Spanish Wine

Winemaker Description 

After working at Cia de Vinos Telmo Rodriguez Juan Antonio Ponce returned home. The project started in 2005, he was 23, just 11 barrels, and a loan. The family’s wine growing tradition dates back to Juan Antonio’s great-grandfather, although his father never made wine–he used to sell the grapes to the local cooperative. “Ponce says. “The area is full of prejudices, people lack self-confidence.

These days Manchuela is probably the most interesting appellation in central Spain, led by Ponce. This is sharp and austere, mineral and electric. A wine to keep.

Can Sumoi La Rosa Rosé — Penèdes, Catalonia 2025

Can Sumoi is one of Catalonia’s most exciting natural wine producers, farming certified organic and biodynamic vineyards in the Penèdes at 600 metres altitude on poor clay-limestone soils. La Rosa is their benchmark rosé — a blend of 60% Sumoll and 40% Xarel-lo sourced from 20 to 60-year-old vines, made with just 2 hours of skin maceration, indigenous yeast fermentation in tank, and minimal sulfur at bottling (<25mg/L). Vinous awarded the 2025 vintage 90 points.

The wine is spritzy, citrusy, and light on its feet. Pink grapefruit and white peach notes open into a soft-textured, slightly prickly palate with neatly woven acidity and a svelte, elegant frame. The 2025 closes with an enticing, perfumed floral lift that lingers cleanly. Refreshing, precise, and built to be enjoyed now.

"The 2025 La Rosa is spritzy, citrusy and light on its feet. Pink grapefruit and white peach notes open nicely into a soft-textured, slightly prickly palate. Acids are neatly woven into the wine’s svelte frame. The 2025 closes with an enticing, perfumed floral lift." — Vinous, 90 Points (Vintage 2025)

• Producer: Can Sumoi, Penèdes, Catalonia, Spain
• Vintage: 2025
• Appellation: Penèdes DO
• Blend: 60% Sumoll, 40% Xarel-lo
• Farming: Certified Organic (CCPAE) & Biodynamic
• Vinification: 2 hours skin maceration; indigenous yeast fermentation in tank; minimal sulfur (<25mg/L)
• Vine Age: 20–60 years old
• Altitude: 600m
• Size: 750ml
• Tasting Notes: Pink grapefruit, white peach, floral lift, spritzy, soft-textured, crisp acidity
• Cellar Potential: Drink now
• Best Paired With: Grilled prawns, anchovies, pa amb tomàquet, light salads, fresh goat cheese

A 90-point biodynamic Catalan rosé from one of Penèdes’ most dedicated natural producers — Can Sumoi La Rosa is the benchmark for what Sumoll and Xarel-lo can deliver in a glass.

Winemaker Description 

Their Criolla comes from one of the oldest vineyards they work with. The vines here are more than 80 years old. Fermented partially with stems in concrete and aged in 2000L vats for eight months before bottling.

The As Abeleiras “Viño branco de parcela” (Albariño) is released a year after the entry-level Albariño and comes from a single parcela planted in 1993 by a very young Pedro and his father. It sits at 100 meters altitude, also on granite soil. While the 2019 version was raised in steel, this year spent time in old French oak barrels. 

While the other two Albariños have a broad band of expressions and roundness due to the diversity of the many vineyard parcels in each wine, this single vineyard’s uniqueness offers a more vertical than horizontal experience. While the other two would be great for a bigger party of people because they jump into the mosh pit and start knocking people out on the first swing, As Abeleiras is initially more snug and better suited for a two-person tango. 

While the others are wonderful in their way, this is the thinker, the wine to observe and admire for its singularity, focused austerity, and tight, chalky and grippy texture. It’s a minerally beam of light. The others are mineral bombs.

Expert Reviews - 2022 Release 

James Suckling writes 99 Points | Sweet-berry, walnut, licorice and violet aromas that follow through to a full body with round, chewy tannins that are polished and beautiful. Notes of iron, too. The tannins are broad and mouth filling, giving a caressing and exciting texture on the palate. If you give this a year to two to soften, it will deliver even greater richness and flavor. A blend of 2008, 2010 and 2011. Great after 2023.

