Wine: Spain
Results
Dibon Cava Brut Reserve
Light gold with plenty of bubbles, this wine has aromas of apples and pears with pleasant floral notes. Crisp and light-bodied on the palate, stone fruit flavors are accompanied by a mild minerality and balanced acidity. A delicious sparkler for a great price! Winemaking Details: Natural Yeast Fermentation,
Flos de Pinoso Alicante Red
Based in Valencia, Spain Flos de Pinoso’s steal-deal red wine is made from a hundred percent Monastrell. Brilliant ruby with a purple rim, rich aromas of red forest fruits and spices, backed by ripe black fruits and tannins.
Biurko Gorri Rioja Arbanta
This is the kind of wine they drink in Rioja. Slightly rustic, it has nice fruit, a bit of earth and leather on the nose, and is quite refreshing. It is not over-oaked, or micro-oxygenated, just good, old-fashioned Rioja.
Masia de Bielsa Garnacha
Masia de Bielsa is a small facility making great wines at even better prices. All the vineyards are 45 years or older and are farmed organically. This wine is made from 100% Old Vine Garnacha grown in Galet soils. Bursting with red fruits and strawberry, it shows great purity with lots of spice and minerals. Winemaking Details: Unfiltered
Flos de Pinoso Rose
Based in Valencia, Spain Flos de Pinoso’s rosé wine is made from one hundred percent Monastrell. Nicely dry, but with plenty of fruit, this is a refreshing rosé that is easy to enjoy Winemaking Details: Fermented and Aged in Tank, Natural Yeast
Ermita San Felices Rioja Blanco
Medium bodied white wine made by this family bodega. The wines are made with carefully selected grapes from their vineyards located in Rioja Alta. Bright aromas of citrus, pear and quince are mirrored on the palate followed by crisp refreshing acidity.
Dios Baco Manzanilla
Classic Manzanilla sherry. Shows sea-like character with lots of yeasty, savory tastes, brilliant acidity, and intriguing jamon-like notes. Next to champagne this is the most versatile of wines; it goes with almost anything, though we mostly like being greeted at the front door with a copita after a hard day's work.
German Gilabert Cava Rosat
Rabble-rousing wine importer, Jose Pastor, has set out to bring honest, minimally messed with Spanish wines into the US. This here is his private label sparkling wine. It's a bone dry, traditional-style cava...and it’s pink! Made from the local indigenous Trepat grape, in the champagne method, no dosage was added, hence it is clean and crisp with pure red fruit character.
Carballo Listan Blanco
Eliseo Carballo might be one of the most unique growers with which we have crossed paths. The first thing we asked upon meeting him was “Why aren’t your wines under the DO La Palma?” Eliseo replied “Because they don’t have enough aromatics.” In other words, there are no added yeasts. Elisio Carballo is considered to make the best Malvasia wines in La Palma, and in fact, in all of the Canaries. All his vineyards are farmed organically. The wines undergo native yeast fermentation, and little if any sulfur is added at bottling.
Clos Martinet Menut Priorat
Vines grow on the hillside behind Perez's home. Wine making at Mas Martinet is at once simple and brilliant as described by Drew Matich from Pulling the Cork, August 2009: ". . . the bottom line is this: Sara's wines faithfully reflect the grapes of the vineyard in any given year. There are no winemaker games played to optimize or equalize the wine across different vintages. The grapes are blended, fermented, and aged as they come out of the vineyard. And from our tastings, the results were amazing." Dark and decadent with great acidity. Fruit of figs, sweet spices and hints of chocolate.