lummi island wine tasting jan 26 ’18

(note: some photos will enlarge when clicked)

Bread this week

Both breads this week use similar fermentation as last week, a poolish and a levain, though with different grains for different flavors.

The levain uses a natural yeast starter, sometimes referred to as ‘wild yeast’ while poolish uses a pinch of dry yeast to get the fermentation going. Many people find that pre-fermenting some of the flour makes the bread easier to digest. I know that it adds another level of flavor to what is already delicious bread!

Buckwheat Walnut & Honey – a flavorful artisan bread made with a poolish and fresh milled buckwheat and bread flour. A little honey to balance the earthiness of the buckwheat and some toasted walnuts for a nice crunch. This bread goes well with meats and cheeses – $5/loaf

Multi Grain Levain – Made with a sourdough culture using a flavorful mix of bread flour and fresh milled whole wheat and rye. A nice mixture of flax, sesame sunflower and pumpkin seeds and some polenta add great flavor and crunch. And just a little honey for some sweetness. A great all around bread that is full of flavor – $5/loaf

For pastry this week:

Fruit & Spice Rolls – Include half whole wheat and plenty of butter, sugar and egg for flavor and a tender crumb. Dried cranberries, golden raisins, fresh orange peel and juice plus anise, cinnamon, mace and cardamon. Topped with demerara sugar before baking for that extra bit of sweetness and crunch…lingering flavors of the Holidays! – 2/$5


February Wine Shop Schedule

By Andy Reago & Chrissy McClarren

We have spoken many times in these pages about Cross-Quarter Days. There are four of them in each year, spread at equal intervals between the solstices and equinoxes (equinoxi…?). February 2, aka Groundhog Day by our custom, is halfway between Winter Solstice and Spring Equinox, and represents a midpoint between winter and spring, a sign of Hope in a Dark Time. It is also known as Imbolc, Candelmas, or St. Brighid’s Day.

The first thing you need to know is that the Wine Shop will be closed the weekend of Feb 2-3. No wine tasting, no bread delivery.  We will be away, and Janice will be away. We regret any inconvenience.

We are heading South in our little trailer for most of February, and look forward to seeing you in March. To nurse you through the Withdrawal that might cause, Janice will be here for Bread Fridays and Wine Tasting on the remaining Fridays: Feb 9, 16, and 23. Stay tuned to our blog (this one!) for updates.




Tomàs Cusiné


We have spoken often of our deep attraction to the Deep Harmonic Resonance of the Spanish wines of Priorat.

The winery of Tomàs Cusiné is located in the village of El Vilosell, at the southern end of the DOC Costers del Segre,  part of Catalonia, and just north of Priorat. Vineyards grow in dry, rugged terrain that also nourishes forests of oak, pine and juniper. As in Priorat, soils have calcareous compositions with varying amounts of gravel with good drainage, and sit at an average altitude of 250 meters.

The region is blessed by a local night wind called the marinade, which blows reliably cool on hot summer evenings. Day-night temperature contrast forms a cold climate that ensures slow ripening of the grapes, with late harvest that helps good acidity, thick skins, soft tannins and great color intensity in the wines.

This week’s feature wine is a blend of Carinena, merlot, and cab sauv. Interestingly, unlike many of the surrounding regions, the carinena (aka samso in Catalonia) vines are quite young, about 15 years old (over 100 yrs old in many nearby places), and the merlot and cab vines older (25 and 20). While this is a bit of a disappointment to those of us who have a Thang for Old Vines Carinena, this is still some very serious Juice worth savoring next to a fire on these long winter nights!





Mar a Lago Update: Hopes and Dreams, cont’d

Yes, yes, we know it is a Remote Possibility, but there is Increasing Evidence that some kind of “Deal” may be taking shape in the Nation’s Capital on Immigration. At a time when most other Threads of National Discussion remain Locked in Polarization (Climate, Environment, Equal Rights, Income and Wealth Distribution, Gender to name a few), there are a few tentative signs of Coalescence on Immigration. And let’s face it, the Very Idea that the Gazillionaire Class that populates most of our Congress could become Conscious enough to even begin to perceive some sense of Duty, Service, or Responsibility feels, yes, like Just Another Trick, so we remain Cautious…but, always, you know…Hopeful. We shall see what unfolds.

