Bodegas y Viñedos Raul Perez - Ole Imports

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IndexWine SRP UPC CODE %Alc PageWine SRP UPC CODE %Alc PageAlanda $35.00 No UPC Code 13.00% 18Alanda Blanco $35.00 No UPC Code 13.00% 18A Portela $17.00 8437008409399 13.50% 113Bancal $31.00 8414398030570 14.50% 27Barahonda Barrica $17.00 810411010723 14.50% 121Barahonda Sin Madera $15.00 810411010730 14.50% 120Barco de Piedra $17.00 8437008409177 13.50% 64Baron de Magaña $25.00 810411011614 14.50% 32Bellum El Remate (LH) $39.00 8437006931069 15.50% 124Berroia (Chacoli) $20.00 8437002325022 12.00% 5Bozeto de Exopto (BB) $21.00 8436049640082 14.00% 86Brozal (SV) $35.00 810411010297 14.00% 91Brozal Blanco (SV) $35.00 810411010303 13.00% 91Cal Blanca $17.00 8104110137171 14.00% 109Calchetas $66.00 8423480771079 14.50% 33Calma $17.00 810411010280 13.50% 84Carro $12.00 810411010716 14.50% 120Casteller Cava $14.00 810411010419 11.50% 38Casteller Cava Rose $14.00 8104110104268 12.00% 38Celia Vizcarra $151.00 8437008409641 14.50% 68Columna $17.00 8437008409306 12.5% 60Cortijo Blanco $12.00 810411010242 12.50% 80Cortijo Rosado $12.00 810411010259 12.50% 80Cortijo Tinto $12.00 810411010211 13.50% 81Dacu $13.00 810411012925 15.00% 78Dignus $21.00 810411011621 14.50% 32El Pecado $77.00 8437008409627 13.50% 47El Posadero $17.00 810411011294 14.00% 12Exopto $71.00 8436049640037 14.00% 87Flaco $9.00 810411011287 13.50% 7Furvus $50.00 8414398030440 14.50% 28Gorvia $65.00 No UPC Code 13.50% 19Gorvia Blanco $53.00 No UPC Code 13.00% 19Heredad Candela $29.00 810411010808 14.00% 122Horizonte de Exopto $43.00 8436049640013 14.00% 86Ines Vizcarra $165.00 8437008409658 14.50% 68Ipsum $12.00 810411010914 12.50% 95JC Vizcarra $27.00 810411011058 14.50% 67Josefina Pinol $34.00 899208000093 15.00% 105Josefina Pinol Blanco $34.00 810411010648 15.00% 105La Cartuja $17.00 810411013816 14.50% 41La Malkerida $17.00 8437008409849 12.50% 97L'Avi Arrufi $47.00 8437008409764 14.50% 102L'Avi Arrufi Blanco $47.00 8437008409771 14.50% 102Licinia $57.00 8437009456064 14.50% 15Ludovicus $15.00 810411010679 14.00% 99Ludovicus Blanco $15.00 8437008409412 13.50% 99www.oleimports.comMagaña Merlot $63.00 8423480751903 14.50% 33Mather Teresina $63.00 899208000017 14.50% 103Mibal Joven $17.00 810411011126 14.50% 74Mibal Roble $27.00 810411011119 14.50% 74Mibal Seleccion $39.00 810411011133 14.50% 75Morenillo $97.00 8437000509196 14.00% 104Muradella $75.00 No UPC Code 13.00% 20Muradella Blanco $75.00 No UPC Code 13.00% 20Muti Albariño $37.00 810411013496 13.00% 44Muti Caiño $68.00 8437008409504 13.00% 45Nabucco $17.00 8437008409450 14.00% 118Naveran Brut Vintage $16.00 810411010334 11.50% 35Naveran Dama $26.00 810411010327 12.50% 35Naveran Perles Blanques $35.00 810411010372 12.50% 36Naveran Perles Roses $35.00 810411010341 12.50% 36Oro de Castilla $17.00 810411010921 13.00% 93Papa $17.00 810411011911 13.50% 111Pazo de Galegos $23.00 810411011515 11.50% 58Perfil de Mibal $88.00 810411011140 15.00% 75Portal $23.00 810411010624 14.00% 101Portal Blanco $18.00 810411010617 13.50% 101QDM Albarello $86.00 TBA 13.50% 21QDM Bastardo $87.00 No UPC Code 14.50% 22QDM Finca Notario $86.00 No UPC Code 14.00% 22QDM Berrande $75.00 No UPC Code 13.50% 23QDM Souson $86.00 TBA 12.50% 21Raul Perez Albarin $77.00 No UPC Code 13.50% 49Raul Perez Prieto Picudo $77.00 No UPC Code 13.50% 49Rita $51.00 8437008409924 14.00% 27Sa Natura $23.00 8437008409832 14.00% 103Sketch $77.00 810411013441 13.50% 44Teixar $79.00 8414398030464 14.50% 28Torremoron $13.00 810411010112 13.50% 71Tranco $17.00 8437008409917 14.50% 121Ultreia de Valtuille $92.00 8437008409566 13.50% 54Ultreia de Paluezas $88.00 No UPC Code 14.0% 55Ultreia La Claudina $53.00 8437008409559 13.50% 51Ultreia La Cova de la Raposa $88.00 8437008409610 14.00% 55Ultreia St. Jacques $29.00 810411013465 13.50% 54Vico $32.00 810411013472 13.50% 51Vizcarra Roble $22.00 810411011034 14.00% 67VSL Garnacha (G5) $17.00 8437008409061 14.50% 115VSL Graciano (Gra2) $17.00 8437008409122 13.50% 116VSL Monastrell (M5) $17.00 8437008409214 14.00% 115Zestos $11.00 8437008409016 14.00% 9Zestos Blanco $11.00 8437008409818 13.00% 9Page 3 February 2013

Berroia by Jose Angel CarreroBerroia is an estate bottled wine made by Bodegas Berroja in theDenominacion de Origen Chacoli de Bizcaia. The name Berroia refers tothe area where the estate vineyards are located. There are 3 Spanishappellations that produce Txakoli wines in the Basque country: Txakoli deGuetaria, Txakoli de Bizcaia, and Txakoli de Alava. Berroia is producedwithin the Bizcaia appellation. There are two Txakoli styles: the ciderstyle and the still-wine style. Both styles are made with the Hondarribigrape but one is more cider like than the other. The “still wine” style aimsat showcasing the vibrancy of the Hondarribi grape in addition to itsdepth. The Cider style has a “life span” of about 6 months, whereas thestill wine method develops for about 14 to 16 months. Berroia falls underthe still-wine style category.Proprietor Jose A.CarreroGRAPE 85% Hondarribi Zuri, 10% Riesling and 5% Folle Blanche. (30year old vines) tended in Trellised system with cover crop between rows.PRODUCTION 1500 Cases made, 700 imported to the U.S.VINIFICATION after harvesting during early morning hours in smallboxes, the best clusters are chosen to undergo maceration at 50°F for 48hours. Extended fermentation takes place at cool temperatures (64°F)during 25 days to extract all the flavor hidden in its lees.AGEING Stainless steel.LOCATION Within the Chacolí de Bizkaia/Bizkaiko Txakolina DO (Zone3) by Spain’s bay of Biscay, 20 miles East of Bilbao, outside of the townof Muxika at 794 ft in altitude.SOIL Vineyards are quite steep at a 12% slope, making these soils drainrather well, while also giving the vines greater exposure to the sun’s rays.Soils are composed of limestone on the surface with sand as the subsoil.Sand and limestone are both good heat retaining soils, containing low tomedium amounts of organic matter.CLIMATE A northern Atlantic climate with an average temperaturebetween April and October of 59.6º F. Rainfall totals are 59.8 inches ayear, clearly one of the rainiest regions in Spain. The seemingly troublingcold nights coupled with the high rainfall levels, will not allow most othervarietals to flourish. On the other hand, the main varietal in BasqueCountry, the Hondarribi (zuri for white and beltza for red wines), does notgrow anywhere else.What makes Berroia Unique?Full bodied Txakoli. Nervy andelectric. Stainless steal; estate ownfruit; ages for more than 12months. Great Value!VINEYARD ACRES AGE (2006) SOIL ALTITUDE SLOPEHONDARRABI ZURI 31 8 SAND AND LIMESTONE 794 ft 12%FOLLE BLANCHE 2 6 SAND AND LIMESTONE 794 ft 12%RIESLING 4 6 SAND AND LIMESTONE 794 ft 12%www.oleimports.comPage 4 February 2013

Chacolí de BizkaiaBodegas BerroiaWine:: Berroia Txakoli 2011Producer: Bodegas BerrojaDO: Bizkaiko Txakolina / Chacolí de Bizkaia (Zone # 3)Grape: 90% Hondarribi Zuri, 6% Folle Blanche, 4%Riesling (Integral viticulture, certified by Kalitatea)Production: 1,500 Cases made – 700 for the U.S.Ageing: Stainless Steel.Winemaker: Jon Aguirre / Javier CarreroBerroia 2011 – IWC 92 ptsBright yellow-gold. Potent aromas of pear skin, quinine andagave, with a bright mineral topnote. Dry and deeply pitchedorchard and citrus fruit flavors show impressive clarity and power,picking up a floral nuance with air. Closes sappy and very long,with excellent focus and lingering minerality. This isn't yourfather's Txakoli, but then again your father probably never evenheard of Txakoli, unless he's Basque.History: ’10 90IWC ‘09, ‘08, ‘07 90RP; ‘06 90IWC; ‘05 90RPwww.oleimports.comPage 5 February 2013

Vinos de MadridFlaco by CVAFlaco, made with Spain’s signature Tempranillo grape means“dude” in English. Produced in the Demoninación de Origen(DO) of Vinos de Madrid. Flaco shows the complexity of aserious wine for the price of a song! It displays luscious fruit,soft tannins and lots of wild berry fruit aromas.Madrid is not only the capital of Spain but one of the mostinteresting wine growing regions of Spain. The outskirts ofthis great royal city are full of old Tempranillo vines. Madridis the great unknown. Most Spaniards do not know thatMadrid makes wine, thus the incredible values that Madridshowcases at the present time.GRAPES 100% Tempranillo (from the Arganda district)tended in head prune vines.PRODUCTION 100,000 cases made.VINIFICATION stainless steel tank and cement tanks of10,000 lit capacity. The short cycle Tempranillo variety isusually harvested mid Sept. Maceration and fermentation takes10 days for Tempranillo, followed by 2 days of postmaceration at cool temperatures (41° F).AGEING stainless steel combined with cement tanks of10,000 lit capacity to emphasize the flavor purity and youth ofthe Tempranillo grape.LOCATION Zone 7. coming from the Arganda districtlocated south east of the city of Madrid at 2,400 ft elevation.SOIL topsoil of Clay with granite subsoilCLIMATE The average temperature between April andOctober is 66.7º F with 20.1 inches of yearly rainfall Thesouthern Continental climate’s hot days and cool nights, playsa major role in the slower, yet more balanced ripening processof the grape.TASTING NOTES Its moderate ruby color is accompaniedby a sweet nose of strawberries, cherries, spice box, and driedherbs. On the palate it displays lush texture and red berryflavors.ALCOHOL 13.5% UPC 810411011287www.oleimports.comPage 6 February 2013

Vinos de MadridFlaco by CVAWine: Flaco 2012Producer: Flaco by CVADO: Vinos de Madrid (Zone # 7)Grape Varietals: 100% TempranilloProduction: 100,000 Cases madeAgeing: Stainless Steel TankWinemaker: Alberto Orte and Felix MartinezEst. Wholesale Price: $64/cs (12/750ml) SRP: $8Flaco 2011 – IWC 88 ptsDeep red. Pungent redcurrant and cherry aromas are complicatedby anise, black pepper and dried rose. Red fruit preserves andbitter cherry on the silky palate, along with a touch ofrhubarb. Closes on a tangy note, with gentle tannic grip and alingering cherry pit quality.www.oleimports.comPage 7 February 2013

Vinos de MadridZestos by CVAManuel Martinez one of the co-founders of Vinos Sin-Leywinemaker of 120 year old VSL Garnacha, is also co-producer ofZestos.Manuel belongs to a 3 rd Generation wine family, that producesorganic quality values in the three districts of the DO of Vinos deMadrid. Madrid is not only the capital of Spain but one of the mostinteresting wine growing regions of Spain. The outskirts of this greatroyal city are full of old Tempranillo and Garnacha vines. Madrid isthe great unknown. Most Spaniards do not know that Madrid makeswine, thus the incredible values that Madrid showcases at the presenttime.www.oleimports.comThere are three districts within the DO Vinos de Madrid:1. Arganda (South East of Madrid) at elevation 750 m (2,400 ft),Clay Soil and Limestone. Mostly Tempranillo, and Malvar forwhites.2. Navalcarneros (South West of Madrid) at elevation 500 m (1,640ft), sandy soil and river stones. Mostly Garnacha, Cab and Syrah.3. San Martin de Valdeiglesias aka Distrito de la Garnacha. (West ofMadrid at elevation 870 m (2,850 ft), Granite soil. Old VineGarnacha for red and Albillo for white.Page 8 February 2013

Vinos de MadridZestos by CVAWine Zestos Blanco 2012Producer Zestos by CVADO Vinos de Madrid (Zone # 7)Grape 100% Malvar (big berry, full bodied - meaty pulp –medium to long cycle grape that is susceptible to botrytis)indigenous to Madrid.Production 1,500 Cases made – 600 for the U.S.Vinification macerated for 12 hours and fermented at coldtemperature (50° F) during 20 days. Fermentation occurs in50/50 stainless steel tank and cement. Once fermented andclarified the wine is bottled without touching oak.Location out of the 3 districts within Madrid, the MalvarVariety grows in the Arganda Sub-region, which is locatedsouth east of Madrid at elevation 750 m (2,400 ft), Clay SoilWinemaker Alberto Orte and Manuel MartinezWine Zestos Old Vine Garnacha 2012Producer Zestos by CVADO Vinos de Madrid (Zone # 7)Grape 100% Garnacha (40 year old vines) from the highelevation San Martin de Valdeiglesias district at 2,800 ftaltitude, tended in head pruned vines.Production: 30,000000 Cases made – 10,000000 for the U.S.Vinification vinified 50/50 in stainless steel tank andcement tanks of 10,000 lit capacity. Garnacha maceratesand ferments in 5 days followed by a longer post macerationon 10 days.Ageing stainless steel combined with cement tanks of10,000 lit capacity to emphasize the flavor purity and youthof the Garnacha grapes.Winemaker Alberto Orte and Manuel MartinezZestos Old Vine Garnacha 2011– RP 90 pts & IWC 90 pointsA staggering value, Patrick Mata brings in 10,000 cases of the2011 Zestos Garnacha Old Vines, which was vinified in acombination of stainless steel and cement tanks. Made from oldvine (over 40 years of age), high altitude (2800 feet) Grenache,this head-pruned vineyard planted on granite soils has producedan unbelievable wine for the price. Lots of kirsch, strawberry,black currant and licorice aromas jump from the glass of thismedium-bodied, richly fruity, surprisingly intense red. Drinkthis pure, sexy effort over the next 1-2 years. Notes by ParkerJosh Raynolds says: “There's a lot of wine here for the money”.www.oleimports.comPage 9 February 2013

Vinos de MadridEl Posadero by CVAEl Posadero is produced in the outskirts of Madrid, in the highelevation town of Arganda del Rey at 760 meters (2,493 ft.)elevation. This artisanal complex wine is fashioned from organicallygrown vines planted in 1966. El Posadero is a dry-farmed dsinglevineyard that consistently produces a distinct wine for its polishedtannins and earthy-leathery character. The Appellation of Vinos deMadrid is not yet known by wine consumers. For this reason, Madridis a source of great value-wines. In Spanish, El Posadero, means“The Inn.”What makes this wine unique? Old vine (45+ year old)Tempranillo vines, head pruned, dry farmed, organically grown.Starting with the 2011 vintage, all the grapes of El Posadero comefrom one single vineyard. This high elevation continental areaproduces full bodied wines of polished tannins. El Posadero is a greatcandidate to drink while young as opposed to most wines made innorthern continental climates like Toro or Ribera del Duero.www.oleimports.comPage 10 February 2013

Name El Posadero (100% Tempranillo)Parcel 8.1 ha = 30 acre vineyard (Pena de la Hoya)Vines planted in 1966 (head pruned, organically grown)Elevation 760m (2,493 ft elevation)Soil Clay with limestone on subsoilLatitude 40° 9' 16.73" NLongitude 3° 17' 9.21" Whttp://sigpac.mapa.es/fega/visor/X= 475669.31 Y= 4445234.27 HUSO = 30www.oleimports.comPage 11 February 2013

Vinos de MadridEl Posadero by CVAWine: El Posadero 2010Wine: El Posadero 2011Producer: El Posadero by CVADO: Vinos de Madrid (Zone # 7)Grape: 75% Tempranillo, 25% Syrah from the Argandadistrict south east of the city of Madrid. Head pruned, dryfarm vineyard. Tempranillo is 40 years old average, Syrahis 15 years old.Production: 2,300 Cases made- 720 for the U.S.Ageing: Stainless Steel TankWinemaker: Alberto Orte and Manuel MartinezProducer: El Posadero by CVADO: Vinos de Madrid (Zone # 7)Grape: 100% Tempranillo from the Arganda district southeast of the city of Madrid. Head pruned, dry farmvineyard. Tempranillo is 40 years old average.Production: 2,300 Cases made- 720 for the U.S.Ageing: 6 months in French oak barrelsWinemaker: Alberto Orte and Manuel Martinezwww.oleimports.comPage 12 February 2013

Vinos de MadridBodegas Liciniawww.oleimports.comPage 13 February 2013

Licinia by Olga FernandezOlga FernandezWhat makes Licinia Unique?Estate own grapes, biodynamicviticulture. Only one wine made.Every variety is vinified separately.A wine that speaks the language ofthis terroir in a balance and elegantfashion.www.oleimports.comLicinia is an estate bottle wine by Bodegas Licinia in the DO of Vinos de Madrid.Made by three visionaries who are conscious of the immense opportunity thevineyards of southeast Madrid present. Olga Fernandez the Winemaker, VictorAlgora and Jose Ramón Lissarrague, the most prestigious viticulturists in Spain, arethe trio and soul of Licinia.During Roman times the town of Morata, where the Bodega is located, was calledLicinia. Yes, the mantra at Licinia is “no compromises.” And it appears to beworking for them so far: in a blind tasting of 200 wines in early 2009 by a panel of 50distinguished winemakers, Licinia was named the best red wine in Spain. And thataccomplishment, was with the 2006—their first vintage. Not bad for a littlewarehouse on the outskirts of Madrid.This is not a fancy showboat winery with gardens and a tasting room. Instead, it is ahomage to the soil and soul of Madrid where attention to detail is paramount. Thesmall, cool room with 180 barrels and metal cages housing wines yet to be released isa testament to hard work in an effort to do something superb.GRAPES 40% Syrah, 30% Cabernet Sauvignon, 30% Tempranillo (All biodinamicfarming without certification). Sixty-seven acres divided into four different parcels:Tempranillo, Syrah, Cabernet and Merlot.PRODUCTION 1,000 cases made, 150 for the U.S.VINIFICATION During harvest the best clusters in the vineyard are picked andbrought to the winery in small 8kg boxes with refrigerated vans to avoid oxidation.Once at the winery, the grapes are kept in a refrigerated room for up to 48 hours at41°F temperature to increase its aromatic expression. Thereafter, the best clusters andlater the best berries are selected. Maceration takes place at cool temperatures for 10to 15 days, fermentation occurs in small stainless steel tanks of 5,000 lit and 3,000 litcapacity. After fermentation the wines go into barrel 225 lit capacity where they agedand undergo malolactic fermentation.AGEING 12 months in 95% French oak Barrels and 5% American oak. 50% newand 50% 1 year old oak barrels. The wines are not clarified or cold stabilized. Thebarrels are racked every 3 months. Battonage is also practiced during the 12 monthoak ageing process.LOCATION Zone 7, Southeast of Madrid, town of Morata, within the sub region ofArganda at about 2,100 ft elevation.SOIL Clay and limestone. Pour soil yielding concentrated small grapes that arebalanced in sugar and acidity.CLIMATE The average temperature between April and October is 64.5º F with 19.4inches of yearly rainfall. The southern Continental climate’s hot days and coolnights, plays a major role in the slower, yet more balanced ripening process of thegrape.VINEYARD VARIETY ACRES AGE (2008) SOILCASTILLO CASASOLA SYRAH 10 8 LOAMFINCA VALGRANDE TEMPRANILLO 40 5 CLAY AND LIMESTONEFINCA VALGRANDE MERLOT 7 5 CLAY AND LIMESTONEFINCA CABERNET CABERNET 9 4 LOAMPage 14 February 2013

Vinos de MadridBodegas LiciniaWine: Licinia i i 2009Producer: Bodegas LiciniaDO: Vinos de Madrid (Zone # 7)Grape: 40% Syrah, 30% Tempranillo, 30% CabernetSauvignon (Sustainable and Organic farming, certified byComité Agricultura Ecológica Madrid).Production: 1,000 cases made, 300 for the U.S. (thisproducer only makes one wine)Ageing: all varieties are fermented and oak agedseparately. 12 months in French oak BarrelsWinemaker: Olga FernandezLicinia 2009 – IWC 92 ptsBright purple. Flamboyant aromas of blueberry, Indianspices and dark chocolate, with a licorice nuance gaining gstrength with air. Intense, spicy dark berry flavors stain thepalate, with juicy acidity providing lift. Finishes sappy andlong, with lingering black and blue fruit notes and excellentclarity.History: ‘08 92 IWC; ‘07 92 RP; ‘06 92 IWCwww.oleimports.comPage 15 February 2013

