We are very excited to announce that the Aguijón de Abeja Malbec Reserva 2015 has received a 93-point rating from Wine Enthusiast!
Hector and Pablo Durigutti are two of the best-known young winemakers in Argentina today. Their wines are organically grown and display a beautiful balance of New World fruit with Old World elegance. You can learn more about the Durigutti brothers and the Aguijón de Abeja wines here.
We are very pleased to announce that Vinous recently gave Jordi Miro’s “Ennak” 90 points! This spice-accented wine from Terra Alta is described by Josh Raynolds as having “very good focus and lift to the bitter cherry and dark berry flavors.” Click here for full review.
“Closes long and silky; rounded, slow-building tannins add shape to the persistent dark fruit.”
A third generation winemaker, Jordi combines the traditional knowledge passed down from his family with a modern touch to create silky, fresh wines that frequently earn high marks. Learn more about the Jordi Miro winery here.
We often get asked about the meaning of the names of our wines and labels. Our wines definitely have very interesting names and back stories. Here is just one example:
The label from our Besadien Pinot Noir from Oregon came about because we wanted a label to depict the beauty and nature of the Willamette valley. We were actually searching for something related to trees or a forest when we came upon Kristo Dagorov's artwork (lips series). We thought this was the perfect label to depict the wine's complexity. The word, Besadien, is a play on the Spanish word beso, which means "kiss," which fit the label perfectly!
Holy smokes - Grochau Cellars is once again in the spotlight! We are very happy to announce that Food & Wine included Grochau Cellars' Commuter Cuvée Pinot Noir in their 'Trendspotting' list, 'Drink These Wines Now.'
Author Ray Isle calls the wine an 'unusually fragrant, elegant Pinot' in the November 2016 issue of Food & Wine magazine and advises the reader to buy 'by the case.' An excellent plan for the upcoming holidays. Cheers!
See the full list here, or to read more about Grochau Cellars, check out their page on our site.
"An unusually fragrant, elegant Pinot for the price that comes from a small Willamette Valley winery."
- Ray Isle, Food & Wine Magazine November 2016
Grochau Cellars is once again making waves. The Commuter Cuvée Pinot Noir 2014 has made Eric Asimov’s much loved 20 Wines for Under $20 list! Asimov looks for ‘exciting and distinctive’ wines to fill his lists, an excellent way to sum up the Commuter Cuvée.
Read an excerpt below, or read the full article here. Additionally, you can learn more about Grochau Cellars, and its devoted founder and namesake, John Grochau here.
"That rare treat: budget-priced pinot noir from good terroirs, grown and produced conscientiously. Commuter Cuvée shows bright aromas of red and black fruits intermingled with herbs and flowers." -Erick Asimov, NYT Oct. 6, 2016
Our very own Viñabade Albariño has been featured in the August/September 2016 of Somm Journal! "The Albariños of Rías Baixas: An Overview Refresher Course" takes an in-depth look at the land, people and history of the grape and the region.
Lunar Apogé’s Côtes du Rhône and Lirac Red scored high marks with Wine & Spirits Magazine recently! Each earned 90 points - the CDR was noteworthy for its “vibrancy…seeming to radiate energy,” while the Lirac was “bold and juicy, a riot of wild cherry, spice and floral flavors.” We couldn’t have put it better ourselves.
You can learn more about this pioneering, biodynamic winery on their webpage. For the complete reviews, please read below. Cheers!
CDR: "This wins on vibrancy, the wine seeming to radiate energy with its glowing red fruit. A blend of grenache, syrah, mourvèdre and cinsault, all of which Christian Leperchois farms under biodynamics, this holds its freshness for days after opening, the red berry fruit tangy, spicy and clean."
Lirac: "From the 37 acres Christian Leperchois farms under biodynamics in Lirac, this is bold and juicy, a riot of wild cherry, spice and floral flavors, with a hint of sweaty animal in its midst. Its energy is invigorating, and inviting when there’s a roast leg of lamb on the table."
Exciting news - Wine Enthusiast Magazine gave our new Gran Gesta Cava Reserva Especial 90 points! Author Michael Schachner says that "Direct flavors of apple, herbs and white pepper don't mess around..." You can read the full review here, and learn more about the winery on their page.
"...stone-fruit and apple aromas arrive prior to a crisp, whole palate. Direct flavors of apple, herbs and white pepper don't mess around...a finish that's tight as a drum."
