Eastern Spain

EASTERN SPAIN - CAVA CAVA The Denomination of Origin (D.O.) Cava is situated between Barcelona and Tarragona, in an area approximately 80km wide, bordered in the north by the Montserrat Mountains and in the south by the Sitges and Tarragona coast. The composition of the land is varied, ranging from clay-limestone areas to the sandy soil found at different depths where the vines put down their roots. The climate is mild in the winter and hot in the summer, without being too extreme.

CASTELL DE SANT PAU Eva Lopez of Cuvée met the Maset de Lleó family and was quickly captivated by their family history and quality Cava. The origins of Maset del Lleó winery goes back to 1777. The family has dedicated itself for the past two centuries to cultivating Cavas in the very heart of Alt Penedés, an excellent wine producing area, as the influence of the sea and the sun provides Maset de Lleó land with a warm, gentle climate, suitable for cultivating the traditional white varieties such as Xarelo, Parellada and Macabeo used for CAVA traditional elaboration.

CASTELL DE SAINT PAU BRUT NATURE CAVA NV

▪ Macabeo, Parrellada, and Xarel-lo blend – 35-45 year-old vines. ▪ Clay and limestone soil at 200-300 meters ▪ Sustainably-farmed. ▪ First fermentation in tank and second in bottle. 24 months lees-aging. Zero dosage.

Crisp and refreshing, this Cava has the mouthfeel of well-made grower champagne. Vibrant bubbles combine with a depth of flavor that is natural and not aided by the addition of extra sugar.

CASTELL DE SAINT PAU BRUT ROSE CAVA NV

▪ 80% Trepat, 20% Garnacha – 45+ year-old vines. ▪ Clay and limestone soil at 200-300 meters ▪ Sustainably-farmed. ▪ First fermentation in tank and second in bottle. 24 months lees-aging. Less than 12gL dosage.

With a bright pale pink color and fine abundant bubbles, this cava offers fresh and intense red fruit aromas as well as some exotic fruit notes and pomegranate. The palate has a light, fresh and fruity attack. The finish is elegant and persistently long.

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NORTHERN SPAIN – RÍAS BAIXAS RÍAS BAIXAS Known for the Albariño grape, this appellation in Galicia first organized under the name DO Albariño in 1980. When Spain joined the EU in 1988, it was forced to change to a non-varietal name and chose Rías Baixas, a name that describes the landscape and is translated as ‘low inlets/firths.’ The climate is Atlantic with good rainfall. In recent years, the warmer temperatures in the region have yielded wines with more richness and depth, whereas, before, growers were lucky to achieve 11% abv.

ADEGAS VALMIÑOR Established in 1997, the wine at this relatively young winery has been made since its inception by Cristina Mantilla, a talented and highly-trained oenologist who studied at the prestigious University of Santiago de Compostela and later earned an Oenology and Viticulture degree from the University of Madrid. In 2013, she was a nominee for ‘Best Winemaker 2013 by The Wine Enthusiast Magazine. The winery is located in the O Rosal Valley, in the south of the Rías Baixas, where the Miño River flows into the Atlantic Ocean and the frontier with Portugal.

TORROXAL Albariño - Rías Baixas – 2019

▪ 100% Albariño vines – 25 years old. ▪ Planted on schist at 60-150 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ The grapes are de-stemmed and alcoholic fermentation takes place in stainless steel tanks to preserve freshness.

Straw yellow color with some green reflections. On the nose, there are hints of apricot, pear, and ripe, tropical fruits – all complimented by a lemon-lime vibrancy and verve. Super-fresh and alive but harmoniously against a foundation of richness and ripeness. Classy, multi-dimensional wine.

PAZO DE RUBIANES With an area of 25 hectares, the vineyard of Pazo de Rubianes is the largest in the region of Salnés within Rias Baixas. The estate dates back to 1411 when grapes were, in fact, pressed and made into wine. After the phylloxera, the vineyards vanishing over time and until the eighteenth Lord of the house of the Rubianes, Don Gonzalo Ozores de Urcola, in the late 1990’s, recovered the old vineyard of 6 hectares, which in a few years became 25 hectares. Sadly, Don Gonzalo died in 2006, but his wife, Paloma, forged ahead with his dream and bottled the first ‘new’ bottling of the winery in 2009. The estate is practicing organic and makes a tiny amount of wine each vintage.

PAZO DE RUBIANES 1411 Albariño - Rías Baixas – 2017

▪ 100% Albariño vines – 50+ years old. ▪ Planted on sand and granite soil at 40-150 meters in elevation. ▪ Hand-harvested and placed quickly into temperature-controlled tanks for a cold maceration ▪ Natural fermentation using indigenous yeasts and a malolactic fermentation on the lees before being aged 6 more months in tank.

A clean, brilliant color in the glass. The aromas of fresh fruit and flowers are abundant and lively. As the wine evolves in the glass, it develops many complex aromas and flavors – apple, pear, orange peel. The texture is a wonderful combination of body and structure. The finish shows some salinity and great length. As the wine warms a bit more in the glass, one finds how serious this wine really is – a long finish, myriad flavors, and an almost white Burgundy-like character.

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NORTHERN SPAIN – RIBEIRA SACRA RIBEIRA SACRA Ribeira Sacra translates to ‘sacred riverbanks’ and was named so because of the many monasteries and churches that once populated the area. It was first developed as VdIT Ribeira Sacra in 1993 before officially becoming a DO in 1995. The DO is Y-shaped and is very diverse with many variations of orientation, altitude, and gradient. Many of the vineyards are extremely steep slopes that require a rail system to transport the grapes. Weather is continental with Atlantic influences and long hot summers,

ALMA DAS DONAS A very young winery, Alma das Donas is located in a corner of the Ribeira Sacra known for its peace and tranquility. Husband and wife team of Lara Santos and Roberto Flammini own and work just over 3 hectares of vines and employ oenologist Julio Ponce to make the wine. They grow both Godello and Mencia, the traditional varieties of the area, on south-southwest facing slopes which enjoy an excellent microclimate in the shelter of the river Sil. Working these steep vineyards has given the viticulture a name, ‘Heroic Viticulture’ due to the hectic nature of the vineyard work.

ALMALARGA Godello – Ribeira Sacra – 2019

▪ 100% Godello vines – 50 years old ▪ Planted on slate and granite at 330 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ The grapes are pressed and kept for 24 hours at low temperatures to allow the gross lees to settle. Cold fermentation followed by lees-aging for 4 months.

Straw-yellow in color with some flashes of gold. Clean and brilliant to the eye. Intense tropical fruit and flowery aromas on the nose. Ripe on the palate with flavors of apples, pears, and peaches. A balanced and creamy finish with tremendous length and middle-palate. An elegant, well-rounded wine.

ALMANOVA Mencia – Ribeira Sacra – 2019

▪ 100% Mencia vines – 50+ years old. ▪ Planted on slate and granite at 330 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ A slow and cool fermentation in tank to preserve the natural, primary aromas of the Mencia grape variety.

Cherry red in color with a brilliant aspect. Briary aromas and highly complex giving one many essences and fruits from which to grab on. Extremely expressive – the aromas jump from the glass. Balanced and smooth on the palate with fine tannins and a long, fresh finish.

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NORTHERN SPAIN - BIERZO BIERZO Bierzo is more Galicia than it is Castilla y León in that it is the reference point for the grape variety Mencia, which is popularly referred to as the Pinot Noir of Spain. The DO was created in 1989 and region is predominated with small family wineries. The landscape is that of a natural amphitheater inside mountains that rise to 2000 meters and vineyards lie between 500 and 800 meters. The higher elevation vineyards have slate similar to Priorat, while the lower levels are alluvial. The climate varies in between the mildness of Galicia and the heat of the Duero and Castilla y León Dos.

CASAR DE BURBIA This family-run winery began with Nemesio Fernández Bruña, who grew up in the 1940’s cleaning clay vats in his native El Bierzo, a custom amongst the local kids back then. Finally, in 1989, he fulfilled a lifelong dream and bought old vineyards in El Bierzo – only mountain plots, which were his obsession. Today, Isidro Fernandez, the youngest of Nemesio’s three children is in charge of the winery and enlists help from Fermín Uría, a chemical engineer and oenologist who father founded Dominio de Tares. Casar de Burbia is now 27 hectares in size and is spread amongst 52 plots. The winery is organic and goes to great lengths to encourage a healthy microbiome within the vineyards – organic compost fertilization, manual leaf removal and green harvesting, biodynamic treatments, etc.

