacra. Laura worked there for 10 years developing a style of winemaking that was fine-tuned to the hillsides of the region, specifically to the \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eterruño\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e around the village of Manzaneda. In 2014 Laura struck out on her own, and formed Daterra Viticultores. This is how she describes her project: \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e“Daterra Viticultores owes its name to the many women and men who have spent the course of their lives on the Manzaneda mountainsides in the Bibei valley cultivating these vines, and who entrust Laura Lorenzo to carry on their culture.”\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe most southeast of the 5 Ribeira Sacra subzones, the Quiroga-Bibei terruño is also one of the most diverse. The landscape is rugged and sparse, with steep terraced and un-terraced vineyards overlooking the Bibei, Jares, and Navea rivers. Here the climate of the Atlantic intertwines with warm continental influences.  In the lowest elevation vineyards, the vegetation and climate seems almost Mediterranean, with olive trees and herbs such as lavender and thyme growing wild. Granite is the dominant soil type, complimented by slate, clay, gneiss and sand. There are many grapes planted here not often seen in other parts of Ribeira Sacra or Galicia, such as Mouraton and Colgadeira. The diversity and beauty is breathtaking.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eLaura has pieced together 4.5 hectares of rented and owned vineyards with the majority of the parcels 80-120 years old. She produces a wide range of wines, from a Ribeira Sacra regional wine called Portela do Vento, to Manzaneda village wines called Erea, Gavela, and Azos de Vila, to single parish or \u003cem data-mce-fragment=\"1\"\u003evinos de parroquia \u003c\/em\u003ewines such as Azos de Pobo \u003cem data-mce-fragment=\"1\"\u003eSoutipedre\u003c\/em\u003e, with single parcel wines on the horizon.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eFor her estate vineyards, Laura describes her farming as “agro-ecology with minimal impact.” She works with techniques that nurture life in the soils that have been decimated by years of industrial agriculture, to create a healthy and thriving ecosystem for her old bush vines. All work is carried out manually, with some biodynamic preparations utilized.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eIn the winery, Laura’s winemaking is decidedly low tech and non-interventionist. She ferments with native yeasts and works with little sulfur. The wine is moved by gravity whenever possible, and the wines are not fined or filtered. Laura and Daterra’s over-arching philosophy: \u003cem data-mce-fragment=\"1\"\u003e“We seek for the future through agriculture, which means years of work in the vineyard…our grapes give good information, and let us know where the wine wants to go.\"\u003c\/em\u003e\n\u003c\/div\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42268111011992,"sku":null,"price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/products\/IMG_6966.heic?v=1667407456"},{"product_id":"bodega-akutain-cosecha-rioja","title":"Bodega Akutain 'Cosecha', Rioja 2020","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Akutain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Rioja, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Tempranillo\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe story of Akutain begins over four decades ago, when Rioja’s storied estates were consistently producing Spain’s most highly sought-after wines. At this time, Juan Peñagaricano Akutain was an engineer in nearby Basque Country, working for a company that sold cooling units to wineries. Juan developed personal relationships with many Rioja bodegas and spent time tasting and learning in the region, most notably in the cellars of two of the great traditionalists of yesteryear – CVNE and La Rioja Alta. These experiences gave him the confidence to plant his first vineyard in 1975, located 5km west of Haro at Rioja’s epicenter. With a desire to work in the chateau style, Juan acquired a horse stable adjacent to the vineyard and converted it into a small bodega. Akutain has been making wine here in this small but highly functional bodega ever since, with the goal being “to control the whole process from vineyard to bottle.” They strive to produce wines in the traditional style set forth by the Grand Bodegas, but on a much smaller scale, and most importantly to singularly reflect the wind-swept, high elevation terruño of Rioja Alta.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eFrom Fonzabala, the bodega’s youngest vineyard that was planted in 1990. The vineyard is at 580m, faces northeast, and is on clay-calcareous soils\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan color=\"#2a2a2a\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLa Manzanera:\u003c\/strong\u003e planted in 1975, faces north at 490 meters elevation. Akutain’s first vineyard site, iron-rich clay-calcareous, 80% Tempranillo, 19% Garnacha and around 1% Viura.