This gem from Gulp/Hablo is an organic, biodynamic, cloudy powerhouse. Slightly funky with notes of tea & white flowers. Juicy and zippy on the palate. Touching on a bit of being herbaceous with a savory orange peel zing. You'll be surprised it finishes so fast. A blend of equal parts Verdejo and Sauvignon Blanc, a common combination for the white wines of the region, and here made into an orange wine via a week of maceration on the skins. Aromatics of orange blossom and tropical jackfruit with moderately tannic dried citrus peels, tea and preserved apricots on the yeasty and textured plate.

Mary Taylor Finca El Molar Macabeo 2023

Finca El Molar is in the wine-making region of Manchuela. This high-altitude region is situated between two rivers and boasts a very sunny and dry climate while the Solano wind refreshes the night during ripeness. Made from 100% Bobal, this wine shows a vivid red color and an intense berry fruit aromatic profile. Hints of cocoa nibs and spice lend complexity. The palate is sleek and mid-weight with tart cranberry and blueberry notes with a bright acidity that gives this wine a decidedly chillable character.

Bright and fresh, with notes of cherry and raspberry. This wine is bursting with minerality and acidity and it is chillable! A perfect wine to grab for the park, a bbq, or just hanging out with friends.

Produced from old vines that endure whipping winds, blistering heat, bitter cold and recurring rabbit pressure that can remove entire hectares annually, this natural skin-contact white reflects low-intervention, pristine winemaking. Herbal and earthy, this wine has everything you want in a natural, skin contact white and none of the things you don’t (funky not flawed). Exotic and spicy with rich honey notes that provide a broad, soft palate. Integrated acidity and pristine winemaking keeps the wine so fresh and so clean clean.

The vineyards are located in the La Mancha region. The extreme continental climate of cold winters and very long hot summers in this area gives the grapes their intense flavor. The fermentation is temperature controlled at 21-25°C and takes place in stainless steel tanks for 8-10 days and malolactic fermentation is carried out. Finally the wine is racked off and a cold stabilization carried out for 15 days. A deep garnet color with ruby hues, Rojo Mojo has aromas of red fruits and cherry. Smooth and round on the palate, with cherry flavors and a long finish. A perfect match to Paella, grilled meats and Mediterranean salads.