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Mas de Leda | 2018​ | Tierra de Castilla y León, Spain

The Old Vine Tempranillo

Old Vines (avg. age 50 yrs)
90 pts (Wine Advocate)
Organic, Dry Farmed, Indigenous Yeast

In northwestern Spain, on the plains of what was once the Kingdom of Old Castile, the Masaveu family (winemakers since the 1800s), produce limited batch, high quality wines with an obsession on soil. Their partner, Mariano Garcia, is a “Master of Duero” – Spanish aficionados will know him from Vega Sicilia, Spain’s answer to Latour, and the first vineyard to prove what Ribera de Duero could do.

The winery, Leda, lies just outside Ribera’s boundaries, nestled between it and the smaller Toro region to the west. This 2018 (organic, dry farmed, indigenous yeast) combines grapes from both regions to create an expression of tempranillo completely different from the Rioja in this collection. With 90 points from Wine Advocate, a red fruit and balsamic nose, and a long silky finish on the palate.

Raso de Larrainzar Reserva | 2013 | Navarra, Spain

The French Spaniard

Avg. vine age 30 yrs
90 pts (Suckling)
Traditional Method

The Larrainzar family acquired this estate in the Navarran village of Ayegui 150 years ago. Located relatively close to Bordeaux, Navarra has long been a part of the cultural exchange of French and Spanish winemaking, which lives on in this wine: two indigenous Spanish grapes, tempranillo and garnacha, and two from Bordeaux, cabernet sauvignon and merlot.

The Larrainzar winery lies on the Way of St James (Camino de Santiago), alongside a ruined monastery and 150-year-old tempranillo vines. Some say Navarra reservas are essentially back-door Riojas. And the stony clay soil here is, geographically speaking, a Rioja Alavesa soil. But the hint of chocolate and spice underneath classic tempranillo flavors of black cherry and plum make this elegant 2013 a wine all its own.

Berceo Reserva (Limited Edition) | 2016 | Haro, Spain

The Gold Medal Rioja

Avg. vine age 40 yrs
90 pts (Wine Enthusiast)
Hand harvested

Founded in 1801, Berceo is the oldest winery in Haro. It is built into a hill – the winemaking process literally flows downhill, eventually winding up in underground galleries that were once the ancient tunnels of old Haro Castle (this type of vertical winemaking process reduces air exposure and disruption of the must).

With 90 points (Wine Enthusiast), and a Gold Medal from Mundus Vini, this limited-edition 2016 combines ancient tradition and ultra-modern technique. The classic Rioja flavors are there – red and black cherry, prune, and tobacco. Plus, 24 months in oak give it a spicy vanilla finish. Note the label – that’s the nearby Suso Monastery, the “cradle of the Spanish language” known for its wine poetry. 

Pago de Otazu | 2018 | Pago de Otazu, Spain

The Double Gold Winner

Single Estate Appellation (Pago)
Founded 1840s
2x Gold Medal Winner (Gilbert & Gaillard, Mundus Vini)
92 points (Guía Peñín)
91 points (Wine Align)

In a small mountain valley near Pamplona, Otazu is one of just 19 Spanish estates unique enough to merit its own appellation, known as a Pago.  

This 2018 demonstrates the French influence in northern Spain; Otazu has the distinction of being the first winery built in the French style in Navarra, all the way back in the 1840s. The grapes are French, too: merlot and cab sauv.

Otazu is at once both subtle and complex. The nose is clean with a touch of spice. But on the palate, the weight of Navarra’s history comes to bear like a crumbling donjon keep. No wonder this vintage has two gold medals, 91 points from Wine Align, and 92 points from Guía Peñin. 

Finca Can Martí Brut Corpinnat | 2015 | Penedès, Spain

The Champagne of Spain

Est. 1395
Sparkling (Corpinnat)
Organic

Penedès (in Catalunya) is Spain’s pre-eminent Cava production region. Yet this is not a Cava. Torelló, established in 1395, gave up the Cava DO (a trend among top Cava producers who feel the brand is too broad) for the stricter Corpinnat designation.

The 2015 season began with a heavy snowfall, which kept the ground moist during the broiling summer that followed. Stainless steel fermentation (local yeast). Natural clarification in concrete. Finally, a second fermentation in bottle (as in Champagne).

The bottles sat for 36 months, with poignettage (turning the bottles so the yeast mixes back in with the wine for greater depth of flavor), and a final disgorgement by hand (à la volée) – a technique to remove the dead yeast by hand (as opposed to machine disgorgement in which the bottle neck is frozen and the deposits removed as a plug). 

With 91 points from James Suckling, this 2015 has a citrus and honeysuckle nose, and a touch of balsamic that continues in the palate to counterbalance the fruit flavors. Drink very cold (46 F).

Laudum Nature Petit Verdot | 2019 | Alicante, Spain

The Varietal Valencian

Only 2,280 Bottles
Low Temp Fermentation

Bodegas Bocopa takes on the 3,000 year long Valencian wine tradition in this petit verdot. Founded in 1987, the winery has focused on bringing the estate & processes up to modern standards while respecting the history of winemaking in this distinct & beautiful corner of Spain. 

Valencian wines run the gamut from slightly sweet to reds as bold as Californian and Australian cabs. This petit verdot avoids either extreme to great effect – with a nose of forest floor, wild berries, and stone, followed by a lush sweep of the palate by rich fruit and fat tannins. Your patience will be rewarded if you let it linger for a subtle finish.

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