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCihuri:\u003c\/strong\u003e planted in 1982, faces north-east at 485 meters elevation, light brownish soil, clay-calcareous, 90% Tempranillo, 10% Garnacha.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGembres:\u003c\/strong\u003e planted in 1986, Akutain’s highest elevation vineyard, nestled against the mountains at 600 meters elevation, north facing, iron-rich, red clay-calcareous with chunks of limestone, 85% Tempranillo, 15% Garnacha.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFonzabala:\u003c\/strong\u003e planted in 1990, faces north-east at 570 meters elevation. located between Gembres and Cihuri, yellow chalk, clay-calcareous, 100% Tempranillo.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e​Juan’s son, the young and ambitious Jon Peñagaricano, is now handling the day-to-day operations. Before coming back to the estate, Jon worked for 7 years as an export manager for a vineyard equipment company. In his youth, Jon spent as much time in the vineyards and winery as he could – pruning vines, cleaning barrels, bottling, labeling, etc. These days, Jon is leading the estate into the 21st century. Akutain has begun converting their highest elevation vineyard, Gembres, to organic viticulture, with the rest of the estate following suit. In 2015 Akutain made its first cosecha wine, as well as their first cask-aged rosado,\u003cspan color=\"#2a2a2a\" data-mce-fragment=\"1\"\u003e a wine that reminds us of the great Rioja roses of yesteryear.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eHarvesting is by hand, all fermentations are with natural yeasts in fiberglass vats (with no temperature control), and all aging is in used American oak. Due to the small size of the cellar, they do not rack the wine from barrel to barrel, but rather decant the wine periodically out and then back into the same barrel\u003cspan color=\"#2a2a2a\" data-mce-fragment=\"1\"\u003e. They bottle age for a significant amount of time in natural caves that the Akutains built under the first vineyard they planted back in 1975. \u003c\/span\u003eThis is traditional Grower Rioja at its best!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eCrianza  \u003c\/strong\u003eThe Akutain Crianza is comprised of mostly Tempranillo with Garnacha, is fermented in fiberglass vats with native yeasts, and then raised for 1 year and 9 months in used American oak barrels, with an additional year in the bottle before release - far exceeding the Rioja D.O.’s aging requirements for Crianza wines. A very good value in traditional Grower Rioja.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42688902922392,"sku":"","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_0751.heic?v=1686255616"},{"product_id":"guimaro-san-pedro-2020","title":"Guímaro, San Pedro 2020","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer: Guimaro\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Galicia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVarieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Mencia, Brancellao, Garnacha\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Practicing Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFrom a selection of vineyards on the Sil river, one of the two main rivers of Ribeira Sacra. All of the sites for this wine are more than 65 -years -old and the soils are slate with iron and quartz\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePedro Rodríguez of Adegas Guímaro descends from a long line of winegrowers working in the Amandi area, Ribeira Sacra’s most prime subzone of perilously steep south facing vineyards planted on local Losa slate, just above the river Sil. The previous generation, his parents Manolo and Carmen, still work with him in the vines. They named their winery Guímaro (meaning “rebel” in Gallego) when they established it in 1991.In the past, Pedro’s family had produced small quantities of wine for their own consumption and sold their wine in garrafones - 20 -liter glass containers - to local cantinas. In the early 1990s, they began to bottle their wines, and Guímaro was one of the first adegas to join the Ribeira Sacra appellation when it was founded in 1996. Like other traditional winemaking regions of inland Galicia, the area was in steep decline until the early 1990s. Pedro’s winemaking has been and is resolutely traditional: for the single vineyard wines, they employ wild yeast fermentation, foot treading in open -top vessels, stem inclusion, low sulfur additions, and fermentation and aging in used foudre.\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42688953778328,"sku":"","price":44.