Bodegas Alion, owned by the legendary Vega Sicilia estate, was founded in 1986. The wine made here is a more Bordeaux-styled, "modern" wine than the Unico or Valbuena. The winery is located just down the road from Vega Sicilia and the wine is made from 100% tempranillo from 37 hectares that were planted in 1986 as well as some younger vines planted at Vega Sicilia. Following fermentation, the wine remains in tank for two or three months on its fine lees before being moved into all new French oak barrels, where it remains for 14 to 18 months.

The 2005 Aquilon has a splendid perfume of slate, violets, and cherry compote. There is beautiful integration of oak, tannin, and acidity, a smooth texture, layers of flavor, and exceptional length. There is enough structure to support 6-8 years of cellaring and it will provide pleasure through 2030. 97 Points; Robert Parkers The Wine Advocate

Dark purple. The nose offers surreal, room-filling perfume of ripe raspberry, blackberry, incense, vanilla and dried flowers. Shockingly understated on the palate, with vibrant red berry, smoked meat and baking spice flavors, silky tannins and crisp mineral bite. There's no excess fat or sweetness here. Finishes with palate-staining intensity and superb focus. I'd love to see this lined up with some mega-bucks Napa cult wines costing twice the price of this admittedly luxe-priced bottle. If you play in this sandbox, you'll flip. 94 Points; International Wine Cellar

The Spanish project of one of Australia's best and most influential winemakers in Chris Ringland who oversees the winemaking and broker Jorge Ordonez. An in-your-face, blockbuster Grenache that threatens to put this Spanish appellation appelation on the map.

Wine number two in the Garnacha Trilogy.  Alto Monayo produce 3 levels of wines, this is the first rung on the ladder.  The venture is the brainchild of Jorge Ordonez who has Chris Ringland doing the wine making.  Again the wine is 100% Garnacha, there doesn't appear to be a lot of oak treatment on this one.  Remember to decant, it seems that the grenacha based wines from this area really benifit from a good hour or so. Big heavy bottles seem to be in vogue in Campo de Borja, all three of these wines have thick heavy bottles with big punts and flashy labels.  A real bugger to take of photo of, but they look great.
 

A brilliant ruby in the glass, with aromas of dark cherry and mulberry, cinnamon and pepper with a wiff of old leather.  Smooth and well balanced in the mouth, there is a core of great mulberry and cherry fruit with some black pepper, herbs and gamey, animal nuances.  Tannins are there, but well integrated and smooth.   The acid was overbearing initially, more time in a decanter and the wine integrated really nicely.  The finish is very long, surprisingly long.  If you want to look at Spanish Grenache outside of Priorat, this is the bottle to pick up. Drink it over 5 years. 91 Points. Dave Worthington 
 

The lowest priced offering here, Veraton, is a 1,000 case, 100% Grenache cuvee. The wine is brilliant. The slightly down-sized yet full-bodied, silky-textured 2003 Alto Moncayo Veraton is round, ripe, and rich, offering pepper, smoked meat, licorice, black cherry, and gamy characteristics. Wine Advocate #166 (Aug 2006) Robert Parker 89 points

Dark ruby color. Wonderfully rich aromas of berry pie, with spice. Deep, ripe fruit. Very dense and full bodied. 100% Old vine Garnacha (30-70 years old).

Deep and sweet, Tres Picos Borsao is cherry red in color with a hint of purple tones. In the nose, there is a boundless bouquet of mature red fruits with traces of flowers that are typical of the best Garnachas. In the mouth, it is rich and well-structured simultaneously conveying flavors of blackberries, strawberries and tones of leather, vanilla and plums. Perfectly combined with a sweet and pleasant tannin, Tres Picos Borsao leaves us with a long, silky and balanced finish.

Wine Spectator Top 100 of 2006!

