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Mediterranean-Canary
>>VIVEROS CAMBRA, BODEGA EL ANGOSTO, DO VALENCIA
Mediterranean Climate (Valencia)
Angosto Cellar belongs to the Cambra family and is located in Ontinyent (Valencia). Vineyards are in two estates: Finca Santa Rosa and Finca el Angosto. They are mainly, steep vineyards with a sandy structure, poor in organic matter and with high contents of limestone. Their aim is to produce high quality Mediterranean wines which are concentrated and elegant.
Variety
2018 Angosto, White, GV: Moscatel, Verdejo, Sauvignon Blanc, Chardonnay
2017 La Tribu, Red, GV: Monastrell Syrah; A: 2 months in French oak
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>>RAFAEL CAMBRA, DO VALENCIA, sustainable farming
Mediterranean Climate (Valencia)
Rafael Cambra’s aim is to produce high quality wines, from the Monastrell grape and considering other varieties as cabernet sau- vignon and cabernet franc represented in our yields. Our wine philosophy is based in a minimal intervention in all the process: we try to reach the purity and clearness of our carefully selected grapes: looking for personal, elegant and powerful wines.”
Variety
2017 El Bon Homme, Red; GV: Cabernet Sauvignon, Monastrell, A: 4 months French oak
2016 Rafael Cambra Dos, Red, GV: Cabernet Sauvignon, Cabernet Franc; A: 10 months in French oak
2016 Rafael Cambra Uno, Red; GV: Monastrell; A: 14 months in French oak
2017 Forcalla, Red, GV: Forcalla (indigineus Valencian variety).
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>>CELLER DEL ROURE, DO VALENCIA
Mediterranean Climate (Valencia)
We are very excited to add Celler del Roure to our portfolio!
Celler del Roure was established in 1996 as a family winery. Since 2009 they have recovered an old part of the winery dating from the 17th century, with 97 amphorae between 600 and 2800 litres in capacity, buried into the earth. Pablo Calatayud started to explore how wines were made centuries ago and how they would have tasted.
Today they have recovered 20 of these amphorae and they are making four different wines in this exciting range. Also recovering old varieties from the region as Mando and Verdil. We believe that this is the closest that we have been to drinking the wines that were drunk in the region a couple of centuries ago!
Variety
2017 Vermel, GV: Monastrell, Garnacha Tintorera, Mandó. 91 Parker Points
2017 Safra, GV: Mando, Garnacha Tintorera. 92+ Parker Points
2013 Parotet, GV: Mandó, Monastrell
2017 Cullerot, GV: Verdil, Pedro Ximenez, Macabeo, Chardonnay. 91 Parker Points
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>>LA COMARCAL VITICULTORES AMBULANTES, DO VALENCIA, organic
NEW
La Comarcal is a joint venture of two friends, Javier Revert and Victor Marques who met a few years ago, while working together at Celler del Roure. Quite early on they discovered a common interest in exploring the viticultural heritage of the region they both come from and in making wines that speak of their origin. Despite working full time as winemakers: Javier for Celler del Roure as well as making his own wines and Victor for Casa Lo Alto and Murviedro, they have managed to find time to create something special together.
The underlying philosophy of La Comarcal is relatively simple: travel around the region (Viticultores Ambulantes) in search of unique, sometimes long forgotten vineyards, then collaborate with the local vine growers. “Our goal is to work with friends and together with them to be able to bottle unique places and moments”. Javi defines viticulture in a humble way as “an exercise in observation” through which unique link between the grower and the plot of land is established.
The first wine in this young and energetic project comes from Venta del Moro – a village located inland from Valencia. It is a blend of several plots with an average age of Garnacha (80% of the blend) being 30 years old. Garnacha is vinified in concrete vat, while two other components of this authentic Mediterranean red: Syrah & Bobal are aged for 8 months in 225l oak (old barrels).
