This case is a collection of delicious wines from across the north-west part of Spain. Light and juicy Garnacha from Comando G along with exemplary Alberino from Albamar. Explore some of the best examples this varied and interesting area has to offer!
Wines in the box:
Bodegas Gaintza, Txakoli, 2022
Txakoli comes from the Basque country on the cool, green Atlantic coast of Spain. Typically it’s a slightly spritzy dry white with a saline tang, cousin of those other great Atlantic wines Muscadet and Vinho Verde, it's a natural partner to the abundant local seafood. Grapes are picked by hand. Fermentation is in stainless steel vats with temperature control, to keep some of the naturally occurring spritz in the wine.
Bodegas Albamar, Rias Baixas Albarino, 2021
The vines come from many different plots, planted in sandy, granitic soils close to the Atlantic (in places 25m away). One of the very few albariño in the region to be made via natural, indigenous yeasts. There is acidity and freshness and this wine mixes a delicious mineral vibration with a dense core of fruit with a marked salinity on the finish. This takes albariño to the next level and proves it can be a serious wine rather than just the "holiday favourite".
Barco Del Corneta, Cucu, 2022
Grapes are handpicked and undergo cold-maceration for 12 hours before gentle pressing. Wine ferments in stainless steel containers using wild yeast, and is left in contact with the lees for one year before it undergoes clarification, light filtering, and is finally bottled. For me Verdejo is a natural jumping off point from Sauvignon Blanc. Crisp, fresh and very easy drinking.
Comando G, La Bruja
La Bruja de Rozas, is sourced from several vineyards in the vicinity of Las Rozas de Puerto Real. Pure Garnacha from granitic sand. Hand harvested, natural yeast fermentation in open vats, 40-60 day maceration before ageing in 15-60HL oak vats. This is expressive & elegant and a very terroir driven wine.
Bodegas Las Orcas, Solar de Randez 'Rjoja Reserva', 2016
Grapes are sourced from the Carraelciego vineyard located at the foothills of the Sierra Cantabria Mountains, to the south of the river Ebro. Grapes macerate for five days. Fermentation is carried out in tapered stainless steel vats of 20,000 litres with three daily pump-overs. The maceration continues for the next 14 days. Once the malolactic fermentation is complete the wine is racked into French oak barrels for the next 24 months. Finally the wine is bottled and matured for a minimum of 16 months before being released.
Veronica Ortega, Quite, 2020
This cuvee comes from various parcels of organically tended vines around Valtuille de Abajo. Averaging 80yo the vines are planted in the typical sandy, iron-rich clay soils yielding around 25hh. Given a 15-day cuvaison and aged for seven to nine months, half in 800ltr amphoras and half in 2-3yo barrels, total SO2 40mg/l. Another wine that seriously punches above its weight. Spicy and juicy reminiscent of Pineau D'Aunis.
