Friday, 21 October 2016

21.10.16 More on Strike; Coops Look to Merge with Dcoop

As the strike enters its third day tensions are rising; the unions and Fedejerez are meeting again with renewed determination to reach agreement before the strike gets out of hand. Those who work in bodega offices and shops are not striking as they belong to different unions, and police are escorting them into work as well as protecting vehicles entering and leaving the bodegas.

According to the unions, many small bodegas are expressing support for the workers’ demands, even though they are less able than the big bodegas to pay more. Despite the occasional incident, Evaristo Babé, president of Fedejerez, is hopeful that the two parties can agree today and put an end to a strike which harms everyone. He considers that the distance between the parties was not sufficient to call a strike and that not all the workers were in favour of it, and further, he says that Fedejerez is completely united.

Police escort tanker from a bodega (foto:diariodejerez)

The seven Cooperatives of the Marco de Jerez are looking at ways to integrate with the super cooperative Dcoop or to create a group of economic interest. Between them the 3,000 coop members own half the Sherry vineyards and have an annual turnover of 12 million euros. Discussions have been delayed by the harvest and the strike, but are continuing as the members feel that joining such a large entity would increase their competitiveness. Dcoop encompasses cooperatives in Castilla-la-Mancha and Pais Vasco as well as Andalucia and the Sherry coops hope that joining it will also help mitigate price speculation and curb excess production.

Thursday, 20 October 2016

20.10.16 Strike Begins to Bite

Pickets were at the entrances of the big member bodegas of Fedejerez yesterday in the biggest show of strength since the beginning of the 1990s when the industry was restructured, but then there were some 10,000 workers compared to barely 900 today. They have chosen the timing carefully to put the maximum pressure on the bodegas at this important time of year with much Sherry being bottled and dispatched for the peak Christmas period.

Police keeping order outside bodega (foto:diariodejerez)

The unions say the strike is supported 100% but Fedejerez says fewer than half the workforce have come out. The larger bodegas say that although some workers, especially the older ones, reported for work, production was paralysed, but in the smaller ones most people turned up for work. The police attended a couple of minor incidents where workers tried to impede access to bodega directors, and nails were scattered at two bodega entrances causing punctures to vehicles.

It is hard to say how long the bodegas can cope with this situation, which if prolonged, could cause serious damage to them, but both sides are aware that an early resolution is in everyone’s interests. Both sides say they are still prepared to negotiate.

Wednesday, 19 October 2016

19.10.16 Sherry Strike Begins; Award for Antonio Flores

The first total stoppage in five years begins at midnight tonight at member bodegas of Fedejerez if further negotiations today fail to achieve agreement. Workers say that while the bodegas have been making increasing profits, they have seen no benefits from Sherry’s recovery. Sanlúcar is less affected as only Barbadillo and Delgado Zuleta belong to Fedejerez, while the Asociación de Bodegas Artesanas has accepted the unions’ demands. Their workers are not striking but these bodegas represent only 4% of production. The other employees, some 900, are conducting 24 hour stoppages for the next month while the unions try to get the bodegas to agree to a deal similar to the one struck with the artisan bodegas in Sanlúcar.


Fedejerez is the only representative of the big bodegas, and despite lengthy negotiations on Monday night with the unions and the labour dispute resolution service (Sercla), agreement could not be reached. For their part, Fedejerez feels frustrated and says the strike not only harms the image of Sherry, but is also unnecessary and inopportune. They say the bodegas are absolutely disposed to flexibility on the two main issues: length of service payments and lists of casual workers, but the unions are not moving their position. Fedejerez president, Evaristo Babé, was disappointed to learn of the strike from the press rather than the unions and feels that this sours relations.

Antonio Flores, oenologist at González Byass, has been named best Spanish winemaker of the year at the first edition of the International Wine Challenge Merchant Awards Spain 2016. His passion, dedication and professionalism saw him win the best fortified wine award for the Amontillado Cuatro Palmas. The Tienda Tio Pepe also won an award for the best bodega wine shop in Spain.