CASAR DE BURBIA Godello – Bierzo – 2020

▪ 100% Godello vines – 90 years old ▪ Planted on clay and slate at 900 meters in elevation. ▪ Organically-farmed and hand-harvested. ▪ Cold maceration at 12 degrees C in 5,000-liter tanks. Slow, cool fermentation in tank over 20 days at 14-16 degrees C.

A bright, clean color with a complex and elegant nose. Medium to high intensity aromatics that are predominantly spice, white flowers, stone fruits and some citrus. The lees aging lends great structure and depth – lots of volume and smoothness on the palate but still with balanced acidity and citric/mineral nuances that provide the proper structure in this relatively full-bodied, creamy-textured wine.

CASAR DE BURBIA Mencia – Bierzo – 2019

▪ 100% Mencia vines – 80-105 years old. ▪ Planted on predominantly clay soil at 450 meters in elevation. ▪ Organically-farmed and hand-harvested. ▪ 50% whole-cluster fermentation with natural yeasts in a 10,000L vat. ▪ Elevage in French and American oak barrels (low toast) for 12 months.

A lively and vivacious wine whose raspberry and strawberry notes jump from the glass. Intense and direct on the palate leaving one in anticipation of what is to come when the wine opens up and/or ages slightly. The vanilla flavors and aromas from the American oak are present, but they are well-integrated within the fruit components of the wine. Fine tannins, great structure, and a very long finish.

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NORTHERN SPAIN - BIERZO CASAR DE BURBIA – CONT”D

CASAR DE BURBIA Godello ‘Barrica’ – Bierzo – 2018

▪ 100% Godello vines – 90 years old ▪ Planted on plots rich in slate and quartz at 600-900 meters in elevation. ▪ Organically-farmed and hand-harvested. ▪ Aged on its lees for 12 months in 500L French oak barrels and then decanted into tank for 7 months before bottling.

Clean, brilliant in color and with a complex bouquet of medium intensity and including spices, flowers, white fruit and some citrus. The lees-aging is noticeable on the palate giving great structure and a certain ‘syrupiness.’ The acidity balances this rich wine, though, and the citrus and mineral notes return in the finish. A combination common to great white wine – the balance of richness, texture, and freshness.

CASAR DE BURBIA Mencia ‘Hombros’ – Bierzo – 2017

▪ 100% Mencia vines – selected parcels - 80-105 years old. ▪ Planted on slate, clay, and iron soil at 600 meters in elevation. ▪ Organically-farmed and hand-harvested – harvesting the grapes that are on the top of the plant, called ‘Hombros,’ and giving their name to the wine. ▪ Fermentation at 25 degrees C in 10,000-Liter vats. ▪ Elevage in French and American oak barrels (low toast) for 12 months.

Darker in color but brilliant. Dark fruit aromas and black pepper both on the palate and the nose. The barrel regimen is evident but integrated. Medium-bodied with firm, silky tannins and an extremely long finish. A wine that can certainly be aged for quite a number of years.

CASAR DE BURBIA Mencia ‘Tebaida’ – Bierzo – 2016

▪ 100% Mencia vines – 80-105 years old. ▪ Planted on slate and quartz soil at 900 meters in elevation. ▪ Organically-farmed and hand-harvested. ▪ Fermentation at 25 degrees C in 10,000-Liter vats. ▪ Elevage in French oak barrels for 18 months.

A bigger and deeper wine than Hombros but with well-integrated oak. A bouquet of lightly-roasted Asian spices, incense, minerals, and assorted black fruits. Structured and extremely long on the finish. Great tension and intensity here that will provide for some aging in the cellar if one would like.

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NORTHERN SPAIN - BIERZO CASAR DE BURBIA – CONT”D

CASAR DE BURBIA Mencia ‘Tebaida No. 5’ – Bierzo – 2016

▪ 100% Mencia – Single Plot (Plot No. 5) planted in 1903 ▪ Slate and quartz soil at high elevation – 700 meters+ ▪ Organically-farmed and hand-harvested – 15 hectoliters/hectare in yield ▪ Fermentation in 500L French oak barrels and aging in new French barrique for 21 months. ▪ Only 1,500 bottles produced

Savory and somewhat meaty on the nose but still filled with dark fruit aromas. Intense and ruck on the palate revealing nuances of red fruit amongst the darker fruit that predominates. There’s also a citrus element that sneaks through which adds freshness to this big wine. The oak is present but in a finely-tuned and pleasant format. Fine tannins and an extremely long finish.

CASAR DE BURBIA Mencia ‘El Castañal’ – Bierzo – 2018

▪ 100% Mencia vines – Single Plot planted in 1903 ▪ Planted on slate, clay, and iron soil at 600 meters in elevation. ▪ Organically-farmed and hand-harvested – de-stemmed manually – bunch by bunch ▪ Pseudo-carbonic maceration in open French oak barrels ▪ Aged 14 months in French oak barrels. ▪ Available in wood boxes in quantities of 1 or 3.

Boisterous and leaping from the glass. Crushed berry aromas and flavors combined with nicely-integrated toasted oak. Full bodied and big on the mid-palate. Silky tannins and an intense, long finish.

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NORTHERN SPAIN - CIGALES CIGALES The Denomination of Origin (D.O.) CIGALES was only created in 1991, but its winemaking history dates back to Roman times, just as is the case with Ribera del Duero which is just 30 minutes away. The vineyards are 700 to 800 meters in elevation and are mainly sand and loam over clay with some limestone beneath. There is gravel on the surface and also large stones reminiscent of Châteauneuf-du-Pape. Cigales has a continental climate with Atlantic influences and less extreme than Ribera in that they don’t suffer the autumn frosts. While Cigales has been primarily known for rosado, the red wines have been established more recently and provide a more affordable option in the shadow of Ribera del Duero.

OVIDIO GARCÍA For centuries, the Ovidio García family has been known for having enviable healthy and quality vineyards, but the winery wasn’t founded until 1999 It is managed nowadays by the three Garcia brothers: Enrique, Alberto (the winemaker,) and Javier. Of course, their father, Mr. Ovidio Garcia, oversees everything. The family owns 18 hectares of 60–100-year-old vines, which are some of the oldest vineyards you can find in Cigales area. Also, the yield per hectare at Ovidio García is only 5,000 kg/ha, the legal maximum in the Cigales DO being 7,000kg/ha. The cellar has an underground floor more than 3 centuries old with a new level on top of it for the winemaking. The lowest level has several hand-made storage areas that are perfect for storing the old wines because they have just the right humidity and temperature. There is also an old Roman press, which was used to press the grapes with a very long thick beam that is about 15 meters long. Now it is preserved in the winery as a museum piece.

OVIDIO GARCÍA ‘PASIÓN’ ROSADO – CIGALES – 2018

▪ 80% Tempranillo, 20% Albillo & Verdejo – 40 year-old vines. ▪ Sand, clay, and limestone soils at 750 meters ▪ Hand-harvested at yields 28% below what is allowed in the DO. ▪ Cool, 24-day fermentation in stainless-steel tanks.

High-intensity, raspberry/pink color with brilliant reflections. A powerful nose that gives floral and fruity notes, of which the fresh and ripe strawberries stand out. The palate is fresh, and the balanced acidity makes the wine linger in the mouth – making it a versatile wine for food-pairing.

OVIDIO GARCÍA ‘RESERVA DE AUTOR – CIGALES - 2012

▪ 100% Tempranillo – 70-90 year-old vines. ▪ Sand, clay, and limestone soils at 750 meters ▪ Hand-harvested at yields 28% below what is allowed in the DO. ▪ Natural fermentation and 25-day maceration in stainless steel tanks. The wine is then aged in French oak barrels for 24 months before bottling.

Deep, dark cherry in color, this wine is complex, full-bodied and has very intense flavors of minerals and ripe fruit with a layer of cacao and liquorice. Lovely rich and refined texture with a long finish. This wine should age very well, but it can also be enjoyed young.

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NORTHERN SPAIN - RUEDA RUEDA The Denomination of Origin (D.O.) RUEDA, which lies east of the Toro DO and southwest of the Ribera del Duero DO was formally created in 1980, but its winemaking history is based more in solera-made, oxidative, sherry- like wines called Dorados. It wasn’t until the early 1970’s that the Marqués de Riscal identified it to be a great place to grow clean, fresh whites from Verdejo. The region is situated at about 700-800 meters in elevation and has poor, well-drained soil with some limestone covered with small pebbles. The climate is continental. There are very few quality small producers in the DO, as the landscape has been mostly used by big companies making industrial wine. Bodega Valdehermoso is one of those small, high-quality wineries.

