| HOME | OUR WINE | ABOUT US | LINKS | INFO/EMAIL | CONTACT US |
|
||||||
|
||||||
Stop by the shop this Saturday and check out our lineup of new Spanish wines. These winemakers all embrace modern techniques while keeping an eye to the land and the past. The blend creates some exciting wines that are great values. Don't miss the chance to check them out. |
| Bodegas U Mes U Fan Tres 1+1=3, NV Cava Brut $15 |
| 45% Xarel-lo, 30% Parellada and 25% Macabeo The Sum is greater than its parts? 1+1=3 is an estate winery that pays attention to details. The grapes are handpicked at optimal maturity with grapes from different parcels of varying exposure and vine age fermented separately to keep all their distinct characters. After blending the second fermentation lasts three months at 57 degrees F. The wine is then aged in the bottle for 25 months and disgorged to order. All bottles are marked with a disgorgement date on the back label. The Brut has a bright but creamy texture with light fruit aromas and soft floral notes and a refreshing lingering finish. It's not your everyday Cava. |
| 2009 Bodegas Pedro Escudero, Valdelanios Verdejo (Organic) $12 |
| 100% Verdejo The Escudero family's 34 hectare estate grows some of the best Verdejo in Rueda. The vineyard consists of gravel and sand over a red clay sub-soil, and is organically farmed. Harvested by hand, the must undergoes a 12 hour cold maceration, followed by a light pressing to extract the free run juice and then is slowly fermented for 20 days. Afterwards, it aged in stainless steel vats on its lees. This fresh wine has lots of citrus and spice notes with a full and balanced body with underlying minerals. |
| 2008 Bodegas Vina Elena, Cucos de la Alberquilla, Jumilla, Cabernet Sauvignon $10 |
| 100% Cabernet Sauvignon Named after la Alberquilla "the madama" a ancient stone shelter in the vineyard that looks like an old woman hunched over in her shawl, the Cucos is made with reference to the past. >The wine is made by fermenting the whole grape clusters before they are pressed. It then spends some time buried underground in clay amphorae, before finally aging for a very short while in oak before bottling. The Cucos is full and balanced, with aromas of ripe fruit, caramel, and notes of black licorice. |
| 2008 Bodegas Arrocal, Ribera del Duero (Organic) $15 |
| 100% Tempranillo Arrocal is an organically certified estate winery in Gumiel de Mercado a small village in Ribera del Duero. The winery is set up for gravity flow to minimize rough handling and to help obtain a wine with a silky mouthfeel. Fruit expression is maximized through temperature controlled fermentations, excluding extended maceration and gentle pressing in low capacity basket presses. Grapes are hand harvested, destemmed but not crushed, macerated for 10 days in temperature controlled tanks, followed by aging in French and American oak for 8 months before bottling. This Duero is a big intense wine with mineral and cedar aromas, followed by dense dark fruits and a long dry and leathery finish. |
| 2005 Vega Escal, Priorat $20 |
| 60% Carinena, 30% Garnacha, 10% Syrah Priorat has produced wines for more than 8 centuries, starting when Carthusian monks founded the priory or Priorat in 1163. Phylloxera wiped out nearly all of the plantings of grapes at the end of the 19th Century and it wasn't until the 1950s that serious replanting began. The region regained recognition in the 1990's as a new generation of winemakers came to the area combining new technology and old terroir for superior results. The vines for the Vega range in age from 10 years for the Syrah to 50 years for the Carinena. The grapes are hand harvested with the varietals fermented separately for 22 days prior to pressing. It is aged 6 months in a combination of French and American oak. The Vega Escal is full of dark berry aromas layered over notes of spice and minerals. Its body shows lots of structure and smooth tannins blended with the dark fruit. |