Spain

100% Macabeu from the historic “Finca El Renegado” vineyards, the oldest part of Bodegas Nodus estate. The vines are approximately 800 metres above sea level in the beautiful area surrounding the town of ‘Caudete de las...(read more)

A super value dry white from Castella y Leon. 100% Macabeo (Viura), cold fermented to maximise freshness and clean fruit.

Chaval is the local Valencia name for a 'youngster' and the Chaval Blanco is the most fun and carefree of the whites from this great Finca. An organic Chardonnay Moscatel blend from Valencia. Bright floral soft fruit, hi...(read more)

We ended up tasting these wines after quite some line up of new wines and wowsers did they stand up well. Macabeo can sometimes be a little, shall we say, dull, but this version is nothing of the sort. Fresh and with gre...(read more)

Now labelled 'Pazo da Maga' after a certain famous Rioja producer thought it sounded too similar to their name, this Godello is on a roll and better than ever. Wonderful texture - almost Puligny-esque, but never too much...(read more)

This latest bottling of one of Spain's most famous white varieties, and a perennial favourite, this is absolutely singing. Blossom, white peach and citrus are balanced out with a saline, tangy edge and a mineral, fresh b...(read more)

These wines are so thought provoking what with their winemaking philosophy being of a more low intervention bent. Not particularly explosive on the nose, more reserved and concentrated with quince, peach and a dusting of...(read more)

Sandra Bravo is one of the most energetic and devoted winemakers you will ever meet and her upbeat attitude is clear In her wines. This white is sleekly feminine, a very sophisticated, quite delicate profile is underpinn...(read more)

Albert's Acustic blanc is always a textural masterpiece, with it's quince, pear and honey notes, it has quite a rich textural feel in the mouth, but is always balanced with a delicious ripe acidity.

The top white here is from very, very old vineyards of Xarel lo, Xarel lo Vermell, Macabeu and Malvasia de Sitges, fermented and aged for 8 months in big French oak barrels and a small number of amphoras. There is a bigg...(read more)