Reds from Spain's South-East Coast

Deep in colour, with raspberry flavour and a touch of spice, this inexpensive red really overdelivers. From sun-soaked vineyards in southern Spain where the monastrell grape excels. It's perfect for all the punchiest pizza flavours.

A juicy, spicy and fruity fresh style of monastrell, made by Elena Pacheco of Familia Pacheco, one of the most regarded estates in the Jumilla DO of south-east Spain. Round, ripe, fragrant and fruit-forward with raspberries and black cherries and earthy and balsamic undertones.

A special bottling for The Wine Society from Alicante’s most respected winemaker, Pepe Mendoza, and from the spectacular cool 2024 vintage, which brings natural freshness to the warm Mediterranean corner of Spain. The blend is led by giró, an old pre-phylloxera grape now on the brink of extinction, lending delicate rose florals and white-pepper spice, while the supporting monastrell provides depth, succulence and warm, savoury spice. There’s a hint of thyme and a touch of ripe, chalky tannin on the finish. Very balanced and polished.

A fresh depiction of bobal from a warm region in Southern Spain, renowned winemaker Toni Mustiguillo crafts an exceptional red made from bobal with a touch of garnacha that strikes a balance of power and robustness but also easy-drinking, fresh elegance. Showing fleshy, plummy fruit with fine chalky tannins, the 2024 is his freshest yet, with some subtle herbaceous notes and a spicy finish. This is a Mediterranean gem.

Les Alcusses, first made in 2000, was the wine that helped put Celler del Roure on the map and challenge perceptions of Valencian wine. Based on monastrell with a touch of international varieties, it has focus, freshness and elegance with dark, ripe fruit and spice. Soft, juicy and very drinkable, it is often seen on Valencian wine lists and is a popular choice for wedding in the region. The label is inspired by ancient Iberian script, referencing the prehistoric settlement of La Bastida de les Alcusses, an important archaeological site near the vineyards in Valencia.

Buyer Harriet Kininmonth is increasingly amazed by the freshness that is achieved by the best growers in these warm, Mediterranean climes. Relative newcomer David Carbonell has recovered some huge century-old amphoras in which he co-ferments and ages this beautiful blue-fruited biodynamically farmed monastrell along with 20% garnacha and a splash of local bonicaire and arcos. It is whistle clean, pure, fragrant and lifted with fine tannins a long tapering finish.