Variety
2017 Del Moro, GV: Garnacha, Bobal, Syrah
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>>RENE BARBIER, CLOS MOGADOR, DOCa PRIORAT, biodynamic
Mediterranean Climate
The Clos Mogador winery is located in the village of Gratallops. Established in 1982, it is owned by René Barbier, one of Priorat ́s Renaissance pioneers. In the late 70s these pioneers arrived and introduced French varietals and modern winemaking techniques. This led to the production of small quantities of exceptional wines, resulting in the promotion of Priorat to DOC status, the highest wine category in Spain.
Clos Mogador winery consists of 13 hectares. Six hectares of 80 year old Cariñena vines, two hectares of 6 year old Cabernet Sauvignon vines three hectares of 6 year old Garnacha vines and the final two hectares are of 6 year old Syrah vines
Making wine in this region is a labour of love. Vineyards have to be worked manually and yields are very low. The steep sloped hills are often terraced, and soils consist mainly of shale. The deep roots of the vines penetrate the cracks in search of water during the dry summer months. The Siruana, a tributary of the famous Ebro, crosses the area diagonally and is fed by the mountain streams giving the narrow valleys a green appearance.
Variety
2015/16 Clos Mogador, Red Reserva, GV: Garnacha, Carignan, Cabernet Sauvignon, Syrah; A: 18 months in oak from the best European forest (50% new, 50% second fill).
2012/13 Manyetes, Red Reserva, GV: 75% Carignan, 25% Garnacha
2015/16 Nelin, White, GV: White Garnacha, Macabeu, Viognier, Marsanne, Roussane, Pedro Ximénez
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Variety
2016 Vermel, GV: Monastrell, Garnacha Tintorera, Mandó. 91 Parker Points
2016 Safra, GV: Mando, Garnacha Tintorera. 92+ Parker Points
2013 Parotet, GV: Mandó, Monastrell
2017 Cullerot, GV: Verdil, Pedro Ximenez, Macabeo, Chardonnay. 91 Parker Points
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NEW
>>JAVI REVERT VITICULTOR, DO VALENCIA, organic and biodynamic
We came to know Javi Revert through his excellent work at Celler del Roure and most recently through the collaborative project La Comarcal. Since 2014 Javi also makes wine in his home village of Font de la Figuera in the south – western corner of DO Valencia. He has started this personal venture, inspired by his grandfather from whom he inherited a very special plot named Pla de Micalet, which was in the hands of his family for three generations. Curiously enough, this ancient terraced vineyard on elevation between 710m – 730m above sea level is planted with mix of indigenous white varieties: Tortosi, Trepadell, Malvasia, Merseguera, PX and Verdill, which thrive in the warm Mediterranean climate. The soil is chalky and poor in organic matter, more akin to albariza found in Jerez. After re-discovering this unique vineyard, Javi continues his exploration of the home area, now farming around 6 hectares of vines – which are several north facing, higher altitude plots with sandy/ chalky soil. For his red wines he works with local varieties: Garnacha Tintorera, Monastrell and Arcos, with an average age of vines 50 years old.
Variety
2017 Micalet, GV: Tortosí, Trepadell, Malvasía, Merseguera, Verdil; V: 8 months on the lees in neutral French oak and glass demi-johns, bottled unfined and lightly filtered
2017 Sensai, GV: Garnacha Tintorera (70%), Monastrell (30%); V: partially whole bunch, no SO2 until bottling
2017 Simeta, GV: Arcos; A: 8 months in amphorae and 2 months in glass demi-johns, no SO2 until bottling
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>>RENE BARBIER ESPECTACLE, DO MONTSANT, biodynamic
Mediterranean Climate
The vineyard is in the Sierra del Montsant mountains, where hundred-year-old vines are planted on almost impossible hillsides. The view is spectacular and lends its name to the wine which consistently scores over 95 Parker Points
Variety
2011/13/15 Espectacle, Red, GV: Garnacha; A: in French oak for 15 months.
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>>PORTAL DEL PRIORAT, DOCa PRIORAT AND MONTSANT, biodynamic
Mediterranean Climate
Portal del Priorat is located between the villages of Lloar and el Molar in a microclimate of 40 hectares (of which 15 are vineyards) running from the banks of the Siurana river to the Montsant foothills. Since 2001, little by little, the old, abandoned terraced plots known as “costers” have been restored. Following an advanced model of organic viticulture, the vines were replanted in high density, taking into consideration the characteristics of the Licorrella slate soil and the various orientations of the terrain. Only red wines are produced, in which the indigenous grape varieties of Garnatxa and Carinyena Predominate combined with adapted grapes: Syrah, a range of Cabernets, plus some experimental vines. The property is home to some of the oldest vines in the Priorat region.
