{"title":"Spain","description":"\u003cp\u003eA massively large grape growing country with forward thinking, innovative and delicious wine; Spain can transcend the New World and Old World styles. From the French influenced northern regions of Rioja and Priorat to the Southern and Western regions combining history and modern techniques, Spain delivers something inherently unique to the world of wine. \u003c\/p\u003e","products":[{"product_id":"emilio-lustau-san-emilio-pedro-ximenez-sherry-750ml","title":"Emilio Lustau San Emilio Pedro Ximenez Sherry 750ml","description":"","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":43645394944223,"sku":"","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/products\/P9300644.jpg?v=1664589935"},{"product_id":"vega-sicilia-unico-2013","title":"Vega-Sicilia Unico 2013","description":null,"brand":"VinMarket","offers":[{"title":"Default Title","offer_id":44197130469599,"sku":"","price":575.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5241345.jpg?v=1684976108"},{"product_id":"mas-doix-doix-priorat-2018","title":"Mas Doix Doix Priorat 2018","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":44295842103519,"sku":"","price":98.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8011744.jpg?v=1690941765"},{"product_id":"lopez-de-heredia-vina-tondonia-rioja-reserva-2004-1-5l","title":"Lopez de Heredia \"Vina Tondonia\" Rioja Reserva 2004 1.5L","description":"Classic wine from Rioja, grapes include Tempranillo, Garnacha, Graciano Mazuelo all from their own vineyards. This wine is still considered young, but it is a classic representation of Tempranillo's power and finesse. Full-bodied with notes of cedar, tobacco, cherry paired with a long finish.","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":44474909196511,"sku":"","price":186.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB030204.jpg?v=1699064078"},{"product_id":"remelluri-rioja-blanco-2021","title":"Remelluri Rioja Blanco 2021","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003cbr\u003eRemelluri Blanco originates from a mosaic of vineyards scattered across the slopes of the Sierra de Toloño mountains in Rioja Alavesa, Spain. These vineyards, planted between 590 and 805 meters above sea level, enjoy a unique terroir characterized by south-facing slopes and protection from the prevailing northern winds. The vineyards, farmed organically with biodynamic principles, boast a diverse range of microclimates and soil types, contributing to the complexity and nuance of the resulting wines.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003cbr\u003eRemelluri Blanco 2021 is a blend of various white varieties from over ten distinct vineyard plots, including Doroño, Villaescusa, S.Esteban, Cerraja, Valderemelluri, San Cristóbal, Canales, Uzmendi, Transistor, Tabiques, and Cerraja. This unique approach, pioneered by Telmo Rodríguez, emphasizes terroir expression over varietal dominance. The 2021 vintage, a year characterized by ideal weather conditions, resulted in grapes of exceptional quality. The wine was fermented with native yeasts and aged in oak barrels before undergoing a period of bottle aging. This meticulous winemaking process has yielded a wine of remarkable depth and complexity, capable of further evolution in the bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003cbr\u003eRemelluri, a renowned estate in Rioja, boasts a rich history dating back to the 10th century. Today, under the guidance of Telmo Rodríguez and his team, Remelluri continues to push the boundaries of Rioja winemaking. Inspired by his experiences in France, Telmo Rodriguez sought to create wines that authentically express the unique terroir of the estate. This philosophy is evident in Remelluri Blanco, a truly unique and singular expression of the Remelluri terroir, reflecting the estate's ability to producing world-class wines that are both elegant and age-worthy.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":46707274645727,"sku":"","price":139.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1230315.jpg?v=1737678830"},{"product_id":"comando-g-1er-cru-el-reventon-2022","title":"Comando G El Reventon Grand Cru 2022","description":"\u003cp class=\"ng-star-inserted\"\u003e\u003cstrong class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe Land\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe El Reventón Grand Cru is sourced from a vineyard located in the vicinity of the village of Cebreros. The soils here are similar to those of Las Iruelas, with a predominance of slate. As this is the last vintage of this bottling due to the decision of the winemakers to focus their efforts elsewhere, this is a wine that has reached its peak after the discovery of other vineyards in the area that could better represent what the team was looking for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cstrong class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe Wine\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThis 2022 Garnacha is made with native yeast and whole cluster fermentation and then aged in a combination of French oak vats and used oak barrels. This particular bottling offers an intense, layered, and complex version of Garnacha, showing a notable minerality and structure along with deep red and black fruit tones and a core of spice. The wine seeks to show the best of the terroir. It is a wine that exemplifies all that this producer has strived to do in the region, and is a fitting sendoff for the label.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cstrong class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe People\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eComando G, the project of Dani Landi and Fernando Garcia, was founded to showcase the unique terroirs of the Sierra de Gredos. They have sought to make wines that are expressive and unique through their commitment to organic and biodynamic farming practices, along with minimal intervention in the cellar. The wines have been made to be a pure expression of the region and of the work of these two important producers.\u003c\/span\u003e\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":46707554451679,"sku":null,"price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1230324.jpg?v=1737675929"},{"product_id":"clos-i-terrasses-clos-erasmus-2022","title":"Clos i Terrasses Clos Erasmus 2022","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":46744499847391,"sku":null,"price":375.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2060408.jpg?v=1738890820"},{"product_id":"cesar-florido-oloroso-cruz-del-mar-sherry-375ml","title":"Cesar Florido Oloroso “Cruz Del Mar” Sherry 375mL","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":47097325387999,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7011445.jpg?v=1751430736"},{"product_id":"el-maestro-sierra-fino-sherry-375ml","title":"El Maestro Sierra Fino Sherry 375mL","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":47097328402655,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7011444.jpg?v=1751430706"},{"product_id":"comando-g-las-umbrias-2022","title":"Comando G Las Umbrias 2022","description":"\u003cp\u003e65 year old vines on granite at 1,000 meters. 40 to 60 day maceration, aged 14 months in large French vat. Considered the most delicate of all the cru wines. \u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47204873896159,"sku":null,"price":300.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8091682.jpg?v=1754871812"},{"product_id":"comando-g-las-iruelas-2022","title":"Comando G “Las Iruelas\" 2022","description":"\u003cp\u003e60 year old vines on sandy granite at 1,000 meters. 16 months in 500L French oak. \u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47204876746975,"sku":null,"price":300.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8091681.jpg?v=1754871787"},{"product_id":"macan-clasico-rioja-2020","title":"Macan Clasico Rioja 2020","description":"Bodegas Benjamin de Rothschild \u0026amp; Vega Sicilia S.A.","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":47419544436959,"sku":null,"price":67.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9171944-2.jpg?v=1758145186"},{"product_id":"kiki-juan-tinto-1l-2024","title":"Kiki \u0026 Juan Tinto 1L 2024","description":"","brand":"Natural","offers":[{"title":"Default Title","offer_id":47444801749215,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9272045.jpg?v=1759018654"},{"product_id":"vega-sicilia-alion-2021","title":"Vega-Sicilia Alion 2021","description":"","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":47549739892959,"sku":null,"price":137.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB010099.jpg?v=1762043809"},{"product_id":"albamar-albarino-2024","title":"Albamar Albariño 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land:\u003c\/strong\u003e Situated in the O Salnés sub-region of Rías Baixas in northwestern Spain, the vineyards are blessed with an environment that is almost poetic in its suitability for producing exquisite white wines. The primarily sandy soil, interspersed with granite and schist, lays the foundation for a wine that is rich in mineral complexity and inviting texture. The elevation of these vineyards enhances their exposure to the cooling maritime breezes from the nearby Atlantic, fostering a slow, balanced ripening process that is critical for developing the crisp acidity and vibrant freshness characteristic of the region’s best wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine:\u003c\/strong\u003e 100% Albariño grapes, this is a masterful expression of this varietal’s potential. The winemaking process begins with hand-harvested whole clusters that are directly pressed and undergo dual spontaneous fermentations using indigenous yeasts in both stainless steel and neutral oak. This method, coupled with six months of aging sur lie without undergoing malolactic fermentation, preserves the wine’s innate crispness and elevates its complex flavor profile. In the glass, it displays a brilliant pale gold hue, and offers an aromatic bouquet of floral notes alongside layers of ripe citrus and a distinctive salty minerality. The palate is invigorated by a lively acidity, rounding out with a citrusy, crisp finish that is delightfully textured and complex.