- Michael Schachner, Wine Enthusiast
We are very excited to announce that Wine Enthusiast Magazine has given Quinta de Pancas Reserva 2012 a 92 point rating! Author Roger Voss describes it as "...a powerful wine, dense and full-bodied." We couldn't agree more and think it would pair beautifully with a perfectly grilled steak, an earthy mushroom dish - or you could always cellar it for that next special occasion.
The holiday season is well underway – lights are up on shrubs, gables and fire escapes, department store windows are dressed to the nines and party invites are flooding in.
Of course, all of this means that the pressure is on to finish up (or start!) your holiday shopping. This won't come as a surprise, but we at The Artisan Collection are firm believers in the gift that keeps on giving – WINE!
Have no fear, we've put together a quick roundup of suggestions for even the toughest person on your list. And please, if you you’ve still got someone who’s stumping you – write us a message in the comments section!
We are so pleased to have added Bodegas Robles to our portfolio this year. This fourth generation Montilla-Moriles winery is the only one in the world to offer a full line of fortified wines, from Fino to PX. The Piedra Luenga organic PX is a beautiful deep amber with a light, floral sweetness and is absolutely heavenly with blue cheese. The elegantly etched glass bottle makes it even more of a treat.
This one won’t be joining us until 2016, but boy is it worth the wait. (And gift certificates fit so neatly into stockings!) Recently named “Best Vermouth in Catalonia” and given a gold medal by the Vinari Awards, this wine’s secret recipe includes 150 herbs and spices and spends a year aging in oak barrels. Even more exciting, this is one of very few Spanish Vermouths currently available in the USA. And who doesn’t enjoy being able to say they “tried it first”?
Fourth generation cider maker, Aitor Bereziartua, demonstrates his escanciar technique.
We offer two delicious Spanish natural ciders – Ramos del Valle from Asturias and Bere Aran from the Basque region. Dry and delicious, these Sidras both pair beautifully with food (even Martha Stewart Living agrees). Their effervescence is caused by a pouring method called "escanciar" in which the cider is poured in small quantities from high above a wide-mouthed glass. With a little practice, we're sure this can be your favorite beer lover's big party trick for this holiday season.
To be clear, we categorize just about any accomplishment as "something to Celebrate," including making it through your week! Cava is made using the "Methode Traditionelle Champenoise," the same method used to make that most famous of sparkling wines, Champagne. Gran Gesta Brut Reserva is made from the top 5% of the fruit from the vineyard and only native yeasts are used for fermentation. All of this leads to fine bubbles that pair well with any occasion. So go ahead, give that special someone a cork to pop for whatever celebration life brings their way!
We are very happy to announce that five wines from Bodegas Vinaspral received top marks in Vinous' "The Many Facets of Rioja" (November 2015), by Josh Raynolds.
"Smokey dark berries, licorice...on the assertively perfumed nose. Juicy, spicy and focused..." 90 points - Josh Raynolds, Vinous
The word "Maisulan" means "good hard work" in the Basque language. In this case, it has been well rewarded. Raynold's gives 90 points to their Maisulan 6, calling it "Concentrated but lively, with very good finishing thrust and length."
He found Honoratus Aurum, their aged white Rioja "Fleshy and dry, offering concentrated lemon and peach flavors" and scored it a 90.
The Maisulan Crianza, Sobremoro, and Los Lagos wines also garnering 91, 93 and 92 points, respectively. You can check out the full reviews here.
"This weighty, classically dry wine finishes with strong finishing thrust and length..." 90 points - Josh Raynolds, Vinous
Husband and wife winemaking team, Luis and Eva, craft the Maisulan and Honoratus wines in the mountains of Rioja Alavesa. They cultivate their families' vineyards following biodynamic practices and aim to make wines that fully express the character of the place they both know and love. To read more about this hard working pair, please check out their page on our website.
Exciting news! Our dry, delicious Bere Aran has been featured by Martha Stewart Living. Author Sarah Tracey recommends including cider on your table this fall, and calls Sidra "one of the most food-friendly ciders out there." For Bere Aran, she offers the excellent pairing of shrimp tapas with cured ham.
We have an exciting new addition to the family - our ever popular, estate grown Brunn Grüner Veltliner will now be available in a 20L Slimline KeyKeg. Wine on tap is already very popular in Europe and is becoming a common sight on this side of the Atlantic. Here's a quick overview of some of the reasons bars and restaurants are increasingly carving out room for wines on their tap lines.
