September 2026 Wine Club
Lasalde Elkartea ‘Balea’ Txakoli White
The vibe: We’re big fans of Spanish wine at Petite in general, but especially this time of year when the weather is so transitional. One day you’re wearing shorts and sandals, the next its a raincoat and two sweaters. Our lineup this month showcases three producers from different corners of Spain highlighting traditional styles. This first bottle is one of our favorite styles known as Txakoli - a lightly effervescent summery delight. Big green apple notes here alongside some salty ocean spray from the Basque coastline. Txakoli is what fisherman would traditionally hydrate with and while we don’t condone replacing water with it, it is infinitely refreshing on a hot late summer day.
The winemaker: One of the original 10 growers to build the Getariako Txakolina DOP in 1990, Lasalde Elkartea is mere miles from the Bay of Biscaye and is dedicated to producing honest, traditional wines using indigenous Basque varieties. Lurdes Zubizarreta and her son Iker Eizmendi run the estate as well as an ever-growing flock of sheep.
The geeky details: Mostly Hondarribi Zuri, with a smattering of Hondarribi Beltza. Grown and produced in the greenbelt on Spain's northern coast.
Serve: With a chill.
Food pairing: Allll the seafood! Anything salty or savory really, this is a total food wine.
Album pairing: Rochelle Jordan - Disc 1 EP
Succes Vinicola ‘Cuca de Llum’ 2021
The vibe: Gosh, this is one of our favorite wines at the moment. It’s made from Trepat, a somewhat uncommon variety of red grape found in this specific region of Catalonia known as Conca de Barbera (no relation to the grape of the same name). It’s typically much lighter in body and more fruit-forward than other common Spanish reds like Grenache or Tempranillo. Even with a month on its skins, this wine is so juicy and light on its feet with plenty of plummy depth and bursting red fruit notes. It’s everything we want from a red this time of year. Throw a light chill on it and session it all day. That’s what we’re doing ;)
The winemaker: Succés Vinícola was founded in 2011 by Albert Canela and Mariona Vendrell — Albert was 20, came from a grape-growing family, and wanted to do something worthwhile with the old-vine Trepat that local farmers in Conca de Barberà had been quietly growing for generations. La Cuca de Llum — “firefly” in Catalan — was their first wine, named after the fireflies that appeared above a Trepat vineyard one night while sampling fruit.
The geeky details: The fruit comes from organically and biodynamically farmed bush-trained vines between 20 and 47 years old, planted in calcareous clay at 400 to 500 meters. Spontaneous fermentation in stainless steel, 30 days of skin contact, five months on fine lees — no oak. The result is what Trepat does best: wild red fruit, anise, a dash of pepper, light on its feet, and entirely itself.
Serve: With a light chill.
Food pairing: Savory, grilled, smoky meats and veggies are the perfect match for this light chilled red. Catalonian fare like Suquet de peix, a one-pot seafood and potato stew, also sounds frickin’ incredible, especially this time of year.
Album pairing: Erykah Badu & The Alchemist - Before the World Blows
Vinos López ‘El Ventilador’ Tinto Garnacha 2023
The vibe: Moving west slightly inland from Catalonia, we find ourselves in the region of Aragon, one of the oldest winemaking regions in the country dating back to Roman times. This wine in particular is a Garnacha, or Grenache, and exemplifies the fresh, fruit-forward profile the region is known for. This is a mountainous region, with cool winds that blow through the vines, keeping them from maturing too quickly and ensuring a fresh profile on the palate. You’ll notice compared to Rhone Grenache blends from southern France, this is a completely different take, one with freshness and lift on the palate - the perfect companion to late summer/early fall dinner spreads.