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_0735.heic?v=1686256508"},{"product_id":"4monos-viticultores-gr-10-tinto-2021","title":"4 Monos Viticultores, GR-10 Tinto 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer: 4 Monos Viticultores\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Sierra de Gredos, Madrid, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Garnacha, small amount of Syrah, Carinena\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e4 Monos (4 Monkeys) is a project started in 2010 by 4 wine savvy friends - Javier García, Laura Robles, David Velasco, and David Moreno – in the Sierra de Gredos mountains, west of Madrid. They work 5 hectares of their own, as well as 5ha with other growers, all located in and around the villages of San Martín de Valdeiglesias, Cadalso de los Vidrios, and Cenicientos. Their missio n is to capture the purity of the local old vine Albillo and Garnacha grapes and the granitic soils of the area by utilizing organic viticulture and natural winemaking methods. Vinos de Madrid is an appellation that encompasses a broad area within 3 provinces surrounding the city of Madrid. The climate is continental with a bit more rainfall than the rest of central Spain. The most prized area for serious winegrowing is called San Martín de Valdeiglesias, about 85km from Madrid in the Sierra d e Gredos Mountain range. Here, there are gently rolling hills of green scrub brush and vines planted on a shallow topsoil of sand over a base of granite. The elevation is quite high, starting at 650 meters, and going up to well over a thousand meters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eFrom several plots of organically farmed vines of a range of ages (the Garnacha vines are the oldest, ranging up to 100 years of age) planted on sandy granitic soils at 700 - 830m elevation.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42688982909080,"sku":"","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_0748.heic?v=1686254999"},{"product_id":"cantalapiedra-viticultores-lirondo-verdejo-2022","title":"Cantalapiedra Viticultores, Lirondo Verdejo 2022","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: \u003cmeta charset=\"utf-8\"\u003eCantalapiedra Viticultores\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Castilla y Leon, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Verdejo\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic, Practicing Biodynamic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Cantalapiedras descend from several generations of winegrowers working in the municipality of La Seca. This dusty town of 1,000 people, half an hour southwest of the industrial center of Valladolid, is considered to be the heart of the Rueda appellation, with a disproportionate number of well-known producers calling it home. Although there are records of the Cantalapiedras’ grape-growing dating to the 19th century, the birth of the current estate can be traced directly to the year 1949, when patriarch Heliodoro planted his first vineyard plot, or majuelo, at the tender age of 15. For many years, Heliodoro’s son Isaac worked alongside him, and together they have built a 20 hectare domaine that is now certified organic. In the past they sold the bulk of their grape production to larger producers in the area. It is with the third generation – Helio has since passed away and Isaac’s son Manuel has joined – that the family has established a small cellar of their own, bottling their first vintage in 2014.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eBeing farmers first, they strive to go beyond organic, and incorporate many biodynamic practices into their viticulture. Their grapes are oftentimes harvested later than other producers in the region, with about 7 hectares of their fruit vinified by the Cantalapiedras, while the rest is sold to the old relationships of the family. In the cellar, Manuel utilizes wild yeasts for fermentation, minimal amounts of sulfur, and no other additions. They produce a wide range of wines, from their entry-level village wine called Cantayano, to the more soil-driven, single plot wine called Majuelo del Chivitero, to flor-aged wines (historically traditional for the region), as well as skin-contact and pét-nats with no added SO2. These are winegrowers who promise to be dynamic and forward thinking. Given the excellent quality of the wines right out of the gate, we are beyond excited to see what the future holds for Manuel and Isaac Cantalapiedra.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42714284753048,"sku":"","price":23.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_1084.heic?v=1688066205"},{"product_id":"kiki-juan-orange-2022","title":"Kiki \u0026 Juan, Orange 2022","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrower: Kiki \u0026amp; Juan\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Valencia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Macabeo, Sauvignon Blanc\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic, Vegan\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Skin Contact, Orange\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eKiki \u0026amp; Juan is the new Spanish project from John “Juan” House (of Ovum fame) and his business partner Kerin “Kiki” Auth Bembry. They met on a bus in Spain in 2011 and formed an instant connection that is expressed in these joyful wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eOrange comes from 40 year old vines in \u003cmeta charset=\"utf-8\"\u003eUtiel-Requena, Valencia.  Macerated for 24 days, aged sur lie in stainless steel.  Bottled unfined, unfiltered and low sulfur.