Variety
2016 Gotes biodynamic, Red, GV: Garnacha, Cariñena; A: 6 months in french oak
2017 Negre de Negre biodynamic, Red, GV: Garnacha, Cariñena, Cabernet Sauvignon,Syrah; A: 14 months in French oak
2011 Tros de Clos biodynamic, GV: Very old vine Garnacha
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>>TERROIR AL LíMIT and TERROIR HISTÒRIC, DOCa PRIORAT
NEW
It all started in 2000, when Eben Sadie, a young oenologist from South Africa and Domik Huber, a wine enthusiast from Germany, first met at Mas Martinet. In 2001 they have bottled their first wine – Dits del Terra. A couple of years later, the project was relocated to the Torroja del Priorat, a tiny village with only about 100 inhabitants, located in the heart of Priorat. From here they began exploring the area further, working with grapes sourced from various distinctive plots and fine tuning their unique approach to winemaking.
Quite early on, Eben and Dominik realised that what they really want, is to make Priorat wines which are truly representative of the place they come from, both in a historical and literal sense. Not convinced that making highly extracted, barrique aged reds is the way to progress, they decided to adapt an opposite approach. Prioritising the vineyard site, harvesting earlier and fermenting with wild yeast with the inclusion of stems, resulted in elegant, multidimensional and expressive wines. Wood is used with caution, allowing for all the subtle nuances derived from the grapes to come first.
In over a decade of its evolution, the project gained international acclaim, becoming the most exciting winemaking venture in this part of Spain. Since 2007 Domink has been involved full time in both viticulture and winemaking at Terroir al Límit, while Eben gradually dedicated his time to winemaking in his native South Africa, finally leaving Terroir al Limit in 2011.
In his endless exploration of Priorat and its history, Domink Huber became fascinated with the regions rhythm of life, its simple but flavoursome food and authentic wines that pre-dated the modern era of commercialisation. Pursuing his dream of re-inventing the past, Domink has bought an old and largely neglected “Cooperativa” building in the heart of Torroja. This new side-project has been accurately named “Terroir Històric”. The wines are made with whole clusters, fermented and aged in 5000 l. concrete vats and bottled 6 months after the harvest. Curiously, half of the production is a white wine.
Variety
2017 Terroir Històric Blanc, GV: Garnatxa Blanca, Macabeu; A: 6 months in 5000 litre concrete tanks
2017 Terroir Històric Negre, GV: Garnatxa Blanca, Carignan; A: 6 months in 5000 litre concrete tanks
2016 Roc dÁubaga, GV: 80% Garnatxa Blanca, 10% Garnatxa Gris, 10% Garnatxa Negre. NEW
2016 Torroja Vi de Vila, GV: Carignan, Grenache; A: 3500-litre Stockinger foudres for 12 months
2015 Terra de Cuques, GV: Pedro Ximenez, Muscat of Alexandria; A: 12 months in 2500-litre cement tanks
2015 Arbossar, GV: Carignan; A: 16 months in 2500 litre cement tanks
2015 Dits del Terra, GV: Carignan; A: 3500-litre Stockinger foudres for 16 months
2015 Les Tosses, GV: Carignan; A: 1200 litre Stockinger foudres for 20 months
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>>CELLER PARDAS, DO PENEDÉS , biodynamic
Mediterranean Climate
Can Comas estate is situated between 200 and 300 meters above sea level in the upper Penedés region. The property spans the Riudebitlles Valley, with the Bitlles River that defines the topography, humidity, wind direction, and soil types of the estate. Their vineyards are not irrigated, allowing the vintages to express themselves. Most importantly, they don’t use fertilisers, allowing the vines to find their own balance within the soil. The estate enjoys an irregular Mediterranean climate: semi- arid, with a rainfall of 500ml/m2 mainly in spring and autumn, and mild temperatures typical to the region.