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People:\u003c\/strong\u003e Behind this exceptional Albariño is Xurxo Alba, a scion of a venerable family of winegrowers from Cambados, whose deep roots in the traditions of Galician viticulture inform every bottle he produces. Xurxo’s approach is marked by a seamless integration of traditional methods and modern innovation, driven by his formal studies in oenology and a passionate commitment to natural, sustainable farming across his 10 hectares of organic vineyards. His minimal intervention in the cellar and meticulous attention to detail ensure that each vintage not only speaks to the qualities of its varietal but also resonates with the unique narrative of its terroir. Alba’s wines are celebrated for their quality and consistently precise and clean style.\u003c\/p\u003e","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":48095384699103,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC090408_e4cee8da-d127-45e1-91a6-48d828a3aab6.jpg?v=1765335680"},{"product_id":"dominio-de-pingus-psi-ribera-del-duero-2023","title":"Dominio de Pingus “PSI” Ribera del Duero 2023","description":"\u003cp class=\"ng-star-inserted\"\u003e\u003cstrong class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe Land\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eDominio de Pingus 'PSI' represents a unique collaboration between renowned winemaker Peter Sisseck and the dedicated growers of the Ribera del Duero region. This project focuses on rescuing and elevating the region's old, head-pruned vineyards, which often contain a mix of grape varieties, including up to 10% Garnacha and small amounts of other varieties, even white grapes like Albillo. Sisseck works closely with these growers, encouraging organic and biodynamic farming practices to restore the health of the soil and improve the quality of the fruit. These historic vineyards, with their diverse varietal mix, are at the heart of this project.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cstrong class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe Wine\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe 'PSI' is crafted to capture the soul of Ribera del Duero. It employs simple, traditional winemaking techniques with long, gentle macerations and a relaxed\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"ng-star-inserted\"\u003eélevage\u003c\/span\u003e\u003cspan class=\"ng-star-inserted\"\u003e\u003cspan\u003e \u003c\/span\u003ein a combination of large and small oak casks, and cement tanks, with little new wood. The wine offers an open and transparent window into its origins. The resulting wine showcases a harmonious balance of dark red and black fruits, along with notes of spice, earth, and subtle floral undertones. The palate is medium-bodied and elegant, with fine tannins and a refreshing acidity. This wine offers an authentic taste of Ribera del Duero, with a focus on purity and expression.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cstrong class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe People\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eDominio de Pingus is the creation of Peter Sisseck, the Danish winemaker who has established Pingus as a true benchmark for Spanish excellence. With ‘PSI’, Sisseck has embarked on a mission to revitalize the region by empowering local growers, and to produce a wine that reflects the heart and soul of Ribera del Duero. His approach combines a passionate commitment to organic and biodynamic farming, along with a respect for traditional methods. Sisseck works tirelessly alongside winemakers like Pablo Rubio to elevate the quality of the region's fruit and to give back to the area that gave him the chance to create arguably Spain's most coveted wine. This project is a clear demonstration of his dedication to sustainability and a deep respect for the history and potential of Ribera del Duero.\u003c\/span\u003e\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":48338506481887,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC270183.jpg?v=1735355225"},{"product_id":"can-leandro-blanco-la-vella-2021","title":"Can Leandro Blanco La Vella 2021","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":48395812438239,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1280751.jpg?v=1769666673"},{"product_id":"comando-g-el-hombre-bala-2021","title":"Comando G \/ Uvas Felices El Hombre Bala 2021","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":48395813257439,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1280750.jpg?v=1769666630"},{"product_id":"comando-g-la-bruja-de-rozas-2023-1-5l","title":"Comando G La Bruja 2024 1.5L","description":"\u003cp class=\"ng-star-inserted\"\u003e\u003cstrong class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe Land\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe \"La Bruja\" comes from vineyards within the village of Rozas in the Sierra de Gredos. These vines, ranging from 45-65 years old, are planted on sandy granite soils at an altitude of 900 meters. This specific wine comes from sites that, with a recent reclassification of their vineyards in Rozas, have been deemed as more appropriate for a \"village level\" designation, and this 2023 vintage will be the last iteration of the \"La Bruja\" bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cstrong class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe Wine\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThis 2023 Garnacha is made with native yeast fermentations in open vats, with a 40-60 day maceration, and then spends nine months aging in large oak vats. This bottling offers a great expression of Garnacha from the area. It is a highly drinkable and compelling expression of the grape. It offers a range of red fruit flavors, with a complex and layered palate that seeks to show the potential of Garnacha, while also maintaining a clear focus on elegance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cstrong class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eThe People\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"ng-star-inserted\"\u003e\u003cspan class=\"ng-star-inserted\"\u003eComando G is the project of Fernando García and Dani Landi, who, after completing their studies in oenology, decided to return to the Sierra de Gredos to rediscover and rescue old Garnacha vineyards. The estate focuses on biodynamic farming and minimal-intervention winemaking, with the clear goal of creating wines that reflect the unique character of their terroir.\u003c\/span\u003e\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":48445315612895,"sku":null,"price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2120872.jpg?v=1770934372"},{"product_id":"vinos-del-panoramico-rioja-blanco-2021","title":"Vinos del Panorámico Rioja Blanco 2021","description":"","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":48464422863071,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2200941.jpg?v=1771643431"},{"product_id":"le-clos-de-la-meslerie-vouvray-sec-2023","title":"Le Clos de la Meslerie Vouvray Sec 2023","description":"","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":48464426926303,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2200942.jpg?v=1771643402"},{"product_id":"clos-martinet-priorat-2019","title":"Mas Martinet Clos Martinet Priorat 2019","description":"","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":48546563752159,"sku":null,"price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2270997.jpg?v=1772231242"},{"product_id":"naveran-dama-brut-cava-2022","title":"Naveran Dama Brut Cava 2022","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003eOrganic grapes. 85% Chardonnay 15% Parellada.\u003c\/span\u003e\u003c\/p\u003e","brand":"empire","offers":[{"title":"Default Title","offer_id":48553040117983,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2281001.jpg?v=1772326780"},{"product_id":"descendientes-de-jose-palacios-villa-de-corullon-bierzo-2023","title":"Descendientes de José Palacios Bierzo Villa de Corullon 2023","description":"\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003eThe Land\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003eThe village of Corullón sits in the western hills of Bierzo, a landscape defined by steep mountainsides and ancient hillside vineyards. The parcels selected for this wine climb sharply above the village at slopes of roughly 30–50 degrees, with elevations ranging from about 400 to 900 meters. These sites are rooted in friable schist, a fractured metamorphic soil that breaks easily and forces vines deep into the subsoil in search of water. The vineyards are extremely old—many between 60 and 100 years of age—and are farmed entirely by hand, often with the assistance of mules due to the steep terrain. Farming follows organic and biodynamic principles, reflecting the estate’s long commitment to low-intervention viticulture in this rugged Atlantic-influenced corner of northwest Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003eThe Wine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003eThe 2023 Corullón is a village-level expression of Mencía sourced from a selection of roughly 90 small parcels surrounding the village. Fruit is harvested manually, carefully sorted, and destemmed before a long maceration of about 25 days in oak fermenters with regular punch-downs. Fermentation occurs spontaneously with native yeasts, and the wine is bottled without fining or filtration. Aging takes place in previously used French oak vessels—including barrels, larger bocoyes, and foudres—many of which previously held earlier vintages of Corullón or briefly aged the estate’s Pétalos wine. The resulting style is restrained and structured rather than overtly fruit-driven, showing lifted red berry notes layered with spice, mineral tones, and a faint smoky reduction that underscores the schist soils. The palate carries weight yet remains light on its feet, with fine tannins and a stony, mineral edge that gives the wine both precision and longevity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe People\u003cbr\u003e\u003cspan class=\"s2\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThis wine is produced by Descendientes de J. Palacios, the project founded in 1999 by Álvaro Palacios together with his nephew Ricardo Pérez Palacios. Their work in Bierzo has been instrumental in redefining the potential of Mencía and the steep vineyards surrounding Corullón, shifting the focus from broad regional blends to site-specific expressions of individual villages and crus. By restoring old vineyards, embracing biodynamic farming, and emphasizing gentle cellar practices, the estate has helped establish Bierzo as one of Spain’s most compelling sources for elegant, mineral-driven red wines. The Corullón bottling represents the heart of that philosophy—an intricate mosaic of old-vine parcels that together capture the character of the village itself.