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42813267738776,"sku":"","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_2359.heic?v=1694724325"},{"product_id":"canetta-penedes-white-wine-2019","title":"Canetta Penedes, Vin Blanc 2019","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Canetta, Laura Brousset\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Penedes, Catalonia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVarietals: Xarel-lo, Parellada, Macabeu \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture:  Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 187 ml can\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eCanetta are one of the latest group of legends we're super excited to be working with! This innovative bunch are taking incredible wines from natural wine MVPs and presenting them to the world in stunning, perfectly portioned cans for optimum enjoyment in any setting. Vin Vivant En Canette \/ Living Wine In a Can. \u003c\/p\u003e\n\u003cp\u003eCanetta's White edition is a lively \u0026amp; fruity blend of Xarel·lo, Macabeu \u0026amp; Parellada by Laura Brousset with a delicate hint of white flowers, a gorgeous acidity and lovely balance. It's mega versatile juice that adapts to all settings \u0026amp; situations, a unifying wine.\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42829017055384,"sku":"","price":7.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_2476.heic?v=1695842513"},{"product_id":"lopez-de-heredia-vina-bosconia-reserva-2012","title":"Lopez de Heredia, Vina Bosconia Reserva 2014","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer: \u003cmeta charset=\"utf-8\"\u003eLopez de Heredia\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Rioja, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVarietals:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Tempranillo \u0026amp; Garnacha\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA rarity in Rioja, Lopez de Heredia uses only estate bottled fruit from their prized vineyards- Tondonia, Cubillo, Bosconia, and Zaconia- with the idea that the only way to get the best fruit is to care for the vines themselves. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eYou read a lot of marketing fluff about ‘family winemaking tradition’, but at López de Heredia, it’s real. Maria José López de Heredia and her winemaker sister, Mercedes, couldn’t care less about wine fashions. Their bodega in Barrio del Estacion in Haro is a living museum - cobwebbed Miss Havisham barrel rooms, black furry mold everywhere, little old men doing the same job that their father did decades before. The wines slumber for years in barrel and then bottle prior to release. Rarely can age worthy wine of this quality be found at this price.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42861138542744,"sku":"","price":48.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_2432.heic?v=1756333611"},{"product_id":"adega-pedralonga-rias-baixas-albarino-serea-2022","title":"Pedralonga, Rías Baixas Albariño \"Serea\" 2024","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Adega Pedralonga\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Galicia, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVarietals: Albariño\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White Wine\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eml bottle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e“The Albariños from Pedralonga are equally dramatic (to Benito Santos), if showing more mineral and saline depth… both opulent and totally precise; it could kick the living crud out of a Sancerre”– Jon Bonné, San Francisco Chronicle.\u003c\/p\u003e\n\u003cp\u003eIn 1982 Francisco Alfonso planted this 7.5 hectare “Cru” on a pure granitic hillside, ten miles fromthe Atlantic Ocean. For years they sold the wine locally and unlabeled but in 1997 they founded thewinery as it is known today, named Pedralonga which means “big rock” in Gallego, a reference tothe huge chunks of granite sticking out of the soil. It is now run by Francisco’s son Miguel.\u003c\/p\u003e\n\u003cp\u003e The vineyard has always been farmed organically and in 2007 they began integrating biodynamic practices. Miguel is fond of the Galician saying “A man who does not watch the moon does not reapthe harvest.” and they closely follow the phases when making farming decisions. They plow only when needed in order to combaterosion caused by the wet climate as well as promote the vineyard’s natural biodiversity.\u003c\/p\u003e\n\u003cp\u003eIn the cellar Miguel does as little as possible. He doesn’t de-stem the albariño grapes and he does partial whole cluster fermentationon the red blend. He’s only using native yeast and doesn’t block malolactic fermentation with the belief that the natural process is partof the vintage variation. The wines are all aged on the lees for extended periods before being bottled.