BODEGA VALDEHERMOSO Bodegas Valdehermoso is headed by David Aguado, an agronomist engineer, and is located in Nava del Rey, the heart of the Rueda DO. David´s family have been wine-growers since 1920 and they used to sell their grapes to the most important and well-known wineries in the region. In 2004, the family began re-planting vineyards and started on a path to increase their winemaking quality over time. In 2014 they completed the building of their new winery and storage facilities. They own 62 hectares of vineyards in just one plot surrounding the winery, so their harvest also takes place in the optimal conditions, allowing them to get the just-picked Verdejo grapes into the tanks quickly to preserve freshness and vitality. David and team are committed to improving what they do and are constantly upgrading their equipment and increasing their plantations, which include some Sauvignon Blanc in addition to the Verdejo.

LAGAR DEL REY Verdejo – RUEDA – 2019

▪ 100% Verdejo – 60-90 year-old vines. ▪ Sand, clay, limestone, and gravel soils at 800 meters of elevation. ▪ Sustainably-farmed and hand-harvested. ▪ Natural fermentation on the lees in 20,000L stainless steel tanks followed by 4 months of aging in the tanks and the addition of 3% neutral French oak barrel-fermented wine for breadth on the palate.

Greenish-yellow with bright green reflections to the eye. The nose is powerful and expressive, dominated by balsamic aromas with slight herbal notes and a background of peach and pineapple. Extremely fruit-driven, tasty, balanced and fresh. There is a persistent, long finish that continues to provide a stream of fruit flavors.

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NORTHERN SPAIN - TORO TORO The Denomination of Origin (D.O.) TORO, which lies just to the east of the Rueda DO and west/southwest of the Ribera del Duero DO, has been a wine-growing/wine-making region for centuries and its wines were shipped to the New World – their power allowed for a safe crossing. While efforts to establish Toro as a DO began in 1933, it wasn’t officially established until 1987. The region lies 620-750 meters above sea level and has soil that is a blend of sand and clay with some brown-grey limestone topsoil and some stony alluvial soils. The climate is typical of the great Castilla y León region: 350-400mm of rainfall, extreme cold and heat, and late frosts. The Tinto de Toro grape, the name for their Tempranillo, is the star of the region and its thick skins and early-ripening yield the bold, powerful wines of the Toro DO.

PIPETA Javier Ortega, Jr., known as ‘Pipa’, is a renowned oenologist and the owner of PIPETA. He began 20 years ago and has consulted to some of the top estates in Rioja, Ribera del Duero, and Toro. Javier was influenced by his father, Javier Sr., who has been in the wine business his entire life. Javier inherited 25 hectares of vineyard property in 2007 and has, since then, begun making wine from his own estate in Toro. His vines lie on sandy-clay soils at 740 meters in elevation and are planted at 10,000 plants per hectare.

PIPETA – TORO – 2016

▪ 100% Tinta de Toro (Tempranillo) – 50+ year-old vines. ▪ Sand and clay soil at 740 meters of elevation. ▪ Sustainably-farmed and hand-harvested. ▪ Fermented for 24 days in temperature-controlled stainless steel tanks with autocthonous yeasts. Malolactic fermentation takes place over the course of 2 months in tank. The wine then spends 3 more months in tank before being aged 6 months in French oak barrels before bottling. The bottles are aged for an additional 6 months before release.

A brilliant ruby color with some interesting opaque purple flashes. Smoky in the nose with blue fruits and cherry compote aromas and a peppery nuance that develops with air, along with vanilla and woodsmoke. Fleshy, spicy, and seamless on the palate, the wine offers sweet, concentrated black and blue fruit flavors and a touch of licorice and lavender very typical from the Toro DO.

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NORTHERN SPAIN – CASTILLA Y LEÓN VINO DE LA TIERRA DE CASTILLA Y LEÓN The Denomination of Origin (D.O.) VdIT Castilla y León is the largest wine region in Spain and the third-largest in all of Europe. While it only became a VdIT in 2000, it’s winemaking history goes back to Medieval times and the Cistercian monks. The vineyards lie, generally, on the fertile riverbanks of the Duero and on plateaus as well. The weather is extreme – very cold in the winter and scorching hot in the summer with little rainfall.

BODEGAS FARIÑAS Founded in 1942, this premium family wine estate is well acknowledged as the founding fathers of the region of Toro. At the helm is second generation Manuel Fariña, a key figure in the Spanish wine industry. Following his winemaking studies in several places, he returned to Toro with new ideas and new technology and single-handedly converted the rustic backwater region of Toro into a fine wine making region by changing the centuries-old tradition of starting the harvest on the 12th of October, introducing stainless steel tanks and temperature controls, and making wine lower in alcohol than they had been historically. With Manu Fariña, the third generation of Fariña winemakers, currently leading the winemaking team, the efforts of the past are set to continue well into the future.

ARCO IRIS ROSADO – VdIT CASTILLA Y LEÓN – 2020

▪ 100% Tempranillo – 70-100 year-old vines ▪ Sandstone, clay, and limestone soils at 600-750 meters ▪ Sustainably-farmed and hand-harvested. ▪ 12-hour cool maceration before fermentation in stainless-steel tanks. ▪ Bottled in 1L bottles

Strikingly deep raspberry color with intense raspberry and strawberry fruit flavors on the nose. Good weight on the palate, almost like a light red. Packed with raspberry fruit, this is a great food rose and even greater on its own.

ARCO IRIS ‘RAINBOW’ TEMPRANILLO – VdIT CASTILLA Y LEÓN – 2019

▪ 100% Tempranillo – 70-100 year-old vines ▪ Sandstone, clay, and limestone soils at 600-750 meters ▪ Sustainably-farmed and hand-harvested. ▪ De-stemmed and crushed in the vineyard to preserve freshness. 7-day maceration followed by warm fermentation in stainless-steel tanks. ▪ Bottled in 1L bottles

The color is brilliant and a red-violet. On the nose, the wine is perfumed with gobs of red fruit - raspberries and cherries. The palate is similarly fruit-driven and gentle with silky tannins and light acidity that makes the wine extremely pleasurable and fun to drink. Prunes and chocolate flavors peak through on the finish which is medium in length. One of MISA’s best values and fun-to-drink wines.

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NORTHERN SPAIN – CASTILLA Y LEÓN FARIÑA – CONT”D

GEMELO GARNACHA – VdIT Castilla y León - 2019

▪ 100% Garnacha – 60-80 years old ▪ Sandstone, clay, and limestone soils at 600-750 meters ▪ Sustainably-farmed and hand-harvested. ▪ De-stemmed and crushed in the vineyard to preserve freshness. 7-day maceration followed by warm fermentation in stainless-steel tanks. ▪ Bottled in 1L bottles

Young, round and friendly unoaked red wine with great aromatic intensity. Its dark violet red color leads to aromas of raspberries, blackberries, and blueberries. Subtle notes of white pepper peak through and create a backbone to the fruit. Pleasant, smooth and balanced – this wine is both perfect with grilled meats or slightly chilled and on its own.

TIEMPO TEMPRANILLO – VdIT Castilla y León - 2019

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NORTHERN SPAIN – RIBERA DEL DUERO RIBERA DEL DUERO While the Ribera del Duero DO is home to some of the most iconic Spanish wineries – Vega Sicilia, Tinto Pesquera, and Dominio de Pingus – the DO wasn’t established until 1982. Tempranillo is King in this region which located on the elevated northern plateau of the Iberian Peninsula at 800+ meters in elevation. The Duero (Douro) river bisects the region and provides much-needed water. Within Ribera, there is an important sub-section dubbed ‘The Golden Mile’ where many of the top wineries and vineyards are located. Ribera observes the same aging credentials as Rioja – Crianza, Reserva, and Gran Reserva.

BODEGAS VIÑA VILANO Bodega Viña Vilano is located in the village of Pedrosa de Duero, province of Burgos, internationally regarded as the most privileged wine-growing region within the DO of Ribera del Duero, with aged vineyards dating back to its foundation in 1957. Currently, Bodega Viña Vilano owns over 300 hectares of “Tinta Fina” or “Tinta del País” grapes, a local strain of the Tempranillo grape. Over the past few years, the winery has installed state-of-the-art wine-making technology and built a cask aging facility that holds American, French and Central European oak casks to produce top qualities of their Viña Vilano range. Vilano works at very low yields – sometimes one-half the allowable 7,000kg per hectare of the Ribera DO.

VILANO ‘BLACK’ – Ribera del Duero - 2018

▪ 100% Tempranillo vines – 50 years old – sourced from 4 particular plots. ▪ Planted on sandy, clay soil at 800 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ A cold maceration of 8-10 days in stainless steel tanks before a fermentation. The wine is aged in French oak barrels for 8 months before bottling and then rested 3 months in bottle before release.