\u003cbr\u003e\u003cspan class=\"s2\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan class=\"s1\"\u003eFood Pairing\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan class=\"s2\"\u003eLentejas estofadas (Spanish lentil stew with chorizo and smoked paprika).\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eThe wine’s bright acidity keeps the stew from feeling heavy, cutting through the richness of the chorizo while lifting the earthy depth of the lentils. Its red berry fruit adds freshness against the slow-cooked savory flavors, and Mencía’s natural spice and mineral edge echo the smoky paprika and garlic. Rustic, warming, and perfectly suited for a \u003cspan\u003eMencía of this caliber. \u003c\/span\u003eRecipe on blog.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e \u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":48585613902047,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P3131078.jpg?v=1773465045"},{"product_id":"vinos-del-panoramico-rioja-2020","title":"Vinos del Panorámico Rioja 2020","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe Land\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eVinos del Panorámico Rioja is built as a literal “two-view” snapshot of the Iregua Valley foothills, where the Iregua River meets the broader Ebro watershed in Rioja, Spain. It blends fruit from two opposing enclaves: \u003c\/span\u003e\u003cspan class=\"s1\"\u003eLa Rad\u003c\/span\u003e\u003cspan class=\"s2\"\u003e on the left bank and \u003c\/span\u003e\u003cspan class=\"s1\"\u003eLas Yasas\u003c\/span\u003e\u003cspan class=\"s2\"\u003e on the right. La Rad leans Mediterranean: warmer, more exposed, and is planted to Tempranillo and Garnacha around \u003c\/span\u003e\u003cspan class=\"s1\"\u003e550 meters\u003c\/span\u003e\u003cspan class=\"s2\"\u003e on \u003c\/span\u003e\u003cspan class=\"s1\"\u003ered clay\u003c\/span\u003e\u003cspan class=\"s2\"\u003e with vines averaging \u003c\/span\u003e\u003cspan class=\"s1\"\u003e~30 years\u003c\/span\u003e\u003cspan class=\"s2\"\u003e. Las Yasas is the counterpoint: colder and higher at \u003c\/span\u003e\u003cspan class=\"s1\"\u003enearly 720 meters\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, with \u003c\/span\u003e\u003cspan class=\"s1\"\u003esloping\u003c\/span\u003e\u003cspan class=\"s2\"\u003e Tempranillo and Garnacha around \u003c\/span\u003e\u003cspan class=\"s1\"\u003e~50 years\u003c\/span\u003e\u003cspan class=\"s2\"\u003e old, rooted in \u003c\/span\u003e\u003cspan class=\"s1\"\u003estony, limestone-rich soils\u003c\/span\u003e\u003cspan class=\"s2\"\u003e. Put together, it’s a deliberate collision of heat and altitude, clay and limestone—designed to deliver both depth and lift rather than just ripeness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe Wine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e“Panorámico Tinto” is a Tempranillo–Garnacha blend made with a traditional, observation-led approach. Through minimal intervention in the cellar, the wine aims for balance and natural freshness rather than intense concentration. The wine is aged \u003c\/span\u003e\u003cspan class=\"s1\"\u003e14 months in 500-liter barrels\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, a format that tends to polish texture while keeping oak influence minimal. In the glass it shows bright cherry, red plum, with a slightly reductive aroma that reminds me of red Burgundy. The palate leans savory as much as fruity: bright red and black berries, fine herbaceous tones, warm spice, and a subtle stony\/mineral edge. The palate is lively and clean, with a fresh, spicy line and \u003c\/span\u003e\u003cspan class=\"s1\"\u003esoft tannins\u003c\/span\u003e\u003cspan class=\"s2\"\u003e that keep it firmly in the “tasty and elegant” camp. A surprising, limited production Rioja.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe People\u003cbr\u003e\u003cspan class=\"s2\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003ePanorámico is the “Wine Atelier” project of \u003c\/span\u003e\u003cspan class=\"s1\"\u003eDaniel Rodríguez and Alejandro Estebas\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, rooted in the idea that the vineyard is the framework and the cellar is the workshop—an artisanal space where site, variety, and élevage are treated as creative materials rather than inputs to standardize. Their focus is the \u003c\/span\u003e\u003cspan class=\"s1\"\u003eIregua Valley\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, a lesser-known pocket of Rioja close to Logroño, where old vineyards historically disappeared into cooperatives or home production. The goal is reclamation: working hand-in-hand with small farmers to keep tiny parcels of old vines in the ground, farmed \u003c\/span\u003e\u003cspan class=\"s1\"\u003eorganically and without systemic products\u003c\/span\u003e\u003cspan class=\"s2\"\u003e to rebuild microbiome health and preserve aromatic detail. In the winery, the approach stays craft-driven—hand harvesting and selection, gravity handling, indigenous yeasts, long spontaneous ferments at cooler temperatures, and quiet cellar aging under stable conditions. Their overall goal is producing wines that feel personal rather than formulaic.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":48833780580575,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P4081276.jpg?v=1775705216"},{"product_id":"bernabeleva-arroyo-del-tortolas-tinto","title":"Bernabeleva Arroyo del Tortolas 2023","description":"","brand":"Natural","offers":[{"title":"Default Title","offer_id":49074855280863,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5070134.jpg?v=1778196132"},{"product_id":"alvaro-palacios-la-baixada-priorat-2019","title":"Alvaro Palacios La Baixada Priorat 2023","description":"","brand":"Natural","offers":[{"title":"Default Title","offer_id":49074920784095,"sku":null,"price":279.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5070133.jpg?v=1778196081"},{"product_id":"lopez-de-heredia-vina-tondonia-rioja-reserva-2013","title":"Lopez de Heredia Vina Tondonia Rioja Reserva 2013","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eViña Tondonia is one of the most storied single vineyards in Spain: 100 hectares in a natural bowl formed by the bend of the Ebro River in Haro, which López de Heredia has farmed since 1913. The soils are alluvial clay with high limestone content — well-drained, mineral-rich, and among the most reliable terroir in Rioja Alta. Average vine age is around 45 years. The 2013 growing season was one of the most challenging in recent memory: heavy spring rains and cold temperatures pushed the cycle back two to three weeks, producing Rioja's latest harvest on record, with grapes still being picked on November 8th. Yields were among the smallest in years. The Regulatory Council rated the vintage \"Good\" — a score that undersells the wine's aromatic precision and structural integrity.\u003c\/p\u003e\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e70% Tempranillo, 20% Garnacha, 5% Graciano, 5% Mazuelo, fermented in large wooden vats with native yeasts, no fining or filtration. Six years in 225-litre old American oak barrels made in the estate's own coopery, then additional years in bottle before release — the 2013 arrives roughly a decade post-harvest, fully resolved before it leaves the cellar. The American oak shapes the house character: dried cherry, tobacco leaf, cedar, dried orange peel, aged leather, dusty stone. Garnet with an orange rim, medium-bodied, precise, and dry — the 2013's cool-harvest aromatics and natural structure suit the López de Heredia style exceptionally well. Bottled in a Bordeaux-shaped bottle, telegraphing what the wine is: structured, austere, built for age, the counterpoint to the rounder, Burgundy-bottled Bosconia.\u003c\/p\u003e\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eR. López de Heredia was founded in 1877 and has operated from the same address in Haro's Barrio de la Estación for nearly 150 years. Winemaking practices have remained essentially unchanged: fermentation in wooden vats, extended aging in old American oak, no filtration. The estate makes its own barrels in an on-site coopery, maintains over 13,000 barrels in sandstone-carved cellars, and releases wines only when the family considers them ready. The fourth generation, led by María José López de Heredia, now oversees operations. All vineyards are farmed organically, and no outside fruit is sourced. The winery is one of the few in the world that is entirely self-contained, from vine to barrel to bottling.\u003c\/p\u003e\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eThe lean, aromatic 2013 suits Tondonia well at the table. Roasted whole chicken with thyme and preserved lemon, leg of lamb slow-cooked with olives and garlic, or jamón ibérico with aged Manchego. The dry tannic structure also works alongside a mushroom ragù over pasta or grilled porcini. Ten years of patience are built into every bottle — worth extending that a little further at the dinner table.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":49635295953119,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5280211.jpg?v=1780011226"},{"product_id":"lopez-de-heredia-rioja-reserva-bosconia-2015","title":"Lopez de Heredia Rioja Reserva Bosconia 2015","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eThe Barrio de la Estación in Haro is one of wine's stranger addresses: a cluster of historic bodegas packed within a few hundred meters of a railway station, built when Bordeaux négociants fleeing phylloxera arrived in Rioja in the 1870s and permanently changed the region's direction. López de Heredia has occupied this same site since 1877. Bosconia is the estate's 15-hectare vineyard of clay-calcareous terrain in the Rioja Alta, sitting at roughly 465 meters with a north-south orientation that limits direct sun exposure. Heavier clay and slower drainage distinguish it from the limestone-dominant Tondonia plot nearby — conditions that slow ripening and produce fruit with softer, more aromatic character. The 2015 vintage brought Rioja's earliest harvest on record: a compressed four-week window of warm, dry conditions that delivered concentrated, aromatic fruit with fine, supple tannins.