In the meantime, we have been recalling an old song by Woody Guthrie called “Deportee“. The song is a lament on the Futile Situation of migrant workers who died in a plane crash in 1948 as they were being deported to Mexico. It’s a beautiful and poignant ode to both their lives and their deaths, these people, these families with few options who made desperate decisions, took desperate chances, and worked their hearts out to find a Better Life than was possible in Mexico seventy years ago. Many were able to build a better life. Many were not. But we all must admire the Strength of their Commitment.

This system didn’t just benefit illegal immigrants. It has been the mainstay of agriculture in much of the American West and Southwest since before Woody wrote the song. In economic terms, there has been a Market for these workers for decades. In Business Terms, it has been without a doubt the Next Best Thing to Slavery. It’s the long, hard, rutted, and blood-stained Road generations of immigrants have taken to come to this country. For most of the world, the Gates of Heaven are Right Here in our Everyday Life. We are all Lucky Ducks, indeed.

So. How do we navigate the many paths that weave through our Compassion, our Selfishness, our Fears, and our Better Natures? It’s not an Easy Question. So the notion that this Congress might be able to get its Sh#* together long enough to achieve Any compromise on this issue is Breathtakingly, Head-scratchingly, and yes, even Seductively alluring, n’est-ce pas? Fingers crossed and Stay Tuned!


This week’s wine tasting

Bernier Chardonnay ’16 France $10
Lemon, herbs and lees on the nose. Full-on minerality, with a touch of lemon curd. Crisp, elegant, steely, and citrusy personality; classic Old World style.

Virginia Dare Pinot Noir ’14     California     $17
Uncomplicated but entirely engaging with notes of blackberry, ground black pepper, and black olives along with typical Russian River notes of strawberry and pit fruits.

Sanguineti Cannonau de Sardegna    ’15     Italy      $12
This cannonau– a Sardinian varietal known elsewhere as grenache– offers dry and dusty aromas and flavors of cherry, pomegranate and plum that leave lingering, crisp, earthy and briny flavors that beg for food.

Robert Ramsay Mason’s Red ’1   Washington  $1
Easy-drinking cinsault-dominant Rhone blend; subtle nose of black cherry paste with a hint of cinnamon spice that expands on the palate to a soft anise finish.

Tomas Cusine Geol ’12   Spain     $21
Carinena, merlot, cab sauv; Elegant notes of cedar, eucalyptus, chocolate, and black currants with elegant and sweet wood on the nose. A wide and silky entrance, with rounded tannins; powerful, deep and persistent finish.



Wine Tasting

lummi island wine tasting jan 19 ’18

(note: some photos will enlarge when clicked)

Bread this week

Barley, Whole Wheat, & Rye Levain – Levain culture is built over several days and allowed to ferment before the final dough is mixed. Made with freshly milled whole wheat, barley and rye flours. – $5/loaf

Buttermilk Currant – A really flavorful loaf using a poolish preferment. A little honey for sweetness balances the flavors of the whole grain; buttermilk makes for a soft and tender crumb. Then lots of currants and just a little rosemary round out the flavors. This bread makes great toast and even better french toast – $5/loaf

and pastry this week…

Pan de Cioccolate – A delicious rich chocolate artisan bread using a levain with bread flour and fresh milled rye flour, honey for sweetness, vanilla and plenty of dark chocolate. A great bread to go with morning coffee or afternoon tea – $5/loaf.


Illahe Vineyards

Our white wine this week is Illahe gruner veltliner, the premier white grape of Austria, brought to the Willamette Valley in 1983 by Lowell Ford. Gruner (aka “gee-vee”) combines a delightful array of unique characteristics, including a complex palate that falls somewhere on the spectrum between riesling and chardonnay,  with engaging fruit, complelling aromas, great acidity, and complex flavors.

Lowell Ford began growing gruner in Oregon in 1983, and in 1999 purchased the pasture land west of Salem that over the next several years became Illahe Vineyards. Son Brad Ford became the family’s winemaker in 2006. The vineyard was only tilled once, by horse; the wine is made almost entirely by hand with no electricity or mechanization, using a manual wooden basket press and transported by a team of Percheron draft horses that mow the fields and deliver the grapes to the winery at harvest. They may be the region’s only Completely Sustainable Winery.  See video at bottom of this page.


New Year’s Prizes!