This wine is ‘black’ in many, many ways: Coming from black, rocky soil, it has the tannins of blueberry skins with layers of anise, blackberry, and black cherry on the palate. The wine finishes spicy and long and is a perfect pairing for chorizo or grilled meats.

VILANO CRIANZA – Ribera del Duero - 2017

▪ 100% Tempranillo – 25-50 years old. ▪ Planted on sandy, clay soil at 800 meters in elevation in the Pedrosa de Duero. ▪ Sustainably-farmed and hand-harvested. ▪ A cold maceration of 8-10 days in stainless steel tanks before a warmer fermentation. The wine is aged in American and French oak barrels for 14 months before bottling and then rested 3 months in bottle before release.

Garnet red color with very bright, intense and deep ruby red hues, maintaining the gleam of youth. Balanced and powerful aromas of ripe red fruit and clean wood that enhance the wine. It shows expressive tannins, notable structure, and excellent body. It has a wide drinking window, as it can certainly be enjoyed young but has great potential for aging.

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NORTHERN SPAIN – RIBERA DEL DUERO BODEGAS VIÑA VILANO – CONT”D

VILANO RESERVA – RIBERA DEL DUERO - 2017

▪ 100% Garnacha – 50+ year-old bush vines ▪ Very poor soil from Pedrosa de Duero at 800 meters. ▪ Sustainably-farmed and hand-harvested. ▪ A cold maceration of 8-10 days in stainless steel tanks before a warmer fermentation. The wine is aged in Central European and French oak barrels for 20 months before bottling and then rested 3 months in bottle before release.

Deep, bright ruby red. Highly complex, aromatic nose. Flavorful, and yummy with a silky texture and gentle sweet tannins. Vibrant blackcurrant and cherry compote flavors and a hint of vanilla. Persistent finish, leaving dark chocolate and allspice notes. Very long, elegant finish.

LA BARAJA – RIBERA DEL DUERO - 2016

▪ 75% Tinta Fina, 15% Cabernet Sauvignon, 10% Merlot – 80+ year-old vines ▪ Sandstone, clay, and limestone soils at 800 meters ▪ Sustainably-farmed and hand-harvested. ▪ Malolactic fermentation in medium-toast French oak barrels and aging for 18 months. ▪ Very limited production

Deep ruby red in color. Ripe red fruit, black cherry, black currant and blackberry. On the nose, there is tobacco, licorice, vanilla and violet notes. Elegant and full-bodied wine with ripe tannins and a long, lingering finish.

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NORTHERN SPAIN – RIBERA DEL DUERO

BODEGAS TÁBULA Bodega Tábula is a new-to-the-scene, 70-hectare estate created in 2002 by José Luis Muñoz. The estate lies along Ribera del Duero’s famous ‘Golden Mile’ or La Milla de Oro, some of the most sought-after and valuable vineyard property in all of Spain and home to the legendary Vega Sicilia and Pingus properties. Tábula also owns plots in Roa de Duero, La Horra, and Anguix – all of which are prime property in the region. José Luis and team are focused on making terroir-oriented wine that speaks of its place. To that end, the wines in their range are made from specific parcels and are vinified in manners consistent with what the land gives them. They are one of the few wineries in the DO that use large ‘foudres’ for aging, and their wines are considered to be more modern in style.

DAMANA CRIANZA – Ribera del Duero - 2016

▪ 100% Tempranillo vines – 20-30 years old ▪ Planted on iron-rich sand and clay soil at 800 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ De-stemmed before cold maceration and subsequent fermentation in stainless steel tanks, both alcoholic and malolactic. The wine is aged in French (90%) and American (10%) oak barrels for 12 months before bottling and then aged 2 years in bottle before release.

Deep, cherry-red color with purple and violet tones. On the nose, there is a medley of intense fruit aromas (raspberry, plum) with fennel, liquorice and vanilla as well as some toasty notes. Well balanced on the palate with ripe fruit, spices and ripe tannins. Full and lingering finish.

TÁBULA – Ribera del Duero - 2016

▪ 100% Tempranillo – 40+ years old. ▪ Planted on limestone soil at 800 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ Grapes are sorted both before and after de-stemming. A cold soak precedes alcoholic fermentation in 50hl and 100hl oak vats. The wine is aged 16 months in French oak barrels and then 6 more months in large oak vats.

The wine has a deep, rich red color. Aromas of ripe red and black fruit mark a very expressive nose that also has hints of spice and liquorice. The tannins are persistent and ripe, but they soften a touch after the wine has been open for short time. The finish is long and full and savory.

GRAN TÁBULA – Ribera del Duero - 2015

▪ 100% Tempranillo – 60+ years old in Anguix. ▪ Planted on limestone soil at 800 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ The grapes are transported from the vineyard to the winery in refrigerated trucks and then sorted both before and after de-stemming. A cold soak precedes alcoholic fermentation in 50hl oak vats. The wine is aged 18 months in French oak barrels, where malolactic fermentation takes place, and then 6 more months in large oak vats.

Deep, dense black cherry color. Ripe, red berry fruit together with coffee beans, cocoa, and balsamic notes frame the expressive nose of this wine. The muscular tannins are well-integrated, while balsamic acidity lends freshness. Austere, but exhibits depth and balance. An extremely long finish.

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NORTHERN SPAIN – RIBERA DEL DUERO BODEGAS TÁBULA – CONT”D

CLAVE DE TÁBULA– RIBERA DEL DUERO - 2016

▪ 100% Tempranillo – 80+ year-old vines ▪ Sandy soil on top of limestone from La Morejona at 830 meters. ▪ Sustainably-farmed and hand-harvested. ▪ The grapes are transported from the vineyard to the winery in refrigerated trucks and then sorted both before and after de-stemming. A cold soak precedes alcoholic fermentation in 30hl oak vats. The wine is aged 12 months in French oak barrels, where malolactic fermentation takes place, and then 12 more months in 15hl French oak foudrés.

A very deep red color with a violet rim. Very ‘tempranillo’ on the nose with red berry fruit aromas and floral notes. Succulent on the mid-palate but with terrific freshness and a pleasant hint of oak. This is a wine of finesse. A wine that makes music rather than noise.

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NORTHERN SPAIN - RIOJA RIOJA Likely the most historically important and most famous region in Spain, the Rioja DOCa spans 60 miles and traces the course of the Ebro River between the towns of Haro and Alfaro. The region is divided into three sub-regions: Rioja Alta (higher-elevation on the western side), Rioja Alavesa (similar altitude to Alta but with more limestone soil), and Rioja Oriental (formerly Rioja Baja – eastern section that is dryer, hotter, and with more Garnacha planted.) The main grape varieties are Tempranillo and Garnacha, but there is also Graciano, Mazuela, Viura, and small amounts of Cabernet Sauvignon.

ALONSO LÓPEZ Alonso López is made at Bodega Casado Morales in the village of La Puebla de Labarca, the ‘golden’ Rioja sub-region of only two square kilometers located in Rioja Alavesa. Alonso López is sourced from two plots of 40-year-old vines. These vineyards are located on the slopes of the mountains of Laguardia and La Puebla de Labarca, between 430 and 580 meters of altitude. Due to their unique situation, the climate is Mediterranean, Atlantic, AND Continental. The well- established, trellised vineyards were planted in La Rioja Alta at an altitude of 650m, where the mild Atlantic climate prevails. The winery lies on the path of the world-famous Camino de Santiago, nestled in the heart of Spain’s Rioja Alta wine region. The winemaking is both careful and modern with much time and detail being given to ensuring only the best quality grapes enter the tank and that the wine is aged carefully.

ALONSO LÓPEZ BLANCO – Rioja – 2020

▪ 95% Viura and 5% Malvasia – 40+ years old. ▪ Planted on clay-based soil with a high iron content at 550 meters. ▪ Sustainably-farmed and hand-harvested. ▪ Both alcoholic and malolactic fermentation takes place in stainless steel tanks with indigenous yeasts over the course of 3 months before bottling.

Vibrant tropical notes and mineral essences on both the nose and the palate. The wine is fresh, but the malolactic fermentation creates a luxurious, rich texture.

ALONSO LÓPEZ ROSADO – Rioja – 2020

▪ 100% Tempranillo – 40+ years old ▪ Planted on clay-based soil with a high iron content at 550 meters. ▪ Sustainably-farmed and hand-harvested. ▪ 100% de-stemmed, free run juice fermented with indigenous yeasts in stainless steel tanks. 3 months in stainless steel tanks before bottling.