Luis Gutiérrez of the The Wine Advocate writes 98 Points | The NV Único Reserva Especial 2022 Release is a blend of wines from 2008, 2010 and 2011, mostly Tinto Fino with some Cabernet Sauvignon mixing lots from the Único wines from those years. In the past, the blend was older vintages, but now it's wines that are around the same age as the Único. It has the complexity of mixing terroirs, vintages and grapes with parameters very similar to Único, 14.5% alcohol and good balance with a pH of 3.83 and 5.4 grams of acidity (measured in tartaric acid per liter). In the blend, they look for keeping the style of past blends, combining the more aged notes of the older wines and the freshness of the younger ones. I was very pleasantly surprised by the performance of this Reserva Especial, which seems to be going back to the character of the blends from yesteryear, with more finesse, elegance and nuance. This is perfumed, elegant, harmonious and balanced. It has very fine, already polished tannins and integrated acidity. 2008 and 2010 are cooler years, and they seem to give the blend this freshness and elegance. It has all the components, and especially the balance between all of them, to age nicely in bottle. 16,961 bottles and 201 magnums were filled in June 2018.

Winemaker Description 

Unico Reserva Especial bears witness to the past, it pays homage to the history of Spanish wine and their traditions. A non-vintage wine combining the balance between the best vintages and harvests, it faithfully reflects the magic of a legendary land. Unico Reserva Especial 2022 is a blend of the 2008, 2010, and 2011 vintages and a blend of 95 % Tinto Fino (Tempranillo) and 5 % Cabernet Sauvignon. This wine is suitable for drinking now, but it can be aged for up to 40-60 years, if stored in the ideal conditions. It offers an infinite complexity that is gradually revealed, in every sip, the palate immensely silky and elegant. A true work of art!

Winemaker Description 

Arenisca is 100% Tinta de Toro from the Paraje Los Panaderos vineyard in neighboring Benialbo (within D.O. Toro), which is among the highest elevation sites in the appellation. Grapes were hand-harvested, wild yeast fermented with 40% stem inclusion in open vats with 30 days of maceration, then raised for 11 months in used French oak barrels.

The finished wine is bottled unfiltered, and just a touch of sulfur is added at bottling. 

Winemaker Description

Cherry red color with garnet rims. On the nose it is elegant, clean and expressive, with a complexity typical of a wine made with an excellent quality grape and a very careful production process. In the mouth it is sweet, with good body and great balance, presenting a long and pleasant aftertaste.

The alma mater of the winery, a wine with imprint, plant, and lordship. A completely varietal red, mature, with a growing personality and a lot of elegance.

The soils of the Cepa 21 vineyards are the result of the evolution of millions of years. In them grow our vines that define who we are, learning from the passage of time, a deep love for our land, the care with which we work the fields and the history that precedes us. The Strain is much more than a part of our name, it is the basis of all our machinery, what moves us to be better every day, the greatest asset of our wineries, the origin, and the end. 

Expert Review

Michael Schachner of The Wine Enthusiast writes 88 Points | Mildly oxidized aromas of honeyed fruits and salt water are less alert than ideal, while this feels plump but without intense acidic cut. Toffee and caramel flavors include a note of white mushroom, while this golden Manzanilla feels dry and tastes a bit like fresh butter on the finish.

Winemaker Description 

Manzanilla La Jaca is the most famous wine from Bodegas Álvaro Domecq, together with the Fino La Janda. Last year all of the entry-level wines (not the ‘1730’ series) were given a modern, graphical label with abstract motifs and bold colours.

La Jaca is around four years old.

Winemaker Description 

Cherry red color of medium intensity, medium layer. The nose is intense, with notes of jelly beans and red fruits combined with mineral notes of flint and a light background of toast. At the entrance to the mouth we will find soft tannins, with high volume and fat, well compensated by good acidity and a general feeling of verticality. Red fruits and mineral notes stand out, resulting in a long and intense aftertaste.
Evolution

In good conditions of this bottle will evolve positively for at least the next 7 years.