Thanks to all of you who slaved for hours in your kitchens, or picked something up somewhere, or just showed up with Whatever. It was Awesome, one of our best New Year’s events ever. Lots of Positive Energy…we are all Lucky Ducks!

Special mention goes to Mary Jane, who not only brings great food to these events each year, but also for being Inspired to bring these amazing Magical Glowing “Ice” Cubes! They are inert until they go into the liquid, and then burst into colors which change from moment to moment from green to blue to red to yellow…Amazing!


Our judge this year had her work cut out for her, because as usual there were many Delicious Dishes! However, after considerable tasting and deliberation, she settled on Mary Beth’s Stuffed Scallops as the Best-Tasting Dish! And they were also Beautiful (our Bad for blurring the pictures..)  (:






Best-looking dish this year from from Peter, last year’s winner for “best-tasting” dish. Mexican by birth, Peter has great skill with peppers and salsas, and you gotta keep coming back for more! So yes, they were also Really Tasty! Oh, and yes there was a note on the table to Be Careful adding the Extra Spice…it was, um, Good Advice…! Tasty but mucho picante!


Mar a Lago Update: Hopes, Dreams, Karma, and Sh#*hole Countries

Everyone on the Planet now knows about the Sh#*storm that blew out of the Oval Office last week. And the Tweetster’s Comments have been widely interpreted as “Racist.” Which implies a prejudice against Whole Peoples because of their Race: white, black, brown, red, yellow, and all the shades in between. After due consideration, our Editorial Staff takes a Different View. We don’t think he gives even a single Sh#* about Race, per se. Oh, no, no, no, mes amis…this is not a Race Thing for him. It’s a Class Thing, shared by most Republicans: if people are So Poor they can’t meet their Basic Needs for Food, Clothing, Shelter, Sanitation, and Safety, It’s Their Own Fault! 

Forty years ago when I was a grad student in Economics, the prevailing theoretician in Development Economics was Walt Rostow. The basic idea was that the Fundamental Problem with Lesser Developed Economies was Capital Formation, which requires Investment, which requires Savings, which requires (I am not making this up) “refraining from current consumption out of current income.” In practice, there had be some mechanism to turn the Labor and Natural Resources of the Region into Export Dollars so they could Import Capital (infrastucture, factories, technology).  Only then could a country achieve the necessary threshold of capital formation for Economic Takeoff, as Rostow put it. This was the Basic Philosophy behind the World Bank and the policies it followed for decades.

Rostow’s Model was very appealing and made a lot of theoretical sense. In practice, however, the Benign Intent of the Model was quite consistently Twisted away from the Needs of the Many to support the “Greegos” (Greed + Ego..?) of the Few, including Local Dictators, Global Corporations, Cold War Strategists, Regional warlords, and Political Players of all Persuasions. The modern-day Fallout from all of this is a World of Heartbreaking Inequality.

Those of us with the Astounding Good Luck to have been born in industrialized nations have, by all historic standards, enjoyed the Regular Fulfillment of our basic needs for safety, food, clothing, and shelter to a degree of Comfort rarely seen in all of Human History. The Deeply Disturbing Fact is that Our Comfort comes at the Cost of most of those people who live in Sh#*hole Countries, which are, most fundamentally, not just places without running water, but places Without Hope. Think about that for a minute: Without Hope. So maybe Our Job As a Nation is to give all those people in Sh#*hole a little Hope that they too could enjoy the simplest of Gifts we Regularly Take for Granted: safety, shelter, food, water, and yes, a Clean Place to Sh#*.


This week’s wine tasting

Illahe Gruner Veltliner’16     Oregon     $16
Light yet dense aromas of dried peach, apple, and fresh cedar. Fermented partially in acacia barrels which add herbal flavors and complex texture. Palate also shows red grapefruit, graham cracker, and white nectarine. Balanced and beautiful, great Washington take on Austria’s premier white.

La Rocaliere Tavel  Rose ’16      France       $14
Scents of dark berries, cherry, and licorice, with a floral accent. Firm and structured, displaying cherry and floral pastille flavors and a hint of bitter herbs, finishing with good power and length.

Tommasi Poggio Al Tufo Rompicollo ’13      Italy    $17
pulent, with an Amarone-like raisiny nuance to the ripe, soft red cherry, sweet spice, and herb aromas and flavors. Velvety, opulent, well balanced and smooth, with long, lush, smooth tannins. Terrific buy!

