Spanish White

This is a blend of 60% Macabeu which contributes light, floral notes and acidity, and 40% Garnatxa Blanca that adds lemony fruit, salinity, and characteristic texture, along with yellow apple and zesty, savory minerality on the finish.

For the math lover? Hand-harvested Garnacha Blanca from 60+ yr old vines; 6 months in French oak. Apples, pear, melon; lightly creamy texture with lemony acidity & hints of herbs. Pair w/fish, veggie pasta, chicken, pork loin w/rosemary & thyme...

Canary Islands. Organic Albillo Criollo, Marmajuelo, Gual, Malvasia, etc. from untrained vines 60-300 years old, planted on volcanic sand with basalt. SO2 only at bottling. Pear skin, sea salt, smoke.

Old vine Macabeo + field blend, 6 months in French oak. Full-bodied, golden-hued, rich but with fresh acidity. Almonds, hazelnuts, pineapple on the palate. Pair with Spanish tortilla, fresh green olives, grilled octopus & chorizo, manchego...

Biodynamic, 35+ year-old vines grown on granite. Salty, fresh minerality, textured, & complex.

FLASH is a clarete, a traditional type of Spanish light red wine (it’s often called a rosé, but it’s not really that) made from red & white grapes co-fermented and vinified together. It's savory, spicy, and mineral-driven.

High-altitude, organically farmed Viura & Malvasia from vines planted between 1930 & 1989. Wildly fruity & aromatic; lemons, limes, pears, apples...very bright, lively, & snappy!

100% Treixadura. Aromatic, notes of apples, kiwi, herbs & salty minerals. Rich mid-palate, with tropical fruit, salty again, fresh acidity, touch grassy. Yummy. Organic/wild yeasts/low SO2. 5 months on lees.