SPARKLING WINE - Spain

The 'MVSA' is made from the tradition Cava varieties Macabeo, Xarello and Parellada at the respective ratio's of 35:30:35%, the wine has seen 24 months of lees ageing and bears 9.5 g/l of residual sugar, but has the acidity to clean up the tail; it is a stylish and satisfying wine of great value. It is pale in colour with plenty of bubbles showing aromas of apples and pears, toasty bread and white flowers balancing the right amount of bubbles and acid. There is pure apple on the palate with minerals and lemon sherbet on the finish; it is a very cooling and refreshing summer drink. PWS

Marco de Jerez region, vinos de la Tierra de Cádiz
Alejandro (Alex) Narváez and Rocío Áspera are native Jerezanos and first-wave Marco de Jerez revolutionaries, reviving terroir and a variety of historical wine styles. It's a young project, conceived of in 2009 and producing its first bottles from the 2012 (first Tinto) and 2013 (first Blanco) harvests. It has a long gestation though: they have been a couple since they were in high school! In 2011, Rocío graduated as a Master of Warm Climate Winemaking from Cádiz University. Alejandro is half-French, and previously worked as a winemaker at Smith-Haut-Lafitte.

This is hand-picked organic Palomino grown in Pago Balbaina Alta, then given the Ancestral bubbling treatment. Not being a style supported by the DO currently, as with the other Forlong wines, it's labed Vino de Tierra de Cadiz.

Fermentation is the same for vinosity and for adding bubbles: the wine is bottled before the alcoholic fermentation has converted all of the sugar. This starts in tank and finishes in bottle. 8 months' later is a hand disgorgement and the bottles are refilled with the same wine. 12% abv. THe SPANISH ACQUISITION

Earthy and golden, toasty and generous but beautifully edged with a crunchy green apple finish. Mineral, with jasmine, garden weeds, honeysuckle and waxy pollen. A faux sweetness of syrup-soaked gooseberries, pistachio husk, golden bread crust then acidity and maritime minerality. The finish is long and persistent and speaks of ocean floors of eras gone by, as this is a wine of place, and that place is all fossils! Limestone, limestone, limestone, oil lamp-come-olive brine salinity, preserved scallop shells and sour stones provide the mineral backbone.

Dry pink of great elegance. A lovely faded rose pink colour, it smells of gently boozed strawberries, dusty rose aromatics - perfumed without any outrageous fruitiness or excess. Nice false sweetness on entry -the balance is ultimately off-dry, juicy and gentle, with high quality delicate bubbles underpinning the fruit, cutting the fruitiness and running on to a super-gently acid close.

55% Macabeo/20% Xarel-lo/20% Parellada/5% Monastrell

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