Terra d’Oro Zinfandel ’14 California $14
Vibrant aromas of clove and big, generous fruit lead to concentrated flavors of juicy plums and  blackberries; well-balanced and smooth on the palate; plush but not jammy. Comforting and crisp on these long winter nights.

Maryhill Marvell GSM ’12    Washington   $28
Grenache, Syrah and Mourvedre;  shows ample tobacco leaf, licorice, cured meats and ripe red and black fruits in its mouth-pleasing, ripe, textured and balanced personality. Beautiful round body with notes of berry, cherry and baker’s chocolate.


Wine Tasting

lummi island wine tasting jan 12 ’18

(note: some photos will enlarge when clicked)

Bread this week

Sweet Corn & Dried Cranberry – Made with polenta and bread flour, then enriched with milk, butter and honey before being loaded up with dried cranberries. Has great corn flavor but is not a traditional quick cornbread. A delicious bread that makes great toast – $5/loaf

Spelt Levain – Spelt is an ancient grain similar to wheat and has a nutty, slightly sweet flavor. It has gluten but it isn’t as strong as the gluten in traditional wheat. This bread is made with a levain, or sourdough, traditional bread flour and about 1/3 spelt flour, fresh milled whole spelt and fresh milled whole rye. It is a great all around bread – $5/loaf

For pastry this week one of our baker’s favorites:

Rum Raisin Brioche: A delicious brioche dough full of eggs, butter and sugar. Filled with golden raisins and chunks of almond paste and as if that wasn’t enough, topped with a chocolate glaze before baking. Ooh la la, what’s not to like. I can only make a limited number so be sure to get your order in early. – 2/$5.

Hell Freezes Over DESPITE Global Warming

It’s always been The Yardstick of The Unlikely. But here it is in the news: temperatures recently dropped well below freezing in Hell, Michigan. We suspect that upon hearing the news, many young (and not-so-young) men began making phone calls to those ladies they had crushes on all those years ago…“Okay, it Happened! NOW you Have To Go Out with me!!!” And at the same time, Congressional Republicans will no doubt be showing up on the Floor with Snowballs proving there is no such thing as Global Warming.

So let’s take this opportunity to spell out once and for all that the rapid shift in Climate Behavior the World has been experiencing for the last several decades is Way More Complex than “Warming.” If you throw a Stone into a still pond, you will see ripples spreading out over the surface. If you throw an Alligator into a pond where there has never been one, Every Living Thing in the pond knows Immediately and starts changing its behavior. It’s a System, Stupid!

And so it is in Hell. It’s a Zen thing: when it’s Cold, put on your parka; when it’s hot, take it off. Pretty simple, oughta work, right? Well, yes, BUT…Hell being what it is, when you change one thing it changes other things, which change other things, on and on. Hell can freeze over in Michigan while forest fires rage in California followed by rains that dissolve hillsides into Rivers of Mud. The Real Hell of it is that it is Just Beginning, and it’s going to get A Lot Worse. Or to put it another way…sticking your head in a hole is only gonna make it a Lot Worse!


Lost and Found

Every year after our Awesome East Coast New Year’s Eve Party, we invariably are left with items our guests forgot to take home with them. Is some cases we know who they are, but in many we do not. Last year someone left a very nice, relatively new down jacket. Since no one ever called or picked it up, I have recently  started wearing it and enjoying it, with gratitude to our anonymous benefactor. But hey, if it’s yours, come by and claim it!

This year we invite your attention to a lovely blue plate left over from someone’s food contribution. It is ceramic, looks hand-painted from Indonesia, the sort of plate one would like to have back.

We also have a lightweight, white Columbia quilted vest, worn enough to be someone’s favorite. Zips like a man’s jacket, but has a feminine feel and a diminutive size…i.e., too small for me!


Mar a Lago Update: Our Tax Bill for Your Kool-Aid

It is really quite Breath-taking how after nearly an entire year of Grumbling and Hand-Wringing, Congressional Republicans are now falling all over themselves Rationalizing What a Great Man and Insightful Leader is the Tweetster. If your teenagers came home from the Dance with a values shift like this, you would immediately suspect they had suddenly become opioid-addicted. Or, worse…you can never completely rule out…Zombies!