Bright, clean and elegant, this rosé is salmon-pink in color. Medium bodied on the palate, it gives citrus tones and red fruit flavors, along with some floral aromatics. Strawberries, raspberries, and a gentle breeze of Spring.

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NORTHERN SPAIN - RIOJA ALONSO LÓPEZ – CONT’D

ALONSO LÓPEZ CRIANZA – Rioja – 2017

▪ 90% Tempranillo/10% Graciano – 40+ year-old vines ▪ Clay, limestone, and sandstone soils at 550 meters. ▪ Sustainably-farmed and hand-harvested. ▪ Alcoholic fermentation in concrete tank and malolactic fermentation in French oak barrels, where the wine spends 14 months. It is then aged in bottle for 8 months before bottling.

Deep ruby. Bright, clean and full red. Explosive aromas of crushed raspberry, lavender, rosemary, violet, smoke and coffee. With uncanny roundness, Alonso López fills the mouth leaving an impression of velvet red berries and minerals. Finishes extremely long and magically fresh.

ALONSO LÓPEZ RESERVA – Rioja – 2017

▪ 100% Tempranillo – 40+ year-old vines ▪ Clay, limestone, and sandstone soils at 550 meters. ▪ Sustainably-farmed and hand-harvested. ▪ Alcoholic fermentation in concrete tank and malolactic fermentation in French oak barrels, where the wine spends 22 months in total, 6 months on the lees. It is then aged in bottle for 18 months before bottling.

Vanilla bouquet with dark chocolate, tobacco and sexy oak spices. Outstandingly persistence and structure on the palate, glossy tannins, and a refined finish.

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NORTHERN SPAIN - RIOJA

BODEGAS MARQUES DEL SILVO Bodegas Marques del Silvo owns 150 hectares of some of the most impressive, high-quality sites in the entire Rioja DO, all acquired parcel-by-parcel around the Ebro River beginning in 1850. In 1901, the father of Marques del Silvo was involved in the First Royal Order/Statute determining the origin for the Rioja wines and was also an active participant in creating the Reg. Council in 1925. The actual Marques del Silvo was born in 1922 and is still alive, with 98 years old. The current winery is 20 years old and is focused on innovation and leadership in the region. The estate was also one of the first to achieve the highest Quality Standard: IFS Food Certificate, and they are immersed in a project to provide alternative green energy for the building, office and winegrowing labor. Eva Lopez and the Cuvee International team, together with famed Rioja oenologist, Joseba Almaraz, give technical direction and direct the winemaking at the estate.

MARQUES DEL SILVO BLANCO – Rioja - 2020

▪ 100% Tempranillo Blanco – 35+ years old ▪ Clay/limestone soils poor in organic matter at 560-700 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ Fermentation in stainless steel tanks with indigenous yeasts. No malolactic fermentation allowed in order to preserve malic acidity and natural freshness.

Pale yellow color on a grey background. The nose is fruity, with aromas of white fruits – apples and pears. Smooth and fruity on the palate, great texture with a touch of spice and a long floral finish.

MARQUES DEL SILVO ROSADO – Rioja - 2020

▪ 100% Garnacha – 35+ years old. ▪ Clay/limestone soils poor in organic matter at 560-700 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ Grapes are placed in tank and an early bleeding is performed at 2-3 hours followed by a flotation of the must to obtain as pale a pink as possible. This must ferments at a controlled temperature for approximately 15 days. The wine then rests on the lees for one month before bottling.

Attractive pale pink color, like a rose petal. The nose is filled with aromas of both fresh Spring fruit – strawberries and raspberries – as well as those of flowers like jasmine and rose petals. Fresh, soft and gentle in the mouth with refreshing acidity and vibrancy.

MARQUES DEL SILVO CONSECHA – Rioja - 2019

▪ 70% Tempranillo/20% Garnacha/10% Graciano – 35+ year-old vines ▪ Clay/limestone soils poor in organic matter at 560-700 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ Maceration and aging takes place in concrete tanks over the course of 3 months, and the wine is aged in bottle for 6 months before release.

Bright garnet red with violet tones. The nose is sweet, with aromas of blueberries, blackberries and hints of raisin. Juicy tannins with mineral notes. Very fresh and crispy and elegant at the same time, persistent and fruity finish.

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NORTHERN SPAIN - RIOJA BODEGAS MARQUES DEL SILVO – CONT’D

MARQUES DEL SILVO CRIANZA – Rioja - 2017

▪ 60% Tempranillo/20% Garnacha/20% Graciano – 40+ years old ▪ Clay/limestone soils poor in organic matter at 560-700 meters in elevation. ▪ Sustainably/organically-farmed and hand-harvested. ▪ Maceration takes place in concrete tanks, and the wine is aged in French and American oak barrels (medium toast) for 12 months before being aged in bottle for 12 months.

Clean, delicate and refined nose with aromas of currants, blackberries, nutmeg. White-truffle undertones with great notes of vanilla and cacaos. It has a silky palate with sophisticated tannins and good freshness that gives it a sense of great harmony, structure and complexity.

MARQUES DEL SILVO RESERVA – Rioja - 2015

▪ 70% Tempranillo/20% Garnacha/10% Graciano – 50+ years old ▪ Clay/limestone soils poor in organic matter at 560-700 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ Maceration takes place in concrete tanks, and the wine is aged in French and American oak barrels (medium toast) for 30 months before being aged in bottle for 12 months.

Bright ruby. Expressive aromas of dark chocolate, red currant, cherry, and licorice. Vanilla and spices permeate. Juicy in the mouth, glossy tannins with mineral notes mixed with seductive oak vanilla spices.

MARQUES DEL SILVO GRAN RESERVA – Rioja - 2014

▪ 80% Tempranillo/10% Garnacha/10% Graciano – 70+ year-old bush vines ▪ Clay/limestone soils poor in organic matter at 560-700 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ Maceration takes place in concrete tanks, and the wine is aged in French and American oak barrels (medium toast) for 30 months before being aged in bottle for 24 months before release.

Bright garnet. Perfumed, slightly high-toned aromas of blackberry, licorice, wild herbs and elegant vanilla. Extremely long, with resonating sweetness, gently tannic and very long finish.

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NORTHERN SPAIN - RIOJA

FAUSTINO RIVERO ULECIA Located on the outside of the town of Arnedo where the origin of the Rivero family dates back more than a century to 1899, this winery was built in the early 1980’s and left behind the small, old winery the family had in the center of town. The winery is now in its 5th generation. It is framed in the heart of the Rioja Oriental, between the mountains of Alto Valle del Cidacos, and has a Mediterranean climate. The Rivero family employs agricultural engineer and oenologist Rodrigo Espinosa to make the wine.

FAUSTINO RIVERO CRIANZA – Rioja – 2016

▪ 75% Tempranillo/15% Garnacha ▪ Clay/limestone soils at 300-600 meters in elevation. ▪ De-stemmed and partially crushed in vineyard (semi-carbonic maceration) ▪ Fermentation in stainless steel tanks with indigenous yeasts. Aged 14 months in American oak barrels and 12 months in bottle before release.

Intense deep garnet red color; clean and bright. Barrel-aging notes and aromas of black fruit, liquorice, and spice on the nose. Plush but with good structure and ripe tannins. A long and persistent finish.

FAUSTINO RIVERO RESERVA – Rioja – 2015

▪ 75% Tempranillo/15% Garnacha ▪ Clay/limestone soils at 300-600 meters in elevation. ▪ De-stemmed and partially crushed in vineyard (semi-carbonic maceration) ▪ Fermentation in stainless steel tanks with indigenous yeasts. Aged 24 months in American oak barrels and 24 months in bottle before release.

Bright ruby color. Intense nose with notes of ripe fruit, spices, and barrel aromas. Wide on the mid-palate, silky, balanced, and complex. A long, sweet finish.

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NORTHERN SPAIN - RIOJA

FINCA MONICA The Finca Monica range of wines from Rioja are produced at Burgo Viejo, a winery founded by 6 families of farmers in 1987. Their 200 hectares of vines are located on the spread throughout the municipality of Alfaro, La Rioja, Spain at the foothills of Yerga Mountain, on the banks of the Ebro Valley. The average age of the Tempranillo vines that make up Finca Monica are 30 years old, and the vineyards span many diverse soil types and microclimates. Winemaker Gorka Etxebarria has been making the wine at Burgo Viejo/Finca Monica since 2003.

FINCA MONICA – Rioja – 2018

▪ 100% Tempranillo – 30+ year-old vines ▪ Clay/limestone soils at 300-600 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ Alcoholic fermentation takes place in stainless steel tanks, and the malolactic fermentation in concrete tanks to preserve freshness and exuberance. The wine is then aged in American oak barrels for 3 months before bottling.