Perhaps the best known benefit of a keg system is how well it keeps wine fresh. In the case of our Brunn Grüner Veltliner, the KeyKeg Slimline has a similar design to a bag in box (they call their's 'bag in ball'). The wine is held in an aluminum-lined inner bag, surrounded by a hard plastic case. The inner bag is then put under pressure by an inert gas. Thus, the wine never comes in contact with oxygen, meaning a consistently fresh glass of wine.
You can watch some nifty demonstration videos on the KeyKeg website, if you'd like to learn more.
20L Slimline KeyKeg
It is well known that buying in bulk saves you money, and kegs are no exception. This benefit is aided by the fact that wineries save on packaging and shipping when using kegs vs. bottles. On the restaurant level, waste associated with a bottle-based wine by the glass program is eliminated. We all know that every drop of wine that goes down the drain is a small tragedy, but in many restaurants, half-full bottles have to be dumped after being open too long. Heartbreaking.
The lowered cost to the environment is also a big advantage to kegs. Our Brunn Grüner Veltliner 20L keg holds the equivalent of 20 one liter bottles of wine. The packaging (bottle, cork, box, etc) for those 20 bottles would weigh approximately 30 lbs. Alternately, one 20L Slimline KeyKeg leaves behind a mere 2.3 lbs of recyclable packaging. (That is over 90% less waste!) This also means reduced shipping cost and less fuel used to transport the wine, leading to a smaller carbon footprint. Let's drink to that!
The ability of KeyKegs to keep wine fresh means restaurants and bars have a greater flexibility in how they serve the wine. At Lois, a new East Village wine bar in NYC, their entire rotating list is served through a tap system, with 4 different pour sizes offered (100, 175, 500 & 1000 mls). This means guests have the option of tasting through three, 100 ml glasses of different wines or sharing a 1 liter carafe with friends.
Barrels aging in the Brunn cellar
The centuries old tradition of wine by the bottle is certainly not going anywhere. Allowing a wine to age and mature, the ceremony of popping a cork, and the beauty and personality conveyed through label design are all features that can't be replaced. However, the savings in cost, environmental benefits and flexibility offered by wine by kegs mean that they're a movement that is sure to grow.
And really, who can argue with another way to enjoy wine?
Vinicola del Priorat's Onix Classic Blanc has once again been singled out by Wine & Spirit's Magazine. The wine is one of only 8 Spanish selections included in their "100 Best Buys of the Year" list for 2015.
A blend of hand harvested Macabeo (60%), Garnacha Blanca (35%) and Pedro Ximenez (5%), they describe it as "...nutty and creamy with powerful richness...it ends fresh and crisp, calling you back for another sip." We find this makes it the perfect match for seafood pasta, polenta or vegetable dishes. Cheers!
Learn more about Vinicola del Priorat and their much acclaimed winemaker, Sandra Estevez here.
Our Las Lilas Rosé Vinho Verde is featured in the summer 2015 edition of the Charleston Style & Design Magazine. Writer Robert Calvert finds it "crisp and refreshing" paired with a light salad and seared scallops. Saying it's "like biting into a slice of chilled watermelon on a hot summer afternoon," he makes us wish we had a bottle waiting for us at home!
Below is an excerpt, or read the full article here. Cheers!
"Las Lilas Rosé...is a beautiful cherry color, darker and richer in hue than the typical rosé. The bouquet reminds one of minerals and rhubarb with a whiff of yeast. The wine is slightly tart in the mouth, with elements of cherries, oranges, peaches and strawberries."
We are very pleased to announce that our Cicchitti Gran Reserva and Melipal Nazarenas Vineyard Malbecs are once again earning high marks from the critics! In the October edition of Wine Enthusiast, Cicchitti's Gran Reserva 2012 will receive 93 points and Melipal's Nazarenas Vineyard 2012 earns a 94. They will also be included on the "Editor's Choice" list.
The Cicchitti Gran Reserva Malbec is inky purple in color, with aromas of spice box, tobacco and black cherry. Thick and sweet, it has excellent depth, concentration and superb length. The May issue of Wine & Spirits Magazine gave 92 points to the 2008 vintage and recommended a pairing of beef empanadas. We think it's also delicious with mushroom and sausage pasta, barbecue or cumin spiced dishes. Or cellar it for a special occasion.
Learn the story behind the Cicchitti winery here.
Exciting news - our Cicchitti Gran Reserva Malbec receives a 92 point rating in the current issue of Wine & Spirits Magazine! They describe it as a "rich red that flows with perfect ease," that is "generous in fresh fruit, soft in texture and has enough grip." Read the full review below.
