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Wine Chords This is the facebook version of my blog about good, organic w**es, as natural as possible.

Chardonnay may not be the first grape that comes to mind when thinking of the Pfalz, but Ökonomierat Rebholz has been wo...
22/09/2026

Chardonnay may not be the first grape that comes to mind when thinking of the Pfalz, but Ökonomierat Rebholz has been working seriously with the variety for decades. The estate is based in Siebeldingen in the southern Pfalz, an area where limestone plays an important role alongside the region’s better-known sandstone soils. Rebholz planted chardonnay as early as 1988, before the variety was officially authorised in Germany, and today it is an established part of the estate’s identity.

Hansjörg Rebholz has been one of the important figures behind the estate’s modern reputation, pursuing dry, precise w**es rather than the richer, softer style historically associated with parts of the Pfalz. The vineyards are farmed organically and biodynamically, and the next generation, his sons Hans and Valentin, has become increasingly involved in the w**emaking.

The R Chardonnay 2022 comes from chardonnay grown on limestone soils. The grapes are hand harvested, with part of the fruit whole-bunch pressed and another part given some skin contact. Fermentation and maturation take place in small barrels, but the emphasis is on texture and expression of the fruit and site rather than overt oak character. The w**e spends a year on its gross lees, followed by a further period on fine lees.

Hansjörg Rebholz ‘R’ Chardonnay 2022 (Ökonomierat Rebholz)

Light golden yellow. Quite restrained at first, gradually opening to yellow apple, pear and citrus, with subtle herbal, nutty and ye**ty nuances. The palate has good concentration and a gently creamy texture, but remains taut and precise, driven by fresh acidity and a distinctly saline, mineral character. There is an attractive interplay between ripe fruit, lees-derived texture and freshness, leading to a long, dry and savoury finish. Still youthful, with plenty of scope for further development.

Weingut Ökonomierat Rebholz Moestue Grape Selections
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Bairrada is one of Portugal’s great regions for w**es built on freshness, structure and longevity. Its Atlantic-influenc...
05/09/2026

Bairrada is one of Portugal’s great regions for w**es built on freshness, structure and longevity. Its Atlantic-influenced climate, combined with the region’s characteristic clay-limestone soils, provides particularly favourable conditions for baga – a grape capable of producing intensely structured w**es, but also w**es of remarkable finesse when handled with restraint.

Vadio is the small family project of w**emaker Luís Patrão and Eduarda Dias, based around Vale D. Pedro near Poutena. The project grew from a tiny family vineyard and a desire to explore a more precise, less extracted expression of Bairrada and its traditional varieties. Today their work is centred on sustainable farming, soil regeneration and a close attention to individual vineyard parcels.

Grande Vadio is their more concentrated expression of baga. The 2021 is 100% baga, coming from old vines and selected hillside parcels; Vadio describes Grande Vadio as originating from three south-facing hillside plots, where the exposure gives greater depth, structure and complexity.

Vinification remains deliberately gentle. The individual parcels are fermented in small vessels with indigenous yeasts, with manual pump-overs and restrained extraction. After pressing, the w**e goes into used 500-litre barrels for malolactic fermentation and ageing. No new-oak gloss is sought here: the emphasis is on fruit definition, texture and the naturally firm but increasingly refined structure of baga.

Grande Vadio 2021 (Vadio W**es)

In the glass, deep ruby red with a slightly lighter crimson rim. The nose gradually opens with black cherry, blackberry and wild red berries, followed by dried herbs, liquorice, a balsamic lift, subtle spice and hints of leather and earth. Quite concentrated on the palate, yet never heavy: firm, fine-grained tannins are carried by baga’s vivid acidity, with dark and red fruit, savoury notes and a restrained touch of oak. Long, dry and persistent, with an attractive tension between power and elegance. Already expressive, but clearly built to develop further in bottle.

vadio_w**es **es.no
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Las Pedreras is one of the most exciting of the relatively new projects to emerge from the mountains of Gredos. Based in...
31/08/2026

Las Pedreras is one of the most exciting of the relatively new projects to emerge from the mountains of Gredos. Based in Villanueva de Ávila, in the Alto Alberche valley, it was founded in 2020 by w**emaker Bárbara Requejo Frutos and Guzmán Sánchez de la Parra. Sánchez de la Parra is a native of the village and comes from a family with roots in local viticulture.