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":42883187310744,"sku":null,"price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_2809.heic?v=1697661645"},{"product_id":"4-monos-viticultores-gr-10-tinto-2021-1-5l","title":"4 Monos Viticultores, GR-10 Tinto 2021 1.5L","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer: 4 Monos Viticultores\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Sierra de Gredos, Madrid, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Garnacha, small amount of Syrah, Carinena\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e4 Monos (4 Monkeys) is a project started in 2010 by 4 wine savvy friends - Javier García, Laura Robles, David Velasco, and David Moreno – in the Sierra de Gredos mountains, west of Madrid. They work 5 hectares of their own, as well as 5ha with other growers, all located in and around the villages of San Martín de Valdeiglesias, Cadalso de los Vidrios, and Cenicientos. Their missio n is to capture the purity of the local old vine Albillo and Garnacha grapes and the granitic soils of the area by utilizing organic viticulture and natural winemaking methods. Vinos de Madrid is an appellation that encompasses a broad area within 3 provinces surrounding the city of Madrid. The climate is continental with a bit more rainfall than the rest of central Spain. The most prized area for serious winegrowing is called San Martín de Valdeiglesias, about 85km from Madrid in the Sierra d e Gredos Mountain range. Here, there are gently rolling hills of green scrub brush and vines planted on a shallow topsoil of sand over a base of granite. The elevation is quite high, starting at 650 meters, and going up to well over a thousand meters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eFrom several plots of organically farmed vines of a range of ages (the Garnacha vines are the oldest, ranging up to 100 years of age) planted on sandy granitic soils at 700 - 830m elevation.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":43014689489048,"sku":null,"price":49.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_6693.jpg?v=1700247372"},{"product_id":"chateau-rocher-corbin","title":"Château Rocher Corbin, Montagne Saint-Émilion 2020","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer: Château Rocher Corbin\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e St. Emilion, Bordeaux \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 75% Merlot, 25% Cab Franc\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDomaine de Rocher Corbin is a former farmstead of the Château Corbin, fiefdom of the Lord of Corbin in the Middle Ages. This property was acquired in the 1880s by Charles Durand. For four generations, Rocher Corbin has been passed down from father to son, with the same passion for vines and wine.\u003c\/p\u003e\n\u003cp\u003eSince 1986, Philippe Durand has devoted himself to the modernization of the property, with the greatest respect for the terroir, the environment, and the traditional practices of vine cultivation.\u003c\/p\u003e\n\u003cp\u003eRocher Corbin, a 10-hectare (25.95 acres) property, stretches along the west coast of the Tertre de Calon, one of the highest points in the region, in the heart of the Montagne-Saint Emilion appellation, a few kilometers from Saint-Emilion, on the right bank of the Dordogne. This prime location, with great sun exposure, and well-draining clay-limestone soils make it a great terroir for the grape varieties (Merlot, Cabernet Franc and Malbec) of the estate. The average vine age is 45 years with old vines ranging from 80 to over 140 years old.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":43015946829976,"sku":null,"price":33.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/ScreenShot2023-11-15at4.31.41PM.png?v=1700083919"},{"product_id":"saint-jacques-de-siran-bordeaux-superieur-2018","title":"Saint-Jacques de Siran, Bordeaux Superieur 2018","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer: Saint-Jacques de Siran\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Margaux, Bordeaux \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 63% Merlot, 20% Cabernet Sauvignon, 17% Petit Verdot\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Practicing Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eA single-vineyard wine made by the winemaking team of Margaux estate Château Siran, this wine has structure, dense tannins and layer upon layer of black fruits. Notes of black cherry, wild strawberry and vanilla oak aromas, supported by lively tannins. A generous and fruity wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":43015978746008,"sku":null,"price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/ScreenShot2023-11-15at4.50.45PM.png?v=1700085062"},{"product_id":"bodegas-y-vinedos-raul-perez-ultreia-saint-jacques-bierzo-2021","title":"Bodegas y Viñedos Raúl Pérez, 'Ultreia St Jacques' Bierzo Tinto 2022","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Bodegas y Viñedos Raúl Pérez\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eCastilla y León, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVarietals:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Mencia\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red Wine\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750 ml\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e bottle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eRaúl Pérez Pereira is universally considered to be one of the world’s most visionary winemakers. Since he produced his first vintage for his family’s winery in 1994 