A big, bold, ripe Monestrell with gobs of blueberry/blackberry fruit, earthy chocolate and a sheen of sweet oak spice. A bite of pomegranate on the end keeps things fresh and drinkable and ready to enjoy with a juicy steak or... Read More
One of the most immediately delicious Rioja we’ve tasted in years, the blend of purity of fruit with classic Rioja spice is utterly irresistible. It’s mainly Tempranillo with 10% Graciano from vines 20-40 years old.... Read More
A young Sherry from a house that specializes in very old wines. Serious, unfiltered, Fino that matches a creamy texture to piercing, salty, minerality. Breathtaking stuff to serve with sushi, olives, nuts, and fine cheeses. Bottled... Read More
First created and made by Australia’s Chris Ringland, this is an unabashedly flashy and hedonistic bland of Monastrell and Cabernet Sauvignon done in new French oak. A tad more structured than the 2018, but the 92 point... Read More
Organic/BioLower ABV About as delicious as old-school Rioja ever gets, this is a joy now and will just get better all at just 13.0% alcohol. Pair it up with rich lamb or braised beef and you'll be very happy.... Read More
Close out on remaining bottles. The blend is similar to Perez's Ultreia St Jacques, but all the fruit comes from a tiny plot of 100+ year-old, ungrafted, vines in Bierzo's El Rapolao cru. The whole grape bunches go into... Read More
Close out on remaining bottles. From an ultra-tiny, one-quarter, acre vineyard planted to Bierzo's usual melange of mainly Mencia and then assorted red and white complementary grapes. A richer, creamier, expression than most... Read More
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