Tuesday, 18 October 2016

Lacum Listán Dulce 2014 18%, Gabriel Raya

Paleish amber with orangey-golden highlights, legs.
Full with obvious sweetness and a slight oxidative note from the wood ageing, almost like toffee apples. You can small the pulp of the super ripe grapes and even a trace of pasification as if they had been dried in the sun for at least a short time, but as far as I know they were ripened on the vine. There are also faint herbal and honey traces giving a complex and interesting nose.
Rich and textured, sweet Palomino. It is amazing how much flavour Gabriel has got from his grapes and it offers a whole new dimension to the Palomino, so far rarely explored. There is enough acidity to balance the sweetness and it provides terrific length and versatility with food.
Most table wines from Cádiz are lower strength and dry, so this one is unusual. The winemaking technique is "dulce natural" where the must is fortified to stop it fermenting so the sweetness comes from the natural sugar in super ripe grapes. Listán is a synonym for Palomino, and the grapes come from albariza soil in Sanlúcar's Pago Miraflores. His friend Francisco Yuste lent Gabriel bodega space to make the wine and age it in American oak butts for some 8 months before bottling with minimal filtration. This is pure, sweet Palomino and it is delicious especially as an aperitif, with pâté
or after dinner, suitably chilled. Only 800 bottles were produced and made in honour of his granddaughter Montse. Oh, and it comes in a cardboard box. Please don't be put off by fashion: sweet wine is good!
About 15 euros per 50 cl bottle from La Casa del Jerez in Jerez

Monday, 17 October 2016

17.10.16 Fedejerez Fails to Prevent Strike; Sherry Sales Grow

Despite marathon negotiations, Fedejerez has been unable to prevent the strike called for the 19th of the month. The fourteenth meeting on various issues connected with the Convenio de la Vid.lasted more than ten hours but achieved virtually nothing.

Protertors outside Fundador (foto:diariode jerez)

Encouraging figures are showing a rise in the value of sales to Britain as well as a drop in the BOB’s (buyer’s own brands) which have done so much harm to Sherry’s reputation. The Sherry Revolution is being talked about in specialist magazines as well as the wider press and is being driven by quality and not quantity. While sales volumes are still falling, the value of sales is more than compensating.

Sales on the home market are rising with a 4.2% rise over the last year, and sales to Britain have risen 4% over the last eight months. There is still a way to go in attracting younger consumers with more buying power to replace older consumers who tend to buy the Medium, Pale Cream and Cream styles who are slowly dying out. Now Sherry is being associated with tapas and as an accompaniment to food in Sherry bars and gastrobars, rather than as a dessert or aperitif wine. Whether by the bottle or by the glass, Sherry is earning itself a place in Michelin starred restaurants as well as establishments which are less exalted but which care for their cellars and respond to consumer demand. 

Saturday, 15 October 2016

The Table Wines of Cádiz

As if Sherry weren’t interesting enough, it is by no means the only wine produced in the province of Cádiz. There is a plethora of very interesting wines; some are related to Sherry by grape variety or crianza biológica and others are completely different, but all are good. There is no Denominación de Origen Protegida (DOP) for the wines, so they mostly have the geographical indication Vino de la Tierra de Cádiz. Many are not available in large quantities unfortunately, and most are not available outside Cádiz, but it would be seriously well worth the journey to check them out. Quite a few have scored well with the critics like Peñín and Robert Parker. Below is a list in no particular order of the producers, many of which also make Sherry, and I apologise if I have missed any out...

Own 120 hectares of albariza vineyard in Santa Lucía and Gibalbín where they produce various table wines and are working on organic production: Beta Brut is bottle fermented sparkling wine made from Palomino and Chardonnay ; Castillo de San Diego is Spain’s best-selling white, made from 100% Palomino with no oak and its semi-sweet partner Maestrante with 25g/l sugars. Another white, Blanco de Blancos is made from Sauvignon, Verdejo and Moscatel. They also produce Fly 6.5, a partially fermented (therefore only 6.5ᴼ) still Moscatel and Vi, a semi sparkling Moscatel at 6ᴼ. The latest white is Mirabrás, a more serious wine made from lightly sunned Palomino fermented and aged in butts and tanks under flor for about 21 months.