Winery Notes

Quality sparkling wine with very fine bubbles due to its long aging. Complex aroma, fresh notes of pineapple and eucalyptus, toasted cocoa and dried fruits, perfectly blended together. Voluminous, fleshy and fresh in the mouth. Structured and surprisingly fresh, long-lasting and well balanced.

Its high acidity and dry finish make it incredibly versatile:

• Tapas: Excellent with Jamón Ibérico, olives, and aged Spanish cheeses.

• Seafood: Perfect with oysters, sushi, or grilled shrimp.

• Anything Fried: The sharp acidity cuts beautifully through rich, fried foods like calamari or fried chicken.

FARMING

Certified Organic 

Winemaker Description 

Juan Jurado belongs to a new generation of young winemakers who see potential in the Marco de Jerez region beyond traditional fortified wines. After living away from his native Andalusia for many years (from Sitges to Australia via London), during which time he trained in the world of wine and sommellerie, he decided to return to his roots to start a project focused on authentic wines that reflect the diversity of the Jerez Region beyond Finos and Olorosos.

In 2022, Jurado invested all his savings to purchase a small vineyard in the Miraflores de Sanlúcar estate, along with winemaking equipment including a press, destemmer, casks, and jars to produce his first vintage. This marked the birth of Agrícola Calcárea, a project dedicated to crafting honest wines using minimal yet sufficient intervention to showcase the unique characteristics of each vineyard through classic and ancestral varieties of the Marco region.

The resulting wines are highly aromatic, featuring stone fruit, citrus, and white flower notes, with chalky and salty undertones. On the palate, they are savory and mineral, with a touch of bitterness.

Winemaker Description 

Andalucía has a long tradition of producing non-fortified wines—reds and whites made from the same grapes used for fortified wines (Sherry). In Andalucia these still wines are known as Vinos del Marco de Jerez or Vinos de Pasto. It is important to highlight that these wines do not belong to the Jerez-Xeres-Sherry DO. In recent years, producers like Willy Pérez, Ramiro Ibanez and others have led a movement to bring these wines back into the spotlight, aiming to place them on tables around the world.

During a recent in-store tasting with Nacho Monclús, Spanish & South American Portfolio Manager at T. Edwards Wine & Spirits, he introduced me to a producer from Sanlúcar de Barrameda, Andalucía: Juan Jurado of Agricola Calcarea.

Mr. Jurado represents a new generation of winemakers who have spent years working abroad, gaining experience in vineyards as well as in both front- and back-of-house roles in the restaurant industry. These experiences have enriched their perspective, and upon returning home, many have sought to revive the long-standing traditions of their ancestors. Mr. Jurado is one such story.

After more than a decade away, he returned to Andalucía and founded Agrícola Calcárea, producing wines in a small-scale, garage-style setting. His wines quickly gained national recognition, attracting the attention of the press. Now, his work has reached New York City, where wine lovers can experience his unique expressions firsthand.

When Nacho presented the wines to me, I was immediately drawn to their beautifully designed labels. The three wines I tasted featured indigenous Andalusian grape varieties, including Palomino (also known as Listán Blanco) and Tintilla Rota. All three expressions stood out, but my palate that day had a particular affinity to Agrícola Calcárea Porfía Tinto 2023 — an electric, vibrant red made from Tintilla Rota.

Porfia Tinto 2023 is unlike any other Spanish red currently available in the NYC market, this wine is a testament to the energy and innovation defining the new wave of Andalusian winemaking.

Porfia Tinto 2023 opens open with an alluring nose of sun-kissed black fruit: black cherries, black berries with undertones of dried Mediterranean herbs. On the palate this red is harmonious walking a tight rope of tannins, acidity and flavor: Suave tannins, crisp acidity and just perfect fruit quality.

Pair this red with Pan-Roasted Quail lightly dressed in thyme butter sauce.