Yet here they all are in the last week, making the rounds of the Sunday talk shows, waxing eloquent about how they have come to respect and value the Penetrating Insight and Strategic Acumen of their CIC. Most disturbingly notable among them is CIA Director Mike Pompeo, who dissembled all over himself relating the Great Respect he had for his nearly daily conversations with His President on Matters of National Importance.

At this point we would like to interject that Mr. Pompeo graduated First in his class at West Point in 1986, left the service in 1991 and became a Lawyer. He got into politics in Kansas, and with a great deal of help from the Koch brothers, won a House seat in Congress. He is a Very Bright Guy, no doubt, who had Unlimited  Potential to do Good in the world. Our editorial staff has spent some time discussing this, and we find ourselves Deeply Disappointed that someone with Mr. Pompeo’s gifts seems to have learned So Little  about Honor in his years at West Point. He could have been So Much More. But he chose the Dark Side, as did so many of the Tweetster’s Appointees. Playing politics is part and parcel of Cabinet posts; but we aspire to a certain Neutral Objectivity in our Intelligence Agencies, and Mr. Pompeo is obviously Deeply Partisan. And that is Deeply Troubling.

One year down, three to go. Dog help us…!


This week’s wine tasting

Folie a Deux Chardonnay ’15    California      $16
Good example of Russian River appellation style; bright acidity and seductive notes of pear, apple, pineapple, apricot, nutmeg and vanilla—all framed by a richly textured palate.

Perazzeta Sara Rosso ’15     Italy   $12
90% Sangiovese, 10% Ciliegiolo from the Tuscan south; bright and full-bodied with cherry, crisp acidity, and tantalizing earth tones make this pretty wine a winner with savory dishes.

O Wines Red Blend ’10     Washington     $9
A Chateau Ste. Michelle project to help send low income, capable young women to college; Rich, dark color with dried herbs, cedar and blackberry with anise. Palate is fruity and has blackberry, anise and black cherry with some black olive.

Ded. Reckoning Cutlass Cabernet ’14      Washington    $18
80% cab sauv, with cab franc and merlot. Appealing aromas of cocoa, mocha, herb, cherry and barrel spice lead to full fruit flavors. Muscular, slightly drying tannins.

Esplugen Priorat ’14   Spain       $17
Garnacha, carinena, cab sauv; Priorat’s famous slate soil and arid climate give this wine great intensity and structure, with deep and complex aromas of rich ripe fruit, toast, and a long pleasing finish .


Wine Tasting

lummi island wine tasting jan 5 ’18

(note: some photos will enlarge when clicked)

Bread this week

Flax Seed Currant Ciabatta – Made with a poolish overnight preferment before blending bread flour and fresh milled whole wheat and rye flours. Loaded up with flax seeds and dried currants for a delicious bread. This bread is mixed with a lot of water that makes for a very slack dough so it can’t be weighed out and shaped like other bread, it is just cut into pieces. A really flavorful artisan loaf – $5/piece

Buckwheat Rye – Fresh milled buckwheat and rye are soaked for 8 hours without any yeast in a method known as an autolyse. As buckwheat and rye don’t have much gluten this allows what little gluten there is to start developing and really gets the enzymes going before the final mix. This soaker is mixed with bread flour, salt and yeast and a bit of honey. Would go well with all sorts of meats and cheese – $5/loaf

and pastry this week…

Bear Claws! – Made with a danish pastry dough rich in cream, eggs, sugar and butter. The dough is rolled out and spread with a filing made with almond paste, powdered sugar, egg whites and just a bit of cinnamon to round out the flavor. Then, because bears love honey, topped with a honey glaze after baking. As always, quantities are limited, be sure to get your order in before you miss out- 2/$5


January Hours

We will be around through January, and so will our Baker, but for Abbreviated Hours!

Therefore take Note: our present intention is to be open Fridays from 4-6pm and Saturdays from 3-6 pm through January.






Speaking of Bear Claws…

Ulee had his First Birthday on Christmas Eve. If we Bear in mind that most breeders have to come up with maybe a hundred new puppy names every year, it’s not surprising that these pups all got Holiday names. His was “Yuletide.” When we brought him home we shortened it to Ulee, which is most commonly a nickname for “Ulysses.”

Ulee is officially a Mini-Australian Shepherd, which basically means that his lineage conforms to AKC standards for an “Australian Shepherd,” though they are deliberately bred smaller, around 30 lbs. on average. They are very popular pets, being easier to manage than their 55# progenitors, but still intelligent, industrious, attractive, loyal, and attentive. And as in this photo, unlike many dogs, they will Look you In the Eye. The Mini Aussie is derived from selective breeding of smaller Standard Aussies.