They recommend enjoying it with beef empanadas, which would certainly be delicious. You could also uncork it with mushroom and sausage pasta, barbecue, lean meats, or cumin seasoned dishes. Or cellar it for a special occasion.
To learn more about this beautiful, family owned winery, go to their page.
"Balanced between sweetness and freshness, this takes on Malbec's friendly and approachable role as a rich red that flows with perfect ease. It's generous in fresh fruit, soft in texture, and has enough grip to serve with beef empanadas. The Cicchitti family farms the fruit for this Malbec on 30-year-old vines in Tupungato."
- Wine & Spirits Magazine, May 2015
Wine & Spirits' April 2015 issue hit the stands recently, giving Brunn's Riede Stein Gruner Veltliner a rating of 93 points. They call it "primordial in its rich swirl of peachy flavors, violent scents" with "everything brought together by the wine's umami richness." We couldn't agree more!
They suggest pairing it with tafelspitz (Austria's national dish of boiled beef in broth, served with horseradish). Other options that work well are: grilled veal cutlet, grilled asparagus or spicy Asian food. Read the full review below. To learn more about Brunn, check out their page.
Brunn 2013 Kamptal Riede Stein Gruner Veltliner - 93
"This gruner comes off a plot of loess over primary rock (stein in German). It feels primordial in its rich swirl of peachy flavors, violet scents and a vegetal, mustard-green note, everything brought together by the wine’s umami richness. It has the stuffing to pour with a beef-brothy tafelspitz, or to age for several years.
The Artisan Collection, NY"
This year, we brought a group of 11 distributors to meet our winemakers in Spain. We had a great time with this friendly, eager-to-learn, group hailing from New York, Colorado, Missouri, Washington, D.C., North and South Carolina and Vermont.
We are so grateful to our winemakers for spending time with us and explaining, so much better than we can, what makes their wines special. Each winery was a completely unique and delightful experience!
Not only were the wines AMAZING but the food was even better. From homemade broth to multicourse meals cooked by some of the best chefs in Spain, we can definitively say we didn't have any bad meals! Here are some highlights of our trip:
We started our day visiting Bodegas Gotica, producer of Balnea. We met and chatted with Maria Jesus Hernandez, winemaker of Balnea. For lunch, we enjoyed a Tapas Style Lunch of jamon serrano, tortilla espanola, and croquetas!Before heading to Maisulan Winery in Rioja Alavesa, Eva, the winemaker, gave us a walking tour through LaGuardia, a historical village with some of the oldest Medieval era walls. The entirety of the grounds in this villageare composed of old cellars! It was cold and pouring outside and, when we arrived at the winery, Eva's mother had prepared homemade chicken broth to warm us up!
Maisulan means "Good hard work" in the Basque language, and that is what husband and wife owners and winemakers Eva and Luis Maisulan practice in their winery. They hand harvest all their grapes and produce biodynamic wines. We then were treated to an amazing dinner at a very cool restaurant in Hotel Viura, in the small village of VillaBuena.
Stay tuned for more -- We've only just begun!
March is Women's History Month and yesterday was International Women's day! We would like to take this opportunity to celebrate our Women Wine Makers. Many or these remarkable women are at the forefront of their fields, leading the way in sustainable, organic and biodynamic farming and winemaking. We are so proud to work with them!
Maria Jesus Hernandez of Balnea, with Florencio
Maria Jesus Hernadez is the winemaker for our Verdejo, Balnea. For the Balnea wine, Maria ferments at very low temperatures for 2-3 times longer than the region's standards to extract the wonderful aromas and flavors of this wine. She is the only winemaker in this region experimenting with this novel method of fermentation.
Andrea Marchiori of Marchiori and Barraud, with her youngest daughter, in the family's vineyards.
The other half of the the well known Marchiori and Barraud husband and wife team, Andrea Marchiori holds a degree in winemaking from the University of Mendoza and worked in some of the most well known wineries in California before creating her own wines. The vineyards are organically farmed.
Eva Maisulan (right), her husband Luis Maisulan (left) and Florencio (center)
Eva Maisulan holds a degree in Enology and a Masters degree in Wine Technology and Innovation. She and her husband Luis own a small winery in Rioja Alavesa where they practice organic and biodynamic viticulture.
Sandra Estevez of Vinicola Del Priorat
Sandra Estevez is creating some extraordinary wines at Vinicola Del Priorat. The Onix wines have had some of their best vintages yet!