El Dia 2023

When we first saw Raul's CV, we had to rub our eyes to make sure we were reading it correctly. Born and raised in Seville, Raul, speaking no English, moved to London to broaden his horizons. His first job was in the kitchen, from where he progressed to sommelier. His ambition in this field led him to top gastronomy in London and the US, and he also became the captain of the Spanish blind tasting team, with whom he won several competitions.

After this, he moved to Australia, where he combined working in restaurants with consultancy assignments and also studied for two degrees: first Viticulture at Charles Sturt University, Wagga Wagga in New South Wales, and second Wine Sciences and Oenology at Melbourne University. At Melbourne University, he eventually became a professor of Sensory Analysis. In Australia, he also developed a passion for winemaking, which ultimately led him to Domaine Dujac in Morey-Saint-Denis, where he was cellar master for a time.

Now, Raúl has moved back home, closer to his parents, but primarily to make wine that is close to his heart. In the land of Sherry, he saw his chance to do something completely different and pour all his experience into making unfortified wines that can showcase the greatness of the region in a new way. Raúl works with vineyards in Jerez, Sanlúcar, Puerto de Santa María, and Trebujena, with vineyards of varied ages high above sea level. He works with local grapes such as Palomino and Tintilla, but also experiments with Chardonnay, Pinot Noir, and Syrah.

His winemaking is extremely precise, and each wine has its own unique applications, from aging in old Sherry barrels, wines under flor, or wines in Portuguese amphora – Raúl is constantly innovating.

Above all the technique, prestige, and presentation of the estate, we believe these wines can best be summarised by "vibrancy and pleasure"; above all, these are serious wines that don't take themselves too seriously.