\u003c\/p\u003e\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e80% Tempranillo, 15% Garnacha, 5% Mazuelo and Graciano, fermented in large open wooden vats with native yeasts, then aged five years in 225-litre American oak barrels that López de Heredia makes in its own on-site coopery — one of the last functional barrel-making operations attached to a Spanish wine estate. After barrel, the wine rests further in bottle before release, arriving at retail roughly a decade post-harvest. The American oak character is distinctive: dried cherry, cedar, vanilla, tobacco, with tertiary leather, dried rose petal, and forest floor from the extended aging. Garnet with an orange rim, supple and silky on the palate, fine-grained tannin, long dry finish. Bottled in a Burgundy-shaped bottle — López de Heredia's deliberate signal that this is their rounder, more textured expression, in contrast to the Bordeaux-bottled Tondonia, which skews more structured and austere.\u003c\/p\u003e\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eR. López de Heredia was founded in 1877 by Don Rafael López de Heredia, who arrived in the Rioja Alta as French négociants were reshaping the region during phylloxera. He built in Haro's train station quarter and established practices that have barely changed in 150 years: fermentation in large wooden vats, aging in old American oak, no filtration, wines released only when fully mature. The fourth generation, led by María José López de Heredia, now runs the estate. Over 13,000 old American oak barrels cycle through the cellar at any given time, each maintained or produced in the in-house coopery. The winery buys no barrels from outside suppliers. Farming, winemaking, cooperage, and the release decision all happen on López de Heredia's own timeline.\u003c\/p\u003e\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eBosconia's silky texture and savory dry finish reward a proper meal. Roasted lamb shoulder with garlic and rosemary, duck confit with cherry sauce, or mushroom-stuffed chicken thighs with a pan jus. A plate of aged Roncal or long-cured Manchego is equally well-matched. The fine tannin and acidity cut through fat cleanly. The kind of wine you open with dinner and are still talking about two hours later.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":49635298017503,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5280209.jpg?v=1780011265"},{"product_id":"emilio-moro-ribera-del-duero-malleolus-2022","title":"Emilio Moro Ribera del Duero Malleolus 2022","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eSpain's most celebrated red wine region is not a valley — it is a plateau. The Duero River cuts through it, but the vineyards of Ribera del Duero sit on the high meseta at 750 to 900 meters above sea level, where winters drop below freezing, summers exceed 40°C, and annual rainfall rarely tops 450 millimeters. These extremes define what Ribera del Duero tastes like: concentrated, structured, and dark. The soils around Pesquera de Duero — where Emilio Moro is based — are stony moorland: shallow, calcium carbonate-rich, and rocky both at the surface and deep in the profile. Low yields are the norm. The 2022 season amplified the drought further: cumulative rainfall from January through September reached only 210 millimeters, harvest began August 30th, unusually early, and stretched 74 days as the winery navigated a diverse, heat-stressed crop. The Regulatory Council rated the vintage \"very good.\"\u003c\/p\u003e\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e100% Tinto Fino, drawn from Emilio Moro's estate vineyards in the high Ribera del Duero, including parcels first planted in the late 1980s. Hand harvested, fermented in stainless steel with approximately 18 days of skin maceration, malolactic fermentation in tank, then aged in French oak barrels — predominantly 500-litre format, which integrates oak more gradually than a standard barrique. What's in the glass is still unmistakably full-throttle: ripe black fruit, cedar, tobacco, clove, with a broad, chewy texture and a long finish with real tannic grip. This is a modern Ribera style that doesn't apologize for its weight. September rains in 2022 modulated the extreme heat and prevented over-concentration, producing fruit that's rich but not jammy.\u003c\/p\u003e\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eThe Moro family has farmed in Pesquera de Duero since the great-grandfather Emilio Moro was born there in 1891. The estate's oldest vineyard, Pago de Valderramiro, was planted in 1924. Bodegas Emilio Moro was formally established in 1987 under the third generation. Malleolus — the name means \"vine cutting\" in Latin, and is what the oldest local vineyards are traditionally called — was first made in 1998 as a deliberate break from Spain's Crianza\/Reserva\/Gran Reserva classification. Rather than age to a category, the family committed to listening to each vintage and giving every wine what it specifically needed. The fourth generation, led by general manager Patricia Sánchez Moro since 2022, now steers operations. The family owns roughly 200 hectares of estate vineyards, none irrigated, and also runs Cepa 21 in Ribera del Duero and a Godello project in El Bierzo.\u003c\/p\u003e\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eBuilt for meat. A bone-in ribeye with blue cheese butter, braised short ribs with roasted root vegetables, or lamb chops off a wood-fire grill — Malleolus holds its own against all of it. The tannin structure also works alongside long-aged Manchego or a board of jamón ibérico. The kind of bottle that makes a proper weekend dinner feel like an occasion.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":49635299983583,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5280210.jpg?v=1780011291"},{"product_id":"dominio-romano-ribera-del-duero-camino-romano-2021","title":"Dominio Romano Ribera del Duero Camino Romano 2021","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eRibera del Duero sits at roughly 850–900 meters above sea level on Spain's high central plateau — one of the most climatically severe wine regions in Europe. Winters regularly fall to -20°C; summers push past 40°C during the day, then drop dramatically at night. That 20-plus degree diurnal swing slows ripening, locks in acidity, and preserves freshness in a grape that can easily tip toward jam in warmer conditions. Dominio Romano is based in Rábano, in the heart of the DO in Valladolid province, where soils are a patchwork of sandy loam, clay, limestone, and river-rounded pebbles — the sandy parcels in particular producing wines with a distinctive mineral lift. With only 450mm of rain annually, drought stress is part of the terroir, not an aberration. The Romans recognized this as prime vine-growing land over two millennia ago. The vines agree.\u003c\/p\u003e\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e100% Tinto Fino from bush-trained vines between 15 and 30 years old, grown across multiple parcels in the DO. Harvested by hand, cold-macerated for 7 days, fermented in stainless steel at 24°C over 12 days, with total skin contact of 18 days. Aged 8 months in 2nd and 3rd-fill French oak barrels of 400 liters — enough to build texture without the heavy oak signature that defines many Ribera reds at higher price points. The 2021 vintage was the first cool harvest in the DO since 2010: slower ripening, vivid natural acidity, and moderate alcohol. The result is fruit-forward and fresh — red cherry, dried rose petals, a thread of cedar, and iron-tinged mineral on the nose; the palate is juicy and long with clean, fine tannins.\u003c\/p\u003e\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eIn 2005, Joan Cusiné Cusiné — the man behind Parés Balta in Penedès — turned his attention to Ribera del Duero and founded Dominio Romano as a tribute to the Romans who first cultivated vines in the region over two millennia ago. Today the winery is run by the Cusiné family with winemaker Jordi Fernández leading production. All vineyards are farmed organically, certified since 2011. The family also runs Gratavinum in Priorat, giving them a coherent three-region portfolio — Penedès, Priorat, and Ribera del Duero — made with the same commitment to organic farming and minimal intervention in the cellar.\u003c\/p\u003e\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eCamino Romano has the weight and acidity for a real weeknight meal. Roast chicken with garlic confit and thyme, lamb kofta with yogurt and harissa flatbread, or a Spanish tortilla all work comfortably. It also handles mushroom risotto well — the wine's earthy mineral thread plays off the dish's depth. Straightforward enough to drink on its own, with enough structure to sit beside something substantial. The kind of bottle that disappears faster than expected.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":49635303162079,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5280208.jpg?v=1780011360"},{"product_id":"pares-balta-mas-petit-2021","title":"Parés Balta Mas Petit 2021","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eMost people know the Penedès as Cava country — flat limestone plains between Barcelona and Tarragona producing sparkling wine base. The vineyards Parés Baltà works for Mas Petit tell a different story. Centered on the Els Pujols estate in Vilobí del Penedès, at 250–295 meters above sea level, the soils here are gravelly, shallow, and so well-drained they provide almost no water retention — forcing vines to stress, limit yields naturally, and concentrate every berry. The Mediterranean climate is moderated by altitude, which introduces enough diurnal variation to preserve structure in what would otherwise be fully soft, warm-climate fruit. This is not the Penedès most people picture.\u003c\/p\u003e\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e57% Garnacha, 43% Cabernet Sauvignon, harvested by hand. Each variety is cold-macerated for one week, then fermented separately at 23°C in stainless steel over 20 days, followed by short aging in 2nd, 3rd, and 4th-fill French Allier oak barrels — enough contact to build texture without adding obvious wood character. The 2021 vintage was a drought year across Penedès: rainfall through summer ran well below average, berry size was small, and concentration was high. The result has more grip and structure than most reds from this DO at this price: dark cherry, dried herbs, tobacco leaf, and cedar on the nose; a dense, chewy palate with tannins that pull through to a long finish. It drinks closer to Priorat in weight and seriousness than to what most people expect from DO Penedès.