Then there are the reds: Gibalbín, a young red produced from Tempranillo, Syrah, Merlot, Cabernet Sauvignon and Tintilla, and Gibalbín Crianza, a Tempranillo, Merlot, Petit Verdot blend aged 8 months in used French & American oak. Cobijado is the result of a colaboration between Barbadillo oenologist, Montse Molina, and wine expert Jaime Carvajal. It is made from the same grapes as Gibalbin plus Petit Verdot and aged 1 year in French and American oak. Recently launched is the delicious Nude, “insultingly young red” made from Tintilla grapes fermented carbonically and sold in a bottle with only a neck label. Also new is Quadis made from Tempranillo, Petit Verdot, Syrah and Tintilla and 11 months in oak.

This association of 7 organic grape growers in Trebujena collectively owns some 20 hectares, mostly Palomino but also some rare local varieties, releases small amounts of wine under the names of their producers. Best known are Pepe Cabral (see below) with his Entusiastico and Pepe Fernández Aguilar with his Riachero.

Pepe Cabral 
Pepe is a vine grower and great promotor of organic wines in the Sanlúcar area and is known for collaborating with Delgado Zuleta to produce Entusiastica, the only organic Manzanilla. He is also making wines from virtually lost grape varieties such as Castellano and Mantuo de Pilas, He is working with various bodegas as well as the viticultural research station, Rancho de la Merced, the Consejo Regulador and the University of Cádiz. His releases so far are usually so small that they are consumed locally.

Equipo Navazos
For at least a decade Jesús Barquín and Eduardo Ojeda have been setting the world on fire with stunning small batch releases of rare and interesting Sherry, but have also been experimenting with Montilla, Cava, spirits and table wine. They worked with Dirk Niepoort, a Port producer with an equally enquiring mind, on Navazos-Niepoort, a barrel-fermented unfortified Palomino wine aged about a year under flor which has been released annually since 2008. They have another version, the outstanding La Bota de Florpower which is effectively unfortified Manzanilla aged in tanks and butts under flor for 32 months, and capable of further bottle ageing.

Bodegas Ibargüen
On the road between El Bosque and Arcos is the Finca Las Posadas where they farm 5 hectares of Syrah, Tempranillo and Cabernet Sauvignon, They make three reds: a Ibargüen Syrah Seleccion, a Ibargüen Roble and a Ibargüen Joven, ageing all but the latter in French and American oak.

González Byass
While they are present in various other DO areas, GB own Finca Moncloa, a 45 hectare vineyard with albariza soils near Arcos, where (along with Tintilla de Rota) they produce 2 excellent reds: Finca Moncloa from Cabernet, Petit Verdot, Tintilla and Merlot and the Finca Moncloa Colección Barricas from Syrah, Cabernet and Tintilla aged in French and American oak.

Gabriel Raya
Gabriel makes a really interesting Lacum Listán Dulce, a dulce natural (fermentation stopped by adding a little alcohol) made from Palomino at Sanlúcar and aged for 8 months in seasoned butts. Only 800 bottles are produced annually.

Bodega Peter Maurer & Sons
This is a small 2 hectare organic vineyard near Lebrija planted with Petit Verdot, Pinot Noir, Merlot and Syrah. The wine is called De Raiz, aged 1 year in new French oak.

Etú Vinos
A small organic family vineyard near Vejer run by Ute Mergner, growing Sauvignon Blanc, Merlot, Tintilla, Syrah and Cabernet. Imaginatively the white is called El Blanco, the rosé is called El Rosado and the reds Son and Sonrisa, both aged in French oak.

Sancha Pérez
This is an organic family estate producing olives and wine between Conil and Vejer. They grow Petit Verdot, Tintilla, Tempranillo, Cabernet, Merlot, Syrah, Pinot Noir, Sauvignon Blanc and Albariño. There is a young Petit Vedot and Tempranillo red and the other 2 reds are aged in French oak while there is also a Sauvignon Blanc. All the wines go under the name Sancha Pérez.

Compañía de Vinos del Atlántico
Established in 2002, this is a go-ahead firm making wine all over Spain. The winemaker in Cádiz is Alberto Orté. His Vara y Pulgar is made from Tintilla grapes grown organically in albariza near Cádiz and aged in a mix of concrete tank and French oak barriques, while Atlántida is similar but from grapes grown in the Pago Bilbaina in Jerez and aged in French oak for a total of 28 months.

Bodegas Vinifícate
Established in 2011, winemaker brothers Miguel and José Gómez Lucas make Mahara organic tintilla from Balbaina, aged in tinaja and barrel. All production processes are entirely natural and decisions are taken according to what each wine requires.

