Regular award-winner, a fine example of an authentic Oloroso. This is a beautifully bright amber coloured sherry with intense and classic oloroso aromas of walnuts, almonds and dried fruit. Luscious yet perfectly balanced this is a deliciously rich, dry style with a smooth finish.

Shortly after a gently press the wine is fermented in old sherry casks, previously used for Manzanilla Pasada, and left in contact with fine lees for more than 6 months. Full of character this wine is buttery with good volume, and a surprising touch of saltiness. Great length on the finish.

'It's apple' ÉS Poma is a Mistelle made with Grenache from the Empordà and apple juice from Girona, fortified with brandy. Green apple aromas, worth highlighting are its elegance and very clean aromas. It has volume on the palate, and is fresh, offering a fine and silky mouthfeel.

Fun blend. The fruit and richness of Grenache Blanc, with freshness from the Macabeo. Pears and white peaches. Subtly zesty.

Rich hazelnut aromas. Full and long on the palate. Nutty, dry and refined. Suits all pre-dinner nibbles. Do not over-chill in order to appreciate the more delicate flavours.

100% Malvasia di Sitges. Fermented and aged on the lees in a blend of Big French oak barrels and clay amphora for 10 months. It is a deep, concentrated and powerful wine, with lovely deep green fruit flesh and some nicely spiced floral notes.

Zingy citrus notes, dried fruit, and a beautiful array of nutty flavours. It’s delicious served at room temperature with a plate of charcuterie, or chilled on a hot summer’s evening.

The iconic Manzanilla. Dry and refreshing, with apple, straw and nutty flavours all underscored by a salty tanginess. Lightweight, subtle and balanced. A perfect introduction to sherry.

The Collection 12 year old Amontillado originates from the Collection Fino, with at least a further 4 years of oxidative ageing. This adds some nuttiness while maintaining the freshness of the Fino character. Delightful

Jane Macquitty's sherry recommendation for the summer of 2015 in The Times Top 50. Our top tip for a handy half of tangy Manzanilla. Shockingly good value.

Viña Arroba, meaning “enchanted vineyard” is a captivating wine from Spain’s sun-drenched vineyards. This crisp and refreshing white wine has flavours of stone and tropical fruit and ripe apple. A lovely match to grilled fish, creamy pasta and risotto.

Juicy, concentrated Tempranillo palate, with strawberry and vanilla scent and bright, bouncy fruit.

Fruity aromas enveloped by noble woods, with hints of vanilla and toast. Suggestive, enveloping and polished. Palate: It fills the mouth without aggressiveness, smooth and round. Ready to drink, although it can be saved some years.

Mid-deep ruby. Ripe, red-cherry fruit, with beautifully layered clove and cedar oak spice notes. Lovely integration of oak and fruit. Well crafted, though there’s a good backbone of fine tannins that will carry it through for a decade from now.

Ancient vine Garnacha Blanca and Macabeo from high altitude in this exciting Catalan region that surrounds Priorat. Oak aged, rich, textured white that takes a while to reveal its personality but is so fine when it does. Fish soup, fine Asian pork dishes, Pork Belly are all good matches.

The 2018 Ritme Negre has some meaty notes reminiscent of some wines from the Northern Rhône. It's a blend of 70% Cariñena and 30% Garnacha, similar to the 2018 Acustic from its sibling project in Montsant, with a similar aromatic profile but with some more rusticity and dustier tannins. This is also ripe but without excess, and it has juicy fruit and measured oak after 10 months in French oak barrels.

Decanter 96 Valbuena is moving on up. Undoubtedly it needs time to blossom, but the building blocks are firmly in place. The oak is very refined, the fruit is dark and intense. Yet it's fresh, and with a welcome savoury spice to counterbalance the richness. The finish is very long, with a fine texture and that keynote lift of acidity

Decanter 2015 Pintia is showing the results of work started in 2008 on the vineyard and in the winery. The palate will always be dense – after all, this is Toro. But the aromatics are tempting, with lively refined oak and red fruits. The acidity is bright. It's a wine that needs time. My score is 93-plus – I'd like to come back to it nearer its drinking time and reassess it. Pintia is emerging as a relative of Vega Sicilia that’s very much worth following.

Parker 93+ ...5% of the barrels were produced with American oak at the Vega Sicilia cooperage. The new winery was 100% ready and now has much better facilities. The élevage lasted 12 months, and this has contained ripeness and integrated oak. The year had freshness and balance and helped to produce lighter and more expressive wines, like this one. This has to be one of the finest vintages for this cuvée.

Pale straw color with tiny bubble rising from the bottom! Green apple, pear and hint yeasty on the nose. On the palate, green apple, apple, yeasty, with toasty and almondy aftertaste, and smooth round texture! This Cava hits my sweet spot by the sur lee and nutty flavors

Mid-deep ruby. Ripe, red-cherry fruit, with beautifully layered clove and cedar oak spice notes. Lovely integration of oak and fruit. Well crafted, though there’s a good backbone of fine tannins that will carry it through for a decade from now.

