A similar style to Oloroso Seco, but sweeter and darker that comes from the blending of the sweet Pedro Ximénez Sherry with the Oloroso to create a very smooth flavour

Quite literally oozing with prunes, dates and raisins. With 360g/l residual sugar, you can't see through this but you can stand your spoon in it. Best served with top quality vanilla ice cream.

Viña AB is a young Amontillado which has experienced both ageing under flor and oxidative ageing. Due to the contact with oxygen it has taken on a light amber colour. On the nose subtle and delicate with typical Palomino aromas of hazelnuts, and slight reminders of yeast due to its time under the flor. On the palate Viña AB shows subtle notes of oak due to the 12 years spent in cask. Pleasant with a balanced acidity. Long aftertaste with slight saltiness and bitterness on the finish

Ruby red colour with violet tints showing its youth. On the nose it is fresh and elegant with characteristic aromas of cherry and red fruits typical of this variety. Light, harmonic and round on the palate with soft tannins.

International Wine & Spirits Awards (IWSC) 2010 Sherry Trophy winner. Gonzalez Byass is also the 2010 IWSC Winemaker of the Year. “Mid amber bronze in colour. Arresting scents of damp woodlands, earl grey tea, bitter orange, dried cherry and caramel. Classic Palo Cortado dry style with a hint of sweetness which shows how this can be easily become a superb dessert wine.” IWSC 2017 Gold

This wine shows that old dogs can be taught new tricks. Murrieta is about as traditional as they come in Rioja yet Dalmau is ultra modern. The nose is defined by deep ripe black fruit with hints of black spices, balsamic and mineral aromas. Full-bodied, juicy tannins and endless spicy finish. Powerful, round and solid. “A Dalmau with strong character, more concentrated and expressive compared to its predecessors” Maria Vargas - Technical Director. To speak about Dalmau is to speak about Canajas, a unique single vineyard within our 741-acre (300-hectare) Ygay Estate. The vines in that vineyard are more than 60 years old and are located at 465 meters altitude. Long maceration during fermentation, ageing in new French oak barrels and very limited production characterize the wine. This modern Rioja wine made from Tempranillo, Cabernet Sauvignon and Graciano perfectly reflects the innovations taking place at Marqués de Murrieta. The Cebrián-Sagarriga family, who in 1983 acquired the winery, established in 1852, has a distinct winemaking philosophy that is founded in the pursuit of quality and excellence through tradition and innovation. Scores: GUÍA GOURMETS (SPA): 99 POINTS. GUÍA PROENSA (SPA): 99 POINTS. WINE ENTHUSIAST (USA): 98 POINTS. JAMES SUCKLING (USA): 97 POINTS. TIM ATKIN (UK): 97 POINTS. GUÍA PEÑIN (SPA): 96 POINTS. GUÍA ABC (SPA): 95 POINTS. ROBERT PARKER (USA): 95 POINTS. WINE SPECTATOR (USA): 93 POINTS.

Very much a product of its volcanic, maritime terroir, this has really super freshness and minerality, allied with bright cherry fruit, blood orange notes, dried herbs and white pepper. Medium-bodied with nice grip and a savoury smack on the finish (from Decanter). Borja Perez is a rising star of the Canary Island wine scene. A former racing car mechanic, Borja inherited the family business in 2011 and decided to bottle his own wine rather than sell off the fruit. He set about refocusing on local varieties like Listan Blanco, Listan Negro, Marmajuelo, Vijariego Negro and Baboso Negro by restoring old ungrafted vineyards back to full health and establishing new sites – work he is still engaged in today. In that pursuit, Borja has developed a reputation as one of the best viticulturists in the Canaries.

17.5/20 Jancis Robinson "90% Tempranillo, 10% Garnacha. Each variety and area were fermented separately in stainless-steel tanks, always with the grape’s own yeast and with spontaneous malolactic conversion. Typical fermentation temperatures of 25 °C, with short macerations. Aged for three-and-a-half years in Bordeaux barrels of French oak, half new and half used, with further blending and then further ageing in bottle. Lustrous dark crimson. Complex and utterly echt, with a long life ahead of it. Really serious wine."

Intense aged Fino, laced with scents of the sea and profound “flor” aromas. Clean and fresh, with a slight taste of tangy yeast. An excellent aperitif or accompaniment to “tapas” such as ham, almonds or cheese. Try it also with seafood, sushi and sashimi.

