First release: Cellar del Roure and Mustiguillo

Pebrella 2024 is a beautifully wild and individual expression of the Mediterranean, made from an equal blend of two ancient Valencian grapes, arcos and forcallà, that have all but disappeared from the region’s vineyards. This is Celler del Roure’s top red, exploring a subtler, finer and more elegant style of wine. These grapes were once abandoned by growers for their pale colour, lower alcohol and late ripening, but Pablo and his team have painstakingly revived them, with Pablo actually asking 'who wants to drink highly alcoholic, oaky reds in this heat, our ancestors were onto something…' The result is a wine with a very different identity, lighter, more delicate and less powerful than some of the bigger fruit bombs we’ve come to expect. The wine captures the character of two special plots, where the vines grow in exceptionally chalky soils at around 600 metres. altitude Fermented in traditional stone vats with 50% whole bunches, it is then aged underground for 11 months in large clay amphorae and small glass demijohns, which captures the purity of the fruit and character of the land. The wine is packed with bright red fruit, fresh wild lavender, and with plenty of signature Mediterranean herbs. In fact, the name pebrella is actualy a wild thyme native to this corner of Valencia, prized locally for its intensely aromatic character. Made in a tiny quantity of just 4,000 bottles, this is a rare and compelling glimpse of a more delicate, distinctive Mediterranean. Drink from 2027 to 2034. 13.5%

Quincha Corral is Toni Sarrión’s most personal wine, and a remarkable expression of bobal, a grape finally enjoying a renaissance thanks in no small part to Toni himself. Made from just 2.5 hectares of century-old, goblet-trained vines, planted between 1919 and 1940, in the unique terroir of Vino de Pago El Terrerazo, it captures the potential of this often-underrated grape with extraordinary finesse. Dedicated to organic and biodynamic viticulture, Toni’s hands-on approach extends to every stage of its creation, from selecting and hand-picking fruit from the oldest vines across two vineyards to pumping over by hand to ensure the gentle extraction he believes is key to taming bobal’s sometimes rustic tannins. The result is a truly world-class wine: opulent yet refined, with ripe raspberry fruit, almost electric energy and a fine, chalky tannic structure. Aged for 20 months in large oak vats, it reflects Mustiguillo’s pursuit of elegance and balance, allowing the character of the grape and the distinctive limestone-rich soils of El Terrerazo to shine. A compelling testament to one of bobal’s greatest champions. With just 6,000 bottles made, allocations are tiny, so I urge you to try it! Drink from 2027 to 2040. 14.5%

The chalky, limestone soils of this organic and biodynamic-pioneering estate help create a stylish and serious, aromatic white produced from local merseguera grape painstakingly revived by Toni Sarrion from Mustiguillo. Acidity is bright, with a linear yet textured profile, with notes of white flowers, hawthorn, rosemary, sage, quince and a touch of ocean-like salinity. The 100+-year-old vines are located at 900m above sea level, interspersed between ancient olive trees, and they sit in their own estate DOP 'Terrazo' between Utiel and Requena in the province of Valencia. Merseguera prefers slow ripening conditions and is highly resistant to dry conditions making these Valencian climes the perfect home for them. Flavours of Mediterranean herbs, smoky notes and bitter almonds can be found with a slight hint of oak from the ageing in acacia barrels. Lees ageing gives it texture and volume in the mouth. A Spanish fine white of real class. Drink from 2027 to 2034. 13.5%

Parotet, meaning ‘dragonfly’ in the local Valencian dialect, as depicted on the label, is a beautiful, bright and juicy Mediterranean red made from the near-extinct, long-forgotten native grapes arcos (80%) and forcallà (20%), aged in ancient underground amphorae. The grapes come from 60+-year-old bush vines grown in the highest plots of the estate in Les Alcusses, and both varieties are perfectly adapted to the region’s hot, dry climate. Arcos brings structure, dark fruit and bright acidity, while forcallà adds softness, a silky texture and a red-fruited perfume. These are a world away from the heavily oaked, jammy reds often found in the region. The wine represents Pablo Calatayud’s commitment to recovering the region’s viticultural heritage. Eschewing oak entirely, he ages the wine underground in 2,600-litre clay amphorae for 11 months. The result is a wine that expresses freshness and minerality, with a vertical profile of raspberry, pomegranate and dark plum, alongside a wealth of Mediterranean herbs such as rosemary and thyme. Ethereal and elegant, this is a wine not to be missed. Drink from 2027 to 2034. 13.5%