What's New in February

What's in your cellar?

Spain’s consistent string of age-worthy vintages has me thinking it’s time to start stockpiling some wines from 2004. With its great structure and very bright fruit, the 2004 vintage makes an ideal candidate for a spot in anyone’s cellar. We have three wonderful wines available:

Joan d’Anguera, Bugader 2004 (Montsant)
A great vintage for the Angueras and the best Bugader to date. Ripe and satisfying today with enough acidity to go the long haul. Expected maturity 2009-2012 (600 bottles)

Luberri, Finca Los Merinos 2004 (Rioja) - Coming Soon
A spectacular vintage in Rioja and one that begs for cellaring. For those of you who have not tasted this parcel from Florentino, it is worth noting the uniqueness of the wine. It begins as a Rioja and ends as a Burgundy after 12 hours of decantation. Expected maturity 2010-2020+ (800 bottles)

Conde De Hervías 2004 (Rioja)
Our newest entry, from a small parcel of pre-phyloxerra vines in the heart of Rioja Alta. The wine was harvested early to maintain naturally higher fruit acids. The general balance in this wine makes me guess that this is a long lived wine. Expected Maturity 2010-2030+ (1200 bottles, 15 magnums, 5 double magnums)

On a last note we have verticals of Pago de Santa Cruz from Sastre going back the 1996 vintage (2003, 2000, 1999, and 1996). Very limited availability.

Also New...

Here are some of the first submissions for our Cava Avinyó Cocktail Contest. We'll be taking recipes all year so keep 'em coming.

Death in the Frosty Afternoon
by Chris D. of Nopa Restaurant in San Francisco
5 oz Cava Avinyó Brut Reserva
1/2 oz Minus 8 Icewine Vinegar
1/2 oz St George Absinthe
Build in a flute and serve without a garnish.

Saint 75
by Chris D. of Nopa Restaurant in San Francisco
4 oz Cava Avinyó Brut Reserva
1 oz St Germain Elder Flower Liquor
1/2 oz Creme de Violete
Juice from 1/2 of a lemon
Shake and strain liquor and juice into a flute, top with Cava Avinyó Brut Reserva and garnish with a lemon twist.

Carolina Classic Cocktail
by Liza R. of South Carolina
5 oz Cava Avinyó Brut Reserva
1/2 oz Triple Sec
1/2 oz freshly muddled pineapple juice
Combine Triple Sec and pineapple juice into a flute, fill with Cava Avinyó Brut Reserva and top with a dash of lemon-lime soda.

by Fernando A. of New Jersey
Gently poor chilled Cava Avinyó Brut Reserva into a whisky glass and top with a tiny splash of sparkling Swedish pear juice.