The landscape here is unmistakably Gredos: old bush vines, decomposed granite and considerable altitude, producing w**es in which mountain freshness often counterbalances the warmth of central Spain.

Linarejos 2024 is based on albillo real from very old vines. The grapes are harvested by hand and given three days of skin contact before gentle pressing. Fermentation takes place with indigenous yeasts, followed by seven months in used 225-litre oak barrels.

Then comes the unusual twist. A small proportion of mature Manzanilla from Sanlúcar de Barrameda is blended into the finished w**e – around 7% in the 2024 vintage. The idea is not to turn it into something resembling sherry, but to give the naturally broad and generous albillo real greater tension, dryness and length. The 2024 contains fruit from both Villanueva de Ávila and San Martín de Valdeiglesias.

Linarejos 2024 (Las Pedreras)

Slightly cloudy yellow with golden hints. The nose is complex and distinctive, with yellow fruit, dried herbs, pollen and spice, followed by a subtle saline, nutty Manzanilla character. Broad enough to reveal the generosity of albillo real, yet surprisingly fine-boned on the palate, with savoury spice, freshness and a chalky, almost salty sensation. Dry, energetic and persistent, with the Manzanilla becoming most apparent in the long, gently oxidative finish.

Las Pedreras Viñedos y Vinos
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At the foot of the Serra da Estrela, Portugal’s highest mountain range, lies one of the coolest parts of the Dão. Here, ...
29/08/2026

At the foot of the Serra da Estrela, Portugal’s highest mountain range, lies one of the coolest parts of the Dão. Here, vineyards at around 500 metres above sea level grow on the region’s characteristic granitic soils. Altitude and considerable differences between day and night temperatures help preserve acidity and give the w**es a freshness and tension that distinguish this mountainous corner of central Portugal.

Textura W**es is a family project founded in 2018 by Brazilian-born Marcelo Villela de Araújo and his wife, Patricia Berardi. Based in São Paio, near Gouveia, on the slopes of the Serra da Estrela, they work organically and focus on terroir-driven w**es from different vineyards and sites in the Dão. The project combines Araújo and Berardi’s vision with the w**emaking of Mariana Salvador and consultant Luís Seabra.

Textura da Estrela 2023 is a white blend of 65% encruzado, 20% bical and 15% cerceal, sourced entirely from vineyards in the Serra da Estrela. The w**e is spontaneously fermented in oak and aged for 11 months in used French foudres and barriques. The intention is not to make an oaky w**e, but to use the wood to build texture while allowing the fruit, acidity and granitic character of the vineyards to remain at the centre of the w**e.

Textura da Estrela 2023 (Textura W**es)

Medium-deep greenish yellow. The nose opens with ripe lemon, yellow apple and peach, followed by white flowers, dried herbs, hazelnut and a discreet smoky note. There is considerable texture on the palate – broad and slightly creamy, yet held together by fresh acidity. Ripe citrus and yellow stone fruit are joined by herbs, nuts and a distinctly savoury, saline mineral character. Dry, structured and persistent, with a long, slightly spicy finish. A substantial yet fresh mountain white from Dão.

Textura W**es
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This was the first w**e I shared with the woman that is now my wife. That alone gives Juvé & Camps Reserva de la Familia...
21/08/2026

This was the first w**e I shared with the woman that is now my wife. That alone gives Juvé & Camps Reserva de la Familia 2021 a rather special place in my w**e memory. But it is also a w**e with an interesting story – and one that has just entered a new chapter.

In April, Juvé & Camps announced that they were leaving DO Cava to join Corpinnat, becoming the 22nd member of the collective. It is a significant move: one of the historic names of Cava has chosen a body whose rules demand organic grapes, hand harvesting, vinification on the estate and extended bottle ageing, with a strong emphasis on the traditional varieties and viticultural identity of Penedès.

Reserva de la Familia itself has a particularly charming origin. It was originally made for the family's own table – quite literally the family's reserve – before being released commercially for the first time in 1976. It subsequently became the house's emblematic sparkling w**e.

The 2021 is a traditional Penedès blend of 50% xarel·lo, 35% macabeu and 15% parellada, from certified organic vineyards. Only the free-run juice is used. After a temperature-controlled first fermentation in stainless steel, the blend undergoes its second fermentation in bottle and spends a minimum of 36 months ageing there. It is finished as Brut Nature, with no dosage.