Taberner (Huerta de Albalá)
Vicente Taberner bought El Caballo vineyard in Balbaina from Osborne, which now forms part of his 170 ha of Palomino, Chardonnay, Syrah, Tintilla, Melot and Cabernet Sauvignon. His wines are Barbazul red, white and rosé Taberner Syrah and Taberner No. 1 Syrah. Vicente once worked with Jan Pettersen of Fernando de Castilla when they both worked at Osborne.

Grupo Estévez
Although winemaker Eduardo Ojeda has been making table wine for Equipo Navazos for some time, Estévez themselves have only recently launched a table wine. Called Ojo de Gallo, it is made from Palomino grapes grown in the pago Macharnudo Alto where they own 256 hectares. This excellent wine spends 6 months ageing on fine lees before bottling and really shows the vineyard flavour.

González Palacios
Established in Lebrija in 1960, this firm makes excellent table wines like the crianza biológica Sólo Palomino with 2 years under flor, Viento en la Cara (Sauvignon/Palomino) and Overo Tinto (50/50 Tempranillo and Syrah). The bodega is actually in the province of Sevilla, not Cádiz, but worth including here as they make such good Palomino, and also wines in the Manzanilla style.

Luis Pérez
One of the best winemakers in the area, Luis Pérez and his winemaker son Willy Pérez produce Garum, from Merlot, Syrah and Petit Verdot aged for a year in oak, Garum Submarino, from Tintilla with 2 years in French oak then bottled, each bottle going inside an amphora and aged for a further year under the sea. Petit Verdot aged 1 year in new French oak. They also make Samaruco, which is a blend of Syrah, Merlot, Petit Verdot, Tempranillo and Cabernet Sauvignon. Willy has his own projects too: he is making unfortified vintage Sherry, Fino and Oloroso Barajuela in their El Corregidor vineyard in the Pago Carrascal.

Ramiro Ibáñez Cota 45
Ramiro is a brilliant winemaker and seems to be making wine everywhere. He acts as a consultant for various bodegas as well as making his own highly individual wines. Ube is made from old varieties of Palomino and aged without flor to show the vine and soil characteristics, Pandorga is a dulce natural made from sunned PX grapes grown in Carrascal and is allowed to ferment naturally in butts without fortification, then aged for a year in those butts. Pitijopos is a range of 6 Palomino wines all made the same way but from different vineyards to show their differences. Ramiro also makes a young vintage Palo Cortado, Encrucijado, which though unfortified is more of a Sherry.

Viña Callejuela
Callejuela is a bodega surrounded by its vineyards just outside Sanlúcar and run by the Blanco brothers. Apart from excellent Sherry and Manzanilla they produce a classic single vineyard Blanco de Hornillos made from Palomino without crianza, but delicious anyway as it really demonstrates the flavour of the terruño and has a tantalising trace of flor; their oenologist is Ramiro Ibáñez.

Hacienda la Parrilla Alta
Located in San José del Valle this charming estate is owned by brothers Ricardo and Miguel Rebuelta. Their top wine is Arroyo Alquitón a Tintilla with 12 months in French oak, while the Hacienda La Parrilla Alta range consists of a Petit Verdot with 10% Syrah aged for 4 months in French and American oak, and a dry white from 50/50 Palomino/PX. There is also a sweet red made from Syrah at 12 ᴼ and with 3 months in oak.  Their oenologist is Ramiro Ibáñez.

Cortijo de Jara
This is a beautiful old cortijo between Jerez and Gibalbín which produces various crops including olive oil and chick peas as well as wine. They grow Tempranillo, Merlot and Syrah, and for the whites Sauvignon Blanc and Gewürztraminer. The wines are CJ Joven, a fresh young Tempranillo, CJ Roble made from Tempranillo, Merlot and Syrah with 6 months crianza, CJ Doce Meses, Tempranillo, Merlot and Syrah with 12 months in oak and CJ Blanco, a fragrant Sauvignon Blanc and Gewürztraminer blend.

Finca las Mesetas
Owned by the Camacho family, this finca is near Setenil de las Bodegas, a town famous for houses built into the overhanging rock. Much wine was produced here till Phylloxera, hence the name. The finca’s vineyards extend to only 1.3 hectares of Syrah, Merlot and Cabernet Sauvignon from which their oenologist, Santi Jordi, makes their wine Xaldenil, a fine red with 4 months in French oak and which will improve over the next few years.