\u003c\/p\u003e\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eParés Baltà's vineyard history traces to 1790, though the Cusiné family acquired the property in 1978. Joan Cusiné Cusiné built the still wine program in the 1980s, launching Mas Petit in 1987 as one of the estate's first reds. Today the winery is run by brothers Joan and Josep Cusiné (third generation), with winemaking overseen by Marta Casas — Josep's wife, a trained pharmacist who retrained in oenology after her first harvest in 2002. The entire estate has been certified organic since 2003 and biodynamic since 2012; the family grows all their biodynamic preparations on-property. The Cusinés also own Gratavinum in Priorat and Dominio Romano in Ribera del Duero, making them one of the more quietly ambitious wine families in Catalonia.\u003c\/p\u003e\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eThe tannin structure here wants food with some weight. Grilled lamb chops with rosemary and olive oil, a slow-braised pork shoulder with smoked paprika and tomatoes, or a burger with sharp cheddar are all natural fits. A plate of Ibérico charcuterie — jamón serrano, lomo, chorizo — is the easiest match: the wine's dried-herb character and concentrated dark fruit play off cured meat beautifully. The kind of bottle you open on a Tuesday and feel like you planned ahead.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":49635307913439,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5280206.jpg?v=1780011392"},{"product_id":"el-chaparral-de-vega-garnacha-sindoa-2022","title":"El Chaparral de Vega Garnacha Sindoa 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eValdizarbe is the northernmost pocket of Navarra, a valley southwest of Pamplona that has grown wine since at least the 1400s, long before Rioja became Spain's default answer for red wine. El Chaparral comes from Nekeas's oldest Garnacha plots, forty separate parcels of goblet-trained vines planted between 1890 and 1960, some as old as 115 years. They sit around 400 meters on marl and sandstone soils rich in carbonates, in a continental-Mediterranean climate where hot days, cool nights, and Atlantic breezes push full ripening without burning off freshness. This is Garnacha built on altitude and old wood, not heat and yield.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Garnacha from vines that never got pulled out when the rest of Navarra modernized. The wine leans toward cherry, white chocolate, and violet on the nose, with raspberry, pomegranate, licorice, and aniseed carrying through the palate. The Atlantic influence keeps the wine from tipping into the jammy, high-alcohol style Garnacha can fall into further south and inland; instead it holds real freshness and structure alongside its ripeness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBodegas Nekeas was founded in 1990 when eight local families, brought together by Francisco San Martin, decided to replant 160 hectares in Valdizarbe and revive a winemaking tradition that had nearly disappeared under 20th-century industrialization and depressed grape prices. Rather than pulling the valley's oldest Garnacha vines, as many neighboring growers had, the founding families kept them and built El Chaparral around them. Three decades on, the same families remain involved, and Nekeas has become one of Navarra's clearest arguments for what old-vine Garnacha can do outside of Priorat or Aragon.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEl Chaparral's bright red fruit and moderate weight make it a strong match for grilled lamb chops with rosemary, a hearty lentil stew with chorizo, roasted red peppers stuffed with rice, or a plate of manchego and marcona almonds.\u003c\/p\u003e","brand":"Maverick Wine Company","offers":[{"title":"Default Title","offer_id":50495081611487,"sku":null,"price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6280559.jpg?v=1782942878"},{"product_id":"descendientes-de-jose-palacios-bierzo-villa-de-corullon-2023-375ml","title":"Descendientes de José Palacios Bierzo Villa de Corullon 2023 375ml","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCorullon sits on Bierzo's western edge, close enough to Galicia to share its damp, green character rather than the drier plateau further into Castilla y Leon. Villa de Corullon is a village wine built from more than 200 tiny plots scattered across the steepest hillsides here, sites with names like Moncerbal, Las Lamas, San Martin, Fontelas, and Ferro, each at a different elevation and exposure, generally between 500 and 850 meters. The soils are slate and schist, poor and stony, forcing vines to struggle for what they get. It is a fragmented, almost impossible way to farm, and it is exactly what gives this wine its layered complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMostly Mencia, with roughly 6% old, interplanted white varieties, Palomino, Godello, Malvasia, and a few others nobody bothers to separate out at harvest, a field-blend habit that predates the appellation itself. The vines have been farmed organically and biodynamically since the winery's founding in 1999, with organic certification following in 2018. The 2023 vintage in Bierzo followed a mild, dry winter into a cooler growing season with rain right at the start of harvest, producing wines with real freshness and lower, contained alcohol. Expect raspberry and strawberry fruit, violet florals, a touch of dried herb, and the slate minerality that defines Corullon, carried by fresh acidity and fine, well-integrated tannins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlvaro Palacios grew up in his family's Rioja winery, Palacios Remondo, studied enology in Bordeaux, and worked under Jean-Pierre Moueix at Chateau Petrus before moving to Priorat in 1989 at 25, where he is credited with reviving the region and creating L'Ermita, one of Spain's most sought-after wines. In 1999 he partnered with his nephew, Ricardo Perez Palacios, to found Descendientes de J. Palacios in Corullon, a project named for and dedicated to Alvaro's father and grandfather. Ricardo runs the day-to-day winemaking in Bierzo while Alvaro splits his time between this project, Priorat, and Rioja. Villa de Corullon is their attempt to bottle the whole village at once rather than isolate a single vineyard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMencia is sometimes called the Pinot Noir of Spain, and it eats the same way: think grilled octopus with paprika, Spanish chorizo, roast pork shoulder, or a mushroom and chestnut stew. Its fresh acidity and fine tannins make it a natural with fattier cuts and umami-heavy dishes without ever feeling heavy. Poured from a 375ml bottle, it is a convenient way to bring a serious Bierzo red to a smaller dinner without opening a full bottle.\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":50514396250335,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7040611_cc57ee5f-d06d-4960-b55a-3ce5357bbc8b.jpg?v=1783392665"},{"product_id":"martinez-lacuesta-rioja-crianza-2003","title":"Martinez Lacuesta Rioja Crianza 2003","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBodegas Martínez Lacuesta sits in Haro, the historic wine capital of Rioja Alta, in the cool northwestern corner of the region where the river Ebro bends and the climate turns continental. This is the highest, coolest, most Atlantic-influenced part of Rioja, and it is what gives the wines of Haro their freshness and their ability to age. The house draws Tempranillo and its traditional partners from vineyards on the right bank of the Ebro within about 20 kilometers of town, sitting between roughly 450 and 600 meters of altitude. Limestone and clay soils, high elevation, and wide day-to-night temperature swings keep acidity firm even in warm years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA traditional Rioja Alta Crianza, Tempranillo-based and aged in American oak in the old Haro style, now released with more than two decades of bottle age. What is striking about the 2003 is how fresh it still tastes. Rather than tiring, it has turned herbal and savory, closer to a bowl of tzatziki than to anything fruit-driven: cool cucumber, fresh dill, and a tangy, yogurt-like lift, over the tobacco, dried red fruit, and sweet baking spice you expect from mature Rioja. 2003 was one of the hottest summers on record in Spain, a vintage that produced ripe, early-drinking wines, which makes this bottle's persistent freshness all the more unusual. The tannins are fully resolved and the finish is long and soft. A mature wine, drinking now.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBodegas Martínez Lacuesta was founded in 1895 by Félix Martínez Lacuesta, a lawyer from Haro who started with a small operation on Vega Street and was soon joined by his brothers. The house became one of Haro's benchmark producers; Félix served as the first president of the regional winemakers' association, and the bodega counted the Spanish Royal Household among its customers. It remains family-owned today, run across its fourth and fifth generations, and still works in the traditional Rioja mold: predominantly American oak, extended barrel aging, and manual racking. Mature library releases like this one are part of what a house with well over a century of cellar history can offer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLean into the wine's savory, herbal side. Roast lamb with rosemary and garlic, grilled lamb chops with a cucumber and yogurt sauce, chicken souvlaki with tzatziki, or a plate of jamón and aged Manchego all meet it well. The mature, resolved structure and lingering freshness make it a natural with roasted and grilled meats, and its herbal edge is a straight bridge to Mediterranean and Greek cooking. Decant briefly and serve at cool room temperature.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":50560484868319,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7140668.jpg?v=1784093305"},{"product_id":"ailala-ailalelo-ribeiro-treixadura-2024","title":"Ailalá-Ailalelo Ribeiro Treixadura 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eForget the image of hot, dry, sun-baked Spain. Ribeiro sits in inland Galicia, in the green, Atlantic-influenced northwest, one of the oldest wine regions on the Iberian peninsula, with vines documented here since Roman times. Ailala-Ailalelo farms in the Avia Valley, a tributary of the Mino, on sabrego soils, the decomposed granite that gives Galician whites their characteristic sandy texture and mineral drive. The climate is cool and damp by Spanish standards, closer to the Atlantic than the Mediterranean, and it is what lets Treixadura hold onto its acidity and perfume.