Deep red color with violet hues. On the palate, there is ripe red fruit and the oak is well-integrated into the wine. The tannins are sweet, and the wine has a very long, fruity finish.

FINCA MONICA CRIANZA – Rioja – 2016

Deep red cherry color with intense aromas of blackberries and wild herbs, hints of toasted coconut, and liquorice. A richly-textured, long finish.

FINCA MONICA RESERVA – Rioja – 2015

▪ 100% Tempranillo – 30+ year-old vines ▪ Clay/limestone soils at 300-600 meters in elevation. ▪ Sustainably-farmed and hand-harvested. ▪ The grapes are hand-picked from a single vineyard and are partially de-stemmed and lightly pressed. Alcoholic fermentation takes place in stainless steel tanks and is temperature-controlled. The malolactic fermentation in concrete tanks to preserve freshness and exuberance. The wine is then aged in 50% American and 50% French oak barrels for 18 months before bottling.

Deep ruby red color with a garnet rim. Aromas of wild berries, strawberry jam, spice, and vanilla. Richly-textured and with a long-lasting finish.

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NORTHERN SPAIN - CALATAYUD CALATAYUD The Calatayud DO was established in 1990, but there is evidence that wine was made there as early as 153 BC. The region is hilly and is surrounded by a mountain range system called the Sistema Ibérico. The climate is continental with hot, dry summers which are somewhat mitigated by the high-elevation of the vineyards (800 meters) and which have a high limestone content. It is this combination that makes Calatayud well-suited to the Garnacha grape, a grape which represents 75% of the plantation. The wines from this region are big and bold and becoming increasingly higher in quality than they have been historically.

VIRGEN DE LA SIERRA Bodega Virgen de la Sierra is a small cooperative winery located in the town of Villarroya de la Sierra. The winery has been in production for over a century and is the oldest bodega in the region, being officially established in 1954. It is run by Manuel Castro who, in addition to making wine, works with the families who own the vineyards in the area to ensure that the fruit which comes into the cooperative is only of the highest quantity. In fact, the growers are paid for the quality of their fruit and not the quantity. Éva López of Cuvée International met Manuel Castro and decided to initiate a project with him to highlight the very old-vine Garnacha grapes in the area. Thus, was born ‘OGV.’

OLD GARNACHA VINES ‘OGV’ – Calatayud - 2018

▪ 100% Garnacha bush vines – 70-100 years old ▪ Planted on iron-rich clay and slate. ▪ Sustainably-farmed and hand-harvested. ▪ A cold maceration of 6 days in concrete vats pre-fermentation. Fermentation in the same concrete tanks over the course of 16 days and then a 15-day post-fermentation maceration. Malolactic fermentation also takes place in concrete. ▪ The wine is aged in 2nd-use French and American oak barrels (medium-medium+ toast) for 8 months before bottling and then rested 4 months in bottle before release.

Sexy and brilliant ruby color with violet notes. Silky and precise on the palate, spice-accented blackberry and cherry aromas and flavors. This distinctly Garnacha wine finishes with excellent length and ripe tannins that give wonderful structure and backbone. Both terrific on its own and with grilled meats and vegetables.

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CENTRAL SPAIN - CEBREROS CEBREROS – Sierra de Gredos The Cebreros (Gredos) D.O. is located in the southeast of the province of Ávila in the region Castilla y León. This is a region with mountains and some high-altitude vineyards which have given birth to an unofficial sub-appellation of Sierra de Gredos. Gredos is unique: The isolation and lack of quality wines has made the size of the region smaller, as many old vineyards have been lost because there was no new blood to take over from the old timers. The expressions of Garnacha here are different from those of the Priorat and Calatayud – the wines are often described as being ‘Burgundian’ or ‘Northern Rhone-like.’ The superstars of Spain (Commando G, Telmo Rodriguez, etc.) have all flocked to Gredos to make high-elevation Garnacha.

SOTO Y MANRIQUE Jesús ‘Chuchi’ Soto, whose family owns Soto y Manrique, was one of the pioneers in Gredos and also the first to point out the singularity of the slate soils in Cebreros. He is the of the local cooperative, but the family owns 20 hectares vines there. He believes in organic farming and achieving living soils, focusing on limited productions, working with singular places and unique vineyards which will produce wines with character and personality and at the same time, are fresh and straightforward.

LA TRANSICION GARNACHA – Cebreros - 2018

▪ 100% Garnacha bush vines – 80 years old – 700-1000 meters in elevation. ▪ Planted on various orientations and soils (granite, quartz, and slate) ▪ Sustainably-farmed, hand-harvested, and de-stemmed. ▪ Fermentation in the same concrete tanks using indigenous yeasts. ▪ Aging in 1,500-liter oak vats for 10 months and only racked once.

Bright and clean cherry red color of medium intensity. Intense nose of fresh red fruits, typical of the Grenache variety, with aromatic herbs and floral hints coming though. Surprising acidity and freshness with a vibrant sensation on the palate.

LA VINA DE AYER GARNACHA – Cebreros - 2018

▪ 100% Garnacha bush vines – 80-100 years old – 750-1050 meters in elevation. ▪ Planted on various orientations and soils (granite, quartz, and slate) ▪ Sustainably-farmed and hand-harvested – 30% whole-cluster fermentation. ▪ Fermentation in the same concrete tanks using indigenous yeasts. ▪ Aging in 1,500-liter oak vats for 12 months and only racked once.

Bright and clean ruby color. Fresh red fruit aromas with some floral notes. Very ‘Garnacha.’ Super-fresh on the palate, Light but with good length and an excellent acidity. This is juicy, tasty wine that goes wonderfully with myriad dishes.

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CENTRAL SPAIN SOTO Y MANRIQUE – CONT’D

LA CRUZ VERDE GARNACHA – Cebreros - 2018

▪ 100% Garnacha bush vines – 80-100 years old – 750 meters in elevation. ▪ From 3 small plots planted on silt and granite in the Villable/El Jorco zone. ▪ Sustainably-farmed and hand-harvested – 15% whole-cluster fermentation. ▪ Natural fermentation in the same concrete tanks using indigenous yeasts. ▪ Aging in 10,000-liter oak Slovenian oak foudres for 12 months where malolactic fermentation happens naturally in the Spring. Bottle with very little SO2.

Bright and clean cherry color with a medium-low intensity. Remarkable floral notes in the nose and in the mouth. Vertical and direct wine, with great length and texture. Elegance and freshness in perfect balance.

LA MIRA GARNACHA – Cebreros - 2018

▪ 100% Garnacha bush vines – 80-100 years old – 900 meters in elevation. ▪ From 3 small plots planted on soil that is rich in slate. ▪ Sustainably-farmed and hand-harvested – 15% whole-cluster fermentation. ▪ Natural fermentation in the same concrete tanks using indigenous yeasts. ▪ Aging in two 3,000-liter oak Slovenian oak foudres for 14 months where malolactic fermentation happens naturally in the Spring. Bottle with very little SO2. Only 7,500 bottles produced.

This is super aromatic and expressive, with great finesse, notes of yellow flowers and tangerine peel, really showy. This is the gentler of the slate wines: it has a finer texture, smoother tannins and really focused, clean and precise flavors, with great length. It is a complete and harmonious wine – delicious.

LAS VIOLETAS GARNACHA – Cebreros - 2018

▪ 100% Garnacha bush vines – 80-100 years old – 750 meters in elevation. ▪ From 3 small plots planted on granite and slate in the Valverde zone. ▪ Sustainably-farmed and hand-harvested – 15% whole-cluster fermentation. ▪ ermentation in the same concrete tanks using indigenous yeasts. ▪ Aging in 10,00-liter oak foudres for 14 months where malolactic fermentation takes place in the Spring. Bottled with very little SO2.

Bright and clean red cherry color with medium-low intensity. Remarkable floral and spice notes on the nose and a very ‘Mediterranean’ character. On the palate it has focused intensity and body combined with lovely finesse and elegance that suggests this wine is going to age very, very well.

LAS LOBERAS GARNACHA – Cebreros - 2018

▪ 100% Garnacha bush vines – 80-100 years old – 700 meters in altitude. ▪ Planted on a single plot of sandy pink granite with south-facing exposition. ▪ Sustainably-farmed and hand-harvested – 20% whole-cluster fermentation. ▪ Fermentation in the same concrete tanks using indigenous yeasts. ▪ Aged in 225L French oak barrels for 14 months where malolactic fermentation takes place. Only 1,200 bottles produced.

Cherry red color, deep and bright. Wild, meaty aromas with notes of spice. Great intensity on the palate where some citrus comes through. Balanced wine that has a great opportunity to age in the bottle.