at the age 22, he has been in the forefront of the conversation about what has been called “The New Spain”. In 2005, he left his family business to strike out on his own, creating Bodegas y Viñedos Raúl Pérez, which quickly became the point of reference for the Bierzo appellation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eFloral, spicy aromas with hints of underbrush and crushed blackberry and boysenberry. Serious \u0026amp; restrained yet also juicy and easy to drink with great vibrancy and length on the palate. Medium bodied, hints of herbs, lavender, coffee bean, and tomato leaf, loamy earth, light tannins, stone \u0026amp; tar. A savory red for fans of volcanic, mineral-driven wines from Mt Etna or a unique alternative to Burgundy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":43031567728792,"sku":null,"price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_3454.heic?v=1701036686"},{"product_id":"bedegas-lezaun-navarra-tinto-2022","title":"Bedegas Lezaun, Navarra Tinto 2022","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Bodegas Lezaun\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion: Navarra, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties: 50% Garnacha, 50% Tempranillo\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: Red\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eBodegas Lezaun is small by any definition, but surely small by Navarra standards where giant co-ops are common. The first written mention of the estate dates back to 1780, where documents describe the winery as it functioned at the time. Since then, the wisdom of winemaking and tradition has passed through several generations. Their red blend has lush notes of red and black berries with supple tannins and pleasant acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e19 hectares of organically farmed vines. The fruit is hand-picked and intervention in the cellar is minimum. Indigenous yeasts initiate a natural fermentation in stainless steel. This Joven wine is bottled young.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":43249862869144,"sku":"","price":14.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_4494.heic?v=1706217839"},{"product_id":"bodegas-y-vinedos-raul-perez-ultreia-godello-bierzo-blanco-2021","title":"Bodegas y Viñedos Raúl Pérez, 'Ultreia Godello' Bierzo Blanco 2021","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducer:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Bodegas y Viñedos Raúl Pérez\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRegion: \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCastilla y León, Spain\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrape Varieties:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Godello\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eViticulture: Practicing Organic\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCategory: White Wine\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSize: 750 ml\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e bottle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRaúl Pérez Pereira is universally considered to be one of the world’s most visionary winemakers. Since he produced his first vintage for his family’s winery in 1994 at the age 22, he has been in the forefront of the conversation about what has been called “The New Spain”. In 2005, he left his family business to strike out on his own, creating Bodegas y Viñedos Raúl Pérez, which quickly became the point of reference for the Bierzo appellation. In the intervening years, he has expanded his sphere of activity to include the appellations of Rías Baixas, Ribeira Sacra and Tierra de León, but his heart and his home remain in Valtuille de Abajo, the village in Bierzo where his family has been tending vines for well over 300 years.\u003c\/p\u003e\n\u003cp\u003eIn addition to numerous other accolades, Raúl was named “Winemaker of the Year” by German publication\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eDer Feinschmecker\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003ein 2014 and “Best Winemaker in the World” for 2015 by the French publication\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBettane+Desseauve\u003c\/em\u003e. In the February 2018 \u003cem\u003eDecanter\u003c\/em\u003e, Master of Wine Pedro Ballesteros wrote, “Raúl Pérez is the archetype of the intuitive winemaking genius.” A picture of Raúl in that same article is captioned, “Is this the best winemaker in the world?” Raúl would certainly not self-apply any of these superlatives. In fact, his genius is far exceeded by his humility and generosity of spirit. That humility comes through in his wines. These are not “winemaker” wines so much as they are unadulterated expressions of the villages and vineyards from which they hail.\u003c\/p\u003e","brand":"Cellar Door Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":43584274956440,"sku":"","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0362\/9688\/4363\/files\/IMG_5006.heic?v=1710527143"}],"url":"https:\/\/cellardoorwinesny.com\/collections\/spain-1.oembed?page=5","provider":"Cellar Door Wines \u0026 Spirits","version":"1.0","type":"link"}