These are the wine’s we’re digging right now—in the shop and on our own tables. Ones we think you’ll want to pop the cork on ASAP or lay down for a while. Read on, and bottom’s up.

2014 La Perdida (Nacho González) 'GM' Tinto Vino de Mesa (Valdeorras)
70% Garnacha Tintorera aka Alicante Bouschet and 30% Mencía farmed biodynamically  
This red has a deep color with black plum, violets, eastern spice and damp earth on the nose. It's concentrated on the palate with sappy, ripe black fruits integrated with the mineral notes and robust tannins. It has enough acidity to balance the ripe fruit and gives the wine a sense of freshness and polish. The grapes are naturally fermented in 400L tinajas and used 225L French oak barrels and then aged for ten months in old barrels. It was bottled unfiltered and unfined with no added sulfur.  

La Perdida is one of the hottest new producers in Galicia, based in the mountain village of Larouco (pop. 500). It was founded by Nacho González, a microbiologist-turned-winemaker who made his first wine in 2012. He was born and raised in Larouco always had memories of the small family vineyard at home, but over the years the family lost interest in maintaining it. In 2011 Nacho decided to rehabilitate that half hectare of vineyard inherited from his grandmother, in addition to other small plots from friends and neighbors. A year later his estate had grown to 3 hectares, but some of these plots had not been pruned or plowed in years, and some of the elders in the village told Nacho not to work to hard, that they were already "lost", thus he named the estate La Perdida The Lost.

The 3 hectares of vineyard are divided into 13 plots in the municipalities of Seadur (70 year old bush vines), Larouco (1.8 hectares of 40 year old Godello vines on a trellis) and Opoulo (0.5 hectares of Garnacha Tintorera, Mencía and Sumoll). In this area the climate is mild with a Mediterranean landscape and diverse soils made up mostly of clay with veins of granite. Originally the soil in some of his plots had been subjected to herbicides, chemical fertilizers and other products, but Nacho has used straw mulch, green manure, organic compost and biodynamic treatments to aid the soil recovery of his vines. In the winery the rule is that only grapes are used; there are no commercial yeasts, temperature control during fermentation, filtration or clarification. Fermentations take place in tinajas (clay amphorae) or open-top barrels with whole grape clusters, and only a touch of sulfur added at bottling if needed. The resulting wines are pure, unadulterated expressions of old-vine Valdeorras terroir.