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Parcelle Wine Bar: 135 Division Street, NYC | Click here to make a reservation
Laura makes wine in a cool part of Northern Spain called Galicia, from once-forgotten vineyards of centuries-old vines. She uses only the region’s native grapes: bobal, rufete, and Juan Garcia in this case, to make wines that are more floral and spicy than oaky and sweet. This bottle, while full-bodied, is tangy and refreshing too, thanks to Laura’s hands-off, natural approach.
Tastes like: Dried figs, pomegranate, and tree bark.
How to drink: In vacation moments– floral prints, sunglasses, and no socks.
New York, NY, USA
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