Oscar Garcia Moncada

Winemaker Description 

A young Manzanilla with four year of biological aging. Thanks to the proximity of the sea, the aging under flor is intense. The wine has complex character, resulting in great elegance, plenty of finesse, with a delicate and saline finish.

Our Notes

A vibrant young Manzanilla with plenty of character. Aromas of green olives, green citrus fruit, and a pungent saline quality bind all the aromas and flavors together. Serve well-chilled in a white wine glass and pair with Marcona almonds, potato crisps, and Jamón de Bellota. But also try it with cold potato and leek soup, sprinkled with crisp bits of pancetta. Manzanillas are my ideal apéritif wine to awaken the palate before a meal.

Oscar garcia Moncada, 67 Wine Buyer

Winemaker Description 

Viña Sastre is an iconic, family-run winery in the heart of Ribera del Duero, famous for making long-lived, elegantly structured wines from organic, old vines grown near the Duero river. Flavus is an incredible, singular white wine made from indigenous cayetana blanca grapes from 100-year-old vines, selected from Sastre’s historic Pago de Santa Cruz vineyards at 800m to 840m for their complexity and ability to age gracefully. Sastre handcrafts classic wines through extremely low-yielding biodynamic farming methods, fermenting exclusively with native yeasts.

In Pago de Santa Cruz, a small amount of white cayetana blanca grapes have always existed alongside the red tempranillo, co-planted and traditionally mixed into the field blend destined to be one of Spain’s most iconic wines. Through Jesús Sastre’s good friend and Rías Baixas pioneer Gerardo Méndez, they first researched and separated the white grapes from the blend, making the first Flavus in 2007 to make a simple, charming white wine for near-term consumption. Ribera del Duero does not have much of a tradition for white wines, so the initial concept was to make something simple and humble. Instead, they discovered through the cellaring and consistent tasting of verticals of Flavus over the years that the wine is capable of improving in bottle for a decade or more, leaving tasters stunned by the unique, complex flavors which develop. There is no designation for Ribera del Duero blanco, so while this mighty blanco may be a “Reserva” qualitatively and spiritually, bureaucratically, it carries the humble Vino de Mesa designation. Perhaps in the future, the appellation will see the same possibilities for value and quality in their white wines as their more famous reds.

Vinification – Following a manual harvest, the wine spontaneously fermented with native yeasts in stainless steel. No malolactic fermentation. The wine was racked and aged in stainless steel for ten months, followed by two years of bottle age prior to release.

Winemaker Description 

A natural, young, and fresh wine. Made with minimum intervention. No added Sulfites. A blend of Tempranillo and Garnacha. 

Experience the purity of Alona Rioja Sin Sulfitos Añadidos, a unique wine with no sulfites added and organically farmed. 

Expert Review

Wine Spectator 89 Points | There's a richness here offsetting the firm structure, but the iodine and roasted walnut notes shine on the finish. Caramel, burnt molasses and tobacco round out the flavor spectrum. Drink now. 1,750 cases made.

Winemaker Description 

Mahogany colour with iodine tinged edges. Strong and nutty, with hints of varnish, caramel and vanilla. Very dry, well-rounded structure, with faint hints of saline, a slightly bitter and long- lasting finish.

Winemaker Description 

Aged for 15 years in Jerez de la Frontera. Since the foundation of its Solera by Mr. Emilio Lustau in 1921 to commemorate the visit to Jerez of Eugenia de Montijo, the last Empress of France.

Dark gold in colour with khaki hues. Penetrating aromas of noble woods, varnish and nuts with a great concentration. A rich and mellow wine, with immense flavours of smoky wood, prunes and bitter chocolate. Complex and ample on the palate, smooth and warming with a lingering aftertaste.

Expert Review

Winemaker Description 

Rey Fernando de Castilla | Pedro Ximénez Classic | Jerez-Xérès-Sherry DO | Andalucía, Spain

Rey Fernando de Castilla is one of Jerez's most celebrated boutique bodegas, founded in 1999 by Norwegian entrepreneur Jan Pettersen in the historic Jerez de la Frontera. The bodega has quickly earned a reputation for producing some of the finest and most authentic Sherries in the region — wines of exceptional purity, complexity, and terroir expression that honor the ancient traditions of Jerez.

