Spain

Cracka is going crazy on Spanish wines and why - because we love them and reckon there is no better value going round. This is our little Welcome to Spain pack - just a taste of all that makes Spanish wine so damn good. We've got a handful of savoury reds from Spanish stars Tempranillo, Grenache and Mourvedre plus some juicy whites and a superb sparkling Cava. With a mouthful of Tapas you'll be screaming ole, just like us! Not to be missed.

This evocative, architectural wine is an ode to the great wines of Rioja. The structureis achieved through traditional long post- fermentation maceration, and maturationin 70% new oak for 20 months. This contemporary expression will make you salivate. Appearance: Garnet red with purple hues.Nose: A complex nose of dark cherry and savoury char aromas.Palate: An elegant core of dense tannins support a lingering, even palate of dark cherry,carab and all spice.Food: Jamon Jamon, bull’s testicles

Cava production is ‘methode champenoise’, called ‘metodo tradicional’ in Spain. Typically, only white grapes are used. Chardonnay is making inroads, but the traditional white varieties of the region predominate: Macabeo (macca-bow), picked earliest, growing best near the coast; Xarel.lo (char-rell-low) from the Penedes depression, and Parellada (pa-rey-yada) from the pre- coastal mountain range. Malo is rarely affected, due to the relative warmth of Penedes.D.O. Cava is a curious wine region, as it is, technically, non-geographic. Mostly, Cava is produced in the wine region of Penedès, an hour south of Barcelona, and just inland from the coast. Although nearly all sparkling Cava is produced here, there are small productions licensed in other areas, and thus Cava is a D.O. which limits... Less

Cava production is ‘methode champenoise’, called ‘metodo tradicional’ in Spain. Typically, only white grapes are used. Chardonnay is making inroads, but the traditional white varieties of the region predominate: Macabeo (macca-bow), picked earliest, growing best near the coast; Xarel.lo (char-rell-low) from the Penedes depression, and Parellada (pa-rey-yada) from the pre- coastal mountain range. Malo is rarely affected, due to the relative warmth of Penedes.D.O. Cava is a curious wine region, as it is, technically, non-geographic. Mostly, Cava is produced in the wine region of Penedès, an hour south of Barcelona, and just inland from the coast. Although nearly all sparkling Cava is produced here, there are small productions licensed in other areas, and thus Cava is a D.O. which limits... Less

Rioja and Tempranillo. A classic Spanish region and a classic Spanish grape making for a decidedly classic combination. Of course such a combo comes at a price, no? You expect to pay more for such history, surely? Not in this instance you don't, for this Calo presents with much of the swagger of more expensive Rioja but at a much more accessible price (and with slightly more approachable, softer edges). Lovely rich and mouthfilling Spanish red with plenty of heart.

This is a wine born of a great and abiding love for the region - committed to getting back to making wine in the vineyard

Telmo Rodriguez is a passionate opponent of the internationalisat ion of Spanish vineyards, and is dedicated to a way forward for Spain which combines indigenous varieties with superior viticulture and winemaking. He and his wine-making and viticulturist partner, Pablo Eguzkiza, created 'Compañía de Vinos Telmo Rodriguez' with the aim of selecting outstanding vineyards to produce the best regionally typical varieties.The company's work in Rioja is based on the search for the soul of the region, returning to the villages where a few special plots express themselves in a single wine.Telmo's pet project-a few barrels of very special mountain Tempranillo. Tobacco, Indian ink, anise and lots and lots of field herbs, mineral, a subtle unrolling of fruit, inky spice ... already a masterpiece of... Less

Cava is the Spanish version of Champagne made from native varieties. They make for excellent drinking, as well as being a pleasant alternative at a fraction of the price. It's made the same way as Champagne, and this offering shows some bright aromas of custard apples and pears, with hints of dairy and toastiness on the nose. The palate is quite light with balanced sweetness, frisky appley acidity, fine bubbles, and a refreshing, more-ish finish. Serve as an aperitif, or at the end of a meal with fruit-based desserts.

It’s probably the world most famous sparkling wine and certainly the worlds most recognised in its distinctive black frosted bottle. Cordon Negro is now the No.1 imported Sparkling in the World. Crisp, clean and well balanced this is Spanish Cava at its distinctive best; the acids are lower to give a softer mouthfeel. Medium bodied it exhibits fruit aromas of apple, pear and citrus. A long palate makes way for a dry, clean finish that would pair well with white fish in a beurre blanc.

Fom the progressive Torres winery comes this Spanish classic. Cabernet Sauvignon has been used with the juicy Tempranillo to create a wine of class and individuality - at a great price.

