Tour de Spain
| 2020 Raventos i Blanc De la Finca On Sale for $30.40 | Conca del Riu Anoia / Catalonia / Spain 50% Xarel-Lo, 40% Macabeo, 10% Parellada Sourced from the Vinyas dels Fossiles vineyard, a terraced site above the river Anoia, this tightly structured sparkler spends a minimum of 3 years on the lees. All of the varietals are vinified separately followed by blending and secondary fermentation in bottle. |
| 2020 Pazo de Senorans Colección On Sale for $36 | Rias Baixas / Galicia / Spain 100% Albarino Showcasing Albarinos ability to age, this current release of Colección spent 5 months on its lees prior to 30 months aging in bottle. The source vineyards are between 10-50 years of age and composed of sand and granite soils. |
| 2019 Laura Lorenzo/Daterra Portela do Vento Granito Tinto On Sale for $26.40 | Ribeira Sacra / Galicia / Spain 90% Mencia, 10% Garnacha Tintorera Hand harvested from two separate parcels within the Ribeira Sacra area, this fresh, lively red was fermented using wild yeast and aged for 9 months in large oak casks. Winemaker Laura Lorenzo intends for this to be consumed in its youth. |
| 2021 PSI Tinto On Sale for $32.80 | Ribera del Duero / Castilla y León / Spain 90% Tempranillo, 10% Garnacha Peter Sisseck of Pingus is one of the founding members of this cooperative Ribera del Duero effort. The grapes are sourced from various growers throughout the region with an emphasis on old head-trained vines. The wine is aged in a combination of used barriques and large oak casks. |
| 2012 Vinsacro Tinto On Sale for $17.60 | Rioja / Spain 55% Tempranillo, 20% Garnacha, 10% Mazuelo, 10% Graciano, 5% Monastrell The Escudero family has been farming the source vineyard for Vinsacro known as Cuesta La Reina for four generations. Tempranillo, Mazuelo, Graciano, and Monastrell are all planted on the site which features clay soils covered in stones. |
| NV Alvear Solera 1927 On Sale for $28.80 | Montilla-Moriles / Spain 100% Pedro Ximenez This delicious dessert wine is produced from sun dried grapes which are fermented in amphora prior to being added to a solera which began in 1927. Founded in 1729, Alvear is the second oldest winery in Spain. |