MonterreiQuinta da Muradellawww.oleimports.comPage 16 February 2013

MonterreiQuinta da MuradellaQuinta da Muradella (QDM), located in the in the town of Verín in the Monterrei DO, is a garage winery whereproprietor Jose Luis Mateo and Raul Perez make small production wines from 34 unique parcels (all of them certifiedOrganic by CRAEGA (Cjo. Regulador de Agricultura Ecológica de Galicia)). The mission of QDM is to showcase thetipicity of each of the 3 different districts of this appellation (Tamaguelos, Oimbra and Pazos de Monterrei) but also tomake wines that relate to the different historic periods this region has undergone since the 1800’s. Since then,Monterrei has seen three faces of history in terms of varieties used for vinification. The wines made today by the localwineries no longer speak the language of the past. Due to this lost of identity, Jose Luis Mateo and Raul Perez felt themission to recover and capture lost varieties and genetic materials facing extinction to fashion wines that once existed.In a certain way, this winery is like a liquid book of history. All the vineyards of QDM are certified organic byCRAEGA (Cjo. Regulador de Agricultura Ecológica de Galicia).To follow the three historic periods this region has undergone:1) The first period dates from 1870 to 1920; vineyards were tended on steep sloped, high elevation parcels using head prunedtrellis systems. The red varieties of this period are: Mencía, Bastardo, Zamarrica, Albarello (aka Brancellao), Verdello Tinto andTinto Serodio; the white varieties are: Torrontes, Godello (aka Verdello) and Dona Blanca. The wines made by QDM to illustratethis Historic period are: A Trabe, Mallada Do Xordo and Castrillol (all single vineyard wines). These vines are 100 years old onaverage. In addition to the single vineyards wines we also find micro-vinifications of mono-varietals from different parcels suchas: QDM Bastardo, QDM Sousón, QDM Albarello.2) The second period, from 1940 to 1960 is marked by the poverty and hunger caused by the Spanish civil war. The goal in thisperiod was to plant grapes that make wine but also provide nourishment. From high elevation vineyards with steep slopes (in thefirst period) the region transitions to flatter and lower elevation parcels that are richer in nutrients and water. High yields duringthis period were the goal. This period was also marked by the creation of many cooperatives which had a negative impact onquality. The red varieties vinified during this period were: Mencía, Garnacha Tintorera, Grao Negro and Bastardo; the whites of:Dona Blanca and Monstruosa. The wine made to illustrate this historic period by QDM is: Finca Notario (single Vineyard). Thesevines are 70 year old on average.3) The third period dates from 1980 to present time (2010). This period is marked by the European subsidies and theimplementation of technology both in the vineyard and the winery. During this period, Monterrei transitions from head prunedtrellises to double cordon and triple wired trellis system. In 1994 the region of Monterrei acquires DO status. The red varieties ofthis period are: Mencía, Bastardo and Tempranillo (aka Arauxa). The whites are: Treixadura, Dona Blanca and Godello (akaVerdello). The wines made to illustrate this period are the variety of Alanda (blend of parcels) and Gorvia (single Vineyard) wines.These vines are 15 years old on average.In addition to making wines that showcase each historic period, Jose Luis and Raul Perez are also producing a set of single varietalwines from vines that date back to the pre-Phyloxera era (prior to 1876). In this category we find micro-vinifications of varietiessuch as Albarello (aka Brancellao), Sousón, Bastardo, Zamarrica, Bastardo Rubio and Caiño.Monterrei is a valley split from north to south by the Tamega river which joins the Douro river on the south over thePortuguese border. There are 3 subzones in Monterrei: Tamaguelos, located on the south near Portugal over the eastside of the Tamega river. The soil profile here is quite diverse; mostly young plantings, all in double cordon trellissystem at 390 m to 460 m elevation (1280 ft to 1,509 ft). 60% is red varieties and 40% white. The Oimbra subzone islocated at 420 m elevation (1,378 ft) in the center of the appellation on the west side of the river. The Soil is composedof granite and decomposed granite sand. The vineyards are all tended in head pruned trellis systems and are 60 to 70year old vines. These vines were planted during the second historic period of Monterrei. All varieties here are red. ThePazos de Monterrei subzone is located at 460 m elevation (1,500 ft) on the north part of the region on the western sideof the river. The Soil ilis composed of fClay, gravel and quartz. Young vines are tended din double cordon systems and oldvines are head pruned.The Clime: Atlantic with a continental influence. Note that Monterrei is one of the Galician appellations furthest fromthe Atlantic ocean. As an average, we find 23 inches of yearly rainfall, whereas closer to the water in Rias Baixas wefind rainfall levels up to 93 inches.www.oleimports.comPage 17 February 2013

MonterreiQDMWine: Alanda Blanco 2011 (Certified Organic Farming)Producer: QDMDO: Monterrei (Zone # 1)Grape: 33% Godello, 33% Dona Blanca, 33% Treixadura).The grapes that go into making Alanda come from all threedistricts of Monterrei (Pazos de Monterrei (430m),Tamaguelos (390-460m) and Oimbra (400m).Production: 660 cases made – 115 for the USAgeing: Stainless steel tank, with no malolacticfermentation.Winemaker: José Luis Mateo and Raul PérezWine: Alanda Tinto 2009 (Certified Organic Farming)Producer: QDMDO: Monterrei (Zone # 1)Grape: 65% Mencía, 30% Bastardo, 5% Tinta Fina. Thegrapes that go into making Alanda come from all threedistricts of Monterrei (Pazos de Monterrei (430m),Tamaguelos (390-460m) and Oimbra (400m).Production: 440 cases made – 155 for the USAgeing: Cool maceration , with Malolactic in neutral oakand ageing during 13 months (2 year old ) French oak.Winemaker: José Luis Mateo and Raul PérezAlanda Blanco 2011 – IWC 92 ptsGreen-gold color. Pungent, mineral-laced scents of underripeorchard fruits, nectarine, citrus pith and violet, with a spicyovertone. Smooth, palate-coating ti pear and pit fruit flavors arebraced by chalk and quinine nuances and show terrificenergy. The finish lingers with floral and mineral notes. I had abrief image of mixing top-notch Chablis with a serious Condrieuwhen I drank this intriguing wine.History: ’10 91 IWC, ‘09 90 RP; ‘08 92 RPAlanda 2009 – IWC 92 ptsBright ruby-red. Expressive aromas of red berries, sandalwoodand mocha, with a suave floral topnote. Silky and impressivelyconcentrated, with sweet raspberry and cherry flavors andsuggestions of candied rose and allspice. A very long, spicyfinish leaves notes of rose and anise behind.History: ’09 90+RP; ‘07 92RP; ‘06 91RPwww.oleimports.comPage 18 February 2013

MonterreiQDMWine: Gorvia Blanco 2008 – Single Vineyard (CertifiedOrganic Farming)Producer: QDMDO: Monterrei (Zone # 1)Vineyard: 1.2 ha (3 acres) 3700 vines yielding 1,500 kgper ha. (Northern district of Pazos de Monterrei), on thewest side of the Tamega river at 1,500 ft elevation. Thevines are tended on double cordon trellis system. The soilhere is composed of decomposed Slate and Clay.Grape: 100% Dona Blanca (18 year old vines) This grapeshas historically been used for grappa production and eatingpurposes.Production: 160 cases made – 67 for the USAgeing: 8 months in 500 Lit barrels French (3 years old),with partial malolactic fermentation.Winemaker: José Luis Mateo and Raúl PérezWine: Gorvia Tinto 2010 – Single Vineyard (CertifiedOrganic Farming)Producer: QDMDO: Monterrei (Zone # 1)Vineyard: 1.2 ha (3 acres) 3700 vines yielding 1,500 kg perha. (Northern district of Pazos de Monterrei), on the westside of the Tamega river at 1,500 ft elevation. The vines aretended on double cordon trellis system. The soil here iscomposed of decomposed Slate and Clay.Grape: 90% Mencía, 5% Bastardo, 5% Caiño Redondo.(Mencía provides the silky tannins, Bastardo the structureand Caiño de acidity)Production: 145 cases made – 67 for the USAgeing: 1 month maceration whole cluster with 14 monthin French Oak.Winemaker: José Luis Mateo and Raúl PérezGorvia Blanco 2008 – IWC 93 ptsPale yellow. A complex bouquet displays pear skin, beeswax,lemon pith and herbs, with a strong accent of zesty minerals. Dry,finely etched citrus and orchard fruit flavors show impressivedepth and pick up dusty mineral and floral notes on the backend. Balanced and vivacious, with excellent finishing clarity andspicy thrust.History: ’07 92RP; ‘06 92RPGorvia 2008 – IWC 93 ptsVivid id ruby. Intense aromas of black raspberry, potpourri and staranise, with a smoky overtone. Juicy, penetrating and alluringlysweet, offering sexy red and dark berry preserve flavors accentedby rose and cinnamon. Finishes silky and long, with resonatingfloral and spice notes.History: ‘06 94 RP; ‘05 92 RPwww.oleimports.comPage 19 February 2013

MonterreiQDMWine: Muradella Blanco 2009 (Mountain Vineyards)Producer: QDMDO: Monterrei (Zone # 1)Grape: DONA BLANCA 100% The grapes that go intoMuradella Blanco come from Mountain Vineyards locatedin the Tamaguelos (390-460m) district.Production: 200 cases made, 45cs for the U.S.Vinification: 50% Whole cluster, 50% whole berry with nostems. Cold Maceration for 48 hours in stainless steel tank.Once fermentation is half way done the wine is transfer to 3year old 500 Lit barrels of French oak in order to finishfermentation. After 8 months in the barrel the wine isnaturally decanted into stainless steel tanks where it staysfor 4 months before it is bottled without filtration.Ageing: 8 months in 3 year old 500 lit barrel and 4 monthsin stainless steel tank.Winemaker: José Luis MateoWine: Muradella Tinto 2008 (Mountain Vineyards)Producer: QDMDO: Monterrei (Zone # 1)Grape: 30% MENCIA, 30% MOURATON, 30%BASTARDO, 10% GARNACHA TINTORERA grapes thatgo into Muradella Tinto come from Mountain Vineyards located inthe Tamaguelos (390-460m) district.Production: 333 cases made, 45cs for the U.S. (6pks)Vinification: 1/3 Whole cluster, 1/3 whole berry with nostems, and 1/3 crush berries maceration and fermentation infoudre of 1,000 lit.Ageing: 14 months in 3 year old French oak and 11 monthsin the bottle before release.Winemaker: José Luis MateoMuradella Blanco 2009 – IWC 93 ptsLight yellow. Deeply pitched aromas of peach pit, melon, honeyand chamomile, with ginger and anise topnotes. Fleshy, palatecoatingpear skin, pit fruit and citrus pith flavors show impressiveenergy and focus, with zesty minerality adding lift. Closes on arefreshingly bitter note, with excellent focus and lingering floraland licorice notes.Muradella 2008 – IWC 93 ptsBright ruby-red. Perfumed dbouquet tdisplays cherry compote,blackberry and licorice, plus incense and pungent herbs. Deeplyconcentrated dark berry flavors are lifted by zesty minerality andpick up exotic violet pastille and spicecake nuances withaeration. Shows impressive depth and power. The finish is longand gripping, with intense floral and anise notes.www.oleimports.comPage 20 February 2013

MonterreiQDMWine: QDM Sousón 08 (Certified Organic Farming)Wine: QDM Albarello ll 09 (Certified Organic Farming)Grape: 100% Sousón an extinct variety that was verypopular in Galicia during the late 1800’s before phyloxerahit. Long cycle high acid grape, inky and structured. 9 yearold vines in double cordon trellis. Granite and sandy claysoil. Located in the Tamaguelos district.Production: 2 barrels of 228 lit (100 cases of 6 bottles)Vinification/Ageing: long maceration with no stems beforeand after fermentation. Indigenous yeast. Lees contactduring malolactic fermentation in 228 lit barrels. Oak agedin French oak during 14 months in 2 year old barrels.Thereafter aged in stainless steel tank for 6 months for thepurposes of achieving a natural stabilization.Winemaker: José Luis Mateo and Raúl PérezGrape: 100% Albarello (aka Brancellao) believed to be theoldest indigenous variety of Galicia which is currentlyextinct. Its extinction started during 1850 due to theintroduction of the Oidium diseased and Phyloxera towardsthe end of the 19 th century. Albarello, is an intenselyaromatic variety that needs time (oxygen) to express itselffully. It is a medium cycle grape, with good acidity andsilky tannins. 9 year old vines in double cordon trellis.Granite and sandy clay soil.Production: 1 barrels of 300 lit (66 cases of 6 bottles)Vinification/Ageing: long maceration with 50% wholecluster before and after fermentation. Indigenous yeast.Lees contact during malolactic fermentation in 300 litbarrels. Oak aged in French oak during 14 months in 2 yearold barrels. Thereafter aged in stainless steel tank for 6months for the purposes of achieving a natural stabilization.Winemaker: José Luis Mateo and Raúl PérezQDM Souson 2008 – IWC 93 ptsBright purple. Blackcurrant, violet, minerals, licorice and whitepepper on the nose. Rich, ripe and sappy, with assertive sweetnessnicely balanced by bright acidity. Shows serious power butwithout any suggestion of heaviness. Finishes very long andbright, with firm but sweet tannins. This wine checks in at areasonable 12.5% alcohol.History: ‘07 93 RPQDM Albarello 2008 – RP 91+ ptsIt is the earthiest of these resurrected varieties along with lots ofspice and floral notes. Tight, savory, and impeccably balanced, itrequires another 3-4 years of cellaring and will offer a drinkingwindow extending from 2015 to 2028.History: ‘07 95 RPwww.oleimports.comPage 21 February 2013

MonterreiQDMWine: QDM Bastardo 2008 (Single Vineyard) (CertifiedWine: QDM Finca Notario 2007 - Single VineyardOrganic Farming)(Certified Organic Farming)Producer: QDMDO: Monterrei (Zone # 1)Vineyard: 11.6 ha. (29 acres) Double cordon trellis system.(16 year old vines) from old cuttings.Grape: 100% Bastardo // A short cycle tannic grape ofmedium acidity. (from the clay portion of the vineyard).From the southern Tamaguelos district.Production: 50 cases made – 10 for the US (6 pks) onebarrel of 300 lit.Ageing: Open barrel fermentation, whole clustermaceration 2 months, 14 months in French oak (300 Lit.Winemaker: José Luis Mateo and Raúl PérezProducer: QDMDO: Monterrei (Zone # 1)Vineyard: 0.3 ha. (1 acre) steep vineyard, Red clay andriver stones (60 year old vineyard in 2008) at 420 melevation (1,370 ft). Traditional head pruned system.Located in the northern Pazos de Monterrei subzone.Grape: 55% Mencía, 30% Bastardo, 15% GarnachaTintorera (harvest in 2007 took place 1 st week of Sept).Production: 20 cases made – 5 for the US (2007 = onebarrel of 228 lit).Ageing: g Open barrel fermentation, whole cluster maceration2 months, 14 months in French oakWinemaker: José Luis Mateo and Raúl PérezQuinta da Muradella Bastardo 2006 – RP 94 ptsThe 2006 Bastardo spent 14 months in French oak. It is mediumruby-colored with kinky aromas of underbrush, mineral, wildcherry and black raspberry. Elegant, velvety textured, and complexon the palate, this impeccably balanced wine will drink well for 6-8years. Unfortunately, there is not much of this singular wine to goaround.History: ‘05 95 RPQDM Finca Notario 2007 – RP 94 ptsThe 2007 QDM Finca Notario is 55% Mencia, 30% Bastardo,and 15% Garnacha Tintorera sourced from a single vineyard andaged in French oak for 14 months. It has a captivating, upliftedperfume of minerals, Asian spices, incense, black cherry, andblack raspberry. This leads to an intensely flavored,concentrated, elegant offering that is impeccably balanced, longand stylish. Drink it over the next 6-8 years.www.oleimports.comPage 22 February 2013

MonterreiQDMWine: QDM Berrande (Single Vineyard) 2009Producer: QDMDO: Monterrei (Zone # 1)Grape: 100% Mencia from a vineyard at 700 m elevation(2,220 ft) at 60% angle located in the singular slate area ofVilardevos.Production: 2 barrel produced = 100 cases (6pks)Ageing: 14 months in 3 year old French oak and 11 monthsin the bottle before release.Vinification: fermented with its own yeast in stainless steeltank.Winemaker: José Luis Mateo and Raul PérezQDM Berrande 2008 – RP 91 ptsHints of licorice, anise, and balsamic add complexity to theprimary aromas of black cherry and black raspberry. Savory, ripe,sweetly-fruited, and nicely proportioned, this lengthy effort can beapproached now and over the next 8-10 years.www.oleimports.comPage 23 February 2013

MontsantVinyes Domènechwww.oleimports.comPage 24 February 2013

MontsantVinyes DomènechVinyes Domènech founded in 2002 by Juan Ignacio Domènech is a 17 ha (42acre estate), located within the Capçanes district of Montsant (zone 5) at 550 melevation (1,800 ft). Location is the most distinguishing factor of VinyesDomènech. Its owner, Juan Ignacio, calls his vineyard “mi rincón” whichtranslates in English as my corner, emphasizing the uniqueness of its location.The mountain-walls surrounding this vineyard create a vacuum of wind thatcomes from the Mediterranean making this “corner” a cooler and ddryerenvironment than neighboring vineyards within Montsant. In addition to thewindy condition, its altitude contributes to a remarkable contrast of day/nighttemperatures allowing these Garnacha grapes to ripen at a slower pace hence itsgreat aromatic purity. The topsoil is composed of clay, Volcanic Slate, limestoneand Pinyolet stones (which are responsible for the mineral flavors of thesewines); the subsoil is all limestone. The rainfall in this area is low 442 mm (17in) yearly. Average temperatures from April to October (Active period of thevine) is moderate (68° F).Juan Ignacio’s commitment to the environment is manifested in his organic careof the vineyard and the use of renewable energies within the winery. 80% of theenergy used in the winery comes from solar power, and 100% of the water usedcomes from the its own land and the rain.Vinyes Domènech is a small production winery, only making 375 cases ofTeixar and 1,250 of Furvus, out of which 20% is imported into the US. All winesare made from organically grown grapes. Garnacha Peluda of 70 year old vinesmakes Teixar; and Garnacha with Merlot makes Furvus.Pinyolet stones on surfaceToday Montsant is the Golden Ring of Priorat. High elevation vineyards and Oldvines are the two most important factors in making Montsant a golden spot overPriorat. In 1998, Priorat had a dozen wineries; ten years later Priorat has 90register wineries making wines from plantings that are 5 years of age average.The high elevation of Montsant vineyards’ brings cooler night temperatures,allowing the Garnacha variety to ripen in a slower, more-balanced-way. Aslower ripening process allows grapes to retain more acidity, color andaromatics, resulting in greater balance, which will turn into greater ageingpotential.What do the names mean? Furvus is a latin word that trefers to black as a color.Volcanic slate and graphite are the principal black elements that make up thisname. Teixar refers to a type of tree by the name Tejo, in the Castilian languagethat only grows in high elevation areas that have a cool climate.Vynes Domenech is 8km South of Falsetin the Capcanes District (southern Priorat)and 14km away from the MediterraneanSea at 1,800 ft altitude.What makes Viynes Domenech Unique? Estate owned Small productionwinery; Organic viticulture; old vines; pour soils that transmit minerality to thewines; location of the vineyards (vacuum wind coming from the Mediterranean);its altitude (1,800ft); the use of the rare, almost extinct, indigenous varietyGarnacha Peluda; overall wines that showcase a level of purity and finesse that istruly remarkable.www.oleimports.comPage 25 February 2013

Name Vinyes DomenechParcel 8 ha = 20 acre vineyardAge of vines from 12 to 75 year old (head pruned)Elevation 550m (1,800 ft elevation)Soil Clay, Limestone, Pinyolets and V. SlateLatitude 41° 4' 58.06" NLongitude 0° 48' 23.5“ Ehttp://sigpac.mapa.es/fega/visor/X= 315742.3 Y= 4550348.11 HUSO = 31www.oleimports.comPage 26 February 2013

MontsantVinyes DomènechWine: Rita Blanco 2010Wine: Bancal 2011Producer: Vinyes DomènechDO: Montsant (Zone # 5)Grape: 70% Garnacha blanca, 30% MacabeuAgeing: 4 months in oak barrels (30% each, new 2 yearsand 3 years old)Winemaker: Toni CocaProducer: Vinyes DomènechDO: Montsant (Zone # 5)Grape: 60% Garnacha 20% Cabernet, 20% SyrahProduction: 1,000 cases madeAgeing: 6 months in 3 year old french 80% and American20% barrels.Winemaker: Toni CocaRita 2010 – WA 92 pts (NM)The maiden 2010 Rita is a blend of 70% Garnacha Blanca and 30%Macabeu from 70-year-old vines cultivated on limestone soils, eachparcel vinified separately in steel tanks and 300-litre oak barrels,aged for four months in first, second and third year oak. It has avery refined, slightly chalky bouquet with notes of jasmine, appleblossom and broom. The palate is very well-balanced with superbminerality. It is not a fruit-driven wine, rather one that is subtle andfeminine, with traces of lime blossom, almond and lemongrass anda very well-defined, spicy finish. Outstanding! Drink now-2017.Bancal 2010 – WA 91 pts (NM)It has a well-defined nose with notes of mulberry, dark cherry, atouch of lavender and slate. The palate is medium-bodied, with ripe,mineral-rich tannins on the entry. This is beautifully defined andfocused, with a reserved finish that offers tantalizing glimpses oflimestone and flint. It is very refined and composed.www.oleimports.comPage 27 February 2013

MontsantVinyes DomènechWine: Furvus 2009Producer: Vinyes DomènechDO: Montsant (Capçanes district) Zone 5.Grape: 70% Garnacha (15 to 45 year old vines), 30%Merlot (12 year old vines). Organic Farming, certified byCCPAE.Production: 1,660 cases made, 350 for the U.S.Vinification: The grapes are harvested in small 15kg boxes.Each terrace plot (bancal) is fermented separately instainless steel tank. Malolactic fermentation also takes placein Stainless steel tank.Ageing: 12 months in French/American oak 1-2 years old.Winemaker: Toni CocaWine: Teixar 2009Producer: Vinyes DomènechDO: Montsant (Capçanes district) Zone 5.Grape: 100% Garnacha Peluda (70 years old vines).Organic Farming, certified by CCPAE.Production: 375 cases made, 100 cases for the U.S.Vinification: The grapes are harvested in small 15kg boxes.Each terrace plot (bancal) is fermented separately instainless steel tank. Malolactic fermentation takes place inBarrel.Ageing: 14 months in French oak 300 lit barrelsWinemaker: Toni CocaFurvus 2009 – IWC 92 ptsBright purple. Ripe black and blue fruits on the nose, withcomplicating notes of licorice, black tea and violet. Both rich andenergetic, offering lush blueberry and candied licorice flavorssharpened by a touch of mint. Closes with very good clarity andlift, leaving smoke and dark fruit compote notes behind.History: ’08 92IWC; ‘07 91RPTeixar 2009 – WA 95 pts (NM)The 2009 Teixar is pure Garnacha Peluda from 70-year-old vinesthat are aged in a combination of first, second and third yearFrench oak for 14 months. It has a complex bouquet of beautifullydefined red currant, wild strawberry, heather and lavender thatblossom from the glass. The oak is very subtle, remaining quietlyin the background. The palate is medium-bodied, with suppletannins, great harmony and focus. Dark brambly red fruits,cranberry, minerals and a touch of white pepper all vie forattention but are supremely well-defined, while the pixilated finishhas firm grip and a sense of symmetry. It has great persistency inthe mouth – utterly delicious and extremely complex. Drink 2014-2025.History: ’08 92 IWC; ‘07 93 RPwww.oleimports.comPage 28 February 2013