Vibrant Tinta de Toro aged in both French and American oak for 9 months gives a deep, spiced palate of red and black cherries, blackberry and red berries. The extreme climate of Toro brings its challenges, but it also ensures impressive acidity and freshness, and a pleasant texture. Powerful with a long, balanced finish and gentle nuances of liquorice and caramel.

"The NV El Candado Pedro Ximenez, produced from sun-dried Pedro Ximenez grapes for two weeks, and aged in a solera for an average of 8-10 years, is bottled with 400 grams of sugar and 17% alcohol. Mahogany color, the nose is a symphony of candied, dried fruits, raisins, figs and dates. The palate is clean, very sweet and spicy, and should be consumed quite fresh (10 degreess C), with chocolate dessert (or as a dessert in itself)." Rating: 90 Luis Gutierrez, www.robertparker.com

"Comboi", is a local Valencian expression that is used when a group of people come together to have a good time, full of enthusiasm and joy, a bit like the wine! This is a Pet Nat lightly sparkling wine created "metodo ancestral" from 100% Bobal grapes. Strawberry coloured fizz made with minimal intervention, offering up fine bubbles, aromas of red fruit and brioche notes. An enticing bitter dry twist on the finish adds freshness and makes this perfect to serve with food.

Pale pink, bright and lively. Notes of red fruits, such as fresh strawberries, and citrus reminiscent of orange peel and pink grapefruit, with tinges of rose and white pepper. On the mouth, fresh entry. A velvety, fine and elegant wine that is very lively, expressive, nervous and exciting. Silky, gentle and persistent finish.

Raúl Pérez Ultreia Saint Jacques is a Spanish wine that is taking the world by storm. This wine is made from pure Mencía grapes, which are grown in the Bierzo region of Spain. It has a deep violet color and a complex aroma of black fruits, spices, and mineral notes. On the palate, it has a rich and full-bodied flavor that is well-balanced with a long and elegant finish. This wine is aged for 12 months in French oak barrels, which impart a smooth and subtle smokiness to the wine. Raúl Pérez Ultreia Saint Jacques is a perfect accompaniment to grilled meats, stews, and hearty pasta dishes.

The name ‘Cien y Pico’ means ‘hundred and something’ and refers to the age of the ancient Bobal vines from which the wine is made. The project is the result of many years of experience in the region and the personal quest of four winemakers (Australian Zar Brooks, his Bulgarian wife Elena Golakova Brooks, Spaniard Luis Juminez García and Italian Nicola Tucci) to preserve the 19th century vineyards. A vibrant nose which shows abundant fruit, along with chocolate and earthy notes. Blackberries, blackcurrant and cinnamon spice, along with cocoa and mulberry on the palate. It is soft with juicy tannins, and an uplifting fresh fruit finish.

Macán represents a historic union of the Rothschild and Álvarez families, founded in 2009 to develop a modern classic from Rioja Alavesa. The winery’s ethos is deeply connected to its environment; the name pays homage to the local people of San Vicente de la Sonsierra, known as ‘macanés’. The grapes for Macán are sourced from select parcels at an average altitude of 500 metres, including the finest sites in San Vicente de la Sonsierra, Labastida, Ábalos, and El Villar. The 2021 vintage stands out as a memorable achievement, offering a refined expression that is both fresh and profoundly deep. Macán 2021 matured for a total of 18 months in barrels, extra fine and fine grain French wood, the majority in new barrels and the rest in second-use barrels, and casks, followed by six months in oak vats, then has28 months of bottle ageing before release. The Vintage The 2021 vintage was marked by above average rainfall, which helped replenish the vineyard's water reserves. A mild spring supported smooth budbreak. On 16 June, heavy storms - with hail in some plots -affected around seven hectares of vineyard. Summer was cool and steady. Harvest took place from 19th September to 7th October.