Pedro Ximénez — known simply as PX — is the most extraordinary and indulgent style of Sherry, and one of the world's great dessert wines. The PX grape is harvested in the hot September sun and then sun-dried on esparto grass mats for up to two days, concentrating the sugars to extraordinary levels. The grapes are so sweet that they cannot ferment naturally and are fortified to 15% ABV before entering a traditional solera system. The Fernando de Castilla Classic PX is approximately 12 years old on average — a long, slow maturation that builds extraordinary depth and complexity.

Opaquely dark mahogany in the glass. The nose is deeply seductive — intense dried fruit aromas of raisins, prunes, and dates, coupled with brown spices of nutmeg and clove, evoking Christmas cake and dark toffee. On the palate, unctuous sweetness marries beautifully with intense, complex flavors freshened by a slice of acidity that prevents the wine from becoming cloying. Long, rich, and utterly captivating.

Pour over vanilla ice cream for an instant classic dessert. Also exceptional with dark chocolate, blue cheese, foie gras, sticky toffee pudding, and dried fruit and nut desserts. Serve slightly chilled in a small copita or dessert wine glass.

• Producer: Rey Fernando de Castilla
• Style: Pedro Ximénez (Sweet Sherry)
• Appellation: Jerez-Xérès-Sherry DO, Andalucía, Spain
• Grape: Pedro Ximénez
• Winemaking: Sun-dried grapes (up to 2 days); fortified; traditional solera system; ~12 years average age
• Alcohol: 15% ABV
• Bottle Size: 750ml

Winemaker Description 

La Fita - Els Arpiots is a white wine that embodies the essence of its origins –Penedes.

A blend of Macabeu and Xarel.lo, traditional grape varieties of Penedès, creates a fresh and light wine.

It bursts with aromatic intensity, evoking the Mediterranean with scents of white fruit and flowers. Its palate is gentle and straightforward.

Winemaker Description 

El Rall Artigas Alella Red, biodynamic wine, 50% Merlot, 20% Garnatxa Negra (Grenache Noir), 20% Syrah, and 10% Sumol from 4 vineyards planted on granitic sand. 

Oriol’s ancient vineyards of native vines are largely based on granite rock, known locally as Sauló, at between 100 and 350 metres elevation.  This results in wines often rich in minerality, conjuring aromas that will take you all the way to the Mediterranean. 

The grapes are destemmed and fermented in stainless steel tank with 3 days on the skins, then transferred to a mix of stainless steel tanks and used barrels to rest for approximately 18 months before blending and bottling with no sulphites. 

El Rall Artigas is natural, hot climate red wine which is bursting with flavour and although 100% pure, there is no real funkiness, just soft fruits and tension from the granite soils. 

Our Professional Review

Expert Reviews - Vintage 2025

Why Oscar chose this sherry -  "As we seek moderation, we look to make better drinking and dietary choices. What better way to begin than with a 375ml (half bottle) of Manzanilla sherry. Bone-dry, packed with aromas and flavors of citrus fruit and that unmistakable salinity found in Manzanilla sherries made in the coastal sherry producing town of Sanlucar de Barrameda. Served chilled, in a white wine glass and pair with your favorite healthy snacks."

Winemaker Description 

Fresh and lively, with notes of dried herbs, stone fruit, and citrus zest. Bone dry and mouthwatering, with a long finish

Expert Review - Vintage 2021

The Wine Advocate Luis Gutierrez writes 97 Points | From the vines on the mid slope and has a very elegant, fragrant nose with notes of concentrated violet and a solid palate. The slate tannins give a talcum powder texture, and the wine opens up in the mid-palate, making it very expansive. In the long term, it seems like the slate gives a better palate and the granite is more nose.…This has the combination of the cooler year and the resilience of the slate soils, coming through as complex and elegant, powerful and concentrated but with an ethereal side to it too. Bravo!