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CENTRAL SPAIN SOTO Y MANRIQUE – CONT’D

ALTO DE LA ESTRELLA GARNACHA – Cebreros - 2018

▪ 100% Garnacha bush vines – 80-100 years old – 1080 meters in elevation. ▪ Planted on a single plot on soil that is rich in slate and quartz. ▪ Sustainably-farmed and hand-harvested – 20% whole-cluster fermentation. ▪ Fermentation in the same concrete tanks using indigenous yeasts. ▪ Aged in 225L French oak barrels for 14 months where malolactic fermentation takes place. Only 1,700 bottles produced.

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EASTERN SPAIN - CATALONIA PRIORAT The Priorat DOCa has been producing wine since at least the 12th Century when the Carthusian monks planted vineyards there and is located in northeastern Spain on steep slopes that are based in the local ‘llicorella’ soil, a nutrient-poor combination of slate and quartz. While close in proximity to the Mediterranean, the region is hot and dry. Wines are produced at incredibly low yields – only 5 hectoliters/hectare – one-fifth of the average yield for all of Spain. The famous, high-quality wines from the area are based in Garnacha which thrives in the dry, hot climate, and are typically aged in oak for 12 months or more. Priorat is one of two DO’s in Spain to be given the top-tier DOCa designation (the other being Rioja)

BON MAS The Poboleda cooperative where Bon Mas is produced was established in 1954, the same year as the Priorat DO. Over the years, the winery improved its management, quality, and efficiency and is now considered a reference-point winery in the appellation and an important player in the local economy. Husband and wife team Eva Lopez and Ignacio Alonso make Bon Mas at the cooperative. Ignacio, an expert in vineyard management, ensures the highest quality fruit is harvested in the vineyards, and Eva, an up-and-coming superstar winemaker, manages the vinification alongside the team at the Poboleda cooperative.

BON MAS – Priorat - 2018

▪ 50% Garnacha & 50% Mazuela – 50-year-old vines - 625 meters in elevation ▪ Planted on silica and slate soils. ▪ Sustainably-farmed and hand-harvested. ▪ Fermented and macerated in temperature-controlled, traditional concrete tanks with indigenous yeasts. ▪ Aged 5 months in French and American oak barrels before bottling.

Seductive ruby color with purple reflections. Spiced cherry compote and red berry aromas are lifted by zesty mineral and cracked pepper notes, in addition to notes of licorice and dark chocolate. Very fresh on the palate with a long finish. Silky tannins which nicely compliment the lively fruit and expressive mineral flavors.

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EASTERN SPAIN - CATALONIA CATALUNYA The Catalunya DO was Spain’s first region-wide, catch-all DO designed to cover the various vineyards that are not otherwise covered by one of the region’s other 11 DOs. Catalunya has a long tradition of winemaking which dates all the way back to 400 B.C. and has been a dynamic wine-growing area ever since. The region is distinctive because of its versatility of wine styles and grape varieties grown – from Cava to the rich, bold Priorat wines. The climate is Mediterranean with warm coastal areas and also hotter, inland areas along with a number of cooler microclimates.

FORTALEZA DEL REY Created in 1999, the Reserva de la Tierra group is a union of former wine-producing projects that decided to join together. Reserva de la Tierra controls 2000 hectares of vineyards, 3 wineries and 3 co–owned wineries located in Priorat, Catalunya, Terra Alta and Tarragona. Fortaleza del Rey is vinified and made at We have more than 50.000 oak barrels and ageing wine racks with 9 million bottles, storage capacity of 20 million litres of wine as well as bottling lines with a yearly production capacity of 60 million bottles.

FORTALEZA DEL REY TEMPRANILLO – Vino de España - NV

▪ 100% Tempranillo ▪ Grapes are planted in various sub-zones of the Catalunya DO. ▪ Cold maceration for 5-6 days prior to a temperature-controlled fermentation in stainless-steel tanks

Deep ruby red color with purple highlights. Cherry aromas typical of the Tempranillo grape. Smooth, fruity and easy- to-drink.

FORTALEZA DEL REY CRIANZA – Catalunya – 2016

▪ 60% Garnacha & 40% Syrah ▪ Grapes are planted in various sub-zones of the Catalunya DO. ▪ Cold maceration for 5-6 days prior to fermentation in stainless-steel tanks. ▪ Aged 6 months in American oak barrels.

Deep ruby red color with purple highlights. Cherry aromas with hits of toasted coconut and spices. Dry and medium- bodied – smooth and easy-to-drink.

FORTALEZA DEL REY RESERVA – Catalunya – 2015

▪ 60% Tempranillo & 40% Cariñena ▪ Grapes are planted in various sub-zones of the Catalunya DO. ▪ Cold maceration for 5-6 days prior to fermentation in stainless-steel tanks. ▪ Aged 12 months in American oak barrels.

Deep ruby red color with garnet highlights. Complex aromas of jam and red fruits. Dry and full-bodied with elegant, smooth tannins.

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EASTERN SPAIN - CATALONIA MONTSANT The Montsant DO is on an undulating landscape and almost completely surrounds the Priorat DO. It was established as an appellation in 2001 and takes its name from the Montsant massif (‘Holy Mountain’) that is prominent there. The topography is diverse and there are myriad soil types. The average altitude of the area is 360 meters but the span is 50 to 700 meters. Montsant benefits from abundant sunshine but also cooler temperatures at night.The wines are known to be very concentrated and expressive, like those of Priorat. As Neil Martin once said, “If Priorat is Pauillac, then Montsant is Margaux.”

POTENTE – CELLAR DE CAPÇANES Potente is a wine created by Éva López of Cuvée International and is made at the very highly-respected Cellar de Capçanes located in the southern part of the Priorat and in a town with the same name. The winery was founded in 1933 and underwent a huge renovation and modernization in 1995. While the old concrete tanks still remain, there are now stainless steel tanks and a barrel room. The grapes that go into making Potente are sourced from small plots that are located on steep slopes and terraces.

POTENTE – Montsant – 2018

▪ 65% Garnacha, 15% Merlot, 10% Samsó, 10% Syrah – 65 year-old vines ▪ Planted on slate and limestone soils at 450-550 meters. ▪ Sustainably-farmed and hand-harvested. ▪ Fermented and macerated in temperature-controlled, traditional concrete tanks with indigenous yeasts. ▪ Aged 9 months in a combination of French and American oak barrels ranging from new to 4th use.

Impressively pure wine that reveals vivacity and depth in its color – an intense, brilliant violet. Aromas of fresh strawberries coupled with more mature notes of forest berry fruits, tea leaves, and chocolate. On the palate, red and black berry fruit character predominates, backed with mineral notes. Structured with soft, well rounded tannins. Noticeable length, with excellent aromatic development as the wine aerates. Wine with plenty of richness & depth.

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SOUTHEASTERN SPAIN - VALENCIA VALENCIA The Valencia DO was established in 1957 and covers 13,000 hectares which are divided between two areas: a smaller area lying about 40 miles southwest of Valencia city and bordering the northern edge of the Alicante DO and a larger area which lies inland from the city at the foothills of the Sistema Ibérico mountain range. The region has a variety of different microclimates and vineyard elevations, so it is difficult to peg the DO with one particular style or personality. While there are many grape types grown here, it is the Monastrell that is most special and has become internationally popular.

BODEGAS EL ANGOSTO Bodegas El Angosto is run by Vincente Cambra whose family has been growing grapes and making wine the region for 4 generations. The Cambra family’s nursery is the leading supplier of grafted grape vines in the entire region. The Cambra family also owns 115 hectares of vines in Valencia from which they both make their own wines and sell in bulk. El Angosto uses a variety of fermentation vessels but is known for their long fermentation using indigenous yeasts. This is made possible by their careful work in the vineyard and their encouraging of biodiversity through their use of site-specific cover crops and attracting beneficial species to the ecosystem. Éva López works very closely with Vincente Cambra to produce Parcelas de Familia, a MISA exclusive.

PARCELAS DE FAMILIA – Valencia – 2018

▪ 40% Syrah, 30% Garnacha, 20% Cabernet Franc, 10% Marselan – 28+ years-old ▪ Planted on steep, sandy slopes rich in limestone and poor in organic matter. ▪ Sustainably-farmed and hand-harvested. ▪ Fermented in stainless steel tanks using indigenous yeasts and a 20-day maceration. ▪ Aged for 12 months in 500L French Allier oak barrels (10 months without the lees.)