They mainly utilize the following grape varieties throughout the estate: Cabernet Frnac, Xarel-lo, Cabernet Sauvignon.
Variety
2017 Rupestris, White, GV: 81% Xarel Lo 6% Red Xarel Lo 13% Malvasia de Sitges A: 100% Stainless steel tanks
2013 Xarel Lo, White, GV:100% Xarel-Lo; S: Shallow Calcerous soils; A: 36% new French oak, 35% used French oak, 19% chestnut oak, 10% stainless steel tub
2017 Sus Scrofa, Red, GV: Sumolll
2013 Negre Franc, Red GV: 66% Cabernet Franc, 23% Cabernet Sauvignon, 11% Sumoll A: aged in Frenck Oak barrels and then 1 year in bottle
2009 Collita Roja, Red; GV: 90% Sumoll, 10% Marselan; A: In stainless steel tanks and French barrels
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>>ENRIC SOLER, PENEDÉS REGIÓN, biodynamic
Mediterranean Climate
Call Raspallet wines are the brainchild of former sommelier Enric Soler. We supply two wines from this winery, Nun and Improvisacio. Nun draws on a singular 2.5-acre plot of Xarel-lo vines that are over 60 years old. The Vineyard yields are kept low and in 2013 only 250 cases of Nun were produced in order to achieve a great fruit concentration. Improvisacio draws on a 1.3 hectare plot and the vines are between 40 and 65 years old and there were 589 cases of Improvisacio produced in 2013. This wine has a fresh acidity and as such is very refreshing on the palate. Both wines are matured in small French Oak barrels.
The vineyards are cultivated organically and this is integral to the philosophy of Call Raspallet wines. Their vision is to produce wines that reveal the special features of the Xarel·lo grape variety and capture the full personality and characteristics of the Penedés region
Variety
2015 Improvisacio, White, GV: 100% Xarel-lo (40-65 years old vines); A: 8 months in French oak barrels
2015/16 Nun, White, GV: Xarel-lo (68 years old vines, organically cultivated); A: 8 months in French oak
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>>RAVENTÓS I BLANC, CONCA DEL RIU ANOIA, PENEDÉS
NEW
Raventós i Blanc is an estate with an extraordinarily long history. It was founded in 1497 and since then, 21 generations of the Raventos family have worked on the 100-hectare estate. They cultivate local grape varieties and follow biodynamic practices. The family’s commitment to biodynamic agriculture is based on a strong desire to maintain a sustainable and self-sufficient estate. This result is a diversity of flora and fauna and a rich underground life that gives a living and structured soil.
Variety
2016 Blanc de Blancs, GV: Macabeu, Xarel.lo, Parellada
2016 De Nit, GV: Xarel.lo, Macabeu, Parellada, Monastrell
2015 De la Finca, GV: Xarel.lo, Macabeu, Parellada
2014 Textures de Pedra, GV: Xarel·lo vermell, Bastard Negre, Sumoll
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>>4 KILOS, VINO DE LA TIERRA DE MALLORCA
In August of 2006, Francesc Grimalt and Sergio Caballero set up 4Kilos Wines, a company dedicated to the production of wines that reflect the subtle nuances of grape, climate and soil.
From the early days they have been supported by local winegrowers, which is important when attempting to make wine with strong identity and respect for the tradition.
In many vineyards native vegetation cover is used to obtain more concentrated grapes, better ground porosity and increased microbial population. The vineyards are located in different parts of the north and south of Mallorca, the reason for which being that they do not belong to any particular D.O. The strains are planted mostly in soils Cal Vermell a popular name to describe the Franco clay soil. The varieties that are grown are Callet, Cabernet, Sauvignon, French Fogoneu, Merlot, Monastrell and Shyra.
