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El Bombero red regularly sits in our customer’s Top 10, so we are excited to present its new sibling - a vibrant, fruity rosado. It comes from Cariñena, a hot, arid region of Spain where sun-loving grapes like Garnacha thrive. Along with big reds, the region produces bright, bold pinks. With just a few hours of contact between the grape juice and skins, the rosés catch the bright berry notes and a light hue.
El Bombero rosado is a wonderful example of a new wave of Garnacha rosés. It lies between Spain’s traditional fruity, medium-bodied rosés and the pale, light-bodied Provençal style. Showing great fruit finesse, it’s ideal to sip on its own, while its roundness makes it a great food wine as well – especially with a tasty paella.
The Bujanda family don’t compromise on quality, it shows in their huge haul of awards. This is their fresh, fruit-filled Joven - lots of juicy, fresh red berry fruit, no oak, in this Tempranillo red.
The family founded the property as far back as 1637, and have now been making wine for over 40 years. Unusually these days, they make their fizz by the same method as Champagne, with the second fermentation in bottle, and turn each bottle by hand. The wine is then aged for nearly two years on lees (the spent yeasts that created the fizz during the fermentation in bottle) to ensure rich complexity and full body. It’s organic, too! With ripe apple and peach notes and complex toasty length, it makes a very fine apéritif with toasted salted almonds, jamón iberico, olives and other tapas.
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Our Buyers have long been good friends with Javier Murúa - he makes our best-selling Rioja, Barón de Barbón. We were delighted when, a few years back, he decided to explore further afield and has set up a winery in Galicia's prized Riás Baixas region. It lies in the beautiful village of Meis, close to an ancient monastery. They work closely with 250 growers, tending 80 hectares of vines, all in the Salnés region, to obtain the highest-quality fruit.
Albariño is a top-performing variety of Spain. It produces the breezy, citrus freshness that Sauvignon drinkers adore, yet has a bit more weight, length and structure to satisfy. This wine is thoroughly delicious right now. Terrific on its own or enjoy with fish or light noodle dishes.
When Belgian entrepreneurs Christopher Heirwegh and Christel Weemaes moved to Barcelona over a decade ago, they had one simple dream: to grow, harvest and bottle the best organic cava in the world! Together, with winemaker Joan Soler, they select growers whose vineyards are high in the mountains close to the winery. There the grapes capture a pure expression of Spain’s Catalunya region.
This Brut Reserva is made using the same classic method as Champagne, with the secondary fermentation in bottle, ensuring a creamy mousse and lovely toasty flavours. It's made from the region’s local grapes, Macabeo, Xarel-lo and Parellada to provide bright lemon and peach notes with classic brioche length, all aged 15 months in bottle. A classy fizz.
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Most Cava is produced in Catalunya, but here’s one from a small producer based near Valencia, determined to outclass his northern neighbours. Made using the classic Champagne method, it boasts a fine mousse and a lovely complexity.
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