The bouquet shows notes of both the biological and oxidative ageing, yeast, bread, but also dried fruits and a hint of toffee, caramel and leather. Very dry, very complex, with a generous body and well balanced acidity. Tio Diego is the flagship Amontillado from Bodegas Valdespino, directly related to the Fino Inocente. Both wines are made with must from 56 ha of vineyards in Macharnudo Alto, fermented with indigenous yeasts in old oak casks instead of temperature-controlled stainless steel like all other sherry producers nowadays. They fill around 200-300 casks per year, giving them a large array of slightly different wines. Once fortified to 15% and aged under flor for at least one year, the casks are all tested and enter the solera of either the Fino Inocente or the Amontillado Tio Diego. Mind that one is not exactly a longer aged version of the other, they are separate wines, made from the same must. Both parallel solera systems have a similar set-up (10 criaderas + solera row) but the rotation is different: while the Fino is bottled twice a year (spring and autumn) and refreshed with new sobretabla, the Amontillado is only bottled once a year by the end of autumn. Slower rotation results in a higher average age: while Inocente is 10 years old upon bottling, Tio Diego is around 18 years.

Jancisrobinson.com 17.5/20 Very deep nose, hints of oxidative character. Very salty, intense, marine and well sheltered by a toasty character. More complexity and depth than an everyday fino. Broad palate with saltiness and concentration, very toasty flavours. Rich and impressive. Imperative tasting for sherry lovers." Cracking value here for an outstanding 100% Palomino, single-vineyard fino sherry rarity from the calcium-carbonate-rich, ‘albariza’ white soils of the celebrated Macharnudo vineyard. Light bodied with low acidity, fino sherries have been ‘biologically’ aged in partially filled casks under a film of flor yeast which shields the wine from oxidation, whilst reducing glycerol levels (and thus body). This one’s super-refined, tangy, crisp, texturally delicate but also complex, with an average age of 10 years: think almonds, moss, sea salt, green apples and toasty yeast. A ludicrously low price tag for the wine world’s best-kept secret. Relish as soon as possible. One for white asparagus, griddled/steamed green asparagus with aioli/ hollandaise or grilled asparagus with romesco sauce/poached eggs. Of course, it’s also dreamy with a plate of ambrosial jamón ibérico! An open bottle should be drunk within two to three days. Gently chill and serve at 8°- 9°C (I recommend taking the bottle out of the fridge about ten minutes before serving).

This exceptional sherry brings together the finesse and delicacy of an Amontillado with the richness and body of an Oloroso. An extremely versatile wine. Aged for 12 years in Bodega la Emperatriz Eugenia in Jerez de la Frontera. Light amber in colour. Nutty and dry with nuances of vanilla, mocha and dark chocolate. Dry and concentrated, this wine has a long and elegant finish.

Smoky and nutty on the nose with aromas of fresh quince, pear, almonds and toasted notes. The palate showcases touches of oak, almonds, camomile, pear, dried apricots and has a creamy feel. There is superb balance and texture, with a line of fine acidity, the wine really develops in the mouth. Capellania pairs well with sea bream, smoked fish, roast chicken, and the cheeseboard at the end of the meal. It's incredibly versatile and also pairs well with Asian dishes. The grapes for Capellania come from the eponymous single vinyeard site, which is situated at an altitude of around 485m, one of the highest points of the Ygay estate. The vines were planted in 1945, so provide wonderfully concentrated grapes for this leading white wine from Rioja.

This Amontillado Muy Viejo has more than 30 years of ageing in oak barrels giving it an intense concentration and complexity. Dry in taste with hints of cedar, leather, walnuts and a lingering, nutty finish. It is a great partner for roast beef, hearty casseroles, game or mature Cheddar cheese. “Aromatic and intoxicating, offering toasted almonds, caramel, dried figs and coffee bean. Dense and rich yet tight and precise. Extraordinary.” IWC 2019 Gold

Valbuena 5º 2021 is shaped through a five year ageing regime that progresses from oak barrels to large wooden vats, into stainless steel and then finally aging in bottle. This sequence is designed to develop structure and balance, allowing the wine to evolve gradually and with precision. The final wine shows the composure and harmony expected of an outstanding year, carrying the depth and focus that signal strong potential for long development. The 2021 vintage is widely regarded as one of Ribera del Duero’s strongest in recent years. A long, cooler growing cycle encouraged slow, even ripening, producing wines noted for their precision. Independent assessments place 2021 among the standout vintages of the decade, and Valbuena 2021reflects this quality, highlighted by the winery as “a wine we will never forget”. The Vintage The 2021 growing season began with a mild autumn and early winter. Storm Filomena brought snow and very low temperatures in January. Spring brought timely rainfall, leading to optimal timing for budbreak in early April. A cool summer encouraged steady ripening and September remained dry. Harvest took place from 30th September to10th October.