NavarraBodegas Viña Magañawww.oleimports.comPage 29 February 2013

NavarraBodegas Viña MagañaTo make money while he was waiting to make his own wines, hesold clone #181 elsewhere, but he didn’t just sell Merlot; anyoneimportant in Spain bought their Cabernet, Malbec, and SauvignonBlanc (as well as Syrah and Cabernet Franc) from Magaña’svineyards. Even today, any Merlot seen in the country is likely tohave come from this original source, planted in 1975.It was not aneasy journey. Juan would travel to France, buy the vines inBordeaux, and then bring them across the Mountains. Then hewould graft and grow the vines, make cuttings, and sell them toother wineries. Every time the D.O. made a visit to check onwineries, Magaña would claim all of their vines as Tempranillo toavoid questioning and stay within the law.So how did Merlot eventually become legal within the area? Yearslater, the D.O. came to Magaña to ask his advice! They explainedthat his “Tempranillo” was clearly superior to any other in theregion, and, as they were looking to admit new clones, wanted himto ltth let them in onhis secret. He did. ..and the rest is history!Written by: Emily Poole, Shiraz Fine Wine & Gourmet, GA – June2007 Newsletter.Sometimes you just have to break the rules. Take JuanMagaña, for example. 30 years ago, he had a vision. Afterresearching the best wines in the world, he decided that hewanted to grow Bordeaux in the Navarra region of Spain. Hefound a nursery that sold to St. Emilion and Pomerol, andmost notably the auspicious Chateau Petrus. The nurseryowner even hailed originally from Spain, and knew whatclimate and soil there would grow his vines best. So what wasthe problem? The Spanish government did not permit theplanting of Bordeaux grapes in Navarra! The DO mandatedwhat it deemed the best grapes for each area, and vineyardswere forced to comply. Magaña’s most significant find, Petrusclone #181 class A Merlot, was not included in thegovernment’s choices. So he had to sneak the vines in. Hesmuggled them over the Pyrenees Mountains, managed to getthem into Navarra without incident, and named the first plotafter the nursery owner in France. Thus was created the firstvineyard of Merlot in España. It took him seven years to plantthe vines while enjoying the romantic experience of his dreamcoming to life. He also found, after 7 long years, that he wasbroke!Juan Magañawww.oleimports.comPage 30 February 2013

NavarraBodegas Viña MagañaProducer: Juan Magaña founded Bodegas Viña Magaña in 1970, owns247 acres of old vine French varietals in the town of Barillas, south ofNavarra next to the Ebro river. His first vintage was 1976. Afterresearching the best wines in the world, he decided to grow Bordeauxgrapes in Navarra. He bought Merlot cuttings from a nursery that sold tofamous châteaux in St. Emilion and Pomerol, most notably the hallowedChâteau Pétrus. A pioneer in Navarra, over the years Juan’s bodega hasbecome a reference point for quality in the region.Winemaker / Vineyard Manager: Juan Magaña.Wines Made: Dignus, Barón de Magaña, Magaña Merlot, and CalchetasLocation: Zone 4, at an elevation of 399 meters (1,309 ft.). The vineyardsare just 400 meters from the Rioja border south of Alfaro. Of the fivedistricts in Navarra, Ribera Baja, where Magaña is located, is uniquecompared to the other districts because of its limestone bedrock andunique microclimate. The winery is located in the town of Barillas. Thevines are trained in the Guyot double cordon system.Soil: thick river stones sit atop solid limestone bedrock.Climate: The climate is classified Zone 4, Continental and Mediterranean.In short, it is warm and dry. Magaña’s temperatures from April-Octoberaverage 63.7°F with levels of rainfall of 14.6 inches during the sameperiod. The microclimate of the Magaña vineyards imparts a heartycharacter to these wines, making them richer, beefier and vibrant withbright acidity, all of which helps them age for many years!What makes Magaña wines unique? 1) Making wines since the 70’s,considered the quality winemaking pioneer of Navarra. 2) Estate-ownvineyards (247 acres) 3) Unique micro-climate that makes ripe yet verybright wines due to the low PH content of the limestone soil of thisvineyard. 4) Pétrus clones of Merlot and Cabernet. Unique microclimate.Bordeaux-like wines with good acidity. The Merlot portion of Barónprecisely expresses the mineral character of the soil of this specialvineyard.BREAKDOWN OF VINEYARDSVINEYARD ACRES AGE OF VINES (2006) SOIL ALTITUDE SLOPECABERNET 62 30 GRAVEL AND RIVER STONES 1,309 FT 0.2%MERLOT 156 31 LIMESTONE AND CLAY 1,309 FT 0.2%TEMPRANILLO 12 17 LIMESTONE AND CLAY 1,309 FT 0.2%MALBEC 8 15 LIMESTONE AND CLAY 1,309 FT 0.2%SYRAH 5 15 LIMESTONE AND CLAY 1,309 FT 0.2%CAB FRANC 4 17 LIMESTONE AND CLAY 1,309 FT 0.2%www.oleimports.comPage 31 February 2013

NavarraBodegas Viña MagañaWine: Dignus 2007Wine: Baron de Magana 2007Producer: Bodegas Viña MagañaProducer: Bodegas Viña MagañaDO: Navarra (Zone # 4)DO: Navarra (Zone # 4)Grape: 50% Tempranillo, 25% Merlot, 25% CabernetGrape: 35% Merlot, 35% Cabernet, 20% Tempranillo, 10%Syrah.Production: 3,700 Cases made – 900 for the U.S.Production: 2,300 Cases made – 750 for the U.S.Ageing: 12 months in 3 year old French oak barrels.Ageing: 14 months in 70% new and 30% 1 year old oak.Soil: Topsoil composed of gravel and Limestone onsubsoil.Soil: Topsoil composed of gravel and Limestone onsubsoil.Winemaker: Juan Magaña and Diego MagañaWinemaker: Juan Magaña and his Son Diego.Dignus 2007 – RP 92 ptsFrom winemakers Juan and Diego Magana, the 2007 Dignus is anamazing wine for the price. A blend of 50% Tempranillo, 25%Merlot (the cuttings came from Bordeaux’s Petrus vineyard) and25% Cabernet Sauvignon, it smells like a top-class Pomerol fromthat tiny appellation’s plateau. Abundant scents of mocha, blackcherries and blacker fruits jump from the glass of this flamboyant,medium to full-bodied, luscious wine. With lively acidity, rich,concentrated fruit, and a luxurious texture as well as length, thiswould be a heck-of-a wine for $50. At $21, it’s a steal!History: ’03 90 RPBaron de Magaña 2007 – RP 94 ptsA sensational offering from Navarra, the 2007 Baron de Magana isan intriguing blend of 35% Merlot, 35% Cabernet Sauvignon, 20%Tempranillo and 10% Syrah aged 14 months in primarily il new oak.As its composition suggests, it is somewhat Bordeaux like with lotsof black currant and cherry fruit intermixed with notions of forest,underbrush and barrique. Full-bodied, dense, rich and intense, thisimpressive red can be drunk over the next 7-8 years.History: ‘05 90+ RP; ‘04 90 RP; ‘03 91 RPwww.oleimports.comPage 32 February 2013

NavarraBodegas Viña MagañaWine: Magaña Merlot 2009Wine: Calchetas 2008Producer: Bodegas Viña MagañaDO: Navarra (Zone # 4)Grape: 100% MerlotAgeing: Integral vinification for 18 months in 500 literbarrels French.Production: 300 cases made, 55 for the U.S.Soil: Topsoil composed of gravel and Limestone onsubsoil.Winemaker: Juan Magaña and Diego MagañaProducer: Bodegas Viña MagañaDO: Navarra (Zone # 4)Grape: 30% Merlot, 30% Syrah, 30% Cabernet, 10%MalbecProduction: 330 Cases made – 60 for the U.S.Ageing: Integral vinification for 19 months in 500 literbarrels French.Soil: Topsoil composed of gravel and Limestone onsubsoil.Winemaker: Juan Magaña and Diego MagañaMagaña Merlot 2009 – IWC 91 ptsOpaque ruby. Bright red berries and cherry on the perfumed nose,with sexy Asian spices and a floral element addingcomplexity. Deep and sweet but at the same time lively andfocused, presenting vibrant bitter cherry and floral pastilleflavors. Silky tannins build on a very long, pliant, smoke- andspice-accented finish.History: ’07 92+RP; ‘05 92 RPCalchetas 2008 – IWC 92 ptsDeeply perfumed nose displays blackberry, blueberry, b crackedpepper and violet qualities. Sappy dark berry flavors show bothdepth and vibrancy, picking up candied licorice and floral nuanceswith air. Turns sweeter on the very long. gently tannic finish butleaves a zesty mineral note behind.History: ‘07 93+ RP; ‘06 91 IWC; ‘05 95 RP; ‘04 93 RPwww.oleimports.comPage 33 February 2013

PenedésCaves NaveránProducer: Caves Naverán, a premium Estate-own-Cava producer owned byMichel Gilleron Parellada. The estate was established in 1901 and today has272 acres of vines in the Alt (high) Penedés sub-region, in the town ofTorrelavit.Winemaker / Vineyard Manager: Emili Esteve and Luis Esclassans.Location: Within the DO Penedés (Zone 5), northeastern t Spain (few milessouth of Barcelona) in the Alt Penedés sub-region, at an altitude of 827 ft.The High Penedés is credited for growing French grape varieties for manycenturies (earliest reference--the 3rd century A.D. during Spanish Romanoccupation).Wines made: Naverán Crianza Cabernet Sauvignon, Don Pablo, Manuela,Cava Dama, Perles Roses and Cava Brut Vintage (formerly Brut Reserva),plus other wines not currently imported by Olé Imports.Climate: The average temperature between April and October is 66.3º F. Thedays are hot with moderate night temperatures for this high Mediterraneanregion. “High” refers to the northern latitude and “Mediterranean” to theproximity to the sea. The annual rainfall totals are 23.9 inches. Naverán hascooler temperatures than Casteller, due to its higher altitude (Casteller is at577 ft.). As a result, wines made by Naverán have good skin pigmentation,medium-high aromatics, balanced acidity and polished tannins.Soil: The topsoil is composed of limestone and sand with a subsoil of clay.The texture of the topsoil allows for good water drainage. The subsoil hasgood water retention. The medium levels of soil pH and low percentage oforganic substance results in balanced levels of acidity and moderate yields.Even though Naverán has a cooler climate than Casteller, Naverán harvesttakes place before Casteller due to the vineyards steeper slopes.Xarel-lo: l An early budding Catalan grape providing body and structure.tParellada: The finest of the traditional Catalan white varieties. When grownhere, in the cooler Alt Penedés microclimates, it produces aromatic lowalcohol wines with the crisp acidity of fresh apples.Macabeu: (aka Viura) late budding, pale skinned grape, does well in hotclimates. Makes florally aromatic low acid wines.What makes Naverán wines unique? 1) 100% Estate t own vineyardsallowing for higher quality control, 2) All bottling produced by Naverán areVintage Cavas. 3) Old vines result in smaller yields, increasing concentrationand grape quality. 4) 85% of the Cavas made by Naverán are sold in France -- the birthplace and home of Champagne!BREAKDOWN OF VINEYARDSNAME OF VINEYARD ACRESAGE OFALTITUDGRAPESSOILVINESESLOPEMACABEU 50 50 MACABEU/MACABEO LIMESTONE, SAND AND CLAY 827 ft 5%XARELLO 35 45 XARELLO LIMESTONE, SAND AND CLAY 827 ft 5%PARELLADA 75 56 PARELLADA LIMESTONE, SAND AND CLAY 827 ft 5%CHARDONNAY PARCEL 100 22 CHARDONNAY LIMESTONE, SAND AND CLAY 827 ft 5%SYRAH / PINOT N. PARCEL 2 / 5 5 SYRAH AND PINOT NOIR LIMESTONE, SAND AND CLAY 827 ft 5%VIOGNIER PARCEL 5 13 VIOGNIER LIMESTONE, SAND AND CLAY 827 ft 5%www.oleimports.comPage 34 February 2013

PenedésCaves NaveránWine: Naveran Brut Vintage 2010Producer: Caves NaveranDO: Penedés (Zone # 5)Grape: 50% Xarel-lo, 30% Macabeu, 20% Parellada.Sustainable farming.Production: 10,000 Cases made – 6,000 for the U.S.Ageing: 18 months on leesWinemaker: Emili EsteveWine: Naveran Dama 2010Producer: Caves NaveranDO: Penedés (Zone # 5)Grape: 85% Chardonnay, 15% Parellada. Sustainablefarming.Production: 2,000 Cases made – 900 for the U.S.Ageing: 24 months on leesWinemaker: Emili EsteveNaveran Brut Vintage 2010 – WA 90 pts (NM)The 2010 Cava Brut Vintage has a vigorous mousse in the glass,while the nose is crisp and well-defined with attractive notes ofwhite peach and honeysuckle. The palate is taut and crisp with akeen citric thread that leads to a fresh, green apple and apricottingedfinish. This is good Cava at a great price. Drink now.Dama Cava 2009 – RP 91 ptsThis is one of the finest Champagne imitations, or Cavas, I havetasted from Spain. Aged on its lees for two years, the 2009Naveran Dama Cava is a blend of 85% Chardonnay and 15%Parellada. Crisp notes of apple skins, brioche, baking spices andpears emerge from this fragrant, medium-bodied sparkler. Itpossesses tiny, uniformed bubbles, impressive purity and a headyfinish. Consume it over the next 1-2 years.History: ’07 90RP; 06 90 RP, 05 90 RP; 03 90 RPwww.oleimports.comPage 35 February 2013

PenedésCaves NaveránWine: Naveran Perles Roses 2010Producer: Caves Naverán.DO: Penedés (Zone # 5)Grape: 90% Pinot Noir, 10% Chardonnay. Sustainablefarming.Production: 800 Cases made – 200 for the U.S.Ageing: 24 months on leesWinemaker: Emili EsteveWine: Naveran Perles Blanques 2009Producer: Caves Naverán.DO: Penedés (Zone # 5)Grape: 65% Pinot Noir, 35% Chardonnay. Sustainablefarming.Production: 300 Cases made – 75 for the U.S.Ageing: 24 months on lees (10% oak Aged)Winemaker: Emili EsteveNaverán Cava Perles Roses 2009 – RP 90 ptsLight pink in color with a charming nose of strawberry, rhubarb,and cherry blossom, in the glass it demonstrates goodconcentration and precision balance. Drink this nervy, dry effortover the next 1-2 years.History: 08 91 RP; 07 90 RP; 06 91 RPNaverán Cava Perles Blanques 2007 – RP 91 ptsThe 2007 Perles Blanques Naveran is a blend of 80% Pinot Noirand 20% Chardonnay with 10% of the wine aged in oak. Lightgold-colored with a slight hint of the oak aging, it reveals aromasof mineral, melon , and white peach. With good depth and a vinouscharacter on the palate, it is nicely balanced, leading into arefreshing finish. Drink it over the next 3 years.History: 06 90 IWCwww.oleimports.comPage 36 February 2013

PenedésCastellerProducer: Celler Vilafranca is owned by 100 associated vine growers.Consisting of 2,053 acres of vineyards, comprising 3% of the entirePenedés DO.Winemaker / Vineyard Manager: Emili Esteve.Location: Zone 5, northeast Spain, a few miles south of Barcelona in theAlt (High) Penedés sub-region of the Penedés DO. Overlooking theMediterranean Sea, at 577 ft, the vineyards and the winery are located inthe town of Vilafranca del Penedès. Where vines, which existed prior tothe 4th Century BC, were introduced by the Ancient Greeks.Wines Made: Casteller Cava, Casteller Rose Cava and Casteller Blancde Blancs.Climate: The average temperature between April and October is 66.6º F,higher than the standard in Zone 5 (63º F), and with rainfall amounts of24 inches annually. The higher temperatures induce greater amounts ofsugar, while the altitude and rainfall, give greater acid levels, balancingeach other, while improving the freshness and the aromas of the wines.Temperatures in Penedés are higher than Priorat & Montsant, lowerthan the Empordá and dTerra Alta.Soil: The topsoil is limestone and sand. The sand provides good drainageinto the deeper water-retaining clay subsoil layers, nourishing the vinewhen necessary. The vines root systems are able to penetrate up to 30 feetthrough the deep soil in search of water, particularly in times of drought.These soils are relatively poor in organic matter, giving to lower yieldsper vine, resulting in greater skin to juice ratio per berry. This results ingreater intensity and concentration of flavors.What makes Casteller wines unique? 1) Celler Vilafranca owns 3% ofthe vine lands within the Penedés wine D.O., resulting in superior qualitygrapes wine at an amazing price point. – Casteller Wines are superbvalues. 2) Celler Vilafranca’s large estate holdings is to a greatadvantage, allowing them to select the finest grapes from their 2000 plusacres of vines, producing consistent quality wines year after year.Casteller is a human tower builttraditionally in festivals at many locationswithin Catalonia, Spain. The only 6 teamsthat have been able to reach 9 levels arethe teams of Valls, Vilafranca delPenedès, Terrassa, Mataró andTarragona.NAME OF VINEYARDwww.oleimports.comACRESAGE OFVINESBREAKDOWN OF VINEYARDSGRAPESSOILALTITUDESLOPEMACABEU PARCEL 450 40 MACABEU LIMESTONE, SAND / CLAY 577 ft 3%XAREL-LO PARCEL 632 35 XAREL-LO LIMESTONE, SAND / CLAY 577 ft 3%PARELLADA PARCEL 350 26 PARELLADA LIMESTONE, SAND / CLAY 577 ft 3%CHARDONNAYPARCEL171 18 CHARDONNAY LIMESTONE, SAND / CLAY 577 ft 3%Page 37 February 2013

PenedésCastellerWine: Casteller Cava N/VProducer: Casteller by CovidesDO: Penedes (Zone # 5)Grape: 40% Macabeu, 40% Parellada, 20% Xarel-lo.Sustainable farming.Production: 10,000 Cases made - 6,000 for the US.Ageing: 12 months on leesClimate: High MediterraneanSoil: Limestone and sand on the surface with clay subsoilwith 3% slopes.Age of Vines: 30 years average.Wine: Casteller Cava Rose N/VProducer: Casteller by CovidesDO: Penedes (Zone # 5)Grape: 70% Trepat, 30% Garnacha. Sustainable farming.Production: 4,000 Cases made – 2,500 for the US.Ageing: 12 months on leesClimate: High MediterraneanSoil: Limestone and sand on its surface with clay subsoilwith 3% slopes.Age of Vines: 30 years average.www.oleimports.comPage 38 February 2013

Bodegas la CartujaLa Cartuja was founded in 2007 with the purpose in mind of making anestate-bottled wine showing the mineral complexity of Priorat at aninconceivable price. The single estate of 24 ha (59 acres) by the name LaSolana (“Les Solanes” in Catalán) is located in the very heart of Prioratbetween the towns of El Molar and El Lloar, 4.5 km south west of the town ofGratallops. La Solana vineyard sits at 250m elevation (820 ft) with south-east facing slopes. The steep slopes of this vineyard overlook the SiuranaRiver at the bottom of the valley (1.6 Km away) which joins the Ebro River8km later (same river that goes through Aragon, Navarra and the Riojaappellation) . La Cartuja was the name assigned during medieval times, to alarge geographical area governed by the Cartussian monks. This geographicalarea had its own code of law (similar to the Vatican estates). During medievaltimes Priorat as a whole was a ‘Cartuja”. It wasn’t a civil domain but areligious state. Needless to say that Priorat’s winemaking heritage belongs tothe Cartussian monks who tended these difficult isolated vineyards forcenturies. As a side note, if you are looking for the oldest vines in Spain andthe best areas to make wine look for the areas where the monks establishedthemselves during medieval times.La Cartuja is a small production estate-bottled cuvee that intends to show themineral and spice of Priorat in a youthful style. Sometimes Priorat wines needquite a bit of time to be drinkable which doesn’t always work to theiradvantage. The skins mix with its unfermented juice for 2 days followed by 8days of fermentation at cool temperatures and further skin contact for another10 days after fermentation. Oak aged for 8 Months in French Oak Barrels of225 Lit and 300 Lit (50/50).The soil of this vineyard is composed of volcanic slate and sand imparting amineral/graphite layer of flavor that corresponds to the signature of Priorat’sTerroir. The nutrient-poor soil of Priorat yields a lower Ph, resulting inbrighter/fresher wines. Priorat’s most unique point is the fact that combinesthe acidity of a cool clime and the ripe tannins of a warm clime. Wine isLiquid geography, and Priorat is a great example of how much locationmatters in wine. In this site we have average temperatures of 68° F betweenApril to October. The cooler nights bestow abundant aromas, vibrantfreshness and great fruit expression.La Cartuja is a blend of 50% Garnacha, 30% Mazuelo, 10% Cabernet and10% Syrah. Garnacha (aka Grenache) provides the bright red berry flavors,the Mazuelo (aka Cariñena or Carignan) the inky color, the Cabernet thestructure (body) and the Syrah the spice.What makes La Cartuja Unique? Estate-owned small production wine; asingular location at the heart of Priorat; Organic viticulture; oak ageing isshort, a Priorat wine that t shows depth but drinkability while young; anextraordinary value!www.oleimports.comPage 39 February 2013

Name La Cartuja (finca les Solanes)Parcel 24 ha = 59 acre vineyardElevation 250m (820 ft elevation)Soil volcanic Slate, and Clay (Steep Slopes)Latitude 41° 10' 36.52" NLongitude 0° 43' 46.22" Ehttp://sigpac.mapa.es/fega/visor/X= 309531.25 Y= 4560982.05 HUSO = 31www.oleimports.comPage 40 February 2013