Origin of Grape Variety: Rioja region, Spain A deep ruby with violet hues, this wine exhibits aromas of dark fruits and ripe strawberry with hints of chocolate and spearmint. Vibrant flavours of plum and dark cherry are complemented by sweet spice, and cigar box undertones

Spanish big guns, Remírez de Ganuza have produced a quite sublime old vine Tempranillo blend from the famed Rioja region that will defy all expectations. A luscious aroma of asian spicies and black fruits greet the nose before unfurling into flavours of dark berry fruit, cigar box, mushroom and blood plum. Brilliantly structured with life in front of it that will stretch with ease to 2025. If you're looking for a taste of Spanish royalty, start here.

Rioja is a pretty confusing appellation: you might get old-fashioned wine (high-crop fruit, lots of daggy barrel impact from ages spent in old American oak), or you may get low-crop, fresh modern estate wine. They can be Tempranillo, Garnacha or some blend of the two. The region is also divided into a high, cool part with poor soils (Riojas Alta and Alavesa) and a relatively low-altitude, warm, alluvial part (Rioja Baja). As ever, get to know individual estates, is our advice.The family estate of Alvaro Palacios (see also his Bierzo wines p.12, and Priorat wines on p.11), it’s the star property of Rioja Baja, quite high up, devoted to Garnacha-led blends and all about the smell, taste and texture of the red clay dirt and local herb influence. Predominantly Garnacha, then Tempranillo with... Less

Bodegas Vina Olabarri is a family-owned property, with a bodega in Haro, Rioja Alta. Founded in 1985 by Pablo Olabarri, Pablo’s son Luis Olabarri now manages the winery.Vina Olabarri’s vineyards are located on the ‘Bikandi’ farm, near Logrono, between the villages of Fuenmayor and Navarette. The vineyards cover an area of 20 hectares, growing on terraces overlooking the Ebro River. The soil is a stony sandy loam over an alluvial substrate. Some grapes are purchased from a similar local grower.A golden, earthy-mineral nose is surprisingly complex. There’s sand soil with apple, nuts, flowers and some sweet-spicy apricot richness. A full palate that’s not too rich features peach, nectarine and waxy pineapple fruits. It’s a fresh, unwooded style and has good composure, managing some savoury... Less

Ribera del Duero is nowadays on equal footing with Rioja as the premier Tempranillo region of Spain. It’s a very special viticultural site — an open river valley system about 700 metres above sea level. Warm by day, cool by night, facilitating fruit ripening and vine de-stressing. Great expression with good integration of acid and tannin, and lots of retained perfume results from the climate. Sandy soils add a fresh, chalky elegance to the tannins.In the Northern hill-slopes of the valley, the Aragon family have a couple of truly special patches of very gnarled old Tempranillovines. Wines of elegence and concentration, they’re savoury with great earthy perfumes. Blueberry, tobacco and hung beef - it’s gotta be Ribera! With a pronounced earthiness, ‘08’s cool and precise in line, low in... Less

Rioja is a pretty confusing appellation: you might get old-fashioned wine (high-crop fruit, lots of daggy barrel impact from ages spent in old American oak), or you may get low-crop, fresh modern estate wine. They can be Tempranillo, Garnacha or some blend of the two. The region is also divided into a high, cool part with poor soils (Riojas Alta and Alavesa) and a relatively low-altitude, warm, alluvial part (Rioja Baja). As ever, get to know individual estates, is our advice.The family estate of Alvaro Palacios (see also his Bierzo wines p.12, and Priorat wines on p.11), it’s the star property of Rioja Baja, quite high up, devoted to Garnacha-led blends and all about the smell, taste and texture of the red clay dirt and local herb influence. Predominantly Garnacha, then Tempranillo with... Less

Ribera del Duero is nowadays on equal footing with Rioja as the premier Tempranillo region of Spain. It’s a very special viticultural site — an open river valley system about 700 metres above sea level. Warm by day, cool by night, facilitating fruit ripening and vine de-stressing. Great expression with good integration of acid and tannin, and lots of retained perfume results from the climate. Sandy soils add a fresh, chalky elegance to the tannins.In the Northern hill-slopes of the valley, the Aragon family have a couple of truly special patches of very gnarled old Tempranillovines. Wines of elegence and concentration, they’re savoury with great earthy perfumes.Tobacco and anise add complexity to earthy dark cherry with a brambly boysenberry and cassis lift. Mineral,savoury, masculine... Less

Alvaro Palacios is a legend of Spanish wine, and is probabaly better known for the grenache wines he produces out of Priorat. However, this wine is from his family estate in Rioja. It's a rich, ripe style of wine that shows lots of plums, blackberry and raspeberry scents on the nose, along with sniffs of cedar and dried herbs. The palate is medium to full-bodied, with more plummy and red fruit flavours, fine but firm tannins, and a dry, long, earthy finish. It will come into it's own with a rich red meat dish, or will cellar and soften in the cellar for a few years.