Producer Description 

The Pizarra vineyards are found on red metamorphic slate soils, which are unique to the village of Cebreros, folded into the mostly granitic mountain range. This slate soil makes Cebreros unlike any other village within the Sierra de Gredos region. Pizarra soil is located above 950 meters, up to 1200 meters, mainly with an eastern orientation. 

The wines from here have a signature expression: they are always fresh, complex, direct, and profound. Pizarra is a limited production wine produced from over 60-year-old, bush-trained garnacha vines, yielding 15hl/ha from the vineyards of Arrebatacapas, La Redonda, La Curva, Fuente Fabian, and Presidente. The farming at Pegaso is organic, and the wines are made with low intervention and minimal sulfur at bottling.

Winemaker Description

Enjoy your BR on the go with the new format: Sparkling BORN ROSÉ canned wine. You can also opt for the Canned Rosé wine version.

Crafted from a mix of Grenache Noir and Tempranillo grapes, BORN ROSÉ Barcelona is both organic and vegan, and is light on sulphites and alcohol. Born in Barcelona.

WE DON'T MAKE WINE. WE MAKE ROSÉ. Winemaker Description. 

Winemaker Description

Villapanes is a rich mahogany color and boasts seductive, toasty aromas of almonds, caramel, fig and a hint of floral perfume. On the palate it is dry, generous and full-bodied, with persistent and lasting flavors.

Pair with roast poultry, red meat or salty, aged cheeses. 

Expert Reviews 

93 Points Wine Spectator | A shade darker than its peers, relying more on black walnut, Brazil nut and singed orange peel notes, while dried persimmon and quince flavors add a succulent side. Light rye and green tea hints echo through the razor-sharp finish, where sweet details peek in.

91 Points Robert Parker | The NV Villapanes Oloroso wears a dark amber-brown robe and has a very intense nose, showing some marmalade, dark tobacco and brandy notes. The palate is textbook Oloroso, round, ample, warm, a little spirity, ending with dry walnut flavors. It manages to balance power and elegance quite well.

91 Points Wine & Spirits | Dominated by notes of salted almonds, this Oloroso has its fair share of sweetness to balance that saline side, making it more readily accessible to a wider range of palates and fitting perfectly with smoked pork.

Winemaker Description

Blend of Cabernet Sauvignon, Garnacha, Syrah. Deep red in colour which lingers in the glass. The ageing in oak is noticeable, well blended with fruity aromas which give it finesse and complexity.

Mouth-filling and complex, smooth and well balanced on the palate. This is a wine which shows slightly smoked red fruit. 

Expert Review - Vintage 2023

Vinous 93 Points by Joaquín Hidalgo writes 93 Points | The 2023 Clio is composed of 70% Monastrell and 30% Cabernet Sauvignon from Jumilla. It was aged for 23 months in French and American oak barrels. Recently bottled, the oak is at the forefront but will integrate. The wine opens with plum, soft herbal notes and blackberry. Intense with fruit complexity, the palate is creamy, flavorful and delicate in tannins, finishing with a touch of oak that will meld with time.

Winemaker Description 

The wine exhibits a glass-coating opaque purple color. The nose is expressive with pain grille, underbrush, brier, minerality, blueberry and blackberry fruit. On the palate is a plush, opulent wine with great density, savory flavors, and a lengthy finish.

The Bodegas El Nido winery is located in the Valle de La Aragona, inside the Murcia district of Jumilla. The vineyards are 76.8 acres of very old Monastrell vines (also known as Matar or Mourvdre) all vaso trained and oriented northeast, and 28.8 acres of 30-year old Cabernet Sauvignon vines on north facing hills. The vineyards have a foot deep layer of chalky stones over substrata of sandy soil. The Bodegas El Nido is a collaboration of the Gil Family and winemaker Chris Ringland, one of the best Australian enologists.

A blend of 70% Monastrell and 30% Cabernet Sauvignon.

Aged 24 months French & American oak.

Memo Summary Notes

The Bodegas El Nido "Clio" 2023 is a powerhouse red from the Jumilla region of Spain. Created through a collaboration between the Gil family and legendary Australian winemaker Chris Ringland, it is famous for its "maximalist" style—intense, high-alcohol, and deeply oaked.

