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Producers

Rías Baixes

Iria Otero

Rías Baixes

Bodegas Eidosela

Rías Baixes

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info@vineaimports.com

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+1 206-313-4994

vineaimports

Importing wines since 2009
Seattle, WA

🆕 2023 @madsonwines Massa Cabernet Sauvignon

🆕 2023 @madsonwines Massa Cabernet Sauvignon

Fresh off the truck from Cascade Locks, OR 🚚 C

Fresh off the truck from Cascade Locks, OR 🚚

Columbia Crabapple, a new addition to the limited varietal series from @sonofman.co

100% Columbia Crabapples

Wild, briney, and tart. Bursting with sour orange and grapefruit peel.

Now in stock ✨

Our warehouse Ouija board picked these wines for y

Our warehouse Ouija board picked these wines for your weekend @weingutleiner @loschuchaquis @vinhochinado

✨Back in Stock! ✨ 2023 Milú — Germán Blan

✨Back in Stock! ✨

2023 Milú — Germán Blanco (Quinta Milú, Ribera del Duero)

It’s fresh, juicy and bursting with cherry, extra dark chocolate, and chalky tannins

This is Germán Blanco’s flagship vino de pueblo — what he calls “a wine for every day and for everyone.” It’s 100% organically farmed Tempranillo (Tinto Fino) from vines about 50 years old, all hand-harvested and foot-stomped. Fermentation is done with native yeasts, followed by at least six months in old French and American oak barrels, and then bottled without fining or filtration.

Quinta Milú is one of Germán’s “micro bodegas,” based in La Aguilera (Burgos) in the northern part of Ribera del Duero, around 850 meters above sea level. The winery focuses on traditional, low-intervention methods — small fermentations by vineyard parcel in open barrels, amphorae, and oak vats. Across his projects in Ribera, Rioja, and Bierzo, Germán aims for wines that are honest, lively, and a clear reflection of where they come from

We’re very excited to introduce Matic Wines to W

We’re very excited to introduce Matic Wines to Washington State!

Matija Žerjav, better known as Matic, is the third generation to run his family’s winery in Štajerska, Slovenia, and one of the country’s most exciting young winemakers. He officially took over the vineyards when he was just 24, and today farms 9 hectares of vineyards biodynamically, without irrigation. His family cellar (built in 1852!) naturally holds a steady cool temperature year-round, perfect for ageing wine and the rest of his winery is completely solar powered.

Štajerska, located near the Austrian and Hungarian borders, is known as the country’s “mountain wine zone.” Matic’s fresh, mineral style is shaped by the Štajerska’s cold winters, sharp day-night temperature swings in the summer, and marl soils that push vines deep into the earth.

So fun to have Marion from @champagneliebartregnie

So fun to have Marion from @champagneliebartregnier here this week!

We’ve been fortunate to work with the Liébart family for over 12 years. Laurent and Valérie, together with their daughters Alexandra and Marion, craft exceptional Champagne from their 11-hectare estate in the Vallée de la Marne with immense care and a hands-on approach to sustainable, organic farming.

✨ A super special bottle from Rodrigo and Ana at

✨ A super special bottle from Rodrigo and Ana at @espera.wines — Era Uma Vez. This label honors Casa Antero, the oldest tavern in their city Caldas da Rainha, just north of Lisbon.

Founded in 1957 by Rodrigo’s uncles, @casaantero began as a modest gathering place where locals came together over simple wine and shared plates. By the 1970s, it had blossomed into a lively traditional tavern serving petiscos with wine poured for just a few tostões. In the 1980s, the next generation carried its spirit forward, keeping it a beloved cornerstone of the community.

Rodrigo and Ana were kind enough to reach out to Rodrigo’s cousin, the now owner of Casa Antero, who generously agreed to share some of the tavern’s house bottles with us here in Seattle

We feel honored to welcome this wine into our book. The wine itsself is exactly what you want out of a house red: juicy and crushable Castelão from 8–20 year-old vines grown in the Atlantic-influenced regions of Óbidos and Alcobaça. Hand-harvested, fermented on the skins for 5 days (no stems), then finished and aged in steel. Just before bottling, a touch of Fernão Pires is blended in, lending softness and a little aromatic lift.

We’re all obsessed with this Albariño that just

We’re all obsessed with this Albariño that just landed from Iria Otero’s microbodega in Leira, Ribeiro.

Iria’s 40–50+ year-old vines of Albariño, Treixadura, and Godello grow in small, mixed parcels — the kind of vineyards that once defined Ribeiro but are becoming rare. By farming her own land and collaborating with local organic growers, she’s preserving these plots while crafting low-intervention wines that are hand-harvested, and naturally fermented

@iriaoteromazoy

We’re super excited to introduce Chinado to Wash

We’re super excited to introduce Chinado to Washington State!

