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In the last decade, the crisp, pure and characterful whites of Spain’s Galicia have come to the fore, Albariño in particular. Especially in the excellent subregion of Rías Baixas. Located a stone's throw from the Atlantic, the vines here are cooled by ocean breezes. This means the grapes ripen slowly and that slower pace means more aromatics, greater depth of flavour and a lovely freshness. Taste all that in this sprightly Selección Especial Numerada 60, with its tang of the sea.
It’s a special bottling, just for our customers, from the fresh 2021 vintage too. Offering striking lemon and lime zip, while balancing floral hints, minerality and white stone fruit, it makes an elegant glass on its own or partner to salads, paella or fresh fish.
The Bujanda family don’t compromise on quality, it shows in their huge haul of awards. This is their fresh, fruit-filled Joven - lots of juicy, fresh red berry fruit, no oak, in this Tempranillo red.
Most Cava is produced in Catalunya, but here’s one from a small producer based near Valencia, determined to outclass his northern neighbours. Made using the classic Champagne method, it boasts a fine mousse and a lovely complexity.
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When Belgian entrepreneurs Christopher Heirwegh and Christel Weemaes moved to Barcelona over a decade ago, they had one simple dream: to grow, harvest and bottle the best organic cava in the world! Together, with winemaker Joan Soler, they select growers whose vineyards are high in the mountains close to the winery. There the grapes capture a pure expression of Spain’s Catalunya region.
This Brut Reserva is made using the same classic method as Champagne, with the secondary fermentation in bottle, ensuring a creamy mousse and lovely toasty flavours. It's made from the region’s local grapes, Macabeo, Xarel-lo and Parellada to provide bright lemon and peach notes with classic brioche length, all aged 15 months in bottle. A classy fizz.
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