That “Spanish Tinge”…

That’s what Jelly Roll Morton insisted was the crucial ingredient in good Jazz (and good Creole cookin’ too!). We’ve just acquired a small but intense selection of Spanish Reds that up the ante considerably in quality, value and packaging: Traditional Riojas have always been been favorites of discerning WINE EXPO-isti and we have seven wonderful bottlings for you but also selections from Ribera del Duero, several amazing “bang for the buck” reds from La Mancha, Penedes, Valencia, Catalunya and other far flung DOs plus some fun Cavas. Would a Chorizo and Walnut stuffed roast turkey be too weird for your next Thanksgiving dinner? Well, at least lay out some Jamon de Serrano and some nice olives for your arriving guests and watch the smiles erupt and the conversation take off.

Ribera del Duero

Ribera del Duero is located in Spain’s northern plateau and is one of nine wine regions within the autonomous commune of Castile e León. The zona is characterized by a largely flat, rocky terrain and is centered on the town of Aranda de Duero. Wine making here goes back over 2,000 years, proven by the discovery of a 66-meter mosaic of Bacchus, the god of wine, recently at Baños de Valdearados. Viticulture as we know it probably arrived in the Ribera del Duero region with Benedictine monks coming from Cluny in Burgundy in the twelfth century. The wines are primarily Tempranillo, known as Tinta Fina locally, often blended with small additions of Bordeaux varieties.


Bodegas y Viñedos Tábula, Olivares de Duero

This estate has 22 hectares of mostly Tempranillo rooted in deep limestone soil at the southern edge of the Ribera del Duero Zona, just north of Madrid. The wines are hand harvested then meticulously sorted in two stages: first rejecting bad bunches then rigorously sorting BERRY by BERRY for only the best fruit.

Tábula Ribera del Duero Roble Damana 5 2010  

Tempranillo (96%) and Cabernet from estate vines with at least 10 years of age are given a cold maceration for two days for color then fermented in stainless steel for 15 days before five months maturation in a combination of French and American oak. The result is a medium bodied but deeply flavored wine with bright red fruit and spice notes and an extremely food friendly attitude.


Tábula Ribera del Duero Crianza Damana 2007  

Tempranillo (96%) plus 2% each Cabernet and Merlot from estate vines with 15-25 years of age are cold soaked for five days for color then fermented in stainless steel for 14 days. The wine is then split into two lots for malolactic fermentation with half of it put in huge 5,000 liter French oak tuns to complete malolactic with some exposure to oxygen. After ML it is mellowed in a combination of French (90%) and American oak barrels for a year then bottled with no fining and the lightest possible filtering. Damana has a deep cherry red color with violet hints on the rim, intense notes of strawberry and plum but also anise, vanilla & tobacco notes on the nose and a long smooth finish. Grilled meats please!


Tábula Ribera del Duero Gran Tábula 2007

The Big boy of this estate: built for aging or at least going one on one with a major piece of grilled meat.



El Mosaico de Baco Ribera del Duero Roble 2005

Just like its gorgeous label, this is Old School: 100% Tempranillo fermented on the skins for 28 days then aged six months in large oak barrels before resting in bottle for six YEARS. Give it the nice steak, mushroom stir fry, short ribs or roast bird it is craving and you’ll both be happy!