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Raul Moreno

Raul Moreno - 'Destellos', Sanlúcar de Barrameda, Spain (2021)

Raul Moreno - 'Destellos', Sanlúcar de Barrameda, Spain (2021)

Regular price $55.00
Regular price Sale price $55.00
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Ben's winemaker of the year? The aromatics on this are fab - smoked butter, ripe pear and some lime. The palate is a delight, with zingy and citrusy acidity. Honey, apple and pear accompany a distinct oily texture. 

REGION Spain > Jerez > Sanlúcar de Barrameda & Puerto de Santa Maria
GRAPE(S) Palomino 85% & Arinto 15%
FORMAT 750ml Bottle
ABV 12%
FEATURES Biodynamic, Low Intervention, Vegan


Lightly stomped and then kept on the skins for 12 hours, the grapes are then whole bunch pressed in a co-ferment (both grape types together) that settle in old chestnut sherry barrels, which are nearly 700L! The wine is then aged in the barrels. They are topped up once a week with no disturbance of the yeast. 

Raúl Moreno Yague, a native of Seville and has spent his career gaining cutting-edge experience all around the world. Think of him as a multifaceted Renaissance man: Winemaking in Australia, France, Spain, and Portugal.

He was also assistant winemaker at Domaine Dujac in Burgundy for two years. Cooking in Marco Pierre White's Mirabelle kitchen, and an apprentice at Thomas Keller's Bouchon at the Venetian Hotel in Las Vegas before opening his own restaurant. He has a Masters in Viticulture, is part of Spain's world champion blind tasting team and has been awarded "Sommelier Of The Year". 

Through all of his hustle he gained expertise in organic farming, biodynamics and permaculture. His willingness to do things differently (whether that’s experimenting with flor, extended skin maceration, multi-region blends or the use of different amphora) helped him into launching his own projects in 2017 with Vinos Oceanicos. Raúl was attracted to the wines and older vines of Sanlúcar de Barrameda, Puerto de Santa Maria, Jerez and Rota.

Raúl was persistent with local vineyard owners and has managed to eke out a collection of older vines that contribute to this project. Local white and red varieties are the mainstays. Grapes undergo various winemaking approaches that include skin fermentation, fermentation in locally-made amphora, maturation under flor yeast (like sherry and Jura wine) with a period of maturation in used Manzanilla and Amontillado barrels.

The resulting wines are striking, different, and excellent. Both red and white (and orange) are zinging with minerality, textural and beautiful saline freshness. Wildly unique and singular expressions, we are excited to see what Raúl has up his sleeves and thirsty to try everything he shows us!

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