Reserva de la Familia 2021 (Juvé & Camps)

Bright, clear golden yellow, with a persistent stream of very fine bubbles. The nose begins with crisp apple and white flowers, before opening towards fennel, dried Mediterranean herbs, toasted almonds and warm bread. With air there is a subtle creamy, lees-derived character, but the fruit remains fresh. The palate is dry and precise, with fine, beautifully integrated mousse and enough weight to give the w**e presence without sacrificing tension. Apple, citrus peel, almond and lightly toasted bread lead into a savoury, gently saline finish. Elegant rather than showy, and impressively complete – a classic Penedès sparkling w**e at a fascinating moment in its history.

Juvé & Camps
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Terra Alta, in the far south-west of Catalunya, is a landscape shaped by limestone, dry Mediterranean conditions and, cr...
18/08/2026

Terra Alta, in the far south-west of Catalunya, is a landscape shaped by limestone, dry Mediterranean conditions and, crucially, wind. The cerç, blowing down from the interior, and the warmer garbí from the Mediterranean help keep the vineyards ventilated. This is one of Catalunya’s great territories for garnatxa blanca, a variety that has long been central to the region’s identity.

Celler Frisach is based in Corbera d’Ebre, where brothers Joan and Francesc Ferré established the w**ery in 2009, building on more than two centuries of farming in the family. Their approach combines organic viticulture with a determination to work with the traditional grapes and w**e styles of Terra Alta.

Vernatxa 2023 is 100% garnatxa blanca – vernatxa being the traditional local name – from the Finca Quart vineyard. This has stony, calcareous soils, and the grapes are organically grown. This is a brisat, reviving the old Catalan tradition of fermenting white grapes together with their skins. After careful hand selection, the grapes ferment on their skins before the w**e is matured in concrete and old 500-litre barrels. It is bottled without filtration, clarification or stabilisation.

Vernatxa 2023 (Celler Frisach)

In the glass, deep golden yellow with a slight amber hue. The nose is expressive but not overtly fruity: ripe pear and quince are joined by citrus peel, fennel, dried Mediterranean herbs and a subtle floral character. The palate has impressive texture and grip, with ripe yellow fruit, quince and aniseed balanced by vibrant acidity. There is a distinctly savoury, slightly saline and stony quality underneath the fruit, while the skin contact contributes gentle phenolic bite. Dry, structured and persistent, with a long mineral and herbal finish.


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Penedès may be best known for sparkling w**e, but away from the larger cava houses there is another side to the region: ...
10/08/2026

Penedès may be best known for sparkling w**e, but away from the larger cava houses there is another side to the region: old vineyards, local varieties and a growing generation of growers looking back to traditional Catalan farming and w**emaking.

Celler La Salada is the personal project of Toni Carbó and Anna Serra, based around the family vineyards near El Pla del Penedès. Toni, also one of the founders of Mas Candí, started La Salada in 2012, working with vineyards that have been in his family for generations and have never been subjected to intensive chemical farming. Today the approach is organic and biodynamic, with minimal intervention in the cellar and no additions, including sulphur.

Roig Boig – roughly “crazy red” in Catalan – is certainly an unconventional rosé. The 2021 is a field blend bringing together red and white Catalan varieties, including sumoll, roigenc, mandó, cannonau, mònica, torbat, parellada and xarel·lo. The grapes are harvested by hand and the w**e is spontaneously fermented with indigenous yeasts. It is bottled unfined and unfiltered, without added sulphur – very much in keeping with La Salada’s philosophy of allowing vineyard and fruit to speak with as little cellar manipulation as possible.

Roig Boig 2021 (Celler La Salada)

In the glass it is a striking, slightly hazy pale pink with touches of salmon and orange. The nose is immediately lively: wild strawberry, cranberry and redcurrant, followed by citrus peel, dried Mediterranean herbs, wild flowers and a faintly earthy, stony note. On the palate it is light and wonderfully energetic, with tart red berries, pink grapefruit and a distinctly mineral edge. Bright acidity gives it real drive, while a gentle phenolic grip adds texture. Bone-dry, fresh and slightly wild, with a savoury, herbal finish that makes the next sip almost inevitable.


