A tart Spanish Rose with a beautiful deep colour. High vineyard elevation and a variant of Grenache that gives the berries red flesh make this a unique wine.

Full bodied and intense Grenache wine with a strong tannin, alcohol, acidity, and herbal notes.

Maestro's slightly lighter but much juicier Grenache uses carbonic maceration fermentation like many Beaujolais wines.

Vina Almate is Tempranillo from Ribera del Duero, in Central Spain. Fermented in stainless steel and aged in old barrels, this wine shows toffee, plum, cherry, and lavender aromas and will benefit from a little aeration before drinking.

Green herbaceous aromas with white flowers and a light bubble.

Spritzy and salty Rose from classic Basque grapes.

Full bodied Tempranillo with significant oak aging before release. Much of the fresh fruit flavours are supplanted with leather and spice and the wine has strong tannin.

Full bodied Tempranillo with dark berry fruit and strong tannins. Good acidity from a high vineyard elevation keeps this wine tasting fresh. The Red table wine to go with weeknight dinners.

The sweetest style of Sherry, PX uses grapes that are dried out to raisins to intensify flavour.

Dominio de Punctum's skin-fermented blend of Chardonnay, Sauvignon Blanc, and Viura with aromas of tropical fruit and orange rind.

100% Garnacha Blanca, with half aged on lees and half in oak barrels. Creamy and buttery on the palate, with a refreshingly aromatic nose.

70% whole-cluster, with skin-contact maceration smoothed out through malolactic fermentation, laying a foundation for woody, vegetal and creamy characteristics. A wine that really shows Xarel-lo's potential. Gently bitter bruised apple, salt, and honey.