Our dear boy Cooper (Best Dog Ever!) was also a Mini-Aussie, who weighed in at about 32 lbs. Coincidentally, this is the same weight as our older Aussie, Tator, who is a Working Dog from the  somewhat different genetic lineage of Herding Aussies, which conform to ASCA standards. These dogs are longer, lighter-boned, more agile, and a bit, well…over-focused. Though Tator and Cooper weighed the same, Tator was taller, longer, and faster. The point here is that we expected Ulee to be about the same size and weight as Coopie. We haven’t weighed him for a while, but he is taller, longer, wider and heavier than Tator,  probably 45 lbs or so at present. His head is noticeably broader and shorter than most Aussies, and his behavior is boisterous, physical, chewing-fixated, and Enthusiastic.You know…Bear-like!

So, a week or two ago we Realized What had Gone Wrong. Above left is a photo of Tator (left) and Ulee (right– with the “cigar”). Here are a bunch of typical Aussie photos.  Ulee’s coloring is definitely Aussie-like, but his Shape is not. So he has been a Dog of Mystery until our Recent Insight: we are currently convinced by a year of Close Observation that the only Explanation that Makes Sense is that Ulee’s Ancestry has to include some creature like this!


Mar a Lago Update: is the Button So Big…or My Hands So Small…?!

First, of course, there isn’t any “Button.” Except maybe in the Satirical View of The Onion. So the Good News is that a Single Madman (you know who I mean) can’t Launch the Whole Arsenal Singlehandedly. It is Less Clear how small a number of Strategically Placed Madmen could launch Enough of the Arsenal to render the question Moot. And to be Frank, there seems to be No Shortage of Madmen in Positions of Power Around the World at the moment. At some point we might want to take a look at that, huh…?

Comfortingly, thanks to Dr. Strangelove, Fail-Safe, Seven Days in May, and their ilk, a Lot of Very Smart People have thought about Accidental Armageddon for a Long Time, and we all hope this is a Case where the Military Philosophy of “Two Backups for Every Alternate System” is In Place, Active, and Foolproof. You know, “more or less,” anyway. All should be Well as long as we avoid basic Economic questions like “um, could you remind me again how we computed the Optimal Number of Nukes to Launch under the Present Scenario…???”

There is not a Lot of Difference between what the Republican-controlled White House, Senate, and House are doing to America and what ISIS has done to Syria, Afghanistan, and Iraq. Their recent Tax Bill has much in common with ISIS’ wanton destruction of World Heritage Art Collections in the Fertile Crescent…any Brutish Idiot can Destroy things, but it takes Leadership, Commitment, and Vision to Rebuild them…precious qualities in Very Short Supply these days.


This week’s wine tasting

Gio Chardonnay ’15   Slovenia    $11
From Slovenian vines on the Italian border, this freshly styled chardonnay shows delightful and expressive notes of  apple, lychee, citrus, warm croissant and sea salt.

Monte Tondo Veneto Corvina ’16     Italy   $12
Ruby red colour; bright lively nose with fresh cherry, black berry and black pepper hints; medium-bodied with moderate acidity and supple, well-integrated tannin – well balanced, dark fruit core with cherry, dark chocolate and spicy notes. moderate length with a smooth, seductive finish and a spicy aftertaste.


Marchetti Rosso Conero ’15 Italy $11
Rich and inviting aromas of flowers, plums, brown spices, and hillside brush. On the palate,  round notes of cherries, blackberries, cocoa and spice. Culminates in a satisfying, lengthy finish.

Goose Ridge G3 Cabernet ’15   Washington   $14
Rich, deep aromatic expression of plum and dark cherry intertwined with toasty notes of vanilla and savory spices. The dark fruit flavors continue to resonate on the palate over a supple tannic structure leading to a long, soft finish.

Orowines Bluegray Priorat ’14     Spain     $17
Named for the licorella slate of Priorat, which yields intense, terroir-specific wines from the harsh soils that challenge local varieties like Grenache and Mazuelo to the utmost, yielding tobacco and spice notes to the raspberry jam flavors. Rustic, earthy, spicy, and wildly aromatic.


Wine Tasting