From a mountainside, high elevation, old vine Grenache vineyard cropped at an amazing two tons of fruit per acre, the 2004 Borsao Tres Picos Garnacha was aged half in stainless steel and half in French oak for ten months. It is a lovely, expressive, deep ruby-tinged wine offering sweet aromas of kirsch liqueur, licorice, white pepper, and dusty, loamy characteristics. Full-bodied, supple textured, flashy, and flavorful, it is an unreal value that should be enjoyed over the next 12 months. Wine Advocate
 
From hillside vines between 40 and 50 years of age. Smoky and pungent on the nose, with ripe raspberry and cherry aromas. Lush, sweet and supple, the bright red fruit flavors offering excellent purity and concentration. This has impressive depth and finishes with lingering sweetness. Grenache lovers owe it to themselves to check out this amazing value. IWC

Calo Rioja is a modern and expressive Tempranillo created by third generation winemaker Javier Murua. In the keeping with the new wave of winemaking sweeping Rioja, Javier avoids the traditional long maturation in old oak to focus on fruit vibrancy and purity. Calo is sourced from the famed high altitude vineyards (600m) of Rioja Alavesa in the foothills of the Cantabrian Mountains. The cooler climate and low yielding chalky clay soils result in elegant and intensely flavoured wines with fine tannins. Rioja Alavesa, in the foothills of the Cantabrian Mountains, is the finest sub-region of Rioja.

A bright and expressive example of Rioja, beginning with a vivid red colour with violet highlights. Aromas of red fruit and dark cherries meld with liquorice and a touch of vanilla. The palate is rich and full bodied with classic blackcurrant fruit and cherry cola fruit flavours balanced by earthy complexity and varietal dry, chalky tannins.

A soft, multi-faceted red with complex, mellow aromas of dried-herb, earth, walnut and bayleaf. Elegant and smooth in the mouth. Savoury and structured, Could be cellared up to six years. Food - Grilled Morcilla; 92 Points & Best Import; Huon Hooke, Good Living; Sydney Morning Herald

And the Spanish hits just keep on rolling! How do they do it?! 30 yo vines high in Rioja Alavesa, new American and French oak; my goodness, what wonders can be had under $20! Elegant, subtle, food-friendly, layered with red cherries, cherry kernel, vanilla, textural tannins and lovely sour acidity. Drink 2011-2013; 91 points; Tyson Stelzer; Taste Wine 2011
 
I see that I loved the 2008 version of Calo Tempranillo - news is that the 2009 is as good or better. It sees both French and American oak but its dry, savoury, nutty heart shines through. What a delicious drink. The lack of heat through the finish allows the flavour to flow out easily through the finish. Earth and iodine and nuts. It has an easy-going savouriness. Here’s a statement for you: it’s food-style wine that you actually want to drink a lot of (rather than just think you should). High value once again. Rated : 91 Points; Alcohol : 13.5%; Price : $18.95; Closure : Screwcap; Drink : 2011 - 2014; By Campbell Mattinson; The Wine Front

From Vilanovina, Rias Baixas. Created by Ana Quintela at Pazo de Senorans, Camino del Pelegrino is a pure and fruit focussed Albarino ideally suited for early appreciation and as a versatile partner with seafood. Whilst not as layered or textural as the Pazo de Senorans wines, Camino del Pelegrino possesses a shimmering core of truly beautiful fruit. Sourced from growers vineyards bordering the estate that are similarly established and low yielding.

Fruit purity, pristine acidity and delicate mineral acidity are key and therefore a fast and clean vinification is vital. From small bunch harvesting to anaerobic handling and maturation in stainless steel and bottling in screw-cap, maximum effort is undertaken to maintain natural fruit expression.