PrioratoLa Cartuja by CVAWine: La Cartuja 2011Producer: La Cartuja by CVADO: Priorato (Zone # 5)Grape: 70% Garnacha and 30% Carinena.Production: 4,000 cases made – 3000 for the U.S.Ageing: 2 days of maceration followed by 8 days offermentation and 10 days of extended maceration afterfermentation. Oak aged for 8 Months in French Oak Barrelsof 225 Lit and 300 Lit (50/50).Winemaker: Alberto Orte and Miquel PinyolLa Cartuja 2011 – RP 93 ptsA spectacular offering from Priorato that sells for a song (mostwines from this region are in the $50-150 or higher range), the2011 La Cartuja is a 4,000 case blend of 70% Garnacha and 30%Carinena (3,000 cases are being exported to the USA). It was agedfor eight months in 50% new and 50% used French oak. The winepossesses phenomenal minerality along with notes of crushedrocks/wet steel, graphite, blueberries and raspberries, medium tofull-bodied flavors, and sensational purity, texture and length. Itshould drink nicely for a decade or more.History: ’10 90RP; ‘08 90 RP; ‘07 90 RPwww.oleimports.comPage 41 February 2013

Rias BaixasBodegas y Viñedos Raul Perezwww.oleimports.comPage 42 February 2013

Bodegas y Viñedos Raul PerezRaul PérezEl Pecado Vineyard “The Sin” located in Ribera Sacra, SpainRaul Perez is a study in contrasts. He is intensely serious about his work, but doesn’t take himself tooseriously. He is deeply committed to getting it right, but entirely unafraid of failure. He believes thatwine is made in the vineyard, but is undeterred from trying a multitude of strategies to find thatvineyard’s voice.As a winemaker, Raul’s mission i is to capture all potential ti from each site he works with. There aremany talents who grew up with vines, who innovate, who study intently the world’s wines and theirmaking. Raul has this and more; an uncanny knack for knowing what a vineyard needs and how totreat that vineyard’s grapes once in the winery to achieve their greatest expression.As a person, he is a magnet. A simultaneously formal and informal web of friends and businessassociates links him to people in his village, throughout Spain and the world. Many of thesefriendships and associations have led to collaborations. Everyone seems to want to know what Raulthinks, and if it means better wine, he is not afraid to tell them. Now, finding himself suddenly in aninternational spotlight, his already large “tribe” grows daily.Raul Perez was born in 1972 in Valtuille de Abajo in the Northwest of Spain, into the family that ownsBodegas Castro Ventosa, the largest owner of Mencía plantings in Bierzo (75 hectares). Raul grew uphere, developing his ideals and passions, and continued to work at the family winery through the 2003harvest. He also holds a position as winemaker at Tilenus, a “full time” job that covers all his materialbasic needs, allowing him, without financial fear of mistakes, to continue to push the envelope tosometimes uncomfortable limits on his own wines.Though his commitment to “no compromise” makes him simultaneously controversial and popular,this attitude is not born out of lack of respect or reverence, but rather the opposite. Raul Perez isintensely driven to be the conduit of amazing wines. It is not a refusal to compromise, but a lack ofacceptance that settling for something less than zenith is even an option.Bodegas y Viñedos Raul Perez produces extra limited, handcrafted, artisanal wines from varieties suchas Albariño, Mencía, Bastardo, Prieto Picudo and Godello from the Northwestern DOs of Spain andare imported into the USA by Ole Imports.www.oleimports.comPage 43 February 2013

Rias BaixasBodegas y Viñedos Raul PerezWine: Muti iAlbariño 2011Wine: Sketch 2010 (single Vineyard)Producer: Bodegas Y Viñedos Raul PerezDO: Rias Baixas (Zone # 1)Grape: 100% AlbariñoProduction: 264 cases made, 210 for the U.S.Ageing: Skin maceration for 24 hours. 50% Oak agedduring 12 months and 50% Stainless Steal tanks. The oakaged portion is in a large oak barrels of 500 lit.Vineyards There are 3 different vineyards that go intomaking Muti. The first vineyard is 40 year old vines locatedin the town of Meaño (Granite soil), the second vineyard,also 40 year old vines, is located in the town of Dena (Darksoil). Lastly, the third parcel, 100 years old vines (Granitesoil) located in the town of Paliña.Producer: Bodegas Y Viñedos Raul PerezDO: Rias Baixas (Zone # 1)Grape: 100% Albariño (40 year old vines)Production: 100 cases made, 46 for the U.S. (6pks)Ageing: maceration for 24 hours in stainless steel tank.Fermentation and post fermentation in two 700 liter barrels(6 years old) for 12 months. No Malolactic fermentation.And ageing in the bottle for 60 days at 30 m under seawater.Vineyard The single vineyard where Sketch comes from is40 year old vines located in the town of Dena, 150 metersfrom the Atlantic sea. Sketch is usually harvested 1 to 2weeks later than all other vineyards (To make Sketch, Raullikes to pick grapes with less water). The vineyard’sproximity to the water adds a very interesting element ofsaltiness to the wine.Muti Albariño 2010 – RP 93 ptsFragrant mineral, sea salt, lemon meringue, honeysuckle, nutmeg,and petrol notes inform the nose of this bracing, intense,beautifully proportioned Albarino. Lengthy and pure, Albarino israrely better than this. Drink it over the next 5 years. - Theextraordinary wines of Raul Perez must be tasted to be believed.Words simply cannot do them justice. The problem is that they areproduced in minuscule quantities.History: ‘09 91 IWC; ‘07 93 RPSketch 2009 – RP 96 ptsIt offers up an enthralling bouquet of mineral, saline, floral,tropical, and marzipan elements. Intense, complex, impeccablybalanced, and remarkably lengthy, this is as good as Albarino gets.History: ‘08 95 RP; ‘06 93 RPwww.oleimports.comPage 44 February 2013

Rias BaixasBodegas y Viñedos Raul PerezWine: Muti Caiño 2010Producer: Bodegas Y Viñedos Raul PerezDO: Rias Baixas (Zone # 1)Grape: 100% Caiño (long Cycle grape, low alcohol, highacidity, light color, structured silky tannins)Production: 1 barrel 225 lit (50 cases of 6 bottles)Ageing: cool maceration in stainless steel tank,fermentation at 72° F. after fermentaion, the wine postmaceratesfor 30 days. Oak aged in French oak barrel (5years Old) for 12 months.Winemaker: Raul PerezMuti Caiño 2009 – RP 93 ptsThe 2009 Muti Caino (100%) of which one barrel was produced.Despite the scarcity, it is so singular that it merits a note. Thenearly extinct Caino grape is characterized as light in color, low inalcohol, and high in acidity. The wine was aged for 12 months in5-year-old French oak. Pepper, herbs, olives, pomegranate, andboysenberry aromas inform the nose of a lean, elegant, racy winethat bears a passing resemblance to a high quality Cabernet Francfrom the Loire Valley. The wine’s balance and concentrationsuggest that it will drink well for another 8-10+ years.www.oleimports.comPage 45 February 2013

Ribera SacraBodegas y Viñedos Raul Perezwww.oleimports.comPage 46 February 2013

Ribera SacraBodegas y Viñedos Raul PerezWine: El Pecado 2010Producer: Bodegas y Viñedos Raul PerezDO: Ribera Sacra (Zone # 1)Grape: 100% MencíaProduction: 215 cases made, 51 for the U.S.Ageing: Fermentation and post fermentation in egg shapebarrels from Austria of 1,500 lit capacity of French oak.Battonage during 12 months.Winemaker: Raul PerezEl Pecado 2008 – RP 95 ptsThe 2008 El Pecado is 100% Mencia from Ribera Sacra andreceived the same elevage as the two preceding wines. It offers upexotic, kinky aromas of mineral, incense, Asian spices, lavender,boysenberry, cranberry, and black raspberry. On the palate it issatin-textured, intense, complex, and stylish. It will continue toblossom for several years and drink well for 10-15.History: ‘07 98 RP; ‘05 98 RPwww.oleimports.comPage 47 February 2013

LeonBodegas y Viñedos Raul Perez100 year old Buried Vineswww.oleimports.comPage 48 February 2013

LeonBodegas y Viñedos Raul PerezWine: Raul Perez Rara Avis Albarin 2007Producer: Bodegas y Viñedos Raul PerezDO: Vino de la Tierra de Castilla y Leon (Zone #2)Grape: 100% AlbarinProduction: 5 cases for the U.S.Winemaker: Raul PerezWine: Raul Perez Prieto Picudo 2009Producer: Bodegas y Viñedos Raul PerezDO: Vino de la Tierra de Castilla y Leon (Zone #2)Grape: 100% Prieto Picudo (100 year old vines).Production: 125 cases made – 30 for the U.S.Ageing: 40 days of maceration in 3,000 litter oak barrels.Aged for 17 months in French oak barrels that are dried for3 years with very little toast (these barrels are very clean, nobitter green notes).Winemaker: Raul PerezRaul Perez Albarin 2007 – RP 94 ptsThe light gold-colored 2007 Albarin exhibits an inviting perfumeof lemon meringue, apricot, mineral, and jasmine. On the palate itreveals elevated acidity in harmony with the fruit, outstandingvolume and grip, followed by a lengthy, pure finish. The wine hasno track record of longevity but the fruit and balance suggest aminimum of 5 more years of prime drinking.Raul Perez Prieto Picudo 2009 – RP 94+ ptsThe 2009 Prieto Picudo is sourced from 100-year-old vines andaged for 17 months in French oak. Aromas of sandalwood, spicebox, boysenberry, mulberry, and earthy minerals inform the nose ofthis vibrant, nearly shimmering red. It has the fruit and structure forbalance and should evolve for another 4-5 years. It is the prototypefor Prieto Picudo that will offer a drinking window extending from2014 to 2024+.History: ‘07 96 RPwww.oleimports.comPage 49 February 2013

BierzoBodegas y Viñedos Raul Perezwww.oleimports.comPage 50 February 2013

BierzoBodegas y Viñedos Raul PerezWine: Ultreia La Claudina 2010Producer: Bodegas y Viñedos Raul PerezDO: Bierzo (Zone # 1)Grape: 100% GodelloProduction: 125 cases made, 24 for the U.S.Ageing: 2 barrels of 700 lit. + 1 barrique of 225 lit. 11months French oak. Battonage during 11 months.Winemaker: Raul PerezWine: Vico 2010Producer: Bodegas Y Viñedos Raul PerezDO: Bierzo (Zone # 1)Grape: 100% MencíaProduction: 500 cases made, 155 for the U.S.Ageing: Fermentation with 30% whole cluster, macerationwith skins after fermentation for 60 days and oak ageing inFrench oak for 9 months 300 lit. 2 year old oak barrels.Winemaker: Raul PerezLa Claudina 2007 – RP 96 ptsThe 2007 La Claudina is 100% Godello. It was aged in two 700-liter barrels and one standard barrique for 11 months withbattonage. Light gold-colored with an amber tint, it offers up acomplex aromatic array of baking spices, dried herbs, minerals,and tropical fruits. Rich and extracted on the palate, this is anexpression of Godello unlike any other.Vico 2009 – RP 91 ptsThe 2009 Vico is 100% Mencia sourced from 75- to 80-year-oldvines from the DO of Bierzo. It was fermented with 30% wholeclusters and aged for 9 months in 2-year-old French oak. A glasscoatingopaque purple color, it offers up an earthy minerality,Asian spices, incense, black cherry, and black raspberry aromas.Medium-bodied, savory, concentrated, and elegant, this nicelyproportioned red is likely to evolve for 1-2 years and drink well foranother 8-10 years. It is a relatively affordable example of firstclass Mencia that provides a good look at the Raul Perez style.History: ‘08 93 RPwww.oleimports.comPage 51 February 2013

Name Ultreia de St. Jacques (100% Mencía)Parcel 3.2 ha = 8 acre vineyardAge of vines 120 year old (head pruned)Elevation 537m ( 1,762 ft elevation)Soil ClayLatitude 42° 36' 4.5" NLongitude6° 46' 36.23" Whttp://sigpac.mapa.es/fega/visor/X= 682395.57 Y= 4719013.24 HUSO = 29www.oleimports.comPage 52 February 2013

Ultreia de ValtuilleName Ultreia de Valtuille (100% Mencia)Parcel 1.1 ha = 3 acre vineyardAge of vines 100 year old (head pruned)Elevation 530m ( 1,731 ft elevation)Soil SandLatitude 42° 35' 51.95" NLongitude 6° 46' 23.69" Whttp://sigpac.mapa.es/fega/visor/X= 682690.86 Y= 4718636.39 HUSO = 29www.oleimports.comPage 53 February 2013

BierzoBodegas y Viñedos Raul PerezWine: Ultreia St. Jacques 2010Producer: Bodegas y Viñedos Raul PerezDO: Bierzo (Zone # 1)Grape: 100% MencíaProduction: 320 cases made, 200 for the U.S.Ageing: Fermentation and post fermentation in egg shapebarrels from Austria of 1,500 lit capacity of French oak.Battonage during 12 months.Winemaker: Raul PerezWine: Ultreia De Valtuille 2010Producer: Bodegas y Viñedos Raul PerezDO: Bierzo (Zone # 1)Grape: 100% MencíaProduction: 315 cases made, 98 for the U.S.Ageing: Fermentation and post fermentation in egg shapebarrels from Austria of 1,500 lit capacity of French oak.Battonage during 12 months.Winemaker: Raul PerezUltreia St. Jacques 2008 – RP 93 ptsThe 2008 Ultreia St. Jacques is 100% Mencia aged for 12 monthsin egg-shaped, 1500-liter barrels with batonnage. It displays asuper-fragrant perfume of boysenberry, rhubarb, and cranberryfollowed by a succulent, dense, concentrated, and mouth-fillingwine. It is a feast for both the intellect and the senses and may wellbe the best wine under $25 from anywhere.History: ‘06 93 RPUltreia de Valtuille 2009 – RP 94 ptsIt delivers an alluring perfume of exotic spices, incense, rose petal,mineral, and black raspberry. Layered, plush, and sweetly-fruited,it has enough structure to evolve for 2-3 years and will offer adrinking window extending from 2014 to 2024.History: ‘08 96 RP; ’05 98+ RPwww.oleimports.comPage 54 February 2013

BierzoBodegas y Viñedos Raul PerezWine: Ultreia Cova de la Raposa 2010 (Single Vineyard)first Vinification ever of this vineyard as a stand alonewine. Cova de la Raposa is a 1.5 ha vineyard with 8proprietors. Raul owns one 0.3 ha in the south west cornerof this special and unique sandy soil vineyard.Producer: Bodegas y Viñedos Raul PerezDO: Bierzo (Zone # 1)Grape: 100% Mencía, 100% sand (unusual for Bierzo).Production: 1 barrel produce, 9 (6pks) for the U.S.Vinification: 100% Whole Cluster. Macerated andfermented in a 1,000 lit traditional pool called Lagar.Pigeage daily for 15 days. Maceration continues for another45 days with its own skins and stems. After maceration thewine is press going to 1 Barrel of 228 litAgeing: 12 months in 3 year old 228 lit French oak barrel.Winemaker: Raul PerezWine: Ultreia De Paluexas 2010 (Single Vineyard) locatednear the castel of Cormatel.Producer: Bodegas y Viñedos Raul PerezDO: Bierzo (Zone # 1)Grape: 100% Mencía, tended in 100% Pizarra (slate) withnorth exposure at 2,300 ft elevation.Production: 2 barrels produced, 16 (6pks) for the U.S.Vinification: 50% Whole Cluster. Macerated and fermentedin a 2,000 lit Foudre.Ageing: 20 months in 228 lit French oak barrelsWinemaker: Raul PerezUltreia Cova de la Raposa 2009 – RP 97+ ptsThe 2009 Ultreia Cova de la Raposa is 100% Mencia sourcedfrom a single 3.3 acre vineyard characterized by sandy soil. It wasfermented with 100% whole clusters and aged for 1 year in aFrench barrique (containing the entire production). Even moreexotically perfumed than the Valtuille cuvee, it offers up a kinkyconcoction of Asian spices, incense, lavender, and an assortmentof wild berries. This leads to an already complex, layered, suaveoffering with deftly concealed tannins that will permit another 2-3years of graceful evolution. Drink this brilliant Mencia from 2014to 2024+.Ultreia de Paluezas 2008 – RP 95+ ptsThe 2008 Ultreia de Paluexis is also 100% Mencia sourced from asingle vineyard with slate soil. It was fermented with 50% wholeclusters and aged for 20 months in seasoned French oak. Deeplycolored, it displays a captivating perfume of exotic spices, incense,lavender, wild cherry, black raspberry, and earthy minerals. Denseand rich but not quite as voluptuous as the Cova de la Raposacuvee, It, too, will have a drinking window extending from 2014 to2024+.www.oleimports.comPage 55 February 2013

Rías BaixasPazo de Galegoswww.oleimports.comPage 56 February 2013

Rías BaixasPazo de GalegosProducer: Bodegas y Viñedos Pazo de Galegos was founded by ManuelGarcía Gomez in 1989. Today the family own 25 acres (10 Ha) ofAlbariño and Mencía grapes vines. The first vintage was in 1989.Winemaker / Vineyard Manager: Paul García Cebeiro / Manuel GarcíaGomez.Location: In the autonomous region of Galicia (northwestern Spain) inthe town of San Pedro de Vilanova, altitude 1,936 ft, within the RíasBaixas DO (Zone 1), in the Ribeira do Ulla sub zone, the northernmostand driest of the six sub zones.Wines Made: Pazo de Galegos Albariño (plus other wines not currentlyimported by Ole).Climate: The average temperature between April and October is 58.5º F,which is among the lowest average temperatures in Spain, with 47.4inches of annual rainfall. It has one of the lowest recorded levels ofprecipitation in the Rías Baixas. This Atlantic (Zone 1) influencedclimate’s cool temperatures provide a longer growing/ripening period.Thanks to relatively low rainfall levels, unlike the overabundance of raintypical lin the neighboring i sub zones of the Rías Baixas, the lack ofrainfall allows for healthy ripening to take place. The result is a winemade with fully physiological Albariño grapes.Soil: The topsoil is sandy with clay subsoil. The sandy soil retains heat,drains water quickly, is low in organic material and low in PH content.The main quality of its clay subsoil is water retention, which is verypositive due to the warm topsoil. The cool temperatures increasefreshness and aromatic expression (increased acid), supported by a soilbed that allow its grapes to ripen in a low moisture environment, withample water-nourishment from it’s water retaining subsoil. Its loworganic material limits vegetative growth, thus keeping yields naturallylow, resulting in more concentrated fruit flavors.What makes Pazo de Galegos unique? 1) Pazo de Galegos is a distinctAlbariño, revealing the true virtues of its unique terroir. 2) Fermentedwith the natural occurring yeasts from their own grapes. 3) Low yieldingvines producing expressive / concentrated wines. 4) Pazo de Galegosundergoes partial malolactic fermentation, to achieve greater freshnessand aromatic expression.BREAKDOWN OF VINEYARDSThere are 6,981 acres of vineyardland din Rías Baixas.Propriator and winemaker Paul GarcíaThe vines are trained on a high trellis system,preventing excessive humidity and allowing forgreater sun exposure hence full physiologicalripeness.VINEYARDACRESAGE OF VINES(2006)SOIL / SUBSOIL ALTITUDE SLOPEALBARIÑO 20 25 SAND / CLAY 1,936 ft 3%MENCÍA 5 5 SAND / CLAY 1,936 ft 3%www.oleimports.comPage 57 February 2013

Rías BaixasPazo de GalegosWine: Pazo de Galegos 2011Producer: B. Pazo Galegos (Manuel Garcia Gomez)DO: Rías Baixas (Zone # 1)Grape: 100% Albariño (25 year old vines in 2006)Climate: AtlanticSoil: Sand and Clay on its subsoil with 3% slopes (lowyielding vines)Production: 2,000 Cases made – 950 for the U.S.Ageing: Stainless Steel, partial-malolactic fermentation.Winemaker: Paul GarciaPazo de Galegos 2011 – IWC 91 ptsBright gold. Fresh melon and tangerine on the nose, with a suavemineral quality adding complexity. Juicy cantaloupe and citrusfruit flavors are concentrated and impressively energetic, pickingup bitter herb, anise and floral notes with air. Finishes withexcellent cut, clarity and persistenceHistory: ’10 90RP; ‘09 90IWC; ‘08 90IWC; ‘07 90IWCwww.oleimports.comPage 58 February 2013

Rías BaixasColumna by CVAwww.oleimports.comPage 59 February 2013

Rías BaixasColumna by CVAWine: Columna Albariño 2011Producer: Columna by CVADO: Rias Baixas / Subzone of Condado de Tea (Zone # 1)towards the west, extends westwards from Tui along theMiño valley up to the neighbouring Riberiro DO. Thelandscape is more abrupt and consists of several small rivervalleys. The soils are granite and slate based.Grape: 100% Albariño planted in 1978 on pergola shapetrellis.Production: 1,300 cases madeAgeing: 100% UnoakedWinemaker: Alberto Orte and Rodrigo MendezColumna Albariño 2011 – RP 91 ptsA terrific Albarino from vineyards planted in 1978 on granite andslate-based soils, the 2011 Columna Albarino exhibits exotic notesof pineapples, white peaches and honeysuckle, fresh acids, andmedium-bodied, intense, concentrated, alluring flavors. Consumeit over the next 1-2 years.www.oleimports.comPage 60 February 2013

Ribera del DueroBarco de Piedra by CVABarco de Piedrawww.oleimports.comPage 61 February 2013

Name Barco de Piedra, Pago de la Piedra (el Quiñón)Parcel 178 acre estate (plots 14,15 and 16) = 17 acresTrellis system double cordon with 2 wiresElevation 768m (2,520 ft elevation)Soil clay and riverstones on topsoil and limestone on subsoil.Latitude 41º 38' 42.22'' NLongitude -4º 12' 25.25'' Whttp://sigpac.mapa.es/fega/visor/X= 399479 Y = 4,611153 Huso = 30www.oleimports.comPage 62 February 2013