This wine will overwhelm delicate dishes. Pair it with heavy-hitters like venison, pepper-crusted ribeye, or wild boar stew.

Winemaker Description

Wine made with only grapes, well-kept vineyards, and healthy land.” 

This is the mantra of Castellano winegrower Alfredo Maestro, a bright light amongst an abyss of industrially farmed, over-ripe, over-oaked, and over-manipulated wine-scape that is the Ribera del Duero these days.   

Alfredo Maesto is a city man, who has become a farmer as a choice and not because of circumstances. He is guided by passion and love, which we find in each of his bottles. His production is mainly of reds (Tempranillo and Garnacha) which can be drank both young and aged; then there’s the LoveAmor, the albillo (white grapes) pure which surprises even the most demanding of tasters. Alfredo Maestro manages some vineyards near Madrid, but mainly in Castilla y Leon, in Penafel in the Ribera near Valladolid (the Spanish Bolgheri), land which has always celebrated the most famous Spanish reds. To process natural wines in this piece of land is like finding yourself on the frontline in the Caporetto battle and yet, Alfredo Maestro, teacher both in name and facts, acting as a righteous Charon he takes on the task of ferrying heretic sommeliers from vanilla wines with shavings icing towards the right way of pure, real wine. Winemaker Description. 

Winemaker Description

The Tinto DoUmia is a traditional blend of 70% Mencía, 20% Caino, and 10% Espadeiro from the weather battered coasts of Galicia. Biodynamically farmed, fermented with native yeasts and partial whole cluster in stainless steel vats, then aged on the lees for one year.

Light and refreshing red fruits with woodsy notes that never venture in to the tart fruit category. The palate is lean yet savory, with forest floor aromas and a pure fruit expression. 

Memo Summary Notes

The Adega Pedralonga DoUmia Tinto 2022 is a fascinating departure from the white Albariños usually associated with the Rías Baixas region of Spain. Crafted by winemaker Francisco Alfonso, this red blend is a tribute to the indigenous grapes of Galicia and the "Atlantic" style of winemaking—fresh, high-acid, and deeply mineral.

Because of its high acidity and lower tannins, this wine is incredibly versatile:

    Traditional: Octopus a feira, grilled fatty fish (tuna or salmon), or roasted chicken.

    Cured Meats: It cuts beautifully through the richness of Ibérico ham or aged cheeses.

    Global: Its freshness makes it a great partner for spicy Thai dishes or earthy mushroom risotto.

Winemaker Description 

This saca de Junio comes from a Fino solera that has aged in a bodega in El Puerto de Santa Maria. It has spent the entirety of its time aging beneath a veil of flor. Typically used for blending purposes, this remarkable solera has never previously been bottled on its own. 

Nicolas Palazzi was raised surrounded by his family’s vineyards in Bordeaux and introduced to spirits, Cognac and Cognac cellars through a dear friend of Nicolas’ grandfather. This gentleman will be referred to as “Mr. X”.

Established somewhere in the Cognac region of France, Mr. X’s family started distilling at over a century ago. Recognizing in Nicolas a fledgling passion for Cognac, this mysterious man shared his knowledge and connections within the small and commonly impenetrable world of artisan Cognac. This gave rise to PM Spirits, as Nicolas began sourcing, collecting, aging and blending these rare casks and subsequently releasing limited series bottling in the USA.

PM Spirit’s passion for artisan spirits has slowly broadened its focus over the years to include within its portfolio other small-scale hand-crafted distillates such as Sicilian Grappas, French Eau-de-vies & Liqueurs, Rum, Tequilas, Mezcals.