Classic Manzanilla that needs to be served cold & drunk asap after purchasing. It'll keep in the fridge for around 4 days but it seldom lasts that long! Grab some green olives & some charcuterie & get stuck in. Pale lemon. M+ aroma intensity. Archetypal w. almond, green apple. Yeasty flor notes of salinity, green olive & sea spray. Fully developed (do not age, they've done that for you!). Dry. Low acidity. Green apple & almond. Salty, fresh, moreish!

The arrival of Gonzalo Iturriaga de Juan to Vega Sicilia in 2016 marked a subtle but important evolution in the estate’s approach, with a clear focus on precision, vineyard expression and balance. The 2016 has already been recognised as an outstanding release, receiving 98 points in Tim Atkin MW’s Ribera del Duero Report (2025). Its stature reflects both the quality of the year and the direction set under new technical leadership, establishing it as an instantclassic within the recent history of the estate. Unico sits at the top of the Vega Sicilia range and is produced only from the estate’s most revered plots. It follows one of the longest ageing regimes of any Spanish wine, progressing through a sequence of oak barrels, large wooden vats and extended bottle ageing before release. During its first year, the wine is assessed for structure and firmness to determine whether it will continue as Unico or be directed towards Valbuena. Wines that remain in the Unico line move through several years of slow maturation in large wooden vats. A small proportion of wine from other harvests may be used to fine-tune balance, but the identity of the principal vintage remains central. This measured approach, shaped by time and careful selection, defines the character of Unico and underpins the longevity for which it is known. Unico 2016 is a fragrant, understated and elegant expression of its vintage. The nose reveals a complex character that blossoms in the glass, gradually unfolding its subtleties. The Vintage 2016 began with light frosts and a mild winter. A cool spring delayed budbreak. Intense August heat slowed vine growth until cooler nights arrived. Harvest ran from 22nd September to 11th October.

97/100 Decanter "Over the past decade, Bodega Hacienda López de Haro has become one of Rioja’s rising stars, a producer capable of making both consistently high-quality, high-volume brands and smaller-scale ‘artisanal’ bottlings such as this Gran Reserva Rosado. It’s a blend of 60% Viura and 40% Garnacha, macerated for 24-48 hours before fermentation in stainless steel. The wine was then matured for four years in French and Eastern European oak barriques, mostly new. It spent a further five years in bottle before release. David Williams: Complex interplay of polished wood, cherry and rosehip, and macadamia nuts, a touch of sweet green olive and fennel, baked strawberry: just fascinating. Very savoury and satisfying, with lovely glide and a silky texture. Matthew Forster MW: Brick red, attenuated colour, firm savoury oak aromas. Concentrated stewed plum fruit, with rose petal and caramel on the finish. Very complete. Diana Rollan: Intense and complex, oxidative style. Notes of dried cranberry, orange zest and sandalwood. Textured, elegant and vibrant, with a subtle saline finish. Superb." Julia Harding on jancisrobinson.com 17.5/20 "Deep coppery pink. Aromas as dramatic as the colour: rich notes of orange-skinned plums and spiced apricots (though no impression of sweetness). A touch of dried grasses. In the mouth, this is fabulous, especially for the price. Mouth-wateringly fresh, layers and layers of flavour and just the right amount of tannic structure (more than I expected, perhaps more from the oak than from the maceration) for the wine to continue to age well, though it is delicious now. Firm, persistent and a style it is hard to find outside Rioja. Great length. A wine to savour at the table. VGV".

Ripe red fruits combine with interwoven oak to give touches of spice, cherries and a hint of licquorice. A beautifully elegant, lasting finish. 12 months in French oak & 6 months in American oak

DWWA 2017 Best in Show -Appetising concentrated nose showing characterful fruit, orange skin, white flowers, and intense nutty aromas; a rich palate, complex, with lots of apples and a touch of sweet miso. Delicate and open, with long finish, a gorgeous manzanilla.