A blend of 40% Monastrell, 40% Tempranillo and 20% Cabernet Sauvignon. Known as Mataro or Mouvedre, Monastrell brings dark, rich fruit. Tempranillo adds lifted red berry characters and acid, while Cabernet forms the structure. The sum is truly greater than the parts in this delicious blend.

Marqués de Riscal Próximo is a new addition to the Marqués range and is a bright and fruit driven Rioja style sourced from slightly younger Tempranillo vines. Very strict parcel selection along with traditional picking techniques, this Rioja is bursting with dark blackberry fruit with notes of rich, ripe plums. Hints of liquorice and star anise also give the wine a superb backbone that is perfectly suited many Mediterranean cuisines.

Originating from Rioja in Northern Spain, this striking red by Remírez de Ganuza is plush on the palate with a hint of sweet fruit. Intricate spice is also evident with hints of aniseed and berries. An eternal length of flavour gives proof to the immortality of this wine.

A lovely dry Cava (Spanish bubbles) with citrus notes and green apple flavours, this is one great wine at a bargain price. … Price may vary per state.

Valformosa is probabaly one of the best known producers of Cava, and this one is super value! It's a bright, off- dry style of sparkling that shows lots of yellow citrus and typical custard apples on the nose, whilst the palate is zippy and creamy with more lemon and grapefruit flavours, a kiss of sweetness, a fine bubble, and a dry, zesty, toasty finish. If you haven't tried Cava before, this is a great place to start.

Ribera del Duero is nowadays on equal footing with Rioja as the premier Tempranillo region of Spain. It’s a very special viticultural site — an open river valley system about 700 metres above sea level. Warm by day, cool by night, facilitating fruit ripening and vine de-stressing. Great expression with good integration of acid and tannin, and lots of retained perfume results from the climate. Sandy soils add a fresh, chalky elegance to the tannins.A truly great modern, biodynamic old-vine Tempranillo. Blue flowers in dried blood, concentrated, but always savoury. Terrific minerally glycerol; incredibly long structure; wonderful tannins and acid form a holistic unit.Please note: **Sold as is - no refunds or returns accepted**

This is a bright and breezy style of Rose Cava from Valformosa that is bound to satisfy a crowd. Made from grenache and monastrell (also known as mourvedre or mataro), it's dry in style and shows aromas of red berries and cherries on the nose, which translates to the palate with juicy raspberry flavours, scrunchy acidity, and a dry, creamy finish. It punches above its pricepoint, and would be great as an aperitif.

Ribera del Duero is nowadays on equal footing with Rioja as the premier Tempranillo region of Spain. It’s a very special viticultural site — an open river valley system about 700 metres above sea level. Warm by day, cool by night, facilitating fruit ripening and vine de-stressing. Great expression with good integration of acid and tannin, and lots of retained perfume results from the climate. Sandy soils add a fresh, chalky elegance to the tannins.Plum-cola, tobacco, dark, earthy mineral; a softly spoken nose that’s clearly Ribera. Cold metal minerality threads through a bright purply-briary palate, thick with plush-dry fruit tannin, velvety and studded with spice.

Over the last few years this producer as been on a very steep gradient in terms of quality improvement. To highlight this improvement we have this excellent value Rioja. Medium-to-full-bod ied, it is spicy and savoury with good length. It is a blend of 80% Tempranillo - 20% Garnacha.

What a coup to get this wine into our range. Certainly and deservedly one of the most highly regarded Rioja producers. These are the Riojas from which dreams are made. Think leather chesterfields, smoked meats and cigar-box.

The 'Lanzaga' is a blend of tempranillo, graciano and grenache, and is made in the more modern Rioja style. Smells of blackcurrant, red cherry, vanilla and dried herbs decorate the nose, with just a whiff of earthy savouriness. The palate is quite full-bodied and fruity, with licks of dark chocolate, fine tannins, and a dry, rich, juicy, savoury-edged finish. This could stand up to a rare steak.

The Baron de Chirel from historic Rioja producer, Marqués de Riscal was first produced back in 1986 as an experimental wine using fruit from 40+ year old, low-yielding vines. Today, the Baron de Chirel is only made in exceptional years when the character of the vineyard, the soil and the variety are expressed as part of a single, harmonious whole. The 2005 Baron is a rich and robust dark cherry colour with great toast and spice notes on the nose. In the mouth the wine is deep, dark and brooding with black fruits layered with good lashings of oak, yet keeping great balance.