Expert Reviews

Vinous Josh Raynolds 92+ Points | Dark purple. Complex, highly perfumed bouquet of red berries, cherry pit, incense and dried flowers. Spicy raspberry and cherry flavors show a refreshingly bitter quality and are given depth by a note of licorice. Packs a serious punch but there's a surprisingly lithe quality to this wine too. The finish clings with impressive tenacity and repeats the cherry and floral notes. I'd let this wine rest for at least another three years or so. By the way, the 2007 Calvario has put on weight in the last year but also possesses superb energy; I rated it 94 in August. - Vinous 92+

Wine Advocate Neal Martin writes 90 Points | The 2008 Calvario is a blend of 90% Tempranillo, 9% Garnacha and 2% Graciano aged for 18 months in new French Allier oak. The nose offers broody blackberry and briary at first, leisurely unwinding to reveal black olive and violet aromas, with the oak well-knitted into the fruit profile. The palate is medium-bodied with fine, sturdy tannins complemented by the fleshy black fruit laced with just a pinch of white pepper towards the much more elegant finish. It deserves a couple of years in bottle. (2008).

Decanter Sarah Jane Evans MW writes 93 Points |  A wine that smells of luxury and plenty of attention, showing the right balance between oak and fruit and a balancing acidity; expressive and charming, solidly built. Impressive, with tightly crafted tannins, and it should improve over time. Drinking 2019 -2023.

Expert Review - Vintage 2020 

93 Points Robert Parker | The 2020 Angelita del Challao comes from a blend of different vineyards in the three valleys from Labastida, looking for a village wine; it was produced with 85% Tempranillo and the rest Garnacha, Mazuelo, Viura, Garnacha Blanca and other rare varieties from their own vineyards and purchased grapes. It fermented in concrete with indigenous yeasts, 40% full clusters that are foot trodden and the rest uncrushed grapes and matured in 225- and 500-liter barrels and 2,000-liter foudres—10 months with each plot separate—and then it was blended and let to settle in concrete for another 10 months. They look for a more approachable wine than Challao, with more floral aromas in a very elegant and harmonious way. The palate is medium-bodied with medium ripeness, 13.5% alcohol and very good freshness and acidity, balanced and harmonious, very tasty and with elegant, refined tannins. Really very good. 17,282 bottles and some larger magnums were filled in May 2022. (2020). 

Winemaker Description

Rioja is without question the most famous wine region in Spain, but the region is anything but homogeneous. The three sub-regions – Rioja Alavesa, Rioja Oriental and Rioja Alta – differ enormously. This wine comes from the small hamlet of Labastida in the northwest of Rioja Alavesa, the smallest and northernmost sub-region located in the Spanish Basque Country and characterized by calcareous clay and sandy soils. 

The mastermind behind the Dominio del Challao winery is Manu Michelini, whose family makes incredibly fine, terroir-driven wines under the name Michelini i Mufatto at both their winery in Bierzo, in northeastern Spain, and the Argentine winery in Mendoza. The Challao is the winery's top wine. Medium ruby ​​red with violet. There is significantly more intensity in the glass than with the Garnacha, but this wine still reminds me more of Burgundy than Bordeaux on the nose. The winery is clearly on the trail of elegance. Juicy, fresh wild berries, black cherries, rose petals and black Assam tea, that's delicately smoky. 

Then come violets and freshly fired clay. In the mouth, cassis, fresh blackberries and lots of black cherry again. The intense, chalky minerality is phenomenal, building up gradually on the tongue. Delicately bitter, fresh herbs and a touch of After Eight. The tannins are fine and chalky, and as soon as you feel the structure, the next wave of black cherry washes over your tongue. 

This is not at all what you imagine Rioja to be in the classic sense. But this wine is a lot of fun because of its freshness and mineral intensity without being boring. On the contrary, I am convinced that it will develop gracefully in the cellar for years because it is made for a long life. Super chic fabric and without question a Rioja in a class of its own! 

Winemaker Description

Slightly acid on the palate, giving it a young character. Pleasant and light.

Fresh and fruity, reminiscent of the varieties from which it is made, along with citric aromas.

Serving with Rice fish, Mixed rice, Crustaceans, Molluscan shell, Pasta with pesto sauce, Pasta with tomato sauce, Pasta with creamy sauces, Pasta with marinara sauce, Whitefish, Fish with sauce, Pizza.