Trepat, Cabernet Franc, Macabeo, Moscatel, Valencia, Spain 

Grown a few hours south of Barcelona on the mediterranean coast of Valencia, things here feel like a living postcard, unadulterated by text or flat greetings, and the wine is just as pure. Winemaker Roger Díaz grows and ferments soulful, natural wines fit for any day of the week, and he’s not alone, there are others in the region recovering the low intervention winemaking traditions, and along with them, a handful (or two) of spectacular local grape varieties like tardana and embolicaire (aka trepat). Dry, arid temperatures and coastal influence make for healthy, salty grapes produced by his three hectares of old vines. Red and white grapes are co-fermented whole cluster (stem and all), foot stomped and left on the skins for three days to pull out nimble tannins. Fuchsia in colour, flowering sage brush, grinding fresh allspice, salty cherry kool-aid & a raspberry doing the funky chicken dance. Enjoy with anything spicy, this dark rosé can take it!