Barco de Piedra by CVABarco de Piedra by CVA was founded in 2007 by Borja Osborne (from theOsborne family), Alberto Orte and Patrick Mata with the purpose in mind ofmaking an estate-bottled wine that will show the power and elegance of theTempranillo grape in Ribera del Duero at an inconceivable price. Barco dePiedra (“Ship of Stones” in English) is the nick-name given by the locals tothe Castle of Peñafiel due to its ship-like form.The single estate of 178 acres by the name El Quiñón, is located in the heartof the western district of this great appellation; 1.5 km north of the DueroRiver, 7 km east of Vega Sicilia and 4 km west of Pesquera.Out of the 28 parcels of the estate, Barco de Piedra is made from parcels 14,15 and 16 which are a classified as part of the “Pago de la Piedra” vineyard.The river stones in the topsoil and the limestone subsoil is what makes thisvineyard so unique and rich. At around 1,000 BC the Duero River passedthrough the Quiñón estate leaving behind the river stones and many of theeroded minerals that give the name to this wine. The three parcels are southeastfacing, descending in elevation from 2,520 ft to 2,480 ft. Parcel 14, thehighest in elevation, is 2.3 ha (6 acres) showing limestone particles on itssurface. All the other parcels show river stones and clay on surface withlimestone in its subsoil at 1 to 3 ft depth.Barco de Piedra is a small production estate-bottled cuvee that intends toshow the bright fruit and power of the Ribera del Duero region. We purposelyaged Barco for 5 months only - to maximize the fruit and purity of theTempranillo variety. Presently, if there is one “defect” in Ribera del Duero, itis the fact that many producers imitate the oak regiment of Rioja. Barco dePiedra tries to be the very opposite. Ribera del Duero and Rioja are different,thus the oak regiment needs to necessarily be considerate of that fact.Once the best clusters of each parcel are harvested in small boxes of 15kg,they are brought into the winery to undergo a second process of clusterselection. Thereafter each parcel is macerated and fermented separately instainless steel tanks. After fermentation the wines go into barrel French (85%)and American (15%) that are neutral (3 years old). Another element that isunique to the philosophy of the Barco de Piedra is that all barrels here are of300 lit capacity to minimize the oak ratio per liter.The clime (cool nights and hot days) of this vineyard located on the westerndistrict of Ribera del Duero results in thicker skins to juice ratios. In fact thereis no place in Spain where the Tempranillo variety shows more aromatic andcolor intensity. Out of the two main district in Ribera, the western side, whichis lower in elevation, is a bit more moderate in temperatures and consistent inquality due to the fact that is not as exposed to frost threat as is the easternside. The cooler nights of Ribera, bestow abundant aromas, vibrant freshnessand great fruit expression.What makes Barco de Piedra Unique? Estate-owned small productionwine; a singular location in the most prestigious district of Ribera del Duero;Organic viticulture; oak ageing is short, a Ribera del Duero wine that showsdepth but drinkability while young; an extraordinary value!www.oleimports.comPage 63 February 2013

Ribera del DueroBarco de Piedra by CVAWine: Barco de Piedra 2011Producer: Barco de Piedra by CVADO: Ribera del Duero (Zone # 2)Grape: 100% Tempranillo (25 year old vines)Production: 6,000 cases made – 4,000 for the U.S.Ageing: 3daysofpre-maceration and 8 days of macerationafter cold fermentation which lasted 11 days. Oak aged for4 months in French (85%) and American (15%) in 3 yearold oak barrels.Winemaker: Alberto Orte and Alvaro TriguerosBarco de Piedra 2011 – RP 91 ptsA sensational value from Ribera del Duero (which rarely producesinteresting wines for under $25), the 2011 Barco de Piedra is100% Tempranillo aged five months in a combination of Frenchand American oak (85% and 15% respectively), all three-year-oldused barrels. It exhibits notes of flowers, licorice, new saddleleather, black currants and cherries. Medium to full-bodied,elegant, complex and on a fast maturity curve, it should beconsumed over the next 2-3 years.History: ’08 90RPwww.oleimports.comPage 64 February 2013

Ribera del DueroBodegas Vizcarrawww.oleimports.comPage 65 February 2013

Ribera del DueroBodegas VizcarraProducer: Bodegas Vizcarra Ramos was founded by Juan Carlos Vizcarra in1991. They own 64 acres (26 hectares) of vineyards in the town of Mambrillaand Roa in Burgos.Winemaker / Vineyard Manager: Juan Carlos Vizcarra.Location: In the town of Mambrilla, at an altitude of 2,785 ft. (849 m). Lyingwithinthe ihi h eastern sub-region of the Ribera del lDuero DO (Zone 2), in Burgosprovince in Castilla.Wines Made: Vizcarra Roble, J.C. Vizcarra, Vizcarra Crianza, Torralvo, Celia,and Ines.Climate: The average temperature between April and October is 60.5º F, withan annual rainfall level of 18.9 inches. The Ribera del Duero’s (Burgos) easternsub-region has a cooler climate than Rueda or Toro, due to its higher h altitude.The wines produced here are usually darker, more concentrated and aromaticthan wines made in the western part of Ribera del Duero. A Continental climatewith cool nights and hot days with moderately low rainfall, provides a longerripening period, resulting in greater complexity and the evident expressivearomatic intensity. The temperatures at Vizcarra’s vineyards are warmer thanthe neighboring producers of Torremorón and cooler than Mibal. Harvestusually begins the first week of October and ending by mid month.Soil: The topsoil is composed of clay and limestone, while the subsoil is gravel.The relatively fertile soil has plenty of good organic material and water storage.In order to offset undesired high vegetative growth, Juan Carlos reduces yieldsby thinning grape clusters, from 20 to 8 per vine and by allowing other foliageto flourish around the vines to absorb the potentially excessive water andnutrients from the soil. Reducing the vine’s yield and vigor maximizes thefruit’s intensity i and concentration.What makes Vizcarra wines unique? 1) Juan Carlos Vizcarra’s passion,determination and commitment are evident in these very elegant and complexwines. 2) He is one of a handful of genuine pioneer “garagistes” (smallproduction winemaking) in the Ribera del Duero. 3) Juan Carlos Commitmentto Small production wines and gravity feed vinification results in genuine winesof purity and balance.Propriator Juan Carlos Vizcarrake Paetzold www.vinimenta.comPicture by: FriederikBREAKDOWN OF VINEYARDSVineyard Altitude Acres Trellis System Planted Top Soil // Subsoil WinesSan Pedro 2,772 ft 23 Double Cordon 1995 Sandy Clay // Lismestone Senda del Oro and JCArenales 2,755 ft 1 Head Pruned 1988 Sand and River Stones // limestone and clay S. del Oro, JC, Torralvo, Celia e InesDamian 2,690 ft 7 Head Pruned 1995 Sand and River Stones // limestone and clay S. del Oro, JC, Torralvo, Celia e InesOro 2,690 ft 3 Head Pruned 1985 Sand and River Stones // limestone and clay S. del Oro, JC, Torralvo, Celia e InesFlorentino 2,690 ft 3 Head Pruned 1950 Sand and River Stones // limestone and clay S. del Oro, JC, Torralvo, Celia e InesPinar 2,690 ft 2 Head Pruned 1988 Sand and River Stones // limestone and clay S. del Oro, JC, Torralvo, Celia e InesCarrascal 2,657 ft 7 Head Pruned 1988 Sandy Clay // Lismestone Senda del oro, JCAhorcaperros 2,657 ft 3 Double Cordon 1990 Sandy Clay // Lismestone Senda del oro, JCLos Barriles 2,657 ft 3 Head Pruned 1989 Sandy Clay // Lismestone Senda del oro, JCLa Ambuena 2,657 ft 5 Double Cordon 1988 Sandy Clay // Lismestone Senda del oro, JCSenda del Oro 2,559 ft 10 Double Cordon 1998 River Stones and Clay Senda del orowww.oleimports.comPage 66 February 2013

Ribera del DueroBodegas VizcarraWine: Vizcarra Roble 2011Producer: Bodegas VizcarraDO: Ribera del Duero (Zone # 2)Grape: 100% Tempranillo. Organic and SustainableFarming.Ageing: 7 Months in French and American Oak Barrels (2years old)Production: 3,000 Cases made – 1,000 for the U.S.Winemaker: Juan Carlos VizcarraWine: JC Vizcarra 2010Producer: Bodegas VizcarraDO: Ribera del Duero (Zone # 2)Grape: 100% Tempranillo. Organic and SustainableFarming.Production: 1,500 Cases made – 750 for the U.S.Ageing: 15 Months in French and American Oak Barrels(50% new, 50% two year old).Winemaker: Juan Carlos VizcarraVizcarra Roble 2011 – RP 93 ptsThe 2011 Vizcarra Roble, 100% Tempranillo from organicvineyards, was aged seven months in both French and Americanoak. Its deep ruby/purple color is followed by a sumptuous nose ofblackberries, new saddle leather, licorice, camphor and crushedrocks. With a superb texture and full-bodied mouthfeel, and builtlike a skyscraper, this multidimensional Ribera del Duero isalready drinking fabulously well.History: ’10 90RP; ‘09 90 RP; ‘06 90 RPJC Vizcarra 2010 – RP 94 ptsThe 2010 JC Vizcarra, also 100% Tempranillo, was aged 15months in French and American oak. A truly great wine, it boasts adense purple color along with notes of camphor, creme de cassis,licorice, damp earth and forest floor. The beautiful fragrance isaccompanied by a wine with a full-bodied, opulent texture, and avoluptuous, luxurious mouthfeel as well as finish.History: ’09 91RP & IWC; ‘08 92 RP; ‘06 92 RP; ‘04 90 RPwww.oleimports.comPage 67 February 2013

Ribera del DueroBodegas VizcarraWine: Celia Vizcarra 2009Wine: Ines Vizcarra 2009Producer: Bodegas VizcarraProducer: Bodegas VizcarraDO: Ribera del Duero (Zone # 2)DO: Ribera del Duero (Zone # 2)Grape: 90% Tempranillo, 10% Garnacha. Organic andSustainable Farming.Production: 220 Cases made – 40 for the U.SAgeing: 18 Months in 400 liter French Oak Barrels (90%-10% French/American)Climate: ContinentalSoil: Topsoil is clay and limestone, subsoil is gravelWinemaker: Juan Carlos VizcarraGrape: 90% Tempranillo, 10% Merlot. Organic andSustainable Farming.Production: 380 Cases made – 40 for the U.S.Ageing: 18 Months in 400 liter French Oak Barrels (50/50French/American)Climate: ContinentalSoil: Topsoil is clay and limestone, subsoil is gravelWinemaker: Juan Carlos VizcarraCelia 2009 – IWC 94 ptsOpaque purple. A heady, complex bouquet evokes candied darkberries, incense, licorice and lavender, with a strong note ofsmoky Indian spices. Lush, palate-staining blackberry and bittercherry flavors show a wild combination i of depth and energy,picking up a floral pastille nuance with air. Finishes sweet andvery long, with lingering spiciness and a touch of bitterchocolate.History: ’08 94+RP ‘06 95RP; ‘05 97RP; ‘04 98RP; ‘03 94RP;‘01 95RPInes 2009 – IWC 93 ptsBright purple. Intensely perfumed aromas of red and black fruits,with smoky mineral and potpourri qualities addingcomplexity. Nervy cherry and blackberry flavors are underscoredby a cool mineral quality and complemented by a deeper note ofbitter chocolate. Turns spicier on the clinging finish, which leavesfloral and cherry notes behind.History: ‘08 93IWC; ‘06 94+ RP; ‘05 94+ RP; ‘04 94+ RPwww.oleimports.comPage 68 February 2013

Ribera del DueroBodegas Torremorónwww.oleimports.comPage 69 February 2013

Ribera del DueroBodegas TorremorónTorremorón is an Estate Bottle Wine made by Bodegas Torremorón inthe Denominación de Origen Ribera del Duero. The word Torremorónmeans the Tower of the Moors in English. Ribera del Duero possessesgreat contrast of day and night temperatures. As an example, duringAugust, day temperatures will hit the 100’s and at night the 50’s. thisbroad swing of temperatures allows the Tempranillo grape to developthicker skins and achieve greater skin to juice ratios. As a result we findthat the Tempranillo grape has its greatest expression of color andintensity of flavor in this region.GRAPE 100% Tempranillo from 80 to 100 year old vines tended on ahead prune trellised system.PRODUCTION 65,000 Cases made, 10,000 000 imported to the U.S.VINIFICATION Night time harvest in small boxes. Maceration beforefermentation during 3 days at 50° F temperatures; 15% fermented in Oakvats of 3,000 lit barrel and 70% in Stainless Steel Tank. postmacerationfor 20 days. Malolactic fermentation takes place in cement tanks.LOCATION In the town of Quintanamanvirgo (population of 94people), at an altitude of 2,703 ft. (824 m) within the eastern sub-regionof the Ribera del Duero DO (Zone 2).SOIL Plateau/flat landscape composed of thin particles of clay mixedwith sand and limestone. This soil composition is good at retaining thelittle water that this part of Spain gets. The age of the vines (80 to 100years) produce consistent healthy grape; yields of 5.5 pounds (2.5 Kg)of grapes per vine.CLIMATE The average temperature between April and October is59.8º F. A Continental climate with hot days and cool nights, during thegrowing season, and moderately low annual rainfall levels (17.9 in.)providing a longer ripening period, resulting in greater complexity andthe evident expressive aromatic intensity. The Ribera del Duero’s(Burgos) eastern sub-region has a cooler climate than Rueda or Toro,due to its higher altitude. The wines produced here are usually darker,more concentrated and aromatic than wines made in the western part ofRibera del Duero.What makes Torremorón Unique? One of the most intense, pure andbright Tempranillo wines you will ever taste. 80 to 100 year old vines!Incredible value. Very consistent in quality year after year.VINEYARD ACRES AGE GRAPESLAGUNA 25 90 TO 120 TEMPRANILLOEL POZO 175 75 TEMPRANILLOOTHERS 300 55 TEMPRANILLOwww.oleimports.comPage 70 February 2013

Ribera del DueroBodegas TorremorónWine: Torremoron 2011Producer: Bodegas TorremoronDO: Ribera del Duero (Zone # 2)Grape: 100% Tempranillo. Sustainable farming, certifiedby C.R.D.O.Production: 66,500 Cases made – 10,000 for the U.S.Ageing: Stainless Steel TankSoil: Sand with small clay and a limestone subsoilWinemaker: Fernando GubíaTorremoron 2011 – RP 92 ptsAn excellent bargain, this 100% Tempranillo (80-100-year oldvines) was aged completely in stainless steel. Patrick Mata told methat the village from which it emerges has only 95 residents, all ofwhom are grape farmers! This may be the “bargain of the year” inmy tastings. It boasts a deep ruby/purple color as well as copiousnotes of black cherry jam, licorice, blackberries and subtle hints ofearth, pepper and meat.www.oleimports.comPage 71 February 2013

Ribera del DueroHornillos Ballesteroswww.oleimports.comPage 72 February 2013

Ribera del DueroHornillos BallesterosProprietors: Great friends, Miguel Hornillos and oenologist JavierBallesteros, are genuine “garagiste” winemakers. Both agronomists, born into agrape growing tradition, share the philosophy that ecologically friendlyfarming and methodical grape selection is essential to attain the uniquecharacter and high quality of their wines. Cristina, Miguel’s sister and Javier’sfiancée, is the heart and soul of Hornillos Ballesteros - MiBal.Winemaker / Vineyard Managers: Miguel Hornillos / Javier BallesterosLocation: The vineyards are in adjacent Anguix and Roa, at 2,644 ft. inaltitude, in the the eastern (Burgos) sub-region of the Ribera del Duero DO(Zone 2). The “garagistes” genuine micro winery garage is in Roa.Wines Made: MiBal Tinto, MiBal, MiBal Selección and Perfil de MiBal.Climate: The average temperature between April and October is 61º F. TheRibera del Duero’s Burgos sub-region is cooler than Rueda or Toro, due to it’shigher altitude. The wines produced in this are usually darker, moreconcentrated and aromatic than wines made in the western part of Ribera delDuero. Annual rainfall is 18.6 inches. This Continental climate with its coolnights and hot days, moderately low rainfall levels, provides a longer ripeningperiod, resulting in wines of greater complexity and intense expression.Hornillos Ballesteros’ warmer clime than neighboring producers VizcarraRamos and Torremorón, makes the Mibal wines a bit richer and denser instyle.Soil: Javier and Miguel each own different parcels, composed of diverse soiltypes. In the town of Anguix, Javier owns 49 acres of 75 years old vinesplanted in loam (40% sand, 40% fine gravel and 20% thin clay). This soil,poor in nutrients, impedes excessive vegetative, producing smaller sizedberries. Yields are only 2.2 lbs. per vine, producing grapes with high skin tojuice ratios, deep pigmentation and well balanced ripe tannins resulting in rich,intense flavors. In Roa, Miguel owns 50 acres of vines averaging 35 years old,planted in sand and limestone with small particles of clay. Yields are furthercurtailed by pruning in early May. Carefully tended vines produce consistenthigh quality fruit year after year and outstanding wines from vintage to vintage.What makes Mibal wines unique? 1) Meticulous ecologically sound farmingin diverse soil. 2) Highly innovative winemaking. 3) The high altitude and coolclimate of this eastern Ribera del Duero outpost. 4) All selected very smallproduction cuvees. 5) Only one of 5 “garagiste” winemakers in the Ribera delDuero.There are 45,876 acres of vineyard landin Ribera del Duero.They are Hornillos Ballesteros. (fromtop to bottom) Cristina, Javier andMiguel.NAME OF VINEYARDwww.oleimports.comACRESAGE OFVINESGRAPES SOIL ALTITUDE SLOPEVASO 20 70 TEMPRANILLO SAND, GRAVEL, THIN DRY CLAY 2,703 ft 2%LOMA 19 80 TEMPRANILLO SAND, GRAVEL, THIN DRY CLAY 2,703 ft 2%LIMO 22 45 TEMPRANILLO SAND, LIMESTONE, CLAY 2,634 ft 0%TRANQUILO 38 25 TEMPRANILLO SAND, LIMESTONE, CLAY 2,634 ft 0%Page 73 February 2013

Ribera del DueroHornillos BallesterosWine: Mibal Joven 2011Wine: Mibal Roble 2009Producer: Bodega Hornillos BallesterosProducer: Bodega Hornillos BallesterosDO: Ribera del Duero (Zone # 2)DO: Ribera del Duero (Zone # 2)Grape: 100% Tempranillo. Organic farmingGrape: 100% Tempranillo, Organic farmingProduction: 500 Cases made – 150 for the U.S.Production: 1,000 cases made – 400 for the U.S.Soil: Loam / Sand and limestone with small clay particlesSoil: Loam / Sand and limestone with small clay particlesClimate: ContinentalClimate: ContinentalAgeing: Stainless SteelAgeing: 12 months in French Oak barrelsWinemaker: Javier Ballesteros and Miguel HornillosWinemaker: Javier Ballesteros and Miguel HornillosMibal 2008 – RP 91 ptsAged 12 months in French oak, the 2008 Mibal Crianza (100%Tempranillo) exhibits plenty of tobacco leaf, forest floor, blackcherry and black currant characteristics along with superbintensity, a natural mouthfeel and texture, and a long finish. Itshould drink nicely for another 5-7 years.History: ’06 92RP; ‘04 91 RP; ‘03 90 RPwww.oleimports.comPage 74 February 2013

Ribera del DueroHornillos BallesterosWine: Mibal Seleccion 2008Producer: Bodega Hornillos BallesterosDO: Ribera del Duero (Zone # 2)Grape: 100% Tempranillo, Organic farming.Soil: Loam / Sand and limestone with small clay particlesClimate: ContinentalProduction: 750 Cases made – 300 for the U.S.Ageing: 14 Months in French Oak BarrelsWinemaker: Javier Ballesteros and Miguel HornillosWine: Perfil de Mibal 2009Producer: Bodega Hornillos BallesterosDO: Ribera del Duero (Zone # 2)Grape: 100% Tempranillo, Organic farmingProduction: 300 Cases made – 50 for the U.S.Soil: Loam / Sand and limestone with small clay particlesClimate: ContinentalAgeing: 16 Months in new French Oak BarrelsWinemaker: Javier Ballesteros and Miguel HornillosMibal Selección 2005 – IWC 93 ptsSaturated red color. Intensely mineral nose displays dark cherry,cassis, iron, graphite and baking spices. Deep and chewy, withprimary dark fruit flavors and smoky Asian spice qualities. Reallystains the palate, and there's no excess fat here. Becomes livelierwith air and finishes with persistent sweetness and spiciness. Verynicely balanced, and built to age.History: ‘04 93 RP; ‘03 90 RPPerfil de Mibal 2005 – RP 92 ptsThe 2005 Perfil de Mibal was aged for 16 months in new Frenchoak. A glass-staining opaque purple, it offers up an impressiveperfume of pain grille, espresso, scorched earth, incense, andblackberry. Full-bodied on the palate, this dense, packed effort hassignificant tannin balanced by a boatload of savory fruit. Powerfulbut very promising, potential buyers should plan on cellaring it for6-8 years at a minimum.History: ‘04 90 IWC; ‘03 94 RPwww.oleimports.comPage 75 February 2013

Dacu by CVAAlberto Orte, WinemakerDacu, formerly known as Bodegas Ortiz, was founded in 2007 by Jose Ortiz, AlbertoOrte and Patrick Mata with the purpose of making a superb value estate wine. Riberadel Guadiana is the 2 nd largest Spanish appellation, and it is currently one of the mostunknown Spanish wine regions, both in Spain and abroad. Ribera del Guadiana showsa different face of Tempranillo than Ribera del Duero, Rioja or Toro for that matter.Tempranillo the grape of many faces, is able to adapt itself to different climes andgeographies, without imparting its own personality but rather the character of the placewhere it comes from. In Ribera del Guadiana, the noble grape, Tempranillo showsgreat amounts of intense raspberry flavors combined with silky tannins and lots ofdense luscious fruit with balanced acidity (bright and fresh).Ribera del Guadiana is located in Zone 6, just west of La Mancha, near the Portugueseborder. The large DO (Denominación de Origen) is divided in 6 subzones: Tierra deBarros, Ribera Alta, Ribera Baja, Cañamero, Montanchez and Matanegra (whereDacu comes from, which is the third highest district after Montanchez and Cañamero).The high elevation vineyard d( (1,837 ft), located din the town of El Raposo, contributesto the high contrast of day and night temperatures enhancing the bright flavors ofTempranillo. Additionally, its altitude exposes this vineyard to the Atlantic breezes,making this site cooler than other vineyards in the region.The 45 acre vineyard possesses three different soil sections: Clay, Limestone andSand. All Tempranillo vines planted in 1993, tended in double cordon trellis with 2wires, achieving greater shade due to the umbrella effect of the trellis training.The average temperature between April and October is 68º F with 21 inches ofannual rainfall. The high, day-time, temperatures are offset by the cool nighttemperatures which slow down the repining cycle of the grape, hence its greaterintensity of flavors.2010 vintage notes: Harvest during 2010 took place October 5th (2 weeks later thanthe average in Ribera del Guadiana), and 30 days later than 2009. In addition 2010 hada cool summer, hence year of slower ripening. It is a vintage that retains aromas andallows for easy extraction due to an extremely balanced physiological ripeness of thegrapes.2009 vintage notes: Unlike 2008, this warm and dry vintage finds its acidity andbright aromas from the clay portion of the vineyard and the structured from thelimestone section of this parcel. Overall it is a vintage marked by dark fruits: blacklicorice and jam combined with a concentrated precise attack followed by an upliftingbright finish. 52,000 bottles produced.Ageing: full berry maceration for 5 days at cool temperatures. After fermentation,wine stays with lees for 4 months in stainless steal tank to achieve greater density andfatness. 2 months in French oak.Dacu is the last name of one of Patrick’s best friends.What makes Dacu Unique? 1) High elevation of the vineyards and exposure to coolbreezes from the Atlantic ocean. 2) The soil diversity of this vineyard (Clay andLimestone) makes for consistency in dry and wet years. 3) It is an incredible value! 4)Dacu reveals a sense of place through the Tempranillo vehicle that is completelydifferent from Rioja and Ribera del Duero.www.oleimports.comPage 76 February 2013

