Spain’s sparkling wines are all too often overlooked in favour of Prosecco or Champagne. But what if you could have a fizz that’s made like a prestige Champagne at the price of a Prosecco? Introducing Oriol Rossell’s supremely elegant, organically farmed Cava. Oriol Rossell is a historic estate that’s run just like a top Champagne house. Grapes are hand picked from estate vineyards and the wine is made in the traditional method as used in Champagne. This artisan method results in a top quality bubbly that rakes in awards.
Oriol Rossell’s flagship cuvée even beat Dom Pérignon in a blind tasting! This Brut Nature Reserva is supremely dry with complex citrus fruit, fine minerality and a luxurious, creamy mousse. A fizz for any occasion.
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Next door to Rioja, Navarra has always been less traditional. Its winemakers were some of the first to break rank and grow non-traditional Spanish grapes. A daring move, but one celebrated now – Navarra Cabernet continues to impress.
This mellow 2017 comes from the 65-year-old Señoria de Sarria bodega, an estate highly regarded throughout the world which lies in Puente La Reina. The fruit that went into this wine usually goes into their flagship Reserva Especial, but winemaker Milagros Rodriguez put some aside to make this exciting blend.
Powerful Cabernet Sauvignon with silky old-vine Graciano, aged two years in barrel and another four years in bottle, this is a magnificent, mellow red, packed with dark fruits and sweet spice. It needs time to open up, so decant if you can, and then serve with your finest roast lamb.
Our Haut-Brion-trained winemaker, Jean-Marc Sauboua, founded Altos in 2006 and, all together, has won over 180 Golds, Trophies, plus many high scores.
He works with the young Amaia Amestoy and Hector Gomez in the cellar, whose CVs includes experience at Napa’s Château Montelena, Contino and Murrieta in Rioja and Villacreces in Ribera del Duero.
They made this wine from old-vine (80+ years) Tempranillo and Graciano, vinifying it using Burgundy’s pigeage method.
This involves fermenting in open vats and plunging the skins into the liquid three times a day – hands-on winemaking that delivers great results.
Aged for two years in half new French oak and bottled unfiltered, the wine offers seams of intense black fruit with spice-box complexity.
When Belgian entrepreneurs, Christopher and Christel, 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 grape growers whose vineyards are high up in the mountains, close to they winery. They must also practise natural, organic methods, minimising the need for sulphites, and allowing for a pure expression of Spain’s Catalunya region.
This Cava Brut is made using the classic method for sparkling wines and the region’s local grapes – Macabeo, Parellada and Xarel-lo – and ageing on lees for 12 months. An abundance of bright Granny Smith apple, citrus and floral flavours make it a refreshing fizz for any occasion.
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Bordeaux-born Jean-Marc Sauboua has been our Trophy-winning winemaker at Bordeaux’s Château La Clarière for many years. In 2006, he decided to start a winery of his own and, with Spanish blood, decided Rioja was his destination. His aim: to make a Grand Cru of Rioja. He has no vineyards but works with the same growers he has since the start. The mature vines lie above 700 metres, the highest in Rioja, to ensure an elegant, modern style. He's won well 300 Golds since 2006, as well as Trophies for Winery of the Year, Rioja of the Year and Best Spanish Red over £10. 2021 was classed a very good vintage. High up where Altos lies, it's always cool, so ripening is slow, and wines are fresh. Aged a year in oak, this elegant red is best decanted.
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