João Tereso began his career as a sound engineer, but in 2017 he stepped into winemaking to keep his grandfather’s small field-blend vineyards in Alcobaça from being abandoned. With guidance from his friend, winemaker Rodrigo Martins (of Espera wines), he learned the craft from the ground up. A year later, he took on two more neglected plots in the nearby Tojais Valley, with vines up to 80 years old and more than 30 different grape varieties growing side by side.

The vineyards lie on clay-limestone soils—once the floor of an ancient ocean—just 15 minutes from the Atlantic, where cool nights and misty mornings shape the fruit. Farming has been fully organic since 2021 and intervention is minimal: indigenous yeasts, spontaneous fermentations, used barrels, and only a touch of sulphur.

The name Chinado comes from local slang for “stabbed,” but it also refers to the stones used to mark vineyard boundaries. Both meanings feel right for João’s wines—alive, distinctive, and carrying the edge of the place they come from.

➡️Palheto 2024 – A light, juicy mix of Fernão Pires, Malvasia-Rei, Castelão, and Touriga Nacional, picked and fermented together for a fresh field blend with hints of raspberry, citrus, and a mineral kick

➡️Curtimenta (Skin Contact) 2023 – A crushable skin-contact wine from Fernão Pires, Vital, Malvasia-Rei, and friends, with notes of tea leaves, lemongrass, stone fruit, and a clean finish

➡️Tinto 2023 – Mostly Castelão (plus a pinch of Tinta Miúda and others), this is a bright, drinkable red full of red fruit, a little smokiness, and a touch of spice

📮Tristan Postcard #1: Castillo de Mendoza, La R

📮Tristan Postcard #1: Castillo de Mendoza, La Rioja Alta

“We arrived in Logroño on Sunday and stayed about 10 minutes from the old town. It was the start of the Festival of San Mateo, the annual harvest festival. That night we had dinner with Maria and Martina, the sisters who run Castillo de Mendoza, then went down to the old town for drinks where the party was at.

The next day we visited Castilla de Mendoza in Rioja Alta, right on the border (political, not geographical) of Rioja Alavesa. Their vineyards are in San Vincente de la Sonsierra.

The property has 24 hectares farmed organically. There’s a mix of double guyot and old bush vines. Harvest is done by hand, mostly by workers from Senegal who have been with the property for 20 years.
They plant mostly Tempranillo, plus parcels of Graciano, Grenache, Viura, Garnatxa Blanca and Malvasia. All wines (crianza and above) are fermented and aged in American oak, a tradition of the area. Reds are unfiltered, showing modern style with classical elements. We opened a 1996 Reserva that was delicious.

We tasted through the cuvees, then had lunch in front of their wood-fired grill—tomatoes from the garden, asparagus, morcilla, and baby lamb chops. It was delicious and we lingered in the afternoon sun.

That night Peter and I returned to the old town for the festivities. While having a caña, a brass band came through with teenagers singing traditional songs. They ended at a street crossing and put on a concert for an hour with everyone dancing. We hadn’t planned on the party but were stoked to be part of it.

Castillo de Mendoza is predominantly woman operated. The uncle of Maria and Martina owns it but lives in San Sebastian. In the winery, women were making wine, cleaning hoses, sorting grapes, everything. The bodega produces 10,000 cases a year, one of the smaller but export-viable bodegas. Everything was meticulously clean and organized, like Martina the winemaker.
Overall, it was a fantastic couple of days in Rioja.

I’d love to come back during San Mateo, as the vibes are amazing and the whole city is alive”

🚨Los Chuchaquis and Stirm have arrived! Two exc

🚨Los Chuchaquis and Stirm have arrived! Two exciting, site-driven projects from California’s Central Coast.

From Chuchaquis:
2024 Canelo Albariño Orange
2023 Sangre de Tiburcio Sparkling Negrette
2023 “Champelli” Sparkling Albariño

From Stirm:
2024 Calcite Table White
2022 Benitoite Table Red
2023 Gularte Pinot Noir
2022 El Gabilan Cabernet Pfeffer
2022 Wirz Zinfandel

Reach out to your rep for more info!

Arnold Holzer’s new “Limit” is raw and strai

Arnold Holzer’s new “Limit” is raw and straight to the point. 100% handpicked Grüner Veltliner from old vines grown organically on Wagram’s loess and gravel soils, fermented with stems, left alone on its lees, and bottled unfiltered after nine months in steel. No sulphur until a touch at bottling. It’s Grüner in its purest form. Dry, crisp, and mineral with notes of pear, green apple, and honeysuckle

We’re also excited to introduce Los Chuchaquis t

We’re also excited to introduce Los Chuchaquis to our book! A joint project from winemaker Ryan Stirm and partner Jehan Hakimian.

