Alfredo Maestro, Vina Almate 2018Regular price $19.00 Save $-19.00
Alfredo Maestro’s family came to Peñafiel from the Basque Country. Having grown up amongst the vines, he had a great interest in wine and started making his own from an early age. From the beginning, he farmed organically, yet in the cellar he worked literally by the book, teaching himself enology from a textbook, using all the tricks to make a “correct” wine of Ribera del Duero. He would use cultured yeasts, tannins, color enhancers, etc. It took some time, but Alfredo eventually had a revelation—as an organic farmer, why would he use chemicals to adjust the finished wine? It made the most sense for his cellar work to match the integrity which he used in the vineyard—so he did just that. He began eliminating unnecessary products and additives. By 2003 he was making wine without additives whatsoever, including sulfur.
Bodegas y Vinedos Raul Perez, Ultreia Saint Jacques Bierzo 2017Regular price $20.00 Save $-20.00
In the world of minimal-intervention wines, Raul Perez is a kind of monk. Winnowing his vineyard with ascetic care and love, he is fond of saying that he watches the birds over his vines while selecting which to harvest, since the birds “know which grapes are tastier.” Ultreia, an ancient greeting, means “We go on” and what a perfect name for this wine grower whose beard is as long as his experience making incredible wine, who seems to have perfected the complicated art of constantly moving forward without ever leaving any place he has stood. The 2017 Ultreia Saint Jacques is a field blend of Bierzo’s famed Mencia, Alicante Bousquet and a variety of white grapes, fermented with stems and with no added sulphites. Blue and red fruits abound with a little velvety tannin and herbal flutter on the finish.
Bodegas y Vinedos Raul Perez, Ultreia Bierzo 2016Regular price $33.00 Save $-33.00
Luis Gutiérrez, famed wine Critic in Spain, says of him that “Raúl is a free spirit, he does and doesn’t do, he goes from place to place, he doesn’t stop inventing, he doesn’t stop creating, he doesn’t stop tasting, he changes and changes again and again…”
The living legend that is Raúl Pérez hails from the northwestern corner of Spain in the small region of Bierzo, and this is where is has chosen to center his first personal project after many, many collaborations. The project, Ultreia, takes its name from a greeting that pilgrims used as they passed through the area on the Camino del Santiago - it means “we go further” and signifies the ever-evolving nature of Raúl’s winemaking philosophy. He champions local grapes, and the farmers that grow them. He values a natural process in making wine, allowing the earth, sun, and vines lead the way.
Based on the local Mencia grape, this wine is ethereal and elegant. Grab a bottle and drink now, or better yet, get a couple and stow some away to enjoy in a few years
DaTerra Viticultores, Camino de la Frontera 2018Regular price $38.00 Save $-38.00
Laura Lorenzo was the winemaker and viticulturist at an established Ribeira Sacra estate for close to a decade. In 2014, she struck out on her own with her project Daterra Viticultores, and now works about 4.5 hectares organically in the Val do Bibei-Quiroga subzone of Ribeira Sacra, and with this wine she extends her reach into Valdeorras to the southeast with the 2015 vintage. Through her meticulous work in the vineyard, Laura’s goal is to cultivate life in her soils that were once damaged by industrial viticulture, and to bring harmony to her vineyards and grapes. In the winery, Laura lets the grapes speak for themselves - fermenting with wild yeasts, utilizing older wooden casks for fermentation and elevage, and adding only small amounts of SO2 during the winemaking process, with no clarification, filtration, or adjustments to the wines.
Camino de la Frontera Tinto comes from an ancient, northwest-facing vineyard in the Parque Natural de Los Arribes del Duero, owned & cultivated by Angel Mayor, and planted with mostly Juan Garcia & Tinta Madrid balanced by other indigenous varieties. The grapes were harvested by hand on September 14th, wild yeast fermented 50% whole-cluster and 50% destemmed in used 500L French oak barrels with 13 days of skin maceration, and then raised in the same barrels for 10 months. This is a red wine of both elegance and rusticity, with a floral nose, soft tannins and bright acidity