Name Dacu (100% Tempranillo) Matanegra SubzoneParcel 18.2 ha = 45 acre vineyard (Valle del Sordo)Age of vines 17 year old (in 2010) (Double Cordon)Elevation 550m (1,800 ft elevation)Soil Limestone, Sand and ClayLatitude 38° 23' 16.28" NLongitude 6° 18' 35.28" Whttp://sigpac.mapa.es/fega/visor/X= 734971.53 Y= 4252353.68 HUSO = 29www.oleimports.comPage 77 February 2013

Ribera del GuadianaDacu by CVAWine: Dacu 2011Producer: Dacu by CVADO Ribera del Guadiana (Zone # 6)Grape: 100% TempranilloProduction: 4,330 cases made, 3,300 for the U.S.Ageing: full berry maceration for 5 days at cooltemperatures. After fermentation, wine stays with lees for 4months in stainless steal tank to achieve greater density andfatness. Two months in French oak.Winemaker: Alberto OrteDacu 2010 – RP 90 ptsThe 2010 Dacu spent four months in stainless steel tank as well astwo months in French oak. An unexpected surprise in my tastings,it exhibits terrific wild berry/Zinfandel-like fruit, pepper, earth androasted herb characteristics. Richly fruity, pure and heady, it is bestconsumed over the next 2-3 years.www.oleimports.comPage 78 February 2013

RiojaCortijo by CVAProducer: Cortijo by CVA, formerly known as Bodegas Don SanchoLondoño.Winemaker / Vineyard Manager: David Sampedro/ MonchiLocation: Town of Hormilla, within the Rioja Alta (Zone 3). Thevineyards are located in two distinct towns: one in Briones (predominantlyclay and limestone) and another in the town of Arenzana (sand). Both ofthese towns are approximately at 1,865 ft elevation.Wines Made: Cortijo Blanco, Cortijo Rose, and Cortijo Tinto. A“Cortijo” is a country farm house.Climate: The average temperature between April and October is 61.5º Fwith 18.3 inches of yearly rainfall. The moderately warm days and coolnights of this Continental Atlantic climate forces the grapes to ripenslowly, resulting in wines that are fresher, more aromatic and with greaterfruit flavors.David SampedroSoil: The geographically diverse vineyards contain 3 different types of soil. The first type is thin red clay,providing ripe silky tannins and red berry flavors; the second is mostly sandy limestone with small particles ofthin clay, resulting in darker colored wines, with intense aromatics of red berry jam and prunes. Making wineswith good fruit density. The third is the least frequent here alluvial sediment, resulting in low yields, givinggood flavor concentration and a sensation of freshness.What makes Cortijo wines Unique? 1) Monchi posseses a variety of vineyards, allowing the talented andgifted David Sampedro to select the finest grapes to fashion Cortijo. 2) The Estate bottled Cortijo is a verycomplex bright and spicy expression of a Rioja wine. 3) This level of quality at this price point is virtuallyimpossible to find in Rioja. Cortijo is a GREAT value!BREAKDOWN OF VINEYARDSWINE NAME OF VINEYARD ACRESAGE ( 2010) VARIETY SOIL ALTITUDECORTIJO VALDEMORE 13 17 TEMPRANILLO, GARNACHA CLAY AND SAND 2,306 ftCORTIJO CASTILLO (LA RISIA) 8 40 TEMPRANILLO, GARNACHA CLAY 1,800 ftCORTIJO ENTRECORRALES 8 16 TEMPRANILLO CLAY 1,755 ftCORTIJO CASCADERIA (0.40) 1 18 TEMPRANILLO CLAY AND SAND 1,690 ftCORTIJO CURVA (1.10) 2.7 25 TEMPRANILLO CLAY AND SAND 1,730 ftCORTIJO CORRAL DE KIKO (2.90) 7 30 TEMPRANILLO CLAY AND SAND 1,702 ftCORTIJO CUBARRA (1.10) 2.7 23 TEMPRANILLO CLAY AND SAND 1,682 ftCORTIJO LA POZA (1.45) 3.5 18 TEMPRANILLO CLAY AND SAND 2,102 ftCORTIJO LA FUENTE (3.34) 8.2 15 TEMPRANILLO CLAY AND SAND 3,035 ftCORTIJO CAMPOS SALVOS (1.90) 4.7 16 TEMPRANILLO CLAY AND SAND 1,920 ftCORTIJO VALDRINAL (3.98) 9.8 23 TEMPRANILLO CLAY AND SAND 1,956 ftCORTIJO TRINIDAD (2.54) 6.28 24 TEMPRANILLO CLAY AND SAND 1,835 ftCORTIJO LAS YECLAS (2.0) 49 4.9 41 TEMPRANILLO CLAY AND SAND 2,193 ftCORTIJO ARENALES (3.80) 9.3 33 GARNACHA CLAY AND SAND 1,652 ftCORTIJO EL CARMEN (1.22) 3 21 TEMPRANILLO CLAY AND SAND 1,822 ftCALMA FINCA ARCA 2.5 26 TEMPRANILLO, VIURA CLAY AND LIMESTONE 2,067 ftCALMA FINCA VALDOñA 5.5 11 TEMPRANILLO CLAY AND LIMESTONE 1,969 ftCALMA FINCA MIRIAMETRO 3 8 TEMPRANILLO PELUDO CLAY AND LIMESTONE 1,982 FTwww.oleimports.comPage 79 February 2013

RiojaCortijo by CVAWine: Cortijo Blanco 2011Wine: Cortijo Rosado 2011Producer: Cortijo by CVAProducer: Cortijo by CVADO: Rioja (Zone # 3)DO: Rioja (Zone # 3)Grape: 100% Viura.Grape: 50% Tempranillo, 50% GarnachaAgeing: Stainless steal tank. Maceration with skins for 3 Ageing: Stainless Steeldays and fermented at low temperatures during 30 days.Climate: Continental AtlanticClimate: Continental AtlanticSoil: Thin red clay; sandy limestone with small particles ofthin clay; alluvial sediment.Soil: Thin red clay; sandy limestone with small particles ofthin clay; alluvial sedimentCortijo Blanco 2011 – RP 89 pts & IWC 89 ptsThe 2011 Cortijo Blanco (100% Viura) exhibits amelony/Sauvignon Blanc-like character. Fermented and aged instainless steel at low temperatures, it reveals notes of lemongrass/zest and honeyed grapefruit characteristics as well as afresh, light-bodied style. Notes by Robert Parker.Cortijo Rosado 2011 – RP 89 ptsMade from equal parts Tempranillo and Garnacha, the 2011Cortijo Rosado is a terrific rose as well as an undeniable bargain.Crisp strawberry and kir-like notes jump from the glass of thisdelicious, medium-bodied, dry, expressive offering.www.oleimports.comPage 80 February 2013

RiojaCortijo by CVAWine: Cortijo Tinto 2011Producer: Cortijo by CVAGrape: 80% Tempranillo, 20% GarnachaAgeing: Stainless SteelSoil: Thin red clay; sandy limestone with small particles ofthin clay; alluvial sedimentVinification: 15% of the juice is let go to increase the skinto juice ratio. Macerated at cool temperatures (45F.) for 5days prior to fermentation. Fermentation takes place at 84F.to increase the tannic structure of Cortijo.Cortijo Tinto 2011 – RP 88 pts & IWC 88+ ptsComposed of 80% Tempranillo and 20% Garnacha, the 2011Cortijo Tinto is another excellent value from their winemaker,David Sampedro. Lots of ripe black cherry notes intermixed withhints of roasted herbs, loamy soil and spice box are found in thismedium-bodied, fruity, spicy, fresh, lively red. Enjoy thisdelicious Tinto over the next 1-2 years.www.oleimports.comPage 81 February 2013

RiojaCalma by CVAwww.oleimports.comPage 82 February 2013

David Sampedro: El hombre del GracianoDavid Sampedro’s identity cannot be fully understoodwithout an understanding of his commitment to theGraciano grape. In fact, he is most known in Spain as“el Hombre del Graciano”, the Graciano man! Hispassion for Graciano has led David to rediscover manyabandoned and unwanted Graciano vineyards frommany local growers who believed that Tempranillowas the key of Rioja’s success. As such many iconicproducers in the Rioja appellation are seeking David’s“friendship” in order to gain access to the treasures hepossesses.In recent years, Rioja producers have come to realizedthat if one grape makes them great it is the Graciano.Although there are a few Graciano mono-varietalwines in production, it is seldom used as a stand alonegrape, but as an imperative element in the Riojablend. Credit for the great Rioja’s of old is given toGraciano, and its intense acidity, for the ageingpotential it provided. Graciano possesses 2 otherimportant virtues: color and spice. Rioja wines lackingGraciano lose a great deal of their long-term agingpotential, and therefore lose the ability to develop intogreat World-Class wines.David Sampedro is connected to the earth. He is themissing link in Rioja. Most producers today, the“famous chateaux-like producers”, have lost theirconnection with the source of their raw material. If thewine is not made in the vineyard but in the winery itends up losing its relationship to a place. Without thisrelationship the wine’s soul is lost and its peoplebecome lost along with it. David is Rioja’s key note, acatalyst in re-discovery of this nearly lost reality.The “insider”, another name use for David, relating to his peasant upbringing working for 300 pesetas an hour ($4.00)provoked his realization of the missing link in Rioja (the Graciano grape). His connection to the earth and to its rawmaterial combined with his ingenious, less-is-more-winemaking style, is transforming today’s winemaking in Rioja. Ifyou want to understand David’s wine, buy a case and drink it 10 years from now.On his father’s side David’s forefathers were winemakers, based in Laguardia. In 1994 at the age of 19 David’s career inwinemaking began as a member of the winemaking team at Faustino. Stints at Campillo and Mibal in Ribera del Duerohave given him great experience at a young age. It is from working in these wineries that David quickly realized thatgreat wines are made in the vineyard, a realization that would change his path in life.On his mother’s side David’s family has always been growers in the town of Elvillar, a small town in Rioja Alavesa witha population of 200.www.oleimports.comPage 83 February 2013

RiojaCalma by CVAWine: Calma 2009Producer: Calma by CVADO Rioja DOC (Zone # 3)Grape: 90% Tempranillo, 10% GracianoAgeing: Oak aged for 16 months in oak (90% French, 10%American)Soil: Thin red clay with sandy limestoneVinification: It is macerated for 7 days, fermented for 15days at normal temperature, and post-maceration for 7 days.www.oleimports.comPage 84 February 2013

RiojaExopto CellarsPropriator Tom PuyaubertLocation: In the Rioja DOC (Zone 3), the winery is located in the town ofLaguardia. The wines made at Exotp Cellars are the result of blending thethree subzones of the Rioja DOC (Rioja Alta, Alavesa and Rioja Baja).Wines Made: Bozeto, Horizonte de Exopto and ExoptoClimate: The average temperature between April and October is 61º Fwith 24.4 inches of rainfall yearly. The moderate warm days and coolnights of this Continental Atlantic climate forces the grapes to ripenslowly, resulting in wines that are fresher, more aromatic and with agreater fruit flavor. As a result of these climatic conditions, we encounter:high skin to juice ratios, low yields, which lead to greater flavorconcentration and aromatic expression.Soil: The topsoil is composed of clay and limestone with rocks and sand asits subsoil. The cool temperatures allows for a longer ripening period,while this soil also allows for water retention, preventing drought. Thesubsoil (sand and rocks) is low in pH and poor in organic material,resulting in grapes that possess greater sensorial acidity and the resultinglower yields produce smaller berries hence greater flavor intensity.What makes Exopto unique? 1) Genuine terroir driven wines andinnovative winemaking 2) The combination of soil and climate, freshness,aromatics and fruit concentration. 3) Small production wines 4)Tempranillo vines are between 50-90 years old and the Graciano vines are30 to 100 years old contributing to the small yields.Proprietor: Tom PuyaubertExopto 100 year old Graciano vinesBREAKDOWN OF VINEYARDSVINEYARD SUBZONE HA/ ACRES PLANTED SOIL ALTITUDE WineEl Agudo Rioja Baja 2 / 5 1972 Gravel and Limestone 600m (1965 ft) BozetoChurrufino Rioja Baja 1 / 2 1995 River Stones and Limestone powder Clay 450m (1,476 ft) BozetoPerequita Rioja Alta 12/3 1.2 1970 Limestone with powder Clay 500m (1,640 ft) BozetoLa Llana Rioja Alta 0.4 / 1 1975 Limestone with powder Clay 500m (1,640 ft) ExoptoEl Silo Rioja Alta 0.2 / 0.5 1965 Gravel and Limestone 500m (1,640 ft) ExoptoSan Bartolome Rioja Alta 0.1 / 0.2 1890 Limestone with powder Clay 500m (1,640 ft) ExoptoLas Basillas Rioja Baja 0.2 / 0.5 1980 Sand and Limestone with powder Clay 450m (1,476 ft) HorizonteEl Portillo Rioja Alta 0.15 / 0.4 1965 Sand and rocks 600m (1,969 ft) HorizonteLas Arenas Rioja Alta 0.1 / 0.2 1965 Sand and rocks 500m (1,640 ft) HorizonteArmentari Rioja Alta 01/02 0.1 0.2 1965 Limestone with powder Clay 500m (1,640 ft) HorizonteCarrapecina Rioja Alta 0.4 / 1 1960 Iron and Clay 650m (2,133 ft) HorizonteEl Silo Viejo Rioja Alta 0.1 / 0.2 1980 Gravel with Limestone 500m (1,640 ft) HorizonteCentenales Rioja Alta 0.6 / 1.5 1970 Gravel with Limestone 400m (1,312 ft) HorizontePerequita Rioja Alta 0.8 / 2 1960 Gravel with Limestone and Rocks 500m (1,640 ft) Horizontewww.oleimports.comPage 85 February 2013

RiojaExopto CellarsWine: Bozeto 2011Producer: Exopto CellarsDO: Rioja DOC (Zone # 3)Grape: 50% Garnacha (Rioja Baja), 40% Tempranillo(Rioja Alta), 10% Graciano (Rioja Baja). Sustainablefarming.Production: 1,200 Cases made – 600 for the U.S.Ageing: Fermented and Aged as follows: Garnacha in smalltemperature control concrete tanks; Tempranillo andGraciano in oak barrels for 9 months.Winemaker: Tom PuyaubertWine: Horizonte de Exopto 2011Producer: Exopto CellarsDO: Rioja DOC (Zone # 3)Grape: 65% Tempranillo (Rioja Alta), 20% Graciano(Rioja Baja), 15% Garnacha (Rioja Alta). Sustainablefarming.Production: 850 Cases made – 325 for the U.S.Ageing: 10 months in new oak 80% French, 20% USAWinemaker: Tom PuyaubertBozeto 2011 – IWC 90 ptsBright purple. Expressive aromas of blackberry, woodsmoke,spicecake and cracked pepper. Intensely flavored but lithe,offering penetrating cherry and blackberry flavors that show brightfloral lift. Finishes with fine-grained tannins and lingering notes oflicorice and bitter cherry.History: ’10 90+RP; 08 90 RP; 07 90+ RP; 06 IWC & RP 90 ptsHorizonte de Exopto 2008 – TP (The Tasting Panel) 94 ptsThe combo of black fruit and mineral rich soil-and sunshine makesfor an exhilarating Spanish red. Garnacha adds bright lights to themiddle of this dark attention-getter.History: ‘08 90+ RP; ‘07 91 RP; ‘06 93+ RP; ‘05 91 IWC; ‘05 91RP; ‘04 90 IWCwww.oleimports.comPage 86 February 2013

RiojaExopto CellarsWine: Exopto 2010Producer: Exopto CellarsDO: Rioja DOC (Zone # 3)Grape: 60% Graciano, 30% Tempranillo, 10% Garnacha(all grapes come from the Rioja Alta Subzone).Production: 683 Cases made – 100 for the U.S.Ageing: Malolactic in French Oak, 6 months in oak on itslees + batonnage and 8 months in French oak barrels.Graciano is aged in thin grained oak, to maximized oxygencontact while the Tempranillo and Garnacha are aged inmedium grain oak.Winemaker: Tom PuyaubertExopto 2007 – RP 93 ptsThe 2007 Exopto is made up of 60% Graciano, 30% Tempranillo,and 10% Garnacha that went through ML in barrel, 6 months inoak on its lees with batonnage, and 8 months resting quietly inFrench oak. Deep purple-colored, it gives up a nose of pencil lead,mineral, espresso, tobacco, and blackberry. Dense, structured, andlifted by vibrant acidity, this is a lengthy, complex offering thatmerits 5-6 years of cellaring. Its drinking window will extend from2015 to 2027.History: ‘06 93 IWC; ’05 92 IWCwww.oleimports.comPage 87 February 2013

RiojaEl Brozal by CVAwww.oleimports.comPage 88 February 2013

Rioja Alavesa (Limestone)Rioja Alta (Clay)Rioja Baja (Sandy)www.oleimports.comPage 89 February 2013

RiojaEl Brozal by CVAEl Brozal is a 1.3 hectares (3.2 acres) vineyard with 5,800 vines. Planted in 1938 and 1932 (nearly 80 year oldvines). 2008 marks the first year of biodynamic practices for el Brozal vineyard. El Brozal produces wines ofunique tannic structure full of spice and black pepper. The soil is reddish powder sand on surface, Limestone onsubsoil with a big layer of stones in the middle.20% White varieties:15% Moscatel50% Viura15% Garnacha Blanca15% Malvasia5% Jaen80% Red varieties80% Tempranillo10% Garnacha10% Gracianowww.oleimports.comPage 90 February 2013

RiojaEl Brozal by CVAWine: El Brozal Blanco 2010 (Single Vineyard)Wine: El Brozal 2010 (Single Vineyard)Producer: El Brozal by CVADO: Rioja (Zone # 3) town of el Villar (Rioja Alavesa)Grape: 50% Viura, 15% Moscatel, 15% Malvasia, 15%Garnacha Blanca, 5% Jaen.Production: 182 cases of 6 bottlesAgeing: skin contact in open top barrels of 400 lit during 4days. After pressing the must, the wine is fermented andaged in 228 Lit French barrels (50% new, 50% 2 year old).Fermentation took place for a full month and ageing lastedfor 10 months.Background info: Bodegas El Indiano, a joint venturebetween David Sampedro, Alberto Orte, Patrick Mata andMichael Quinlan. Finca El Brozal is a 3.2 acre vineyarddating back to 1938, located 1km south-west of the town ofElvillar at an elevation of 1,800 feet.Winemaker: David SampedroProducer: El Brozal by CVADO: Rioja (Zone # 3) town of el Villar (Rioja Alavesa)Grape: a field blend of 80% Tempranillo, 10% Graciano,10% Garnacha.Production: 700 cases of 6 bottles.Ageing: Fermentation and maceration in open topDodecahedron shape tanks, made by David Sampedro. 50%of the tank is made of oak and the other 50% is made ofstainless steel. 15 days of maceration and 15 daysfermentation. Fermentation took place with its ownindigenous yeast from its vineyard. After fermentation, theskins were pressed and oak aged for 10 months in Frenchoak barrels. 25% in 400 liter barrels, 50% in new 228 litbarrels and 25% (2 year old French 228 lit barrels).Winemaker: David SampedroBrozal Blanco 2008 – RP 92 ptsThe Brozal Blanco is composed of 50% Viura with the balanceMoscatel, Malvasia, Garnacha Blanca, and Jaen aged for 10months in 50% new French oak. Light gold-colored, it delivers anexpressive bouquet of buttered popcorn, lemon zest, tropical fruits,and hazelnuts. Elegant on the palate, it has ample ripe fruit, gooddepth, and impeccable balance. It may well evolve for 1-2 yearsbut can be approached now. Bodegas El Indiano began farmingbiodynamically in 2008. Their two Brozal offerings are from asingle vineyard planted in the 1930s.Brozal 2009 – RP 92 ptsA glass-coating opaque purple color, the wine displays a super-fragrant bouquet of minerals, violets, Asian spices, tobacco, a hintof balsamic, and assorted black fruits. This is followed by asweetly-fruited, layered, succulent wine with plenty of underlyingfine-grained tannin. Give it 5-6 years to fully blossom and enjoy itfrom 2015 to 2029.History: ‘08 92 RPwww.oleimports.comPage 91 February 2013