Nice label. Take something like this to dinner to trial on the Sauvignon Blanc/Gris/Grigo set. Close with a smug look on receipt of compliments wrt your superior tastes. Crunchy pears, stonefruit and the scent of white flowers - sort of tutti-frutti though nothing quite so vulgar. Touch of flinty reduction. Round and full of flavour but not at the expense of drinkability. Has fine clean acidity and a gentle easy going charm. Bit of the old pie apple flavour on the aftertaste. Refreshing and delightful. And highly recommended. Rated : 92 Points Tasted : Jul10 Alcohol : 12% Price : $28 Closure : Screwcap Drink : 2010 - 2012 By Gary Walsh; The Wine Front

Capçanes is, and isn't, a co-op wine. Capçanes is the name of a small village, south-east of the region's main town, Falset. The winery is the co-op of Capçanes the village. But this is no co-op winery! Run by a visionary German, Jurgen Wagner, Capçanes makes estate-style wine from within a co-op system. Extraordinarily strict selection criteria for fruit sees the co-op's yield classified into six distinct tiers, with reward per kg increasing significantly at each step up the pyramid.

‘La Sendal’ = ‘the path’, indicating the site halfway up the mountain to the towering Cabrida. Rather than the raspberry of French Grenache, this is in a darker beefstock and briary blackberry register, with typical mineralfloral complexity. Savoury Garnacha of great elegance after 10 months in used 500 litre French.

The wine is a deep, cherry-red in colour, with intense perfumes of spicy, raisined fruit on the nose. Candied peel, vanilla and cinnamon spices add a rich sheen to the voluptuous fruit palate. Ripe, chocolaty tannins and a clean acidity cut through the sweetness of the wine, preventing it from being cloying, and it is long and spicy on the finish. The well-ripened grapes are selected from our low-yielding, unirrigated vineyards. They are lightly crushed then followed by a long, cool maceration in order to slowly extract the colour intensity, aromas and the soft and sugary tannins of the Monastrell variety. The wine is aged in oak to add complexity.

The Castano family has 410 hectares of vineyards in Yecla in south eastern Spain. Their wines have continued to improve steadily over the years and they now symbolise the best of what southern Spain has to offer: rich, warm climate wines made from grapes grown at altitude and transformed into robustly modern wines. The grapes for this wine are grown in vineyards situated in Campo Arriba at an altitude of between 400 and 700 metres above sea level, representing 400 hectares in four different areas of Yecla.

Up in the Northern hill-slopes of the valley, the Aragon family have a couple of truly special patches of very gnarled old tempranillo vines. Wines of elegance & concentration, they're savoury with great earthy perfumes.

EQ derives its name from Quintana del Pidio, Silos' home town, so this is The Kid From Quintana. Slightly lighter and fresher style to Silos' marvelous house youngster, Silos Joven.

Our favourite premium pourer in ace form. It really is a text-book example of Ribera Tempranillo - dark cherry, lashings of licorice and spice, nice meaty-gamey bits, fine tannins. Generous, but as pretty and blue-floral as it is expressive. The Spanish Acquisition.

Up in the Northern hill-slopes of the valley, the Aragon family have a couple of truly special patches of very gnarled old Tempranillo vines. Wines of elegance and concentration, they’re savoury with great earthy perfumes.

High class young Tempranillo, otherwise known as a Joven. Textbook varietal/regional character, and a very good elegant drink. Very bloody and delicious, it’s both gamey and very smooth, concentrated and elegant.

A superb vineyard site, with classic 'llicorella' soil, in the famous Gratallops zone of the Priorat appellation - close neighbours include Clos Mogador, Clos Martinet, L'Ermita and Clos Erasmus. The property was acquired in October 1997 by Christopher Cannan of Europvin on the recommendation of René Barbier, owner of the renown Clos Mogador estate and founder of the "new wave" Priorat movement during the late 1980's. An initial purchase of about 10 hectares of abandoned terraces was followed by a further acquisition in 2000 to complete the 17 hectares estate.

From the original vineyard a small plot of old Carignan vines was saved. The remainder was replanted with Grenache, Syrah, a very small quantity of Cabernet Sauvignon, Mourvedre and Viognier. The second purchase included some 2 500 old vines Carignan and Grenache, some of which are more than 60 years old.

A severe storm in October 2000 swept away part of the Mourvedre plantation which, after the total loss of over 100 vines, is gradually recovering. The vineyard is farmed by René Barbier and his team who also take care of the vinification and ageing of the wines. The final blends, with the various grape varieties, are chosen by Christopher Cannan with René Barbier and Fernando Zamora, his oenologist.

