Spain

93+ Points! They haven't produced this wine since 2019, and there are substantial changes. There's no Treixadura in the 2022 Viño Branco Dos Canotos; they didn't do any skin contact; and it didn't go through malolactic, because it has a low pH (3.0) and high acidity. It matured in chestnut cask with full less until bottling in May 2023, quite early. The wine is dominated by the Albariño (around 40%, the rest, Lado, Caíño Branco and Loureira) in the aromatics, floral and herbal. It has around 11.7% alcohol, a very tasty and vibrant palate with pungent flavors, and very good persistence and length. There are only 910 bottles. - Luis Gutierrez, robertparker.com

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91 Points! The 2019 La Cuvee sparkling wine was produced with a blend of 55% Xarel.lo, 35% Macabeo and 10% Parellada from 12 growers that work a total of 461 hectares of biodynamic vineyards certified by Demeter. Fifteen percent of the wine spent one year in 300-liter oak barrels and then refermented and aged with the lees in bottle for 40 months and is sold with five grams of residual sugar. 2019 reminded them of 2013 and 2009, possibly the last classical vintage in the zone in recent times. It has a more developed nose from the longer élevage and is ripe and with more autolysis of the lees and with a little more noticeable sugar in the finish. - Luis Gutierrez, robertparker.com

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92+ Points! The white 2022 Terroir Històric Blanc is the regional wine that blends grapes from nine different villages, 75% Garnacha Blanca and 25% Macabeo from different soils, slate, clay, granite and alluvial. The bunches fermented for three to five days in stainless steel, and the wine matured in stainless steel for six months. It has 13% alcohol and mellow acidity, 4.5 grams. It has a spectacular nose that is very expressive, aromatic, clean and open with pungent notes of pollen and beeswax. It's juicy, round and clean with persistent and pungent flavors, not very high in acidity, eminently Mediterranean. Really impressive. - Luis Gutierrez, robertparker.com

 

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91+ Points! The 2022 Gaba do Xil O Barreiro is from their own vineyards, 15 to 16 hectares in Larouco on red granite soils from a transitional place between granite and slate. 2022 was a warm year, a rounder and gentler vintage, and the wine is a little riper at 13% alcohol. Godello behaves differently from the single vineyards and has a rounder mouthfeel. It also has a more reductive profile, fruit-driven and with notes of flowers and herbs. It was bottled unoaked after four months with lees. - Luis Gutierrez, robertparker.com

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From the importer: Barrialto Sobre Lías Santa Brigida, bottled from a single 500L butt, is a blend of two different albariza soil sub-types. Palomino grapes from Pago Balbaína Baja near Jerez (albariza tosca cerrada soils), with grapes from Pago Maína, near Sanlúcar, (albariza barajuelas soil). Rafa says that the tosca cerrada albrariza lends the blend balance and fitness, while the barrajuela albariza lends a dry minerality and herbal salinity. Each wine Rafa produces is a unique snapshot of a place, time, and soil type in his vineyards in the Jerez region. As a result, production of these authentic treasures is in the hundreds of bottles, and they are exceptionally limited, coming to the US market in tiny allocations.

Hand-harvested palomino grapes (from 40+ year-old vines) are de-stemmed and pressed, followed by spontaneous fermentation with native yeasts from the vineyard without temperature control in a 500L ex-Manzanilla cask. After fermentation, it rests for nine months on its fine lees with bâtonnage in the same barrels before being racked into a stainless steel tank to settle before bottling unfined, with only a light paper filtration and minimal additional sulfur used before bottling.

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From Finca Aeiroá (1939) – O Barco de Valdeorras – Pure slate soils intermixed with broken quartz, northern orientation – three field blend parcels planted adjacent to each other, primarily Godello with intermixed planting of indigenous red varieties. Northern orientation.

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From the importer: What strikes many as an unusual blend is fairly common in Penedes – aromatic whites made from a mix of “northern” and indigenous varieties. In the case of Gessami, it is a blend of the native Muscat (both Frontignan 35%, and de Alexandria 15%, which are grown by Gramona) and the non-native but heat-tolerant Gewürztraminer 15%, and Sauvignon Blanc 35%. Over a third of the cuvée is Sauvignon Blanc, which provides a fresh herbal lift and vibrant acidity. To ensure a balanced wine, the grapes are picked just as they reach ripeness to ensure plenty of acidity to balance the 6g/L of residual sugar that is retained. Depending on the vintage, either one or both Muscat varieties are used in addition to a small proportion of Gewürztraminer to boost the aromatics. Such a floral and alluring wine is fittingly named Gessami, which in English means Jasmine.

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The vineyard that produced this wine was planted 115 years ago on clay and limestone soils rich in iron with a mix of Garnacha Blanca, Malvasía and Viura on south-facing slopes at 700 meters in altitude. The bunches were hand-destemmed and the grapes pressed in a small vertical press. The juice was let to settle and put to ferment with indigenous yeasts in new 500-liter French oak barrels, where it was kept with lees for eight months.

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93 Points! Notes of pastry, roasted pineapple, minerals, cashews and fine lees on the nose. This is a flavorful and round verdejo, but subtle and tactile, with a bright streak of acidity passing through the palate and leaving a broad but fresh-toned mouth-feel. From organically grown grapes. Drink now or hold. - JamesSuckling.com

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93 Points! The grand vin 2019 O Gran Mein is a blend of different varieties and vineyards that represents the best they have in white, fermenting each variety by plot, which gives them a lot of lots to make a blend. The idea is to achieve something that is complex but delicate rather than intense. It achieved 13% alcohol while it kept a pH of 3.34 and 6.29 grams of acidity, blending wines that fermented in stainless steel, concrete, foudre and 600-liter barrel and matured in tank for 14 months. It has aromatic complexity and depth and is elegant and nuanced, with herbal, balsamic and spicy aromas and the inland, river character. The palate is really balanced, and the mouthfeel is terribly stony, with a drying finish. Here they are again looking for potential to create this blend; they talk about wines for 30 years, guided by the first vintages in the 1990s. - Wine Advocate

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93+ Points! The regular white 2018 Manda Huevos Blanco Carramainas was produced with grapes from the single vineyard that is mentioned on the label. There is a skin-contact version of grapes from this same plot, but these grapes were harvested 12 days earlier than those destined to ferment with the skins, as the aim here was to achieve higher acidity and freshness and let the lees rather than the skins be the ones defining the style of the bottled wine. This is 95% old-vine Macabeo with only 5% Garnacha Blanca, with good ripeness and bright acidity. It fermented after a slow pressing and one night of settling in 500- and 900-liter oak barrels, where it was kept with the full lees for two months. It was then racked into Flextank (plastic) eggs with fine lees and then matured for another 12 months. It has a Burgundian profile, going back to the style of the 2014, in a leesy and smoky style, still very young and undeveloped. There's also something that reminded me of old-style white Rioja. The palate is vibrant and has pungent citrus acidity. It feels like a white to lay down, as it should develop nicely in the bottle. - Luis Gutierrez, robertparker.com Learn More

92 Points! An excellent introduction to this extreme category. Intense caramelized-grapefruit character with plenty of toffee aroma. However, for a pedro ximénez, this has a certain lightness of touch and the sweetness is restrained. Long, raisiny but clean finish. Drink now. - JamesSuckling.com Learn More

The NV Fino Jarana, aged in Jerez, has a beautiful, classical Fino nose of chalk, dry hay, dry straw (esparto) and nuts, while the palate is very dry, intense and pungent, long, with a pleasant bitter finish. It’s both intense and fine.- Luis Gutierrez, robertparker.com

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