The every day red you didn’t know you needed. Carbonic fermentation in concrete tanks makes this a lighter, fresher style of Rioja meant for early drinking. Enjoy with Arden’s Smokey Sweet Carnitas!
Organic farming practices, hand-harvested, carbonic maceration, aged in concrete tanks for a minimum of 3 months.
Gorka and Itxaso of Compañón Arrieta are at the head of a rejuvenation of the Rioja region, young winegrowers recovering their families old vineyards and making wines the old way.
Their estate is made up of 4 ha spread across 17 mini parcels, all of which bush pruned vines averaging 50 years of age under organic certification. These vineyards have been in their family for three generations but it wasn’t until 1982 that they built their bodega and started making wine. In 2010, with Gorka and Itxaso at the helm, they started bottling their own wines under the Herrigoia label. The name is a reference to the part of Lanciego where their bodega and most of their vineyards are located. In Basque herri means town and goia means up, translated let’s just say it means uptown higher grounds resulting in fresh wines with great acidity.
As Gorka’s grandfather puts it, there’s two types of soil in Lanciego: white and red. The white being calcareous clay and the red being very old primary soils of calcareous clay with high contents of iron oxide collected on the higher plateaus free of erosion. Generally speaking, the Alavesa sub-region is known for having the poorest soils in Rioja and within it, Lanciego probably the poorest of them all resulting in very low yields but very high quality grapes. It’s young spirits like theirs that are giving Rioja some fresh air.
This cool climate Syrah was handmade by Chase Carhartt, Nathalia and Hannes Storm (Storm Wines) in the heart of South Africa’s Western Cape. The wine is supple, medium-bodied, and best enjoyed with a slight chill and anything off the BBQ.
Sustainable farming practices, hand-harvested, native yeast fermentation and only 100 cases produced.
Alain Burguet is one of Gevreys most well-respected vignerons and Clos de Bèze is his most allocated wine. It is lighter in style, more aromatic, delicate, and approachable than other Grand Crus. It’s a wine of class and grace.
Practicing organic viticulture, converting to biodynamic, hand-harvested, native yeast fermentation, unfined/unfiltered and only 100 cases produced.
Extremely limited availability! Emidio Pepe has a cult following for his non-conventional winemaking techniques that have made the estate and wines legendary. Major wine publications have anticipated that this wine will reach its peak drinking window from 2013-2031 – meaning now’s the time to jump!
Organic farming practices, hand-harvested, native yeast fermentation, no additives and no added sulfites.
Nestled in the foothills just miles from the ocean, this single vineyard is a pure expression of Pinot Noir grown quietly under the spell of the Pacific Ocean on an old, hidden estate.
Sustainable farming practices, hand-harvested, native yeast fermentation and only 125 cases produced.