RuedaHermanos del VillarProducer: The del Villar brothers founded Bodega Hermanos del Villarin 1995, with 247 acres of vines in the town of Rueda. Their mostwidely planted grape varieties are: for white – Verdejo, SauvignonBlanc, Viura (also known as Macabeo) and for red –Tempranillo.Winemaker / Vineyard Manager: Pablo del Villar IgeaLocation: In the town of Rueda within the Rueda DO (Zone 2), innorthwestern Spain, southwest of Ribera del Duero at 2,359 ft inaltitude.Wines Made: Ipsum Rueda, Oro de Castilla and Oro de Castilla BarricaClimate: The average temperature between April and October is 61.4ºF. This Continental climate, bring cold nights/hot days and moderatelylow rainfall levels (16.4 inches per year), providing grapes with a longerripening period. The higher altitude ensures cooler nights, which is a keyto acid retention. This results in wines of greater complexity and greateraromatic intensity, that are fresh and crisp. Temperatures in Rueda areslightly warmer and rainfall is 1 inch lower than in Ribera del Duero.Harvest in Rueda usually takes place in early September.Soil: The unique soil profile is distinct from other vineyards in theregion. A deep layer of river stones with sand, provides good drainageand a dry-healthy environment for grapes to ripen. The subsoil iscomposed of limestone and clay, retaining moisture for the vines, evenduring the dry, active growing season. The soil’s excellent heat retainingproperties keeps the vines warm, continuing the ripening processthrough the cool nights. Poor amounts of organic matter give loweryields, increasing flavor intensity.What makes Hermanos del Villar wines unique? 1) The innovativeand brilliant Pablo del Villar’s tireless efforts to make the BEST winepossible, through innovative vinification techniques such us battonage inStainless Steel tanks of 5,000 lit. 2) Unique soil profile of these terroirdriven wines. 3) Fermented with the natural occurring yeasts from theirown grapes 4) Nighttime harvesting maintains freshness whileminimizing oxidation. 5) Vines are over 30 years old, producing loweryields, 5 to 10 clusters per vine.There are 18,775 acres of vines in RuedaThe gravel topsoil makes these wines uniqueand different among its Rueda neighbors.Gravel =Sand =Limestone =Clay =PH = AcidityPH = AcidityPH = AcidityPH = AciditySoil profile of Bodega Hermanos del Villar:gravel and sand on the surface and its subsoilis limestone and clay.NAME OF VINEYARDwww.oleimports.comACRESBREAKDOWN OF VINEYARDSAGE OFVINESGRAPES SOIL ALTITUDE SLOPEVERDEJO PARCEL 150 30 VERDEJO GRAVEL, SAND, LIMESTONE /CLAY 2,359 ft 1%VIURA PARCEL 47 25 VIURA GRAVEL, SAND, LIMESTONE /CLAY 2,359 ft 1%SAUVIGNON BLANC PARCEL 20 10-15 SAUVIGNON BLANC GRAVEL, SAND, LIMESTONE /CLAY 2,359 ft 1%TEMPRANILLO PARCEL 30 20 TEMPRANILLO GRAVEL, SAND, LIMESTONE /CLAY 2,359 ft 1%Page 92 February 2013

RuedaHermanos del VillarWine: Oro de Castilla 2011Producer: Hermanos del VillarDO: Rueda (Zone # 2)Grape: 100% VerdejoProduction: 10,000 Cases made – 6,000 for the U.S.Ageing: Stainless Steel, no malolactic fermentationClimate: ContinentalSoil: A deep layer of river stones with sand, subsoil ispassive limestone and clay.Winemaker: Pablo del VillarOro de Castilla 2011 – IWC 90 ptsLight yellow-gold. ld Assertive aromas of pear and melon along withmore exotic passion fruit, mango and lichee scents. Juicy tropicaland pit fruit flavors are lifted by a floral element and becomespicier with air. Nicely concentrated and expansive, withimpressive finishing energy.History: ’09 90 IWC; ‘07 90 IWCwww.oleimports.comPage 93 February 2013

RuedaIpsum by CVAwww.oleimports.comPage 94 February 2013

RuedaIpsum by CVAWine: Ipsum Rueda 2011Producer: Ipsum by CVADO: Rueda (Zone # 2)Grape: 100% VerdejoProduction: 7,000 Cases Made – 5,000 for the U.S.Ageing: Stainless Steel, no malolactic fermentationClimate: ContinentalSoil: A deep layer of river stones with sand, subsoil ispassive limestone and clay.Winemaker: Alberto Orte and Pablo del VillarIpsum 2011 – IWC 88 ptsLight yellow-gold. Pear, nectarine and melon on the fragrant nose,with notes of anise and honey adding complexity. Smooth andgently spicy palate of fresh orchard fruit flavors and a hint ofherbs. Turns spicier with air, finishing with solid punch and a hintof tarragon.www.oleimports.comPage 95 February 2013

www.oleimports.comPage 96 February 2013

SIN DOLa MalkeridaWine: La Malkerida 2011Producer: La MalkeridaDO: Sin DO – Caudete de las FuentesGrape: 100% Bobal from 70-80 year old vines at 950m (3,117ft) elevation.Ageing: Stainless SteelSoil: Limestone, Sand and ClayWinemaker: David Sampedro and Bruno Murciano.Est. Wholesale Price: $136/cs (12/750ml) SRP: $17La Malkerida 2011 – IWC 90 ptsBright ruby. Aromas of raspberry and boysenberry, plus acomplicating note of rose oil. Bright acidity adds lift and focus tothe juicy dark berry flavors, which show a suave, polishedcharacter. Finishes sweet and long, with resonating spiciness andmolten tannins.www.oleimports.comPage 97 February 2013

Terra AltaLudovicus by CVAwww.oleimports.comPage 98 February 2013

Terra AltaLudovicus by CVAWine: Ludovicus Blanco 2011Producer: Ludovicus by CVADO: Terra Alta (Zone # 5)Grape: 100% Garnacha BlancaProduction: 3,000 casesVinification: Macerated for 24 hours with its own skinsand fermented at cool temperatures in stainless steel tank.Ageing: Stainless steel tankSoil: LimestoneWinemaker: Alberto Orte and Piñol’s winemaking teamWine: Ludovicus Tinto 2011Producer: Ludovicus by CVADO: Terra Alta (Zone # 5)Grape: 40% Garnacha, 15% Cariñena, 10% Merlot, 20%Syrah, 15% TempranilloProduction: 9,000 Cases made – 7,000 for the U.S.Ageing: 3 Months in French and American Oak BarrelsSoil: LimestoneWinemaker: Alberto Orte and Piñol’s winemaking teamLudovicus Blanco 2011 – IWC 89 ptsPale peach skin color. Vibrant, mineral-accented bouquetevokes dried pear, jasmine and beeswax. Chewy and dry, withstrong lemon pith and pear flavors and an exotic touch of anisethat builds with air. The tight finish is stony and focused, witha lingering note of honey.Ludovicus 2008 – RP 90 ptsThe 2008 Ludovicus is a blend of 35% Garnacha, 30%Tempranillo, 25% Syrah, and 10% Cabernet Sauvignon aged forthree months in French and American oak. It has a glass-coatingdeep crimson hue with an expressive nose of cherry, blueberry, andblackberry. Mouth-filling, succulent, and flavorful, this tasty effortis a sensational value for drinking over the next 1-2 years.History: ‘07 88 RP; ‘05 89 RP; ‘04 90 RPwww.oleimports.comPage 99 February 2013

Terra AltaCeller Vinos PiñolProducer: Since its inception, in 1945 by Josep Arrufi, making smallquantities of well crafted wines with passion, love and respect for the landand the vines is what Celler Vinos Piñol is all about. This traditioncontinues to this day with Josefina Piñol and her son, winemaker JuanjoGalcera Piñol, the 4th generation, at the helm. Celler Vinos Piñol owns 100acres of carefully tended vines, in and around the medieval town of Batea,in the Terra Alta district of the Tarragona province.Winemaker / Vineyard Manager: Juanjo Galcera PiñolLocation: A few miles south and west of Priorat, within the Terra Alta DO(Zone 5) in Catalunya’s Tarragona province in northeastern Spain. Thewinemaking tradition, in this remote region, dates back to the 13th century.The winery and vineyards are in Batea, which lies at 1,168 ft in altitude.Wines Made: Portal, Sacra Natura, L’Avi Arrufi, Mather Teresina,Josefina Piñol blanco and Josefina Piñol red.Climate: The average temperature between April and October is 67.3º F. Ahigh Mediterranean climate with hot days and warm/moderate nighttemperatures for this region. Terra Alta is drier and warmer than Montsantand dPi Priorat, therefore producing deep purple-red wines with greaterrichness, weight and ripeness than wines from other areas within zone 5.Relatively low yearly rainfall (16.3 in.) lower than the aforementionedDO’s. The warmer temperatures and lower rainfall produce consistentlyriper grapes, creating wines richer in lactic acid with dark pigmentations.Note: though Terra Alta and Priorat are a few miles apart--Terra Alta’swarmer microclimate produces fuller bodied, richer wines than in Priorat.Soil: The vineyards of Celler Vinos Piñol are composed of clay-limestone.What makes Vinos Piñol unique? 1) Small production wines from lowyielding older vines using ecologically friendly methods and manualharvesting in the estate’s organically grown vineyards. 2) Producing terroirdriven, deeply colored, well structured, well balanced wines. 3) Familyowned estate vineyards. 4) Consistent quality year after year. 5) Talentedyoung winemaker Juanjo Galcera Piñol‘s blending philosophy.BREAKDOWN OF VINEYARDSProprietor Juanjo Galcera PiñolToni Coca, Aka El Monje deTarragona (The Monk ofTarragona).NAME OF VINEYARD ACRES AGE OF VINES SOIL ALTITUDE SLOPEMORENILLO PARCEL 2 85 SLATE, CLAY AND LIMSTONE 1,168 ft 3%GARNACHA PARCEL 15 15 TO 95 SLATE, CLAY AND LIMSTONE 1,168168 ft 3%CARIÑENA / CAB. S. 9 /12 60 / 12 SLATE, CLAY AND LIMSTONE 1,168 ft 3%MERLOT / TEMPRANILLO 15 / 12 12 / 12 SLATE, CLAY AND LIMSTONE 1,168 ft 3%SYRAH / PETIT VERDOT 10 / 5 14 / 8 SLATE, CLAY AND LIMSTONE 1,168 ft 3%W. GARNACHA / MACABEU 10 / 2 50 / 25 SLATE, CLAY AND LIMSTONE 1,168 ft 3%MOSCATEL / SAUBIGNON B. 5 / 2 14 / 8 SLATE, CLAY AND LIMSTONE 1,168 ft 3%www.oleimports.comPage 100 February 2013

Terra AltaCeller Vinos PiñolWine: Portal Blanco 2011Producer: Celler Vinos PiñolDO: Terra Alta (Zone # 5)Grape: 80% Garnacha Blanca, 10% Sauvignon Blanc, 5%Macabeo and 5% Viognier.Production: 1,500 cases made, 400 for the U.S.Vinification: Macerated for 36 hours with its own skins andfermented at cool temperatures in stainless steel tank.Ageing: Stainless Steel tank at cold temperatures.Soil: LimestoneWinemaker: Toni Coca and Juanjo G Piñol.Wine: Portal 2010Producer: Celler Vinos PiñolDO: Terra Alta (Zone # 5)Grape: 40% Garnacha, 20% Cariñena, 15% Merlot, 15%Syrah, 10% Cabernet Sauvignon.Production: 3,050 Cases made – 1,500 for the U.S.Ageing: 6 months in French, American and Hungarian OakBarrelsWinemaker: Toni Coca and Juanjo G Piñol.Portal Blanco 2011 – IWC 90 ptsBright yellow-gold. Ripe pear and honey aromas are perked up bynotes of candied d lemon and honeysuckle. Lush and expansive,offering weighty orchard and pit fruit flavors and a touch of bitterherbs. Shows an exotic passion fruit nuance on the finish, whichclings with impressive tenacity. This wine has the heft to workwith the richest seafood dishes or strong cheeses.History: ’08 90RP; ‘07 90 RPPortal 2010 – WA 91 pts (NM) & IWC 91 ptsIt has a very fresh, vibrant bouquet that “bursts” from the glass –boysenberry, blueberry, vanilla and a touch of limestone that iswell-defined and very focused. The palate is medium-bodied, withracy acidity slicing through its ripe layer of sweet red currant,raspberry and fresh strawberries. The finish is beautifully definedand persistent with a dash of dark chocolate on the aftertaste. Whata well-executed Terra Alta! Drink now-2017.History: ’07 90 RP; ‘04 90 RP; ‘03 90 RPwww.oleimports.comPage 101 February 2013

Terra AltaCeller Vinos PiñolWine: L’avi Arrufi Blanco 2010Wine: L’Avi Arrufi 2008Producer: Celler Vinos PiñolProducer: Celler Vinos PiñolDO: Terra Alta (Zone # 5)DO: Terra Alta (Zone # 5)Grape: 100% Garnacha Blanca (1920)Grape: 60% Cariñena, 30% Garnacha, 10% Syrah.Production: 300 cases made, 100 for the U.S.Production: 739 Cases made – 75 for the U.S.Ageing: 7 months in French oakAgeing: 14 months in French, American and HungarianOakWinemaker: Toni Coca and Juanjo G Piñol.Winemaker: Toni Coca and Juanjo G Piñol.L’avi Arrufi Blanco 2010 – RP 92 pts & IWC 92 ptsLight gold. Pear, nectarine and honey on the highly aromaticnose, with hints of ginger and dried flowers addingcomplexity. Offers sappy, broad but nicely firm citrus zest andpit fruit flavors and slow-building sweetness. Plump and juicy,finishing with strong spicy cut and stony persistence.History: ’09 90 RP; ‘08 90 RPL’Avi Arrufi 2008 – IWC 91ptsDeep ruby. Powerful aromas of blueberry, cherry pit, licorice andvanilla, with a spicy overtone. Expansive black and blue fruitflavors show very good depth and energy, picking up a pepperynuance with air. Closes with gentle tannic grip and excellentlength, leaving anise and cola notes in its wake. For all itsrichness this wine shows surprising vivacity.History: ‘07 91+ RP; ‘05 91 RP; ‘04 91+ RP; ‘02 92 RPwww.oleimports.comPage 102 February 2013

Terra AltaCeller Vinos PiñolWine: Sa Natura 2009Wine: Mather Teresina 2008Producer: Celler Vinos PiñolGrape: 20% Garnacha, 30% Cariñena, 20% Merlot, 20%Syrah, 10% Petit Verdot. Organic, certified by CCPAE.Production: 3,000 Cases made – 300 for the U.S.Ageing: 6 Months in French, American, and Hungarian OakWinemaker: Toni Coca and Juanjo G Piñol.Producer: Celler Vinos PiñolGrape: 40% Garnacha, 30% Cariñena, 30% Morenillo.Production: 556 Cases made – 50 for the U.S.Ageing: 24 Months in French, American and HungarianOak BarrelsWinemaker: Toni Coca and Juanjo G Piñol.Sacra Natura 2009 – IWC 90 ptsBright purple. Cherry, licorice and dried flowers on the smokynose. Fresh and supple in texture, with attractive floral lift to theblackberry and candied licorice flavors. Finishes with building,chewy tannins and lingering sweetness. Give this wine a littleair.History: ’08 90 RP; ‘06 90 RP; ’04 90 RPMather Teresina 2008 – IWC 93 ptsOpaque ruby. Aromas of cherry compote, dark berries, pipetobacco and woodsmoke, with a spicy overtone. Juicy, sappy andimpressively concentrated, with serious density to its lush blackand blue fruit and floral pastille flavors. A lush, palate-coatingwine that finishes with gentle tannins and excellent persistence.History: ‘06-07 92 RP; ‘04-05 92 RP; ’01-02: 91 RPwww.oleimports.comPage 103 February 2013

Terra AltaCeller Vinos PiñolWine: Finca Morenillo 2010Producer: Celler Vinos PiñolGrape: Morenillo (planted in 1902)Production: 2 barrels produced, 40cs for the U.S.Ageing: 14 months in French, American oak barrels (500 litcapacity).Winemaker: Toni Coca and Juanjo G Piñol.Finca Morenillo 2009 – IWC 92 ptsExpressive aromas of raspberry, dried flowers, Indian spices andsmoky minerals. Sweet red fruit flavors stain the palate, bracedby zesty mineral and peppery spice qualities. Fresh andimpressively energetic for a big wine, finishing with excellentlift and lingering florality.www.oleimports.comPage 104 February 2013

Terra AltaCeller Vinos PiñolWine: Josefina Piñol Blanco 2010Producer: Celler Vinos PiñolDO: Terra Alta (Zone # 5)Grape: Late Harvest Garnacha Blanca (50 year old)Production: 600 Cases made – 150 for the U.S.Ageing: 4 Months in French, American and Hungarian OakBarrelsWinemaker: Toni Coca and Juanjo G Piñol.Wine: Josefina Piñol 2010Producer: Celler Vinos PiñolDO: Terra Alta (Zone # 5)Grape: Late Harvested 90% Garnacha (over 100 yearsold), 10% Syrah.Production: 541 Cases made – 83 for the U.S.Ageing: 5 months in French, American and Hungarian OakBarrelsWinemaker: Toni Coca and Juanjo G Piñol.Josefina Piñol Blanco 2009 – RP 90 ptsThe 2009 Josefina Pinol Blanco is a late harvested cuvee ofGarnacha Blanca aged 4 months in barrel. Aromas of caramel,dates, and ginger lead to a viscous, sweet, velvety textured elixirthat will pair nicely with foie gras courses.History: ‘08 90 IWC; ‘07 91 RP; ‘06 90 IWC; ‘04 95 RPJosefina Piñol Red Dulce 2008 – RP 90 ptsThe 2008 Josefina Pinol is a late harvested wine made from 90%old-vine Garnacha and 10% Syrah aged in oak for 5 months. Spice,mineral, and jammy black fruit aromas lead to a viscous, sweet,surprisingly fresh wine that might be best served over vanilla icecream.History: ‘06 92 RP; ‘04 92 IWCwww.oleimports.comPage 105 February 2013

ToroCal Blanca by CVAwww.oleimports.comPage 106 February 2013

Name Cal Blanca (100% Tempranillo aka Tinta de Toro)Parcel 8 ha = 20 acre vineyard (Cerro del Almendro)Age of vines 25 year old (head pruned)Elevation 809m (2,654 ft elevation)Soil LimestoneLatitude 41° 10' 36.52" NLongitude 0° 43' 46.22" Ehttp://sigpac.mapa.es/fega/visor/X= 292508.06 Y= 4586398.89 HUSO = 30www.oleimports.comPage 107 February 2013

Cal Blanca by CVAPablo Rubio, WinemakerCal Blanca was founded in 2007 by Juan Pablo Peñalba (fromTorremilanos Family), Pablo Rubio (Peter Sisseck’s vineyard managerfor PSI in Ribera del Duero), Alberto Orte and Patrick Mata. The goalof Cal Blanca is to make an estate-bottled wine from a single vineyardin the only area within Toro (Cerro del Almendro) that possessesLimestone. Cal Blanca, means white chalk in the English language.Toro, located southwest of Ribera del Duero in Zone 2 has a warmerclime than Ribera del Duero thus making wines that tend to be meatierand fuller bodied. The soil profile in Toro is mostly river stones andSand.Cal Blanca is a high elevation dry farmed vineyard (25 year old vines)at 2,654 ft (15km south west of the city of Toro). It is head pruned andfarmed organically.The high contrast of day and night temperatures coupled withlimestone’s cooling affects results in grapes that ripen very slow, thusretaining their natural acidity, color and flavors. Limestone and chalkretains less heat than sand or river stones resulting in greater intensityof flavors due to the slower ripening process of the grapes. Thelimestone/chalk quality of this vineyard is the most important factor inmaking this wine taste “cooler”.Cal Blanca undergoes cool maceration for 3 days, and 20 days ofFermentation at cool temperatures. This 100% Tempranillo (aka Tintade Toro) is aged in French oak for six months followed by three monthsin 5000-liter concrete tanks to provide unoaked oxygenation. It deliversa nose of spice, black cherry and minerals. This leads to a structuredwine with exceptional richness, outstanding concentration, and alengthy finish.What makes Cal Blanca Unique? High elevation vineyards (2,654ft); limestone soil (only place in Toro); Retention of acidity; organicviticulture; dry farmed vineyards, windy conditions that dry out theenvironment.2009 vintage notes: Harvest during 2009 took place on October 10th(3 weeks later than the average in Toro). It was a dry year yieldinghealthy grapes, 2kg per vine. A firm vintage showing silky tannins andlots of red berries. This vintage shows more structure than 2007 but itsriper phenolic composition makes it seem silkier.2007 Vintage Notes: Harvest during 2007 took place on October 7thand 15th (3 weeks later than the average in Toro). It was a rainy year;so much so that harvest took place during two different times in orderto pick grapes that had less water on them. Overall 2007 shows lots ofblueberries, graphite and minerality.www.oleimports.comPage 108 February 2013

ToroCal Blanca by CVAWine: Cal Blanca 2009Wine: Cal Blanca 2010Producer: Cal Blanca by CVAProducer: Cal Blanca by CVADO: Toro (Zone # 2)DO: Toro (Zone # 2)Grape: 100% Tempranillo (aka Tinta de Toro), 25 yearold vines (head Pruned) dry farmed, and organicviticulture.Production: 2,250 Cases made – 1,000 for the U.S.Ageing: French oak for six months followed by threemonths in 5000-liter concrete tanks to provide unoakedoxygenationWinemaker: Alberto Orte and Pablo RubioGrape: 100% Tempranillo (aka Tinta de Toro), 26 yearold vines (head Pruned) dry farmed, and organicviticulture.Production: 2,300 Cases made – 1,100 for the U.S.Ageing: French oak for six months followed by threemonths in 5000-liter concrete tanks to provide unoakedoxygenationWinemaker: Alberto Orte and Pablo RubioCal Blanca 2009 – IWC 90 ptsBright ruby. Seductive aromas of raspberry, potpourri andlicorice, with a note of white pepper adding lift andvivacity. Sappy and broad, offering pliant red and dark fruit andfloral pastille flavors and showing no excess fat. Finishesseamless and energetic, with impressive tenacity and echoingfloral notes.History: ‘07 90 RPCal Blanca 2010 – IWC 90 ptsDark purple. Pungent aromas of cassis, candied plum, licorice andsmoky minerals. Sappy and broad but focused, with bright aciditylifting the spicy dark fruit flavors. Finishes sweet and long, withgentle tannins adding grip.History: ’09 90 IWC; ‘07 90 RPwww.oleimports.comPage 109 February 2013