UKAN is the new project of the youngest generation of the famous Eguren family. Ukan is a small winery that follows the Bordeaux model and is focused in producing a great wine in very limited quantities. Founded by Koldo Eguren, fifth generation of the family, with the winemaking collaboration of his cousin Eduardo. Together, they seek to reflect the Rioja Alavesa landscape into a unique wine using knowledge acquired from previous generations and adding a younger, more contemporary vision that both have learned in their international experience. The foundation of the project is in the vineyard, where a sustainable and ecological viticulture is practiced. This care for detail is spread into the elaboration process, fully hand-crafted, that takes place in the winery located in Laguardia. UKAN 2020 is the flagship wine, with an excellent second wine called Senderos being the only other wine made. UKAN is a complex, full-bodied, elegant and well-structured wine. Somehow it manages to be very drinkable but has a lot of ageing potential. Deep violet-red to the eye, this wine has a bouquet of blackberry, dark chocolate and caramel. It is luscious on the palate, offering polished tannins wrapped around black cherry, mocha, anisette, violet and butterscotch flavors that wind down to a licorice-infused finish. Highly recommended and freshly arrived in the UK.

Made from Tinto Fino (the grape that established the region’s fame, also called Tinta del Pais, a local variant of Rioja’s Tempranillo) and a tiny small percentage of Grenache, mostly older vines from 630 plots from 21 different villages. Made at seven different cellers using two selection tables and their own tanks. Vinification takes place in traditional concrete tanks and has aged during 18 months in a mix of second and third year oak barrels used for the Pingus and also in large Foudres, avoiding voluntarily the use of new wood.

'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.

17.5/20 Jancis Robinson "90% Tempranillo, 10% Garnacha. Each variety and area were fermented separately in stainless-steel tanks, always with the grape’s own yeast and with spontaneous malolactic conversion. Typical fermentation temperatures of 25 °C, with short macerations. Aged for three-and-a-half years in Bordeaux barrels of French oak, half new and half used, with further blending and then further ageing in bottle. Lustrous dark crimson. Complex and utterly echt, with a long life ahead of it. Really serious wine." 17/20 Julia Harding "Extremely mature colour: dark smudgy browning garnet with bricky rim. Evolved yet dark in colour. Lifted and fragrant with some very slightly volatile notes of raisiny fruit but also an inviting herbal, sweet-tobacco freshness. Sweet, senescent red fruits giving a sweet-fresh complexity with leathery flavours. On the palate, the still-definite tannins are smooth and classic Rioja rather than silky burgundy. VGV for such a mature wine. Needs food because of the tannins. Deep, chewy and generous even in its deliciously evolved state. Ready now but no rush. GV for a complex, mature classic. (JH)"

The taste of Barcelona in a bottle. Al Fresco is El Bandarra’s long drink, perfect to extend the good times with friends. Made to be mixed with tonic, Al Fresco is soft, bittersweet, with notes of Mediterranean botanicals, a touch of grapefruit and drops of Barcelona-by-the-beach.

30 years of ageing gives Matusalem its dark colour and molasses quality, with intense dried fruit and nut flavours. This extensive period of aging gives the wine a dark colour and notes of dates and raisins. “Fantastically fresh with real intensity. Marmalade and herb richness balanced with tangy notes and citrus freshness. Complex and unctuous finishes to fresh.” IWC 2019 Gold, Cream Sherry Trophy Winner

Delicious dry white from Emporda in Northern Catalunya,

Golden colour with a familiar Manzanilla and ripe sultana nose. On the palate it is rich and pleasantly cloying with a long sweet finish. Serve well chilled with creamy puddings.

More golden and nuttier than the manzanilla with a little sweetness which matches many soups very well - jerusalem artichoke with truffle oil for example.

UKAN is the new project of the youngest generation of the famous Eguren family. We highly recommended them and they are freshly arrived in the UK. UKAN is a small winery that follows the Bordeaux model and is focused in producing a great wine in very limited quantities. Founded by Koldo Eguren, fifth generation of the family, with the winemaking collaboration of his cousin Eduardo. Together, they seek to reflect the Rioja Alavesa landscape into a unique wine using knowledge acquired from previous generations and adding a younger, more contemporary vision that both have learned in their international experience. The foundation of the project is in the vineyard, where a sustainable and ecological viticulture is practiced. This care for detail is spread into the winemaking process, fully hand-crafted, that takes place in the winery located in Laguardia. Senderos de UKAN is the result of a careful selection of Tempranillo vineyards from different villages in Rioja Alavesa, mainly planted on limestone soil. There is great energy, freshness and character here, moreish yet impressive with every taste.