Top-end and faultless. Beautifully broad, aristocratic dinner wine. Liquorice, chopped nuts, balsamic, leather. Silky rounded tannins. Tons of awards

Plentiful aromas with sweet notes, chamomile and secondary aromas of peach, citrus and tropical fruits. All assembled in perfect harmony with the creamy notes and spices from the oak barrels.

Straightforward, crispy and delicious. Apple and citrus set the tone. Colour is pale yellow and nose is fruity and floral. Quite a lot of weight and some leesy complexity. A lot of nice dry white for the money.

Fruity aromas enveloped by noble woods, with hints of vanilla and toast. Suggestive, enveloping and polished. Palate: It fills the mouth without aggressiveness, smooth and round. Ready to drink, although it can be saved some years.

This wine is from an area generally associated with sherry production, but in fact Cadiz has a long forgotten tradition of making red wines, with records dating back to the 14th century. Owned by the renowned Gonzalez Byass family, Finca Moncloa is a blend of Cabernet Sauvignon, Syrah, Tintilla de Rota and Petit Verdot aged for 12 months in French and American oak barrels. A cherry red wine with intense aromas of red and black fruits and a balanced palate with notes of fruit, spice and oak.

Aromas of citrus fruit and citrus peel are welcoming but basic. This rosé feels flush yet fresh, with proper balance. Clean but limited flavours of citrus and stone fruits finish steady and avoid the common plague of bitterness

A very good example of Rias Baixas Albarino from a small cooperative that's got it just right, producing wines with verve, bright acidity and thirst quenching drinkability. "Butter, lime, green apple, bright acidity and light body. Strong floral character on the palate with good persistence - classic for the style." 16.5 jancisrobinson.com

Bright yellow with hints of gold. Fresh aroma of fruit, such as apricot. Rounded, long and pleasant on the palate.

Top-end and faultless. Beautifully broad, aristocratic dinner wine. Liquorice, chopped nuts, balsamic, leather. Silky rounded tannins. Tons of awards

Fermented and aged in inox for 4 months, one year in the bottle. Pinka is a white wine made of the rare local variety, called Caiño Blanco. The vineyards are located less than 500 metres of the river Miño, in Ribeiro appellation, Galicia. The small vineyard is about 0.3 hectares, planted next to the Treixadura one in calcareous soil. The exact age of the vines is uncertain, but between 70 and 90 years old, aprox. Following an organic farming,vara y pulgar pruning and no use of any herbicides or pesticides make a high quality healthy grapes. Hand harvested at the right time in small boxes. At the winery, the wine making is natural. After skin contact 4 days,the spontaneous fermentation takes place in inox, with indigenous yeast and left on lees without battonagge, 4 months. The room temperature at the 400 years old stoned winery is 6-9 degrees celsius. The wine is stabilise naturally by decantation through the winter and bottled unfiltered. Bottle ageing for a year before to be released. Great fresh, crispy acidity and dry finish. Limited production of 1500 bottles.

Tio Uco is a red wine made of organic grapes Tinta de Toro 20-25 years old vines and Garnacha 85 years old vines blend. The vineyards are located in El Pego, Paramo de la Guareña district, in south Toro DO. This wine Alvar called Vino de Pueblo -local wine from the area-. Planted in high altitude, average of 750m, which results in fresher wines than its counterparts in Toro. Farmed organically with no use of pesticides nor herbicides. Pressed with the ripe stems, undergoes soft maceration with food trodden. It follows gentle press and aged in old big barrels for 8 months. Natural stabilisation and unfiltered, a bit of sulphites before bottling. In old times, famine devastated this specific area of north Spain, Toro. At that time, there was a man called Tio Uco (Uncle Uco) the man who defended his home town against neighbours who attacked to take control of the best plots of land. This wine is a tribute to that man.

Superstar wine from superstar winemaker Peter Sissek. Old vine Tempranillo, very limited availability.

100% Tempranillo. The Celeste begins with a really lovely and expressive nose of dark fruit (blackberry, black cherry, black currant) as well as some vanilla. This medium to full-bodied wine wine tastes simply succulent with lots of juicy fruit and a smooth texture.

Plaer means pleasure. Albert Jane, winemaker at Ritme Celler, seeks to express all the pleasure and identity of the unique Priorat area.This wine comes from a selection of beautiful, exceptional old vineyards from 40 to 60 years old. Vineyards are from different parts ofthe Priorat area: Bellmunt, Falset, Torroja del Priorat, El Molar, Porrera, Poboleda and ElLloar, always based on licorella soil from 300 to 650 metersof altitude. Grapes are hand harvested and selected in the vineyards and again in the cellar. The wine is aged 12 months in one year old French oak barrels.