ValdeorrasLadera SagradaProducer: The Ladera Sagrada winery of the Valdeorras D.O. wasfounded in 1920. Today Luis Sharon is the majority owner. The estatevineyards grow two varietals, Godello and Mencía. Some Godello vinesare over 40 years old, among the oldest in Valdeorras appellation. ThePapa Godello sees no oak and there is no malolactic fermentation,achieving greater aromatic expression and freshness.Winemaker / Vineyard Manager: José Luis Murcia SotosLocation: In the autonomous region of Galicia in far northwestern“Celtic Spain.” Within the Valdeorras DO (Zone 1), in the Valdeorrasdistrict (Orense province), in the mountain town of Larouco, at 1749 ft.Wines Made: Papa Godello and others not currently imported by Ole.Climate: The average temperature between April and October is 57.2º F,which is among the lowest average temperatures in Spain, with 30.2inches of yearly rainfall. It has one of the lowest levels of precipitation inthe region, which helps keep overnight frost at bay. This Atlantic (Zone 1)influenced climate’s cool temperatures provide a longer ripening period,resulting in zestier wines with greater aromatic expression.Soil: The soil is composed of slate and granite topsoil, with a thin claysubsoil. This soil profile is poor in organic matter yielding 6 pounds (2.5kg) of grapes per vine, compared to the average of 17 pounds (7.5 kg) pervine in Valdeorras. The granite and slate soil surface warms up during theday, providing heat to the roots, encouraging the grapes to continueripening even during the cool nights. Lower yields result in moreconcentrated grapes providing more flavor intensity to the wines.What makes Papa wines unique? 1) Papa Godello uses its ownnaturally occurring yeasts, adding to the wine’s great terroir drivencharacteristics. 2) Papa Godello doesn’t undergo malolactic fermentation,consequently achieving greater aromatic expression and freshness. 3) Thesynergy between the vines, soil and microclimate provide for a zesty,freshly intense Godello wine. 4) Ladera Sagrada is the largest vineyardowner in the region, all of it estate owned, allowing total control over thequality of grapes that go into making Papa. 5) 90% of its vines are 25 plusyears old.Luis Sharon, proprietor of LaderaSagradaValdeorras is in Galicia which wasfirst settled by the Celts. This area hasa great tradition of bag pipes.BREAKDOWN OF VINEYARDSValdeorras is one of the steepest regionsin SpainNAME OF VINEYARD ACRES AGE OF VINES (2006) SOIL ALTITUDE SLOPEGODELLO PARCEL 37 25+ SLATE, GRANITE, AND CLAY 1,749 ft 15%MENCIA PARCEL 25 25+ SLATE, GRANITE, AND CLAY 1,749 ft 15%www.oleimports.comPage 110 February 2013

ValdeorrasLadera SagradaWine: Papa Godello dll 2011Producer: Ladera SagradaDO: Valdeorras (Zone # 1)Grape: 100% Godello (25 + year old vines in 2006),Organic farming (traditional method)Production: 1,800 Cases made – 950 for the U.S.Ageing: Stainless Steel, no malolactic fermentation.Climate: AtlanticSoil: Slate, granite and clay subsoil, slopes -15%Winemaker: José Luis Murcia SotosPapa 2011 – RP 90 pts & IWC 90 ptsMade from the indigenous Spanish varietal Godello (25-year old,organically farmed vines), this cuvee is aged completely in steeland sees no malolactic fermentation. A restrained yet intenseminerality along with spicy, lemony, flinty, stony notes make for afresh, medium-bodied, complex white to enjoy over the next year.History: ’09 90RP; ‘08 90 RPwww.oleimports.comPage 111 February 2013

ValdeorrasA Portela by CVAA Portela was founded in 2009 by CVA and the Sharon family to produce a single vineyard wine coming from the 5hectare (12 acre) high elevation hill of A Portela, located in the town of Larouco (province of Ourense). The soilcomposition of this hill is granite and slate soil. Valdeorras is one of the most inland wine regions of Galicia. This allowsfor greater physiological ripeness and greater consistency of quality year after year. The rainfall here is only 32 inchescompare to 72 inches in some parts of Rias Baixas. Valdeorras is certainly warmer and drier than Rias Baixas to the west,but cooler than Bierzo to the East. Generaly speaking, this makes for a brighter, more uplifted Mencía than in Bierzo. Ifyou know what I mean, warm years in Valdeorras often times taste like cool years in Bierzo. The elevation, and themineral identity of this vineyard site produces consistently a profound mineral expression of Mencía.www.oleimports.comPage 112 February 2013

ValdeorrasA Portela by CVAWine: AP Portela Mencía 2011Producer: A Portela by CVADO: Valdeorras (Zone # 1)Grape: 100% Mencía tended in Granite and slate soilProduction: 5,000 casesAgeing: 100% UnoakedWinemaker: Alberto Orte and Jose Luis MurciaA Portela 2011 – RP 93 ptsFrom vineyards planted in pure granite soils, the 2011 A Portela isan amazing, unoaked, naturally made 100% Mencia. Opulentlystyled with copious notes of blueberry liqueur, crushed rocks,spring flowers and a hint of camphor, it exhibits fabulous intensity,a medium to full-bodied mouthfeel, superb ripeness and anethereal lightness in spite of its intensity and richness.History: ’10 90RPwww.oleimports.comPage 113 February 2013

Vinos Sin Ley by CVAInnovation: The literal translation of Vinos Sin Ley is “Wines WithoutLaw”, a project with the twofold objective of creating “new wines” thatare focused on expressing their respective grapes and terroirs.Additionally these impressive cuvees offer great value. Vinos Sin-Ley iscomposed of a group of resourceful young winemakers from all acrossSpain.When: Vinos Sin-Ley was created in 2003 by Emili Esteve, a giftedoenologist from Catalonia, and Manuel Martinez, from Madrid, thewinemaker behind El Posadero, Zestos, and Manu; in 2005 othertalented young winemakers joined in, offering new wines with appealingnew expressions of terroir at a great value to the market.Why: The evolution of Spanish winemaking and cuisine have beenundergoing momentous changes over the last several years. As in mostmajor wine growing countries, the government regulates the wineindustry limiting a winemaker’s ingenuity and creativity. Theseregulations concern such things as the utilization of particular grapesvarieties, farming methods, dictating yields per hectare, oak barrelageing, etc. These laws, often prevent winemakers from trying newthings that are not establish by the law. Once a winery decides to adhereto a DOs labeling terms such as “Reserva” for example, it has to complywith the oak regiment dictated by the government body of that region.Vinos Sin-Ley chose not to be limited by this— and to go at it ‘withoutlaw’ or sin ley, allowing for a flexible and creative environment, whereinnovation and imagination results in “new” distinctive quality winesthat represent a remarkable value.How: These winemakers make their own small cuvees the way they likeat their respective wineries, it’s the Vinos Sin-Ley way of doing things.Its a win-win situation for both the winery and the winemaker, bothparties profiting from learning new winemaking and viticulturaltechniques.Accomplished enologist Emili Esteve, afounder of the pioneering of Vinos Sin-Ley project.Manuel Martinez, co-founder of VinosSin-Ley, stands behind a 100 year oldGarnacha vine in the Madrid DO.VINOS SIN-LEY PROJECTSWines GRAPE Soil Age of vines RegionG5 Garnacha Granite 120 Madrid (Zone 7)M1 Monastrell Sand and Clay 32 Valencia (Zone 8)M5 Monastrell Clay and limestone 45 Yecla (Zone 8)Gra2 Graciano Sand and clay 32 Rioja (Zone 3)www.oleimports.comPage 114 February 2013

Vinos Sin Ley by CVAWine: VSL Garnacha 2011 (formerly known as G5)Wine: VSL Monastrell 2011 (formerly known as M5)Producer: Vinos Sin Ley by CVAProducer: Vinos sin Ley by CVADO: Madrid (Zone # 7)DO: Yecla (Zone # 8)Grape: Garnacha 100% (120 year old Vines)Grape: Old Vine Monastrell. Sustainable farming.Production: 3,100 Cases made – 2,000 for the US.Production: 2,100 Cases made – 1,350 for the U.S.Ageing: Stainless SteelAgeing: 3 months in French OakWinemaker: Alberto Orte and Manuel MartinezWinemaker: Alberto Orte and Araceli GonzalezVSL Garnacha 2010 – IWC 90 ptsVivid ruby. Highly perfumed aromas of red berry preserves,lavender and Asian spices. Juicy and open-knit, with alluringlysweet and expansive raspberry and floral flavors supported bytangy minerality. The finish shows no obvious tannins and lingerswith very good tenacity, the red fruit and floral notesrepeating. These vines, planted in the Vinos de Madrid zone, arereportedly over 120 years old.VSL Garnacha 2011 – IWC 90 pts(made from fruit grown on vines that are reportedly about 120years old, near the Vino de Madrid zone): Bright ruby. Intensefloral and spice notes accent aromas of fresh raspberry andcherry. Very sweet and silky, with ripe red berry and spicecakeflavors lifted by a kick of white pepper. Finishes sweet, spicy andlong, with intense raspberry confit and bitter cherry character andvery good clarity.History: ‘09 91RP; ‘08 90RP, ‘07 90RP; ‘06 90RP; ‘05 90RP; ‘0492RPVinos Sin Ley Monastrell 2011 – RP 92 ptsA stunning value from Yecla, the 2011 Vinos Sin Ley Monastrell(100% Mourvedre from organic vineyards) possesses a densepurple color as well as a big, sweet bouquet of blueberries,blackberries, and chalky, earthy soil, and a heady, rich, full-bodiedfinish. It combines elegance with richness despite the fact that thisarea is known more for the rusticity of its wines than their finesse.Drink it over the next 4-5 years.History: ’09 90RP; 08 90IWC, 07 91RP; 06 90RP; 05 92RPwww.oleimports.comPage 115 February 2013

Vinos Sin Ley by CVAWine: VSL Graciano 2010 (formerly known as Gra2)Producer: Vinos Sin Ley by CVADO: Rioja AltaGrape: 100% Graciano (sustainable farming)Ageing: Oak aged for 3 months in french oak barrelsWinemaker: David SampedroVSL Graciano 2010 – RP 91 ptsThe 2009 VSL Graciano and the 2010 VSL Graciano were eachfermented and aged in stainless steel. The 2010 displays evengreater fragrance, a more plush texture, and truly remarkablelength for its humble price. It’s still very youthful but I wonderhow many people will be cellaring a $13 wine? Buy it by the case!History: ‘09 90+ RP; ‘08 90 IWC; ‘07 91 RP; ‘06 90 RPwww.oleimports.comPage 116 February 2013

YeclaYeclaNabucco by CVANabucco by CVAwww.oleimports.comPage 117 February 2013

YeclaNabucco by CVAWine: Nabucco 2010Producer: Nabucco by CVADO: Yecla (Zone # 8)Grape: 50% Monastrell, 50% Syrah. Sustainable farming.Production: 2,000 cases made, 2,000 for the U.S.Ageing: 3 months in French oak barrelsClimate: MediterraneanSoil: Limestone and chalk topsoil, clay and gravel subsoilWinemaker: Alberto Orte and Araceli G. MartinezNabuko 2011 – IWC 90 ptsDark ruby. Blackberry and cassis on the spice- and violetaccentednose. Refreshingly gybitter cherry and dark berry skinflavors are enlivened by zesty minerality and pick up subtlelicorice and cracked pepper qualities with air. Finishes withyouthfully firm tannins and good focus, leaving dark berry andfloral notes behind.History: ‘08 90 RP; ‘07 90 RPwww.oleimports.comPage 118 February 2013

YeclaSeñorío de BarahondaProducer: Señorio de Barahonda had it’s beginning in 1925 as BodegasAntonio Candela, which operates separately and still stands in the centerof Yecla. Both owned by the Candela family, day to day operations arerun by the 4th generation of the family, Alfredo Candela and brotherAntonio. Their vineyards cover 840 acres in and around the town ofYecla, in Murcia.Winemaker / Vineyard Manager: Araceli Gonzalez Martinez andBlanca Garcia Perez.Location: Within the Yecla DO (Zone 8), in Murcia (south easternSpain). The vineyards are in the Campo Arriba district of Yecla, at 2,339ft. Monastrell (Mourvèdre in France, Mataró in Italy & the New World)is the most planted grape in the area, second most planted in Spain.Yecla’s higher altitude make it significantly cooler than neighboringJumilla, making wines that are more aromatic with a fresher, moreappealing sensation in the mouth.Wines made: Barahonda Tinto, Barahonda Barrica and Carro Tinto.Climate: The average temperature between May and October is 66º F,with only 13 inches of rain per year. The climate is Mediterranean with alight continental influence, due to its higher altitude. The vine virtuallyshuts down or at least slows considerably during the cool nights,prolonging the ripening period, allowing Monastrell grapes to ripenslowly thus preventing overripe grapes. The Mediterranean’s coolbreezes also help to moderate this climate. Arid and quite sunny (3,893hours of sunshine/year), ideal conditions for the Monastrell grape.Soil: Composed of limestone and chalk topsoil with a clay and gravelsubsoil, low in organic matter. They are deep and drain well. The waterretaining clay subsoil is essential for the health of vine in such an aridclimate. Due to poor sustenance, yields are low, 4lbs. (2 kg) per vine,producing smaller berries with higher skin to juice ratio. Which results ingreater overall concentration.What makes Señorio de Barahonda unique?: 1) Among the oldestMonastrell vines in Spain. 2) Founded in 1925, it is the oldest wineries inYecla. 3) State of the art winery with estate owned vineyards. 4) One ofSeñorio de Barahonda’s primary goals is to reveal the Monastrell’s greatpotential. The genesis of this ambition developed into the Bellumproject.BREAKDOWN OF VINEYARDSThere are 15,074 acres of vines inYecla.Grape Origin: the Monastrell grape ismost certainly Spanish. Known asMourvèdre in France and Mataró in theNew World, the names are most likelyderived from the port towns ofMurviedro in Valencia and Mataró,near Barcelona respectively.Grape Features: Monastrell llis a smallsize berry, sweet, thick skinned, high inalcohol, tannins, flavorful when youngand well capable of ageing. Ripens latein the season requiring many hours ofsun exposure and little rainfall to ripenfully.Alfredo Candela Proprietor ofSeñorio de BarahondaNAME OF VINEYARD ACRESAGE OFVINESGRAPES SOIL ALTITUDE SLOPEBARAHONDA 500 15-120 MONASTRELL GRAVEL / LIMESTONE 450 FT FLATBARAHONDA 27 / 10 15 MERLOT / TEMPRANILLO GRAVEL / LIMESTONE 450 FT FLATBARAHONDA 64 13 CABERNET S. GRAVEL / LIMESTONE 450 FT FLATBARAHONDA 86 10 SYRAH / PETIT VERDOT GRAVEL / LIMESTONE 450 FT FLATBARAHONDA 12 23 MACABEO GRAVEL / LIMESTONE 450 FT FLATNEWLY PLANTED 135 2 SYRAH/ MERLOT/ TEMPRANILLO GRAVEL / LIMESTONE 450 FT FLATTOTAL 840MONASTRELL (59%), MERLOT / TEMPRANILLO (4%), CABERNET (9%), SYRAH/ PETIT VERDOT (10%),MACABEO (2%), NEW PLANTING (16%)www.oleimports.comPage 119 February 2013

YeclaSeñorío de BarahondaWine: Carro 2011Producer: Señorío de BarahondaDO: Yecla (Zone # 8)Grape: 50% Monastrell, 30% Syrah, 12% Merlot, 8%Tempranillo. Sustainable farming.Production: 10,000 Cases made – 6,000 for the U.S.Ageing: Stainless SteelWinemaker: Araceli Gonzalez MartinezWine: Barahonda Sin-Madera 2011Producer: Señorío de BarahondaDO: Yecla (Zone # 8)Grape: 100% Monastrell. Sustainable farming.Production: 7,160 Cases made – 3,500 for the U.S.Ageing: Stainless SteelWinemaker: Araceli Gonzalez MartinezCarro 2011 – RP 89 ptsThe deep ruby/purple-hued 2011 Carro reveals copious amounts ofrich raspberry, black cherry and currant fruit. Medium-bodied andripe with good glycerin, purity, texture and balance, it should drinknicely for 2-3 years.History: ’05 90 RPBarahonda Sin Madera 2011 – RP 91 ptsThe 2011 Barahonda Sin-Madera (100% Monastrell aged instainless steel) offers abundant blueberry, black raspberry andcherry fruit notes intermixed with hints of crushed rocks, tobaccoleaf, pepper and meat. This intense, medium to full-bodied,amazing wine is bursting with fruit. It, too, should drink well for2-3 years, perhaps longer given Monastrell’s oxidative, resistantpersonality.www.oleimports.comPage 120 February 2013

YeclaSeñorío de BarahondaWine: Barahonda Barrica 2010Producer: Señorío de BarahondaDO: Yecla (Zone # 8)Grape: 75% Monastrell, 25% Syrah. Sustainable farming.Production: 7,500 Cases made – 2,500 for the U.S.Ageing: 6 Months in French and American OakWinemaker: Araceli G. MartinezWine: Tranco 2010Producer: Señorío de BarahondaDO: Yecla (Zone # 8)Grape: 75% Monastrell, 25% Cabernet Sauvignon (20-25year old Vines). Sustainable farming.Production: 7,500 Cases madeAgeing: 3 Months in French and American Oak 50%225lit and 50% 500 lit barrels.Winemaker: Agustin CarrionBarahonda Barrica 2010 – RP 92 ptsThe 2010 Barahonda Barrica is composed of 75% Monastrell and25% Syrah aged in a combination of French and American oak forsix months. A big, thick, juicy, dense purple-colored effort, itreveals lots of blackberry and cassis fruit intermixed with hints ofcamphor, licorice and spicy oak. This medium to full-bodied,luscious, fruity, crowd-pleaser should keep for 3-4 years.History: ’08 90 RP; ‘07 90 RPTranco 2010 – RP 90 ptsThe 2010 Tranco is an intriguing blend of 75% Monastrell and25% Cabernet Sauvignon aged three months in French andAmerican oak as well as larger demi-muids. It offers elegant blackraspberry and blueberry fruit notes along with hints of cassis, dampearth and barrique. This medium to full-bodied, ripe 2010 is asensational bargain. Drink it over the next 2-3 years.www.oleimports.comPage 121 February 2013

YeclaSeñorío de BarahondaWine: Heredad d Candela 2010Producer: Señorío de BarahondaDO: Yecla (Zone # 8)Grape: 100% Monastrell. Sustainable farming.Production: 1,500 Cases made – 750 for the U.S.Ageing: 9 Months in new 500 liter French oak barrelClimate: MediterraneanSoil: Limestone and chalk topsoil, clay and gravel subsoilWinemaker: Araceli G. MartinezHC 2010 – IWC 91 ptsVivid ruby. Assertive romas of redcurrant, raspberry and driedflowers are complemented by sexy oak spices. Suave, pliant andgently sweet flavors of red fruits, spicecake and rose are givendefinition by tangy acidity. Finishes dry, gently tannic and long,with resonating spice and floral notes.History: ’09 90RP; ‘08 90 RP; ‘07 91 RP; ‘06 90 RP; ‘05 90 RPwww.oleimports.comPage 122 February 2013

YeclaBellum by CVAProducer: Bellum is a joint venture between the Candela Family,Emili Esteve, Michael Martin, Alberto Orte and Patrick Mata. TheBellum project began in 2002, with the objective of producing winesmade from 100% Monastrell, in a region ideally suited for it, todemonstrate the virtues of this grape and its true overall potential.Winemaker / Vineyard Manager: Emili Esteve and AraceliGonzalez.Location: Within the Yecla DO (Zone 8), in Murcia (south easternSpain). Bellum is grown in the Campo Arriba sub-region of Yecla,with steeper vineyards and a greater concentration of old vineMonastrell. Also known as Mourvèdre in France and Mataró in Italyand the New World. It is the most planted grape in the region, secondmost planted in Spain. Yecla, at a higher altitude and latitude thanneighboring Jumilla, is significantly cooler, making more aromaticwines, that give off a fresher more appealing sensation.Wines made: Bellum Providencia, Bellum El Principio, Bellum ElRemate Late Harvest and Bellum La Victoria.Climate: The average temperature between May and October is 66º F,with a mere 13 inches of annual rainfall. A Mediterranean climate witha light continental influence, due to its high altitude. TheMediterranean’s cool sea breezes moderate the otherwise highertemperatures. Sunny (3,893 hours of sunshine/year) and arid, idealconditions for the Monastrell. The vine virtually shuts down during thecool nights, prolonging the ripening period, allowing Monastrell grapesto ripen slowly thus preventing overripe grapes.Soil: Composed of limestone and chalk topsoil with clay and gravelsubsoil, containing scant nutrients. The parcel is steep, thereforedraining well. The water retaining clay is essential to the vine’s healthin such an arid climate. Despite the clay’s depth, the root systems cango up to 30 feet in search of water.The poor sustenance, brings aboutlow yields, 3lbs. per vine, producing smaller berries with higher skinto juice ratio, meaning greater overall fruit concentration. TheMonastrell vines that are selected for Bellum are from the oldestparcels at Señorio de Barahonda.What makes Bellum unique? 1) Made from 100% old vine (lowyielding) Monastrell, among the oldest in Spain. 2) Sourced from thefinest 14 acres, out of the 840 acres owned by the Candela family. 3)Open vat fermentation 4) The distinct personality of each wine shinesby vinifying the parcels separately. 5) Bellum project’s primaryobjective is to reveal the Monastrell’s great potential.Yecla has 15,074 acresdedicated to vines.Monastrell is the second mostplanted Spanish red grape afterGarnachaAlberto Orte (l to r), Emili Esteveand Michael Martin stand next tothe Barahonda’s chapel.BREAKDOWN OF VINEYARDSNAME OF VINEYARD ACRES AGE OF VINES GRAPES SOIL ALTITUDE SLOPEPROVIDENCIA 4 50+ MONASTRELL LIMESTONE / CHALK 2,239 FT STEEPEL PRINCIPIO 5 60-85 MONASTRELL (YIELDS 1.5 KG)CLAY / GRAVEL /LIMESTONE2,239 FT STEEPEL REMATE 2.5 85-90 MONASTRELL (YIELDS 1.5 KG) GRAVEL / LIMESTONE 2,239 FT STEEPLA VICTORIA 2.5 100+ MONASTRELL PRIFELOXERAGRAVEL / LIMESTONE /CLAY2,239 FT STEEPwww.oleimports.comPage 123 February 2013

YeclaBellum by CVAEL REMATEWine: Bellum El Remate 2006Producer: Bellum by CVADO: Yecla (Zone # 8)Grape: Late Harvested 100% Monastrell (90 Year OldVines). Sustainable farming.Production: 300 Cases made – 120 Cases for the U.S.Ageing: 48 Months in 40% French Oak, 40% Chestnut,10% Cherry & 10% AcaciaWinemaker: Emili Esteve, Alberto Orte and AreceliGonzalezBellum el Remate 2006 – RP 93 ptsThe Bodega flagship is the 2006 Bellum El Remate, a late-harvested 100% Monastrell sourced from 90-year-old vines andaged for 48 months in an assortment of woods (oak, chestnut,cherry, and acacia). Confectionary aromas, especially chocolatecoveredcherries, lead to a sweet, savory, hedonistic offering thatshould drink well now and over the next 4-5 years.History: ‘05 90 RP, ‘04 91 IWC; ‘03 93 RPwww.oleimports.comPage 124 February 2013

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