The name comes from the Quechua word chuchaqui (choo-CHA-key), literally meaning “without legs,” a colloquial way of describing the hungover. Ryan and Jehan consider it a badge of honor to refer to themselves as ‘Los Chuchaquis’ as they work through their hangover in the vineyard and cellar the next day.

Together, Ryan and Jehan bring complementary backgrounds: Ryan with his winemaking experience across California, Austria, and Australia, and Jehan with a career that has touched nearly every corner of the wine industry. The result is a label that combines deep roots in California with a spirit of experimentation.

Like Stirm Wine Co., Chuchaquis highlights old, thoughtfully farmed California vineyards, but with an emphasis on Iberian-inspired and less common varieties. Sparkling Albariño, a lambrusco-style sparkling Negrette, and other bottlings highlight both the character of the vineyards and the creativity of the project. Minimal intervention and a respect for site remain central, but the experimental style allows them to diverge away from the California norm to create some super delicious juice.

Landing next week:

💀2023 Sangre de Tiburcio Sparkling Negrette
🍊2024 Canelo Albariño Orange Wine
🦜2023 “Champelli” Sparkling Albariño

Very excited to welcome Stirm Wine Co. to our book

Very excited to welcome Stirm Wine Co. to our book!

@stirmwineco works with rugged, dry-farmed, organically managed vineyards along California’s Central Coast, using old-school viticulture to produce site-specific wines. In the cellar, that approach continues with natural fermentations and the use of historic vessels like redwood fermenters (once common in California, now pretty rare).

Winemaker Ryan Stirm grew up in Contra Costa County, where he spent much of his time outdoors before heading to Cal Poly–San Luis Obispo to join the wrestling team. Eventually, he shifted his focus fully to viticulture, adding minors in soil science, sustainable agriculture, and plant protection science. His journey took him through harvests in Santa Barbara, the Santa Cruz Mountains, Austria, and Australia before starting Stirm Wine Co. in 2014.

Stirm’s wines are precise, transparent, and deeply connected to California’s viticultural history. The winery is now focusing on working with historic California varieties including Cabernet Pfeffer, Zinfandel, and Negrette. Cabernet Pfeffer in particular has a very limited worldwide scope — around just 17 acres exist, most of them in San Benito County on vines over a century old. Preserving and elevating this variety has become one of the winery’s central missions.

🚨Landing this week🚨

-Gularte Vineyard Pinot Noir
-El Gabilan Vineyard Cabernet Pfeffer
-Wirz Vineyard Zinfandel
-Benitoite Red
-Calcite White

Difficult decisions. Complex data. A panel of comm

Difficult decisions. Complex data. A panel of committed professionals.

From Sicily 🇮🇹 Two new bottles from @vinola

From Sicily 🇮🇹

Two new bottles from @vinolauria : Zio Paolo, the first wine Vito chose to make, named after its vineyard; and Grillo, from vines grown 600–700m high in the hills of Alcamo

‘Brusco is back❗️🐑 Fresh, juicy, and bur

‘Brusco is back❗️🐑

Fresh, juicy, and bursting with morello cherry and ripe plums

Made with organic grapes at Cantina Sociale Formigine Pedemonta, a historic Emilia-Romagna co-op that’s been making Lambrusco for generations

Unload an Italian container with us! (Some @eschen

Unload an Italian container with us! (Some @eschenhofholzer wines snuck on there too) 🇮🇹🇦🇹

Last week we poured our first glasses of Son of Ma

Last week we poured our first glasses of Son of Man’s Someday vermouth. This week, it’s their 🆕 cider — Jonathan. Pressed from Oregon-grown Jonathan and Muscadet de Lense apples, it’s naturally fermented into something crisp and bright, with notes of white grape, passionfruit, and a touch of spice. And we’re especially glad it comes as a tallboy. ❤️‍🔥

Fresh off the truck from Cascade Locks, OR. Meet S

Fresh off the truck from Cascade Locks, OR. Meet Son of Man’s Someday Vermouth, Edition 011.

Infused with grains of paradise, cardamom, and dried lemon peel, this limited-release vermouth starts with an extra-special cider made from Asturian apples grown in Oregon’s Willamette Valley. Fortified with a brandy made from their Basajuan cider—distilled twice for vibrant notes of ginger, spruce, and tropical blooms—Someday is made for sipping on ice or with splash of soda.

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