The winemaker: Vinos López was founded in the 1970s in Epila, Zaragoza, by Abuelo López, who was respected as a pillar in the Epila community, producing wines that are an emblem of quality and authenticity in the Valdejalón region. Today the winery is run by third generation Mario & Antonio, who have taken the winery to a global footprint. The family's vineyards are certified organic, and retain the tradition of manual harvesting. Based in the Valdejalon PGI, in the center of Zaragoza, Aragon. With 60 hectares of certified organic vineyards, located in Épila at altitudes of 400 to 500 metres, they embrace sustainable viticulture. Their vineyards, with rich and varied soils, are home to carefully selected varieties, focusing mainly on Garnacha, Garnacha Blanc & Macabeo. The old vineyards, over 40 years old, are cultivated in goblet formation, while the younger ones, less than 40 years old, benefit from a vertical axis formation
The geeky details: 100% Grenache, manually harvested in small capacity containers (about 200 kg to avoid crushing the grapes), they are immediately transported to a cold room and remain for 48 hours at 4ºC. Aged for 3 months in French oak.
Serve: Just below cellar temp.
Food pairing: Similar to the Trepat but with more body - this should hold up to bigger, bolder flavors. Aragonese cuisine highlights mountain meats and rich stews so lean into those fall flavors!
Album pairing: Larry Lovestein & The Velvet Revival - You - EP
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WHAT THE FUNK?!
Succes Vinicola ‘El Pedregal’ 2018
The vibe: This is a wild one! A single varietal Parellada isn’t something you come across very often. Succés Vinicola is actually amongst the first producers to make a still Parellada, and has the benefit of being a single-vineyard wine from their favorite old-vine parcel. It’s also got tons of age on it, and is a total treat to drink. It’s got tons of texture and body, making it a really nice pairing for both the weather and food this time of the year.
The winemaker: Succés Vinícola was founded in 2011 by Albert Canela and Mariona Vendrell — Albert was 20, came from a grape-growing family, and wanted to do something worthwhile with the old-vine Trepat that local farmers in Conca de Barberà had been quietly growing for generations. La Cuca de Llum — “firefly” in Catalan — was their first wine, named after the fireflies that appeared above a Trepat vineyard one night while sampling fruit.
The geeky details: Spontaneous fermentation of Parellada in stainless steel. Planted in 1967 to calcareous clay soil at 600m elevation.
Serve: With a chill.
Food pairing: Seafood-based bites and grilled veggies! This is a white wine with plenty of depth and will hold up to food with stronger flavors.
Album pairing: Omar and the Eastern Power - Lil Elbouhala EP
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EASYYYY
Vinos López ‘El Ventilador’ Blanco 2024
The vibe: This is just a lovely fuller bodied white blend from the mountainous region of Aragon in eastern Spain. Grenache Blanc and Macabeo are the grape varietals here, two classic Spanish grapes that kind of make the perfect blend for this time of year. Higher elevation and cool evening winds lend bright acidity to an otherwise fuller bodied wine and also freshness for resetting the palate while eating. Throw a chill on this, and crack it with friends with tapas and seafood.
The winemaker: Vinos López was founded in the 1970s in Epila, Zaragoza, by Abuelo López, who was respected as a pillar in the Epila community, producing wines that are an emblem of quality and authenticity in the Valdejalón region. Today the winery is run by third generation Mario & Antonio, who have taken the winery to a global footprint. The family's vineyards are certified organic, and retain the tradition of manual harvesting. Based in the Valdejalon PGI, in the center of Zaragoza, Aragon. With 60 hectares of certified organic vineyards, located in Épila at altitudes of 400 to 500 metres, they embrace sustainable viticulture. Their vineyards, with rich and varied soils, are home to carefully selected varieties, focusing mainly on Garnacha, Garnacha Blanc & Macabeo. The old vineyards, over 40 years old, are cultivated in goblet formation, while the younger ones, less than 40 years old, benefit from a vertical axis formation
The geeky details: Blend of 70% Garnacha Blanca, 30% Macabeo. Certified organic and regenerative agriculture. From the Bodegaza (planted at the end of the 1960s) and Las Cellas (planted in the mid-1990s) vineyards. Hand harvested in 200kg containers to avoid crushing the grapes. Destemmed and skin maceration of the grapes for 24 hours to achieve enhanced aromatic quality and structure. Spontaneous fermentation in stainless steel tanks to respect the characteristic fruit aromas of the variety.
Serve: With a chill.
Food pairing: This is a total seafood wine. Are we sensing a theme here? Grill up some shrimp with garlic and crack this open (maybe a splash in the sauce too)!
Album pairing: Meridian Brothers & El Grupo Renacimiento LP