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Treixadura, Ribeiro's flagship white grape, from organically farmed vineyards. The grapes are hand-harvested in small crates in the cool of early morning, sorted, destemmed, and gently pressed, then fermented with native yeast at low temperature. The wine rests four months on its gross lees with regular battonage, which builds texture without masking the fruit. Expect sweet lemon, apricot, and white flowers on the nose, with hints of ripe melon and fennel, and a juicy palate of white peach and tangerine finishing with a citrus snap and a touch of grapefruit bitterness. It is fresh and mineral, an argument for why Treixadura deserves a wider audience.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAilalá-Ailalelo began in 2011 as a joint project between two respected Ribeiro estates, Casal de Arman and Coto de Gomariz, with the goal of bringing the region's Treixadura to a wider international audience. The wines are made under the direction of oenologist Inma Pazos, working with fruit from organic vineyards in the Avia Valley. The name comes from a traditional Galician folk refrain, a nod to the region's deep cultural roots. It is a modern, outward-looking project built on one of Spain's most historic white-wine terroirs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is a Galician seafood wine at heart. Try it with grilled octopus, a slice of empanada, steamed clams, or a plate of fried whitebait. Its bright acidity and saline edge are made for briny shellfish, while the texture from the lees aging lets it stand up to richer dishes like a creamy salt cod or roast chicken. Serve it well chilled.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":50592922075359,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7230748.jpg?v=1785128812"},{"product_id":"granbazan-albarino-etiqueta-ambar-2024","title":"Granbazán Albariño Etiqueta Ambar 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRias Baixas sits at the same latitude as Bordeaux but has almost nothing in common with it. Val do Salnes, the sub-region around Cambados, is the coldest and wettest of the five zones, and it is where Albarino was first planted. Rain comes off the Atlantic constantly, so vines are trained high on granite pergolas to keep fruit off the wet ground and let air move through the canopy. Soils are sandy granite over alluvial topsoil, which drains fast and pushes salinity into the fruit. The Ambar draws on plots across Cambados and Meano, several of them within a kilometer of the water, from vines over 40 years old. Half the fruit comes off the estate and half from families who have farmed Albarino in these villages for generations.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Albarino, unoaked. Fruit is de-stemmed and cold-macerated, and only free-run juice goes into this cuvee, which is the single decision that most defines the wine: no press fraction means no phenolic coarseness, just clean fruit and acid. Fermentation is in temperature-controlled stainless steel, and the wine is raised on its lees in tank before bottling. Lees work adds a light creamy weight and a broader mid-palate without ever softening the acidity. Green apple, lime zest, white peach, orange blossom, and a hard mineral core with a distinctly saline, briny finish. Structurally it reads closer to Mosel Riesling than to most Spanish white wine, which is not an accident: winemaker Diego Rios spent time working in the Mosel before returning to Galicia.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBodegas Granbazan farms 17 hectares of Albarino in the heart of Val do Salnes and has been one of the more technically serious houses in Galicia since the 1980s. Etiqueta Ambar is the wine that made the estate's name, poured by the glass at El Bulli through the restaurant's run and largely responsible for putting Granbazan on the international map in the 1990s. The house style is precision rather than power: careful picking, gentle handling, cool fermentations, and a refusal to chase weight in a region where weight is easy to manufacture. Diego Rios's Mosel training runs straight through the current lineup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSalt and shellfish, first and last. Steamed clams with garlic, white wine, and parsley is the classic Galician answer and still the best one. Also excellent: grilled octopus with smoked paprika and olive oil, a plate of raw oysters with nothing on them, or fried calamari with lemon. The acidity handles fried food and cuts through aioli, and the wine's own salinity meets briny shellfish instead of fighting it. Serve it cold but not ice cold, around 48 degrees.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":51201096220895,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8150108_e5ade685-aa3e-4e98-9bab-a1d8ffe046f3.jpg?v=1786842623"},{"product_id":"lopez-de-heredia-rioja-crianza-vina-cubillo-2018","title":"R. López de Heredia Viña Cubillo Crianza 2018","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrianza is the bottom rung of the Rioja aging ladder, the category built for wines meant to be drunk young. López de Heredia releases its Crianza after roughly nine years, which is longer than most Rioja houses hold their Gran Reserva. The fruit comes from Viña Cubillas, a 24-hectare vineyard about four kilometers from the bodega in Haro, at the western, coolest, most Atlantic-influenced end of Rioja Alta. The plantings are 16 hectares of Tempranillo, 4 of Garnacha, 2 of Mazuelo, and 2 of Graciano, farmed as a single unit and picked together. Chalky clay-limestone soils and the Cantabrian rain shadow keep alcohol moderate and acidity high, and the vineyard is worked essentially the way it was a century ago.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRoughly 65% Tempranillo with Garnacha, Graciano, and Mazuelo filling out the rest, in proportion to how the vineyard is planted. Fermentation happens in the estate's old wooden vats, then the wine spends three years or more in used American oak barrels, hand-racked twice a year by gravity, fined with fresh egg whites, and bottled without filtration. The estate coopers its own barrels on site. That combination of long, oxidative, well-seasoned oak aging and no new wood is what produces the flavor profile: dried cherry, orange peel, dill, leather, cured meat, tobacco leaf, and a distinct sweet coconut-vanilla note that comes from old American oak rather than new. Tannins are resolved and the texture is silky. 2018 was cool and wet in Rioja with higher yields and lower alcohol than average, a vintage that rewarded producers making fresh, classically proportioned wine rather than concentrated wine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRafael López de Heredia y Landeta founded the bodega in 1877 in Haro's Barrio de la Estación, making it the oldest continuously family-run estate in Rioja. Four generations later the family still runs it, and the method has essentially not changed: estate fruit only, fermentation in wood, extremely long barrel and bottle aging, hand racking, egg-white fining, no filtration, no stainless steel, no new oak, and an on-site cooperage that has been building and repairing barrels since the beginning. The cellars are famously carpeted in decades of black mold. This is not nostalgia as a marketing position; it is the same production sequence the house has run for nearly 150 years, and nobody else in Spain is still doing it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe savory, dried-fruit register wants slow-cooked food. Lamb shoulder roasted with garlic and thyme is the obvious match. Beyond that: roast suckling pig with crackling, mushroom and jamon croquetas, or a plate of aged Manchego with membrillo and marcona almonds. The resolved tannin means it will not fight anything, and the acidity keeps up with fat and salt. It needs no decanting, but pour carefully; the wine is unfiltered and there is sediment.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":51201252098271,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8150107_51d9135c-5e53-4b6b-901c-b2007d93520b.jpg?v=1786842623"},{"product_id":"granbazan-albarino-etiqueta-verde-2025","title":"Granbazán Albariño Etiqueta Verde 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eVal do Salnes is the oldest and the coldest of the five sub-regions of Rias Baixas, which is not the usual combination. Centered on Cambados, a fishing town on the Galician coast, it holds the original Albarino plantings and takes the full force of Atlantic weather: heavy rain, persistent humidity, cool summers, and vineyards close enough to the water that salt is a real presence in the fruit. Vines are trained overhead on granite pergolas, a system built for wet ground, keeping the clusters high, dry, and ventilated. Soils are decomposed granite with sandy alluvial topsoil over the top, sharp-draining and low in fertility. Almost everything that makes Albarino from Val do Salnes taste the way it does traces back to the Atlantic sitting a few kilometers away.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Albarino, entirely unoaked. Fruit is hand-harvested and de-stemmed, then given an eight-hour cold maceration on skins before pressing. That short pre-fermentation soak is the key move in this wine: it pulls aromatic compounds and a little structure out of the skins without extracting bitterness, which is why the Verde smells more expansive than its weight suggests. Fermentation is in temperature-controlled stainless steel to keep the aromatics intact. Lime, green apple, grapefruit pith, white flowers, and wet stone, dry and high-acid straight through, with a briny snap on the finish. This is the direct, unadorned version of Granbazan's house style, with nothing between the fruit and the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBodegas Granbazan works 17 hectares in the heart of Val do Salnes and has spent four decades building a reputation as one of Galicia's most technically capable estates. Etiqueta Verde is the entry point into the range, but it is made with the same handling that the estate's more serious cuvees get: hand picking, cold soaking, cool fermentation, no oak, and no attempt to add weight the region does not naturally give. Winemaker Diego Rios trained in the Mosel working with Riesling, and the emphasis on acidity and aromatic precision across the Granbazan lineup comes directly from that.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuilt for the food that grows next to it. Steamed mussels in white wine and garlic, grilled sardines with lemon, shrimp ceviche with cilantro and lime, or a plate of jamon and Manchego all work. The acidity handles fried seafood and cuts through mayonnaise-based sauces, and the wine's saline edge lines up with anything from the ocean. It is also one of the more reliable whites for a hot afternoon when you want something cold, dry, and not complicated.