The color is brilliant but dark and deep violet. The nose is kissed with oak but fruity - aromas of boysenberry, blueberry and violet petals set up a round, full-bodied but balanced palate. Flavors of ultraripe black fruits, blueberry and herbs are extremely expressive. The finish is long, moderately spicy, and a touch herbal.

LA VEREDA Monastrell – Valencia – 2017

▪ 100% Monastrell – 20-40 years old ▪ Planted on slopey, poor soil which is stony and calcareous. ▪ Sustainably-farmed and hand-harvested. ▪ Fermented in stainless steel tanks using indigenous yeasts and a 20-day maceration. ▪ Aged in French oak barrels for 14 months and finished in 7,000-liter oak vats before being aged 6 months in bottle prior to release.

Deep red with violet and bright hues. The nose is intense in its notes of ripe red fruit, perfectly assembled with elegant spicy and roasted aromas. In the mouth, fatty, fleshy and well structured. A rich fruitiness and pleasant acidity harmoniously sorround the toasted, with a long silty finish, sweet and enveloping tannins.

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SOUTHEASTERN SPAIN - VALENCIA ALICANTE The Alicante DO borders the Mediterranean Sea in southeastern Spain and is a part of the larger Valencia region. It was established as a DO in 1957, but wine has been made in the region since at least the 16th century. The DO is divided into two separate zones: La Marina, the coastal with a Mediterranean climate and very hot summers, and Vinlopo, the inland area which follows the Vinalopo River and borders the DOs of Yecla and Murcia where the climate is more continental (hot and dry with little rainfall) and where Monastrell really thrives.

EL VIVERO DE USALDON – Alicante – 2018/2019

▪ 100% Garnacha (Garnacha Peluda, Rojal, and Arco – indigenous varieties) ▪ Planted on calcareous clay, limestone and sandstone soils at 550 meters. ▪ Sustainably-farmed and hand-harvested. ▪ Fermented in stainless steel tanks using indigenous yeasts and a 20-day maceration. ▪ Aged for 12 months in 500L French Allier oak barrels (10 months without the lees.)

Intense purple color. Aromas of red fruits appear on the nose (and even some black fruit) that combine nicely with the floral notes. It has balsamic, esparto grass, and dry leaf nuances as well as clay and clay notes from the amphorae. In the mouth the wine is fruity, lively, cheerful and with balanced acidity. It is a wine with terrific texture, medium-bodied and with a long, complex finish.

TROGOLARGO Monastrell – Valencia – 2019

▪ 100% Monastrell – 35-45 years old ▪ Planted on calcareous soil at 700 meters ▪ Biodynamically-farmed and hand-harvested. ▪ After a 3-day cold maceration, one-third of the grapes go through carbonic maceration with the stems. The remainder is vinified conventionally. ▪ Aged for four months in clay amphorae with no fining, filtering, or SO2.

Deep, dark cherry red in color with some violet hues. Forest fruits on the nose such as blackberries and strawberries with some hints of eucalyptus and liquorice. Smooth on the palate with sweet, mature tannins. Balanced acidity and freshness make this both an enjoyable and complex wine.

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SOUTHEASTERN SPAIN - MURCIA JUMILLA The Jumilla DO, established in 1966, is sandwiched in between Yecla to the north and Bullas to the south and is the larger region’s (Murcia) most important and highest quality. The landscape of Jumilla is characterized by wide valleys and plains, interrupted by the serrania (mountain ranges) that cross Murcia between the sea and the Meseta Central (central plateau) of Spain. Hot, dry and harsh is the best way to describe the zone. Despite these seemingly adverse conditions, vines have been grown here since Roman times, when the region had quite a reputation for its full-bodied red wines. Monastrell is king in Jumilla, although you can also find Syrah, Cabernet, Airen, Macabeo, and others.

CRÁPULA – GABRIEL MARTINEZ Gabriel Martinez was born in Jumilla into a middle-class family. His father worked in a winery for many years and always conveyed his passion for wine and winemaking to his son, Gabriel. After studying economics in school, Gabriel began working for a winery called Casa de la Ermita, one of the most renowned wineries in Jumilla. Later, Gabriel took over as the vice manager of sales for Bodegas Baigorri in Rioja. In 2008, he decided to start his own winery and bought 10 hectares of prime Monastrell property in his homeland of Jumilla and Crápula was born. He works his property organically and also buys some old-vine Monastrell (50+ years-old) to complete his cuvées. He has a strong commitment to minimizing intervention in the vineyards. His harvests are manual and encourages biodiversity in the vineyard micro-ecosystems. (By the way, and in case you were wondering, ‘Crápula,’ in the local language, means ‘Bon Vivant,’ a word that very much describes Gabriel’s life-view and the way in which he would like for you to enjoy his wines.

CR ‘GOLD’– Jumilla – 2019

▪ 50% Monastrell & 50% Syrah – 30-50 year-old vines. ▪ Sand, clay, and limestone soil at 800 meters. ▪ Organic viticulture and hand-harvested. ▪ Fermented in stainless-steel tanks and aged for 5 months in 330L French and American oak barrels.

Powerful blackberry aromas are complimented by the slightest hint of vanilla and oak. This Monastrell-Syrah blend is intense on the palate with strong tannins and more than enough body weight. Oak flavors and dark-berry fruits like black plum mark what is a very long, lingering finish to the wine.

CR ‘SOUL’ – Jumilla - 2017

▪ 100% Monastrell – 30-50 year-old vines. ▪ Sand, clay, and limestone soils at 800 meters ▪ Organic viticulture and hand-harvested. ▪ De-stemmed and fermented in stainless-steel tanks and aged for 5 months in 330L French and American oak barrels.

Aromas of blackberry, cinnamon and violet. Intense and focused on the palate. Spicy and lightly herbal with flavors of blackberry and cassis. The finish is long, lingering and reveals some earthy notes. A great food wine – wine with quite a lot of ‘soul.’

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BALEARIC ISLANDS - MALLORCA MALLORCA The VT (Vino de la Tierra) Mallorca achieved its VT status in 2007 but winemaking on the island can be traced back to the 6th Century. The predominant landscape feature of Mallorca is the Serra de Tramunta mountain range which offers shelter to the region and protects it from the north and west winds. The climate is, of course, Mediterranean, with hot summers, mild winters, and high humidity. Frequent storms are sometimes violent and bring about special challenges: vine damage, hail, and vine disease. The vineyards have diverse plantations, and 19 grape varieties are allowed including the atypical varieties of Cabernet, Merlot, and Chardonnay, among others.

BODEGA SON MAYOL Bodega Son Mayol is a relatively new estate located in Mallorca and occupying 20 hectares of vineyards that are spread across 35 different plots and locations and myriad terroirs – clay, limestone, sand, and others – with orientations that are 360 degrees around the compass. The estate grows Bordeaux vairieties – Cabernet, Merlot, Cabernet Franc, and Petit Verdot. The new Bodega Son Mayol winery was completed and inaugurated at the beginning of 2016. Housed in facilities designed by the renowned Spanish architect Javier Campos, the winery – with its cutting-edge, eco-friendly technology and gravity-fed operation – has been designed to blend in harmoniously with the landscape of Majorca’s Tramuntana hills. Legendary Bordeaux oenologist Patrick Léon (who was Chateau Mouton’s technical director for 20 years) consulted at Son Mayol from its inception until Patrick’s death in 2018. Patrick’s son, Bertrand, an oenologist in his on right, took the reins from his father and now directs the winemaking. These are wines made very much in the Bordeaux style – new oak treatment and meant for long aging.

BODEGA SON MAYOL ‘PREMIER VIN’ – MALLORCA VT – 2016

▪ 80% Merlot & 20% Cabernet Sauvignon ▪ A selection made from the earlier-ripening plots on silt and clay soils. ▪ Temperature-controlled fermentation in large, wooden vats. ▪ Aged 70% in French oak barrels and 30% in tanks to preserve freshness and vibrancy.

Dark fruit aromas and spice dominate this very dark-colored wine. The tannins are smooth but are present and noticeable. Round, fruit-driven and wonderfully-textured.

BODEGA SON MAYOL ‘GRAND VIN’ – MALLORCA VT - 2016

▪ 85% Cabernet Sauvignon $ 15% Merlot. ▪ Sourced from 35 different mountain micro-terroirs. ▪ Temperature-controlled fermentation in large, wooden vats. ▪ Malolactic fermentation in new French oak barrels and then aged in used barrels for 14 months before bottling.

A perfumed and punchy nose opens this fit Cabernet Sauvignon-led blend with lean red berry aromas and mild but notable oak. A full, chewy palate is weighty but balanced, with blackberry, blueberry and integrated creamy oak flavors. An elegant, complete finish provides a nice ending to this Bordeaux-like wine.

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