This is Rafa Bernabé’s project, reviving old vines and old methods, such as this skin contact, orange wine offering, raised in tinajas, those old clay jars (not buried). He uses... read more →
From a single namesake parcel of 50-year-old garnacha vines on decomposed granite soils in the town of Villena, Alicante. Fermented in steel, raised for 12 months in 2- to 4-year-old... read more →
From vineyards south of Madrid comes this hello glou, glou deliciousness— thank you, Alfredo! Carbo. Juicy. Fun. Fun. No-brainer. With gorgeous patchouli-like exotica knit into the tannin. Knock back. Satisfying.... read more →
Here we’ve got those Gredos sandy soils with gneiss and pink granite in the village of the same name. The grapes were whole-cluster cold macerated for 40 days in concrete,... read more →
Antonio Vilchez Valenzuela makes this from the high mountains, 900m up on the north face of the Sierra Nevada in Andalusia. Michael Yarmack, the former owner of Thirst Wine Merchants... read more →
I spent a few hours with the Ramiro Ibáñez, the creator of Cota 45, last year in the town of Sanlúcar. At a restaurant with white plastic chairs and fried... read more →
This is one of Nick Africano’s special bottlings, and special it is! It’s drawn from three botas of 30-year-old manzanilla from the Bodegas de Rio in Sanlúcar de Barrameda. Then... read more →
Hold on to your seats. This shocked people in a household that was drinking Kistler. They loved it which shocked me. I don’t know how to handle that one. If... read more →