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From the foothills of the French Alps, La Belle Romaine is a vibrant expression of mondeuse, Savoie’s signature red grap...
25/07/2026

From the foothills of the French Alps, La Belle Romaine is a vibrant expression of mondeuse, Savoie’s signature red grape. Nestled between dramatic mountains and cool lakes, Savoie is one of France’s most distinctive w**e regions, where altitude and Alpine influences produce w**es of freshness, precision and remarkable purity.

Domaine Genoux is a family estate based in Arbin, at the heart of the finest terroirs for mondeuse. The vineyards are farmed organically, with great care for biodiversity and soil health, while the cellar philosophy is one of minimal intervention, allowing each vintage and vineyard to speak for themselves.

La Belle Romaine is made from hand-harvested mondeuse, fermented with indigenous yeasts and aged mainly in tank to preserve the grape’s vivid fruit, peppery character and natural energy. The result is a w**e that is both authentic and highly drinkable, capturing the distinctive personality of Alpine viticulture.

La Belle Romaine 2024 (Domaine Genoux - Château de Mérande)

Deep ruby with a dark purple core in appearance. The nose offers blackberry and crushed black cherry, complemented by violets, mountain herbs and a hint of graphite. The palate is fresh and finely structured, with juicy dark berry fruit, vibrant acidity and silky tannins leading to a long, mineral finish. A beautifully balanced and expressive example of mondeuse, combining purity, depth and finesse.

Château de Mérande
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From old godello vines in the hills of Bierzo, Mengoba’s Godello Viejo Sobre Lías 2019 is a compelling expression of one...
25/07/2026

From old godello vines in the hills of Bierzo, Mengoba’s Godello Viejo Sobre Lías 2019 is a compelling expression of one of Spain’s most distinctive white w**e regions. Atlantic influence helps preserve freshness, while the inland location allows the grapes to achieve full ripeness, creating w**es of remarkable precision and depth.

W**emaker Grégory Pérez has become one of Bierzo’s leading advocates for terroir-driven w**es. Working with small family-owned vineyard parcels, he farms with great respect for nature to reveal the character of each individual site.

Made entirely from godello, the grapes are hand-harvested, fermented with indigenous yeasts and aged for around ten months on the fine lees in a 4,000-litre oak foudre, with regular bâtonnage. The extended lees ageing adds texture and complexity while allowing the vineyard character to remain at the forefront.

Godello Viejo Sobre Lías 2019 (Mengoba)

Light golden yellow in appearance with the first signs of development. The nose opens with ripe apple, white peach and pear, followed by notes of dried flowers, honey, toasted nuts, chamomile and wet stone. On the palate, the w**e is broad and layered, combining generous stone fruit with vibrant acidity, a subtle saline edge and a creamy lees-derived texture. Now entering a lovely stage of maturity, it offers both youthful freshness and gentle bottle-aged complexity. Long, mineral and beautifully balanced, with a persistent finish.

Bodegas Mengoba
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From the limestone vineyards of Yecla in Murcia comes Ancestral Bizarría 2024, a sparkling expression of malvasía that c...
18/07/2026

From the limestone vineyards of Yecla in Murcia comes Ancestral Bizarría 2024, a sparkling expression of malvasía that combines Mediterranean warmth with remarkable freshness. Grown at around 650 metres above sea level, the vineyards benefit from warm, dry days and cool nights, helping the grapes retain both acidity and aromatic complexity.

Bizarría W**es is the personal project of Vicente Ovejero, dedicated to reviving indigenous varieties and producing w**es with minimal intervention. The vineyards are farmed organically, the grapes are harvested by hand, and fermentation takes place spontaneously with native yeasts. Every decision in the cellar is aimed at preserving the vineyard's natural character.

Produced using the ancestral method, the w**e undergoes a single spontaneous fermentation that finishes in bottle, creating its fine, natural mousse. Extended ageing on the lees, together with careful handling of the fruit, gives the w**e its layered texture and distinctive golden colour with amber highlights, while remaining completely dry with no dosage.

Enjoyed at La Gracia natural w**e bar in Murcia.

Ancestral Bizarría 2024 (Bizarría W**es)

Deep golden with glowing amber reflections and a delicate, persistent mousse. The nose opens with ripe orchard fruit, preserved lemon, Mediterranean herbs, dried flowers and freshly baked bread, underpinned by subtle notes of almonds and honeycomb. The palate is bone dry yet generous, combining creamy texture with vibrant acidity and a marked saline minerality. A gentle phenolic grip carries through to a long, complex and gastronomic finish.


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