2018 Spain

Having founded his own winery in 1979, Benito Santos played a leading role in the establishment of the Rías Baixas DO in the 1980s. The winery’s vineyards are in the Salnés Valley and the vines average 30 years in age. Here, picturesque trellises raise the grapes high above the ground, minimising the risk of rot – a perennial hazard in a region far wetter than most of the UK.

Well-defined aromas of stone-fruit leap out of the glass along with hints of bitter lemon and grapefruit pith. The palate’s fresh acidity and salinity complement its relatively full body. Like all the best Albariños, this has a gentle salty, mineral finish, evocative of long, seafront lunches. Drink now to 2021.

This is a fantastic, pretty rosé from Cillar de Silos made from Tinto Fino (also known as Tempranillo) from vines aged between 15 and 75 years old. It is particularly elegant and fine in 2018, with lovely strawberry fruit and a creamy texture complemented by a hint of dried fennel. This would go very well with seafood or salads. Ready to drink now.
Lucy Bland, Buying Assistant (spring 2019)

This wine is made from 100% Godello in Galicia in northwest Spain. It is vibrant, yet effortlessly elegant. The nose displays zesty citrus notes of lemon and pink grapefruit alongside a hint of green apple and dried thyme. Its acidity is fresh – thanks to the vines’ altitude of around 500 metres above sea-level – which works well with a fairly generous mouth-feel (thanks to four months on lees). In our opinion, what really makes this Godello stand apart is its cool, refreshing, mineral core which lasts long into the finish – perhaps a result of the slate bedrock on which the vines grow. Enjoy this with limey fish tacos, fennel-based dishes or simply as an apéritif. 
Lucy Bland, Buying Assistant (August 2019)

This – the only white wine made by Álvaro Palacios – is a generous, yet incredibly well-balanced white Rioja made from 100% Viura. Golden yellow, it displays vibrant notes of red apple, pear, peach and apricot alongside orange blossom and a hint of ground nutmeg. The rich mouth-feel (a result of 12 months on lees in oak) is effortlessly balanced by the fresh acidity. The long finish and concentration come courtesy of the 32-year-old vines. There’s enough here to stand up to something as rich as saffron risotto with ossobuco, but it would also suit fish dishes or nuts and charcuterie. Drink now to 2024.
Lucy Bland, Buying Assistant (November 2019)