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":51201252131039,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8150106_a8bf6b7b-0db1-476f-ba09-b24d701b2187.jpg?v=1786842623"},{"product_id":"jade-gross-chiguita-tempranillo-blanco-2025","title":"Jade Gross Chiguita Tempranillo Blanco 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTempranillo Blanco is one of the newest grapes in one of Spain's oldest regions. It appeared in 1988 near Murillo de Río Leza, when a grower noticed a single cluster on a Tempranillo vine turning golden-green instead of black at veraison. Spain's agricultural research service propagated it, and the Rioja Consejo Regulador authorized it in 2007. Gross sources hers from the Alto Najerilla, the cold western valley that climbs out of Rioja Alta toward the Sierra de la Demanda, where the vines sit on clay-ferrous soil. That iron-rich clay and the valley's altitude are why a grape that could easily turn broad and tropical instead comes in tight and citric.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne hundred percent Tempranillo Blanco, only the second time Gross has bottled it on its own. Hand-harvested on September 10, 2025 and pressed as whole bunches with no crushing, the juice went directly into a single 500-liter French oak barrel to ferment and stayed there another six months on its fine lees. One barrel, start to finish, which is why the bottles are individually numbered. Yellow apple, quince and grapefruit pith up front, then anise and a waxy, lanolin texture from the lees, and a finish that turns stony and long. At 14 percent alcohol it has real weight, but the acid holds the line. Drink it now or leave it three years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Chiguita program is how Jade Gross is teaching herself Rioja's white grapes. Alongside the blended bottling she makes three separate microvinifications, roughly 150 bottles each of Tempranillo Blanco, Viura and Garnacha Blanca, handled identically so she can watch each variety age on its own terms before deciding what belongs in a blend. The fruit comes from a deliberately scattered network of growers, from limestone around Labastida to the cold Alto Najerilla valley, because she thinks most drinkers see one facet of a region that holds many. Her palate is the part of the chef that carried over intact; she has said she finds aromas in wine that never appear on the WSET tasting wheel, and she holds the Diploma. What did not carry over is the tempo. In a kitchen she could taste a dish, fix it, and cook it again the next day. Here the answer arrives a year later.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe barrel and the lees mean this can handle fat. Bacalao al pil-pil, where the emulsified olive oil and garlic meet that waxy texture directly. Grilled turbot or halibut with nothing but lemon and good oil, letting the stony finish do the work. Roast chicken thighs with garlic and thyme. Or a wedge of aged Idiazábal with quince paste, which picks up the fruit and the salt at once. A serious white for people who have gotten bored of the obvious ones.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":51247712338143,"sku":null,"price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220187.jpg?v=1787526007"},{"product_id":"jade-gross-jabalina-rose-2025","title":"Jade Gross Jabalina Rosé 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRioja rosado spent decades as an afterthought, a byproduct of bleeding tanks to concentrate red wine. Jabalina is built the other way around, from two deliberately chosen sites with opposite soils. The Tempranillo comes from La Cantera in Labastida, Rioja Alavesa: 39-year-old bush vines on clay and limestone at 600 to 650 meters, high enough that harvest runs late and acidity survives. The Garnacha grows on sand in San Vicente de la Sonsierra, across the Ebro in Rioja Alta, planted 34 years ago. Limestone gives the wine its grip and length; sand gives it perfume and lift. The two soils are the whole design.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFifty percent Tempranillo, 50 percent Garnacha, the first vintage of Jabalina made at that split after three years of a Tempranillo-dominant blend. Hand-harvested on September 14, 2025 and pressed as whole bunches, so the juice comes off pale and low in phenolics. It fermented in a 500-liter French oak barrel and stayed there six months on its lees. That is a white-wine protocol applied to pink, and it shows: this is a rosé with texture, not a poolside pour. Wild strawberry, blood orange peel, white pepper and crushed stone, a creamy mid-palate from the lees, and a dry saline finish. 14 percent alcohol. 1,070 individually numbered bottles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJade Gross grew up in Hong Kong and lived in New York and London before moving, in 2019, to San Vicente de la Sonsierra, population roughly one thousand. She has been candid about the cost of that trade: a Chinese American woman with no family in wine and no local surname, she spent her first years being watched rather than welcomed. Her account of how it turned is unglamorous. She started showing up at the village bar at six in the morning for a café con leche alongside the older men who farm there, then coming back at the end of the day covered in mud, and about two years in they began nodding to her across the room. The vineyards followed the same slow arithmetic: a bush-vine parcel near Labastida bought in 2020, a sandy Garnacha plot in the San Andrés area of San Vicente added in 2024, and in 2023, after years of borrowing space in friends' cellars, a plain working winery of her own on the village industrial estate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBarrel fermentation and six months of lees give this enough body to sit down at the table. Grilled head-on prawns with garlic, pimentón and a hard squeeze of lemon, where the salinity meets the char. A seafood paella with plenty of socarrat, since the acidity keeps cutting through the saffron rice. Jamón ibérico and boquerones, straight from the plate. Or roast chicken thighs with olives and preserved lemon. Buy two: one for now, one to see what it does in a year.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":51247712370911,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220186.jpg?v=1787526007"},{"product_id":"jade-gross-time-is-on-my-side-2023","title":"Jade Gross Time is on my Side 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRioja's classification system measures barrel time, not place, which is exactly what a generation of younger growers has started ignoring. Time is on my Side comes from La Cantera, called Harrobia in Basque, a parcel in Labastida below the Sierra de Toloño in Rioja Alavesa. The vines are 39 years old, bush-trained, planted on clay-limestone and sandstone at 650 meters. The Graciano comes from Laguardia, a few kilometers east, also on clay-limestone. Both sites sit high enough on the Alavesa shelf that the growing season stretches long and the nights stay cold, which is why this wine carries 13.5 percent alcohol and a spine of acid rather than the plush weight most people expect from Rioja Tempranillo.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEighty-eight percent Tempranillo with 12 percent Graciano, the first time Gross has used the variety. The Graciano was fully destemmed; 30 percent of the Tempranillo went in as whole clusters, fermented in open vats. The wine then spent 17 months in a single new 1,000-liter French oak cask, followed by 15 months in bottle before release, far longer than anything else in her range and the reason for the name. The large format keeps the oak in the background. Black cherry and dried plum, iron and dried herbs, violets from the Graciano, and a long tannic finish that is firm without being drying. Structured enough to reward another five years in a cool closet. 1,380 bottles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJade Gross came to wine sideways. Born in Hong Kong to an American father and a Chinese mother, she studied political science in New York and took a master's in human rights in London, expecting to become a human rights lawyer. A James Beard Foundation scholarship sent her to cooking school in Paris instead. She worked at Alain Ducasse au Plaza Athénée, El Celler de Can Roca and D.O.M. in São Paulo, then spent seven years at Mugaritz, rising from chef de partie to head chef and into Andoni Luis Aduriz's research kitchen. She left in 2019 for San Vicente de la Sonsierra, where her friends Abel Mendoza and Maite Fernández helped her find grapes and a cellar to borrow. She calls this her most serious wine to date. The long élevage is deliberate, and she intends to push the rest of the range the same way, convinced the wines gain complexity with time. Pairing Graciano with Tempranillo is a nod to Rioja's old field-blend vineyards, where the two grew in the same rows.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis wants a real meal. Lamb shoulder slow-roasted with garlic and thyme until it falls apart, where the tannin and the fat cancel each other out. Duck breast with a cherry and sherry vinegar pan sauce, echoing the wine's own dark fruit and acidity. Arroz con setas, a soupy rice with wild mushrooms, for the iron and dried-herb side. Or a plate of aged Manchego and Marcona almonds and nothing else. Open it for the dinner you actually planned.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":51247712403679,"sku":null,"price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220185.jpg?v=1787526008"},{"product_id":"jade-gross-corza-beoda-2025","title":"Jade Gross Corza Beoda 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSan Vicente de la Sonsierra, where Jade Gross works, is officially Rioja Alta, though it sits north of the Ebro as a tongue of land wedged between two halves of Rioja Alavesa. The fruit for Corza Beoda comes from the Alavesa side: La Cantera, a parcel in Labastida at 600 meters, under the limestone wall of the Sierra de Toloño. The vines are 37-year-old bush vines on clay and limestone. Altitude is the operative fact here. September nights run cold enough that the grapes hold acid while the skins finish ripening, so a wine that lands at 14 percent alcohol still tastes taut rather than warm. This is Rioja that behaves like a mountain red.