NEW ARRIVALS FOR YOUR HOLIDAY IN SPAIN!
Ameztoi Getariako Txakolina DO 2016
Country: SPAIN/ Region: BASQUE COUNTRY / Appellation: GETARIAKO TXAKOLINA DO / Varietal(s): HONDARRIBI ZURI+HONDARRIBI BELTZA --- Bright, hot days are well suited to Txakolina, the refreshing Basque white poured from a distance to accentuate its fizzy nature. Ameztoi Txakolina is one of the highest regarded producers of Getariako Txakolina, owning 20 hectares of vines in prime locations. Ignacio Ameztoi represents the seventh generation to carry on the tradition of making Txakolina in the province of Getaria. The view from the Ameztoi vineyards encompasses the town of St. Sebastian, where the Atlantic Ocean plays a key role in influencing the winemaking of the region. Made from the indigenous grape varieties of Hondarribi Zuri and its red cousin Hondarribi Beltza, this wine is fermented in stainless steel and bottled with residual carbonic acid that lends it its characteristic spritz. Bright and briny, this displays refreshing lime and citrus flavors, with accents of sea spray on a light, crisp palate. This is the kind of wine you can drink all day and well into the evening. A lovely companion to shellfish, this will also work beautifully with grilled or roasted sole finished with a squeeze of lemon and a few capers. If late springtime were able to be bottled, it might taste a bit like this!
MicroBio Wines "Correcaminos" Rosé Castilla y León 2016 - NATURAL WINE
Country: SPAIN / Region: CASTILLA Y LEÓN / Appellation: N/A / Varietal(s): TEMPRANILLO+VERDEJO --- Winegrower Ismael Gozalo has deep roots in Nieva, a village in the province of Segovia located in the Rueda DO. While this region is now the heart of industrial verdejo production, Gozalo has chosen to go in the opposite direction, making natural, biodynamic wines instead. The predominantly sandy soils of the area make it possible to still find old pre-phylloxera and ungrafted vines, and Gozalo's natural approach makes the most of the intense character of these rare vines and the terroir and climate they thrive in. Fresh and luscious, the Correcaminos ("Road Runner") rosé comes from tempranillo planted on slate soils in 1949, with a touch of old vine verdejo, fermented in stainless steel and bottled unfined and unfiltered with no added sulfur. Bright, juicy flavors of sour cherry, tangy plum, and red berries with hints of spice all add up to a refreshing new rosé you'll want to try again and again. Great with a BLAST (bacon, lettuce, avocado, salmon, tomato) sandwich!
Bigardo "Vino Tinto Experimental" Castilla y León 2015 - ORGANICALLY GROWN
Country: SPAIN / Region: CASTILLA Y LEÓN / Appellation: N/A / Varietal(s): TINTA DE TORO AKA TEMPRANILLO --- Bigardo is the first release from Kiko Calvo, a young up-and-coming winemaker from Toro (Zamora.) He gained diverse experience making wine all over the world before eventually returning to farm his family's old Tinta de Toro (a local, loose-bunched strain of tempranillo) vines, focusing on realizing the grapes' full character rather than adhering to local winemaking conventions. "Bigardo" is an expression in Toro used to refer to a young rebel, a person who doesn't care what others think, and who does things their own way. The label reflects this: a picture of Calvo's hand making the sign of the horns, a two-fold gesture (both signifying rebelliousness while also referring to the horns of the animal that give the town its name). The grapes for this wine are harvested over the course of 45 days, with several individual fermentations to highlight the character of specific vineyard parcels, which range from 20-100 years old. This experimental method of enhancing and layering the personalities of the grapes has paid off in spades: the wine is a supple, complex melange of rich flavors and textures. Scents of cherries, red currants, and sweet smoke yield to a palate redolent with red fruit and sweet tannin. Over time, the wine opens up even further to reveal layers of creamy black and purple fruit – think black currants, mulberry, and earthy plum, all gloriously accented by hints of licorice, rosebud, violets, cocoa, and a hint of cool pine boughs. A winner with bison and portobello mushroom burgers with spinach, grilled onions, and sun-dried tomatoes.