Whites from Spain's South-East Coast

Albilla, a locally treasured variety found only around the village of Villamalea in Manchuela, thrives in dry, warm climates due to its natural drought resistance. This dry-farmed wine gains added texture from time spent on its lees and you can expect mineral-driven citrus aromas that lead to a beautifully pithy, saline texture on the palate. Winemaker Norrel Robertson once again showcases his exceptional talent for crafting extraordinary and unconventional wines from overlooked vineyards, reviving and renewing the magic of Spanish wine.

From Valencia, this Mediterranean white has a fragrant, honeyed and aromatic profile with texture, a slightly herbal, fennel note and nice fresh acidity. Malvasia was originally planted because of it’s resistance to both drought and rot playing a crucial role in sustaining the farmers' crops in difficult vintages. Today you can find some wonderful examples, often delivering excellent value. Malvasía Aromática, hand harvested from 20+year-old-bush trained, dry-farmed vineyards in Fontanars dels Alforins, with three months on fine yeast lees.

A dry, aromatic Spanish white of great tension and focus, made in amphora by the talented Pepe Mendoza. This floral wine, comes from drought-resistant Moscatel de Alejandría grapes which are well adapted to the hot Mediterranean climate. It is macerated on its skins to extract its expressive herby and floral aromatics, revealing notes of cut grass and jasmine, followed by a soft, elegant palate with a subtle saline finish.

What a delightful concoction of Valencian white grapes, fresh, unoaked and bursting with vibrant aromatic peach and apricot stone fruit and moreish tangy freshness. Mestizaje which is a reference to the cross-roads of cultures in the region, showcase how blends can be greater than the sum of their parts with 40% mersegura, 20% viognier, 18% mavisai, 14% xarel-lo and 8% macabeo, all grown at refreshing 900m high altitudes and dry farmed. Aged for a short period on fine yeast lees to bring texture and complexity.

A refreshing Mediterranean white made from grapes on the edge of extinction (such as verdil and merseguera which we haven't even heard of, dominated by 35% macabeo). Floral, delicate and soft with fresh fruit and a nutty hint.

Bullas is a lesser known DO, the most southerly of the Murcian appellations, and although lesser known than some, it has a long, rich history of winemaking, with many high-altitude, mountainous vineyards, the best of which are dry-farmed and hand-harvested. Bullas is a collaboration between Norrel Robertson MW aka 'El Esocoses volante" and the historical co-operative Bodegas Rosario. Norrel has brought his neo-Burgundian winemaking expertise to help produce a stunning white. The wine comes from two vineyards between 800 and 1,200m above sea level. The aromatic blend of malvasia, macabeo with a touch of airén is barrel fermented, then yeast lees stirred resulting in a big and beautiful Spanish white with gorgeous ripe pear, creamed corn, pastry, quince and white flowers, combined with fabulous texture and structure, making it excellent for all sorts of foods.