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTwo harvests in one bottle, both Tempranillo, both from La Cantera. The 2024 portion was picked by hand on September 29, destemmed to 70 percent, fermented in small open vats with the remaining stems left whole, then aged twelve months in French oak. The 2025 portion came off the same parcel on September 27, went in as whole clusters with nothing destemmed, and saw stainless steel only. Corza Beoda is her laboratory label, where she varies whole-cluster ratios and ferments with press wine instead of free-run juice to study what extra tannin and pigment do to a wine over time. Crunchy red cherry and cranberry, violets, cracked pepper and stem spice, and a dry chalky grip on the finish. 1,890 individually numbered bottles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCorza Beoda means drunken roe deer. The name came out of a conversation with Javier Aramburu, the artist who draws all of Jade Gross's labels: she had remarked that roe deer strip the vines exactly when the fruit hits perfect ripeness, and joked that they must get drunk doing it. Aramburu drew a roe deer lounging in a jacuzzi that is actually a fermenter full of grapes. The label suits the wine, because this is the cuvée where Gross gives herself room to be wrong. She came out of a restaurant research kitchen with the habit of asking whether a standard procedure is actually necessary, and Corza Beoda is where she tests the answer: whole-cluster ratios moved year to year, press wine used in place of free-run, two harvests bottled together. She calls herself a perfectionist, and says the hardest part of leaving the kitchen was accepting how many variables in wine are outside her control.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGive it twenty minutes in the fridge first. Grilled lamb chops rubbed with garlic and rosemary work because the tannin is fine-grained and the acidity cuts the fat. Lentejas with chorizo and pimentón meet the stem spice head on. Jamón ibérico with a wedge of aged Idiazábal makes the case for the saline finish. Or roast a chicken with smoked paprika and lemon. This is the bottle for a Tuesday when you want something with a pulse.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":51247712501983,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220184.jpg?v=1787526008"},{"product_id":"ameztoi-getariako-txakolina-blanco-2025","title":"Ameztoi Getariako Txakolina Blanco 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe first man to sail all the way around the world came from this village. Juan Sebastián Elcano was born in Getaria and brought Magellan's last ship home in 1522, and the fishing port he sailed from is still the town below these vines. Ameztoi's parcels climb the slopes that rise directly off the Bay of Biscay, between thirty-six and two hundred meters above the water, on calcareous clay and limestone. Everything about the viticulture here is an answer to the Atlantic: the vines are trained high on traditional trellises to keep fruit up in the moving air, because this is one of the dampest places in Spain that anyone has ever seriously tried to grow wine. The whole Getariako Txakolina denomination amounts to only about 479 hectares of registered vineyard, roughly eighty-five percent of it Hondarrabi Zuri.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne hundred percent Hondarrabi Zuri, from estate vines planted between 1918 and 1989. Hand-harvested, then fermented on indigenous yeasts — the house has spent years selecting its own strains from its own vineyards — in refrigerated stainless steel. Near the end of alcoholic fermentation the tanks are sealed so the carbon dioxide the wine has made for itself stays dissolved in it, and the wine is then held close to freezing until bottling. That is the whole trick behind the signature prickle: it is fermentation gas, not injected gas, and Ameztoi has never used force carbonation. Eleven percent alcohol. Green apple and lemon peel, a scrape of sea salt, and a finish that is more mineral than fruit. The denomination presented the 2025 harvest — its thirty-sixth — as a fruity vintage with balanced acidity, arriving at around eleven degrees across the region's thirty-one wineries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFive generations of the Ameztoi family have farmed these slopes above Getaria. They own around forty hectares and rent another ten, growing both indigenous Basque varieties: Hondarrabi Zuri, the white, and Hondarrabi Beltza, the red. Total production runs to roughly 450,000 bottles a year, and the wines are kept in hermetically sealed stainless tanks at seven degrees Celsius year-round so that the spritz survives the wait. Farming is listed by the importer as ecologic. The United States is the family's largest export market by some distance, which is partly the doing of their Rubentis rosé — equal parts Zuri and Beltza, blended before fermentation — the bottle that taught a generation of American drinkers what txakoli was and why it should be poured from a height.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBoquerones or good tinned anchovies on bread, where the salinity in the wine reads as seasoning rather than contrast. A gilda — olive, guindilla, anchovy on a pick — because the spritz and acid reset the palate after all that brine and chile. Whole turbot grilled over coals the way Getaria's waterfront asadores do it, since eleven percent alcohol and a fine mousse will not bury a delicate fish. And a plate of fried calamari, where the carbonation cuts fry oil the way a squeeze of lemon does, only more thoroughly. Pour it high, drink it cold, and buy two: this is the bottle that disappears before anyone thought to save it.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":51313525424351,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9030262.jpg?v=1788538495"},{"product_id":"altos-de-torona-rias-baixas-albarino-2025","title":"Altos de Torona Rías Baixas Albariño 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRías Baixas is a region of tiny holdings. Thousands of growers farm plots measured in fractions of a hectare, a few rows trained overhead on granite pergolas behind the family house. Altos de Torona is the opposite: a single contiguous estate of 94 hectares, the largest single-vineyard property in the DO. It sits on the south-facing slopes of Monte Galeno in Tomiño, in the O Rosal subzone at the far southern edge of the appellation, where the Miño River forms the border with Portugal. Vineyards run from roughly 100 to 350 meters. Soils are granitic and sandy with a slight acidity, free-draining and poor. O Rosal is the warmest and driest of the Rías Baixas subzones, sheltered by the river valley, and that extra ripeness is why Albariño from here tends toward stone fruit and body rather than pure green citrus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is 100% Albariño, hand-harvested off the terraced hillside. Fermentation is temperature-controlled in stainless steel, and the wine rests six months on fine lees, still in stainless, with no oak anywhere. Those six months are the textural argument: a mouthfilling, faintly creamy weight that keeps a 13% Albariño from reading as thin, plus a toasted edge under the fruit. Reineta apple, grapefruit pith, white peach and apricot, then a broad, saline mid-weight and a dry finish with the acidity held in check rather than piercing. Around 50,000 bottles are made. The 2025 vintage ran dry after May, with temperatures regularly above 28 degrees Celsius, but winter and spring rain had loaded the water table and the vines coped. No mildew pressure, healthy fruit, and the largest crop the DO has ever brought in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Gómez family made wine at home for generations before any of this was a business. Horacio Gómez planted the hillside vineyards on Monte Galeno around 2000, and the family formalized the project as Bodegas Altos de Torona in 2002. The third generation runs it now. The estate is not independent: it belongs to the HGA group, which also owns Regina Viarum in Ribeira Sacra, and that scale is part of what made a 94-hectare single vineyard possible in a region built on smallholdings. Pablo Estévez, one of Galicia's most decorated winemakers, handles the cellar. Farming is sustainable rather than certified organic, and the estate makes a point of its biodiversity, counting 91 plant species and 71 animal species living among the vines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGalician cooking is the obvious place to start and the best. Steam cockles or clams with garlic and a splash of the wine itself, and the salinity on both sides locks together. Merluza en salsa verde, hake poached in a green sauce of parsley, garlic and olive oil thickened with its own juices, needs exactly this kind of acid to lift it. Pulpo a feira, boiled octopus sliced over potato with coarse salt, pimentón and olive oil, meets the lees weight rather than fighting it. This is the white to keep cold for the nights when dinner is shellfish and nobody wants to think too hard.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":67840263684319,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA010440.jpg?v=1790911200"},{"product_id":"xesteira-albarino-do-biolo-2024","title":"Xesteira Albariño Do Biolo 2024","description":"","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":68065551220959,"sku":null,"price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170519.jpg?v=1792285079"},{"product_id":"cume-do-avia-colleita-11-1-tinto-2024","title":"Cume do Avia Colleita 11.1 Tinto 2024","description":"","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":68065551352031,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170518.jpg?v=1792285080"},{"product_id":"pedro-mendez-vino-branco-2024","title":"Pedro Mendez Vino Branco 2024","description":"","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":68065551515871,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170517.jpg?v=1792285080"},{"product_id":"pablo-soldavini-lurpia-tinto-2022","title":"Pablo Soldavini Lurpia Tinto 2022","description":"","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":68065551810783,"sku":null,"price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170515.jpg?v=1792285079"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/collections\/image_88e83e96-0035-420a-9391-2fcddb4acf93.jpg?v=1632605970","url":"https:\/\/danverwinemerchant.com\/collections\/spain.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}