The site of the vineyard is magnificent with sweeping views over towards the Ebro river valley and the mountains of Bajo Aragon beyond. To the rear looms the massif Montsant mountain range and the famous Hermita hill, topped by an ancient and still inhabited chapel. Apart from the well tended terraced vineyards, about 135 Arbequina olive trees contribute to the local production of the superb DOC Suiirana olive oil. While still in its youth Clos Figueres has a promising future, ranking with the leading names of the appellation. The poor schist soil maintains production at an extremely low level. There is no irrigation and the vineyards are tended by René and his team with ecology in mind and as little intervention as possible.

Deep ruby. Ripe, concentrated aromas of blackberry, blackcurrant, boysenberry, tobacco, fresh rose, iron and sexy oak spices. Deep and lush, with striking sweetness and big but finely buffed tannins framing the sweet dark berry, mocha and floral pastille flavors. Gentle acids provide energy and precision, giving elegance to this powerful, tangy wine. Finishes youthfully taut. 92 points Stephen Tanzer's International Wine Cellar

This harmonious red marries ripe fruit and firm tannins, with blackberry, coffee and mineral notes. Balanced and concentrated, but needs time to bloom. Best after 2007. 460 cases made." (11/06) (Sep/Oct 06) 90 points Wine Spectator

The 2004 Clos Figueres, from the vineyard’s older vines, is a knockout starting with its saturated purple color, intense nose of vanilla, spice box, blackberries and blueberry liqueur, and layered, concentrated flavors. Full-bodied, with ripe tannins and a very long finish, this showy effort should evolve splendidly for 5-7 years and drink well for 10-15 years thereafter. 93 points; Wine Advocate

The estate of Clos Mogador, located in Gratallops, in the heart of the Priorat hills, is a must for any serious Spanish wine aficionado. René Barbier is one of the founders of the Priorat revolution, this relatively recently "rediscovered" wine region. Clos Mogador is named after the single vineyard that René Barbier started to cultivate in the 1970's in the now-famous wine village of Gratallops. The wines of Clos Mogador have become as famous as other mythical wines of the world such as Italy's Sassicaia and Bordeaux's Château Margaux.

René Barbier creates his intensely concentrated wine from a blend of 40% Garnacha (from 80 year old vines), 35% Cabernet Sauvignon, 20% Syrah and 5% Pinot Noir, Mourvedre and Merlot. This distinctive blend balances the power and massive structure typical of Priorat with an elegance and finesse that belies its aging potential.  Vintage after vintage, this wine has consistently received high scores from the wine trade.

The red wines begin with the flagship 2008 Clos Mogador. It is made up of 40% Garnacha, 20% Carinena, with the balance Cabernet Sauvignon and Syrah. Dense purple in color, it sports an expansive bouquet of liquid minerality, wood smoke, game, Asian spices, truffle, and blackberry. Opulent on the palate with layered fruit and precision balance, this loaded Priorat provides a drinking window extending from 2013 to 2023. 96 points, Robert Parker's Wine Advocate

Bierzo is in the far North-West of Castile - old soils, very dry, & planted to Mencia ... hardly a household name in great grape varieties. Named after Alvaro Palacios' father, Jose Palacios Remondo, this is a very exciting project, producing wines of vivid fruit & wild herb, fragrant, intense-but-delicate. Cornas-like wild Syrah characters meld with perfumed, slippery-tannined juicy Burgundian aspects. Alvaro & his nephew, Ricardo Perez, have renovated amazing steep-sloped, very high altitude old vineyards into biodynamic masterpieces. Dry-grown, tilled by horse ... they really are awesome sites.

A high-quality introductory 'media-crianza' having spent six months in french oak. Great intro to the slink'n'stink, fleshy beauty of Mencia. DJP '

From the unyielding plains of Castilla la Mancha comes this aromatic and textural white wine. The blend of Spanish native varietals Macabeo, Viura and Verdejo with just a dash of Sauvignon Blanc results in a uniquely Spanish wine.