Variety
2016/17 12 Volts, GV: Callet, Fogoneu with smaller proportion of Syrah, Cabernet, Merlot; A: 9 months in french oak; P: 48.000 bottles
2016 4 Kilos, GV: Callet; A: 14 months in 600l french oak foudres; P: 16.000 bottles made
2015 Grimalt Caballero, GV: Callet, 10% Fogoneu; A: 14 months in new 600l french barrels; P: 1.000 bottles
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>>VIÑEDOS VERTICALES, DO SIERRAS DE MÁLAGA
NEW
Viñedos Verticales is a dream come true for two friends, Juan Muñoz and Vicente Inat. Inat, who both have extensive wine making experience. In 2015 they decided to embark on this adventure which they had been planning for some time.
They are situated in Moclinejo, a small village in Axarquía (Málaga). It’s an area close to the Mediterranean Sea with steep slopes of arid, slate-covered soil and old vineyards.
The most important grape is the Moscatel accompanied by other white varieties like the PX, the Doradilla and the red grape Rome. The viticulture is continuing in a very traditional and heroic way on steep slopes with an inseparable link between the vineyards and the mules.
Their philosophy is to work with respect both to the vineyards and in the winery without synthetic products and with natural fermentation. Elaboration takes place in oak barrels, in fudres more than 100 years old and in trujales (concrete tanks).
This special landscape, the old age of the vineyards and the personality of the people makes Axarquía a unique place to work where small high quality production gives expressive, long lasting, and original wines
Variety
2017 La Raspa Blanco Seco, GV: Moscatel de Alejandria and Doradilla; V: Heroic viticulture, traditional vinification
2016 Fititas y Lutitas Seco, GV: Moscatel de Alejandria, Pedro Ximenez; V: Heroic viticulture, traditional vinification
2018 Noctiluca Dulce (500ml), sweet, GV: Moscatel de Alejandria; V: dried in asoleo, heroic viticulture, oldest vines, traditional vinification
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>>BODEGAS CONTRERAS RUIZ, DO CONDADO DE HUELVA
NEW
Contreras Ruiz is located in Condado de Huelva, in the very south - west of Spain. This Andalucian DO borders the National Park of Doñana - a virgin land that stands in the way to the Atlantic Ocean.
Ninety percent of their plots are planted with the indigenous variety of Zalema, which is the trademark of this area. The wines produced reflect the unique location and are marked by the proximity to both: Atlantic Ocean and Mediterranean sea.
Variety
2016 Edalo, GV: Zalema
2016 Viña Barredero, GV: Old vines Zalema; P: Partial skin contact; on lees for 90 days
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Suertes Del Marques are wine-makers that never lose sight of the respect for tradition, The use of native yeasts for winemaking is a key factor in their wine-making process. They use both stainless steel and concrete tanks. Their wines are also aged in small French oak casks from artisan barrel makers in Burgundy. This process, together with the personality of the plot where the grapes are grown imbues their wines with a unique identity and character.
Their estate “El Esquilón”, is located in the area known as “Las Suertes” in the mid-region of La Orotava Valley. It is a 9 ha. vineyard consisting of 21 plots, extending in altitude from 350 metres to 700 metres above sea level.
The vineyards are mostly composed of old, ungrafted vine stocks of black and white Listan grapes, which coexist with other native varietals. Unique method of vine training called “Trenzado” (multiple cordon) is traditionally used.
Variety
2016/17 Trenzado, White, GV: 90% Listan Blanco, 10% others: Pedro Ximenez, Vidueno (ungrafted, 100 years old vines); A: in concrete tanks (40%) and finished in 500 litre French Oak casks (60%). 92 Parker Points
2017 Vidonia, White, GV: Listan Blanco (ungrafted, 100 years old vines); P: fermented and aged in 500l French oak casks
2016 7 Fuentes, Red, GV: Listan Negro; A: Fermented in Stainless steel & concrete and finished in 500 litre French oak casks. 92 Parker Points
2014 La Solana, Red, GV: Listan Negro (ungrafted, over 100 years old vines); A: in French oak (90% in neutral casks and 10 % in new and second use wood)
2014 El Ciruelo, Red, GV: Listan Negro (ungrafted, 120 yares old vines); A: 16 months in French oak casks (combination of old and new wood)
2014 Los Pasitos, Red, GV: Listan Negro (ungrafted, 120 yares old vines); A: 16 months in French oak casks (combination of old and new wood)
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