Both José Pastor and Jenny & François work with Suriol, folks at the forefront of serious Cava. This particular cuvée for J&F is creamy, dry, nutty and refreshingly gentle. Once... read more →
Are you getting the idea that Assís Suriol seriously over-delivers? Stainless and concrete. This is so good, simple but in the best ways, in the way of muscadet, angular, dry... read more →
A pretty impressive entry from the Penedès from a family reclaiming the vines and tradition. The juice—based on the 2010 vintage—is vinified in anfora, the second ferment started with honey,... read more →
Xavier named his winery after his daughter, and what a bubbly girl she must be. A farmer who turned to wine in 2003, he works on 7 hectares in the... read more →
Eduard Pié Palomar started to work in 2009. A bona fide oenologist who likes clean wines and old-fashioned technique, he works exclusively with anfora, some buried, some not, then transfers... read more →
Oriol lives and works in vineyards a mere 15km from Barcelona where vines are competing with real estate. He’s hopping about, picking up fascinating terroirs in the almost forgotten DO... read more →
I never quite understood why xinomavro was called the Greek nebbiolo until I tasted this nine-year-old wine from Vasilis Vaimakis. It’s a wild ferment and no sulfur illustration of how... read more →
The pink-berried mutation called xarel-lo vermell is perfect for making a watermelon-hued skin contact wine. Here it gets a boost, co-fermented as it is with fresh pressed ull de llebre,... read more →
Trivia alert! It seems popolka was the actual name of xinomavro before the 70’s. Finding a real one, no matter what it’s called, has been rare. In fact, all seem... read more →
This is just a stunning bottle of properly aged wine. First taste is grapey but then its hits with a sandy texture. The high acidity begs for a cheese course... read more →