It’s grown on (average) 20 year old vines at over 500 metres above sea level in the La Mancha region of Spain. It’s made with a mix of macabeo, viura, verdejo and sauvignon blanc – a classic ‘field blend style’.

And isn’t it great to see a chewy, briney white selling at pittance or quaffing rates? Glory be. It boasts lifted aromatics. Stonefruits and brine. And at every turn it comes across as highly textural. Accordingly it’s tight through the finish – phenolic and grippy. It has lift and fruit and yet it tastes old world. Tastes cool. The Aussie winemakers who think they’re at the vanguard of savoury, drinkable styles need to taste this snappy little number. And note its price too. Bowled me over with how good it tasted. Rated : 90 Points; Alcohol : 13% Price : $12.95 Closure : Screwcap Drink : 2011 - 2012 By Campbell Mattinson; The Wine Front

This motley white blend of macabeo, verdejo, viura and sauvignon blanc represents killer value. Matt Skinner, Sunday Life Mag, 24 Oct 2010

In centuries gone by, casks of sherry were lashed to ships sailing for the Indies as ballast, and were found to develop an extraordinary smoothness and complexity.  Lustau has revived this style of sherry in the East India wine.   Unforgettable flavours of raisins, candied peel and nuts. Perfect companion to light desserts and cakes, but can also be served with cheeses, or simply as a sweet digestif. Serve at cool room temperature.

Readers looking for something weighty, sweet, and provocative should check out the non-vintage East India Solera. A blend of soleras averaging 15 to 50 years of age, it boasts a dark amber color as well as a huge nose of melted toffee, caramel, figs, and prunes. This over-the-top yet surprisingly vibrant (because of good acidity) effort is best drunk as dessert at the end of a meal. Wine Advocate #159 (Jun 2005)  Robert Parker 94 points

Aged in American oak casks at the Lustau's bodegas in Jerez, the Reserva Fino Jarana sherry is matured through a system of barrels called Solera. It takes several years of topping up the cellared Lustau Reserva barrels with wines from various vintages, to reach the age of consistency in the Solera at which the Fino comes of age.

Pale straw colour, fresh and aromatic. This is a grand Fino, dry and crisp on the palate, yet rich and with a full finish. “Brilliant light straw colour, earthy-mineral nose, subtle and lightly spiced flavors. Dry and soft with a very good texture, full finish with length" -Gerald Boyd. Serve chilled, and once opened, treat the wine as you would a white table wine. Keep in the refrigerator, but consume within a few days, for optimum freshness. A perfect dry apéritif, this is the heart-starting, and very cool fortified white to keep in the fridge for serious thirst quenching, or to serve with good tapas, fresh seafood, oysters and white fish dishes

Textbook Manzanilla! Papirusa is a clean, mildly salinic offering with green banana and toast aromas. The palate is just salty enough, but the wine’s more about almond, apple and lemon peel than saline. And the feel and finish are nutty and warm. A full-bodied but refreshing style as only Lustau can do. Rating: 90 points; Wine Enthusiast

A bone dry Manzanilla from the town of Sanlúcar de Barrameda, light and fresh, very tangy, clean and crisp with just a hint of saltiness.

Finished under screwcap. Estio is a young wine made with a blend of Monastrell, Syrah and Tempranillo grapes. This year the wine was especially appreciated by our customers for its luscious strawberry-pink colour, and for its very fruity nose with a predominance of red fruit, raspberries, strawberry and touches of pear. When drunk at the right temperature it is extremely refreshing and velvety on the palate. It is easy to drink and ideal as an aperitif or accompanying any dishes that goes well with a young wine.

The Monastrell's dried fig and honey gives a pleasantly weird sweet-but-actually-not-sweet aspect. The palate is just great: really ace food pink, it's flavoursome, but not cloying - fruitful but bone dry; achingly cheap. Scott Wasley