Regantío Viejo  
Between Villamartín and Arcos the Compañía General de Vinos de Cádiz owns the charming finca Regantío Viejo, probably the oldest producers of red wine in the region. It is an organic estate of 100ha of which 30 are planted with vines: Cabernet Sauvignon, Petit Verdot and Syrah. Miguel Gómez is the consultant winemaker. The top wine is Fine Tempo made from 30 year-old vines. The Regantío Viejo range has a young red made from Syrah, Cabernet Sauvignon, Garnacha and Merlot, and a white made from Zalema. Acanto is a Syrah, Merlot, Tempranillo blend age 5 months in oak, while Expresión is a fruity Syrah, Tempranillo, Merlot blend. The estate has country houses to let for wine tourism and a restaurant and makes olive oil.

Santiago Jordi
This young oenologist is mostly involved in winemaking projects in the north of Spain, but makes an excellent Margarito y Amapolo in albariza soils near Jerez. It is a small batch 50/50 Petit Verdot and Tintilla aged for 6 months in French oak and is superb.

Páez Morilla
Based in Jerez this firm is the leading Sherry Vinegar producer but is also involved with wine production. Apart from owning Dios Baco, they make table wines like Risa which is a semi sweet vino de aguja (semi-sparkling wine) made from Moscatel, Tierra Blanca dry Palomino and a sweeter version with Palomino, Moscatel and Riesling.

Hermanos Holgado
Based in Villamartín, the Holgado brothers were very successful with their Queso Pajarete cheese and are now producing organic wine in a vineyard in the Parque de los Alcornocales south of Jerez.  The wines are Merlot, Petit Verdot and Cabernet Sauvignon, all with 6 months crianza, Tinto Joven (Cabernet Sauvignon, Petit Verdot, Syrah) and Tinto Roble, which is Tinto Joven with a few weeks in barrel.

Cuatro Ojos Wines
Three girls and a boy newly qualified in viticulture at Instituto Santo Domingo in El Puerto have made a lovely dry Moscatel Contratiempo from grapes sourced in Chipiona.

Delgado Zuleta
This very old firm in Sanlúcar produces a good table wine called Viña Galvana. It is made from Palomino with a little Moscatel and fermented in tank. There is no flor or ageing involved and it is sold young and refreshing.

Alba Viticultores
Fernando Angulo and his winemaker wife, Carmen Caballero, Alejandro Muchada and Miguel Gómez (of Vinifícate), known as “the four musketeers”, work in Sanlúcar and are passionate about the land, the vineyard and the Palomino.  They visited Jura, and Champagne, which has similar soils, and talked with similarly minded producers there, and were inspired to make organic sparkling wine in the Pago Miraflores in Sanlúcar, Alba Ancestral, made from Listán, an old clone of Palomino, and Alba Confitero has 8-9 months bottle fermentation, and there is a still version. Alba Mosto is a white Palomino table wine, and Alba Sobretablas is too. These guys make great – and really interesting -wine, but in painfully small quantities.

Bodega Forlong
Oenologists Alejandro Narváez and Rocío Áspera own the small Finca El Olivar de Forlón near El Puerto de   María which once belonged to Sherry shippers Matthiesen Furlong in the XVIII-XIX centuries. Here they grow organic Palomino, Pedro Ximénez and Tintilla, while in another vineyard near Jerez they grow more Tintilla, Cabernet sauvignon and Merlot. Their bodega is unusual being underground. The wines are: Forlong Blanco (85% Palomino, 15% PX), Forlong Rosado (100% Cabernet), Forlong Assemblage (Syrah, Merlot and Tintilla fermented in tinaja and aged 1 year in oak), Petit Forlong (a younger version of Assemblage) and Forlong Tintilla (100% Tintilla).

Bodegas Miguel Domecq
Miguel Domecq, a member of the famous Sherry family established a bodega in 2003 at his 32 hectare Cortijo de Torrecera. He grows Chardonnay, Merlot, Syrah, Tempranillo and Cabernet Sauvignon in albariza soils. The consultant winemaker is Joaquín Gómez. There are 2 ranges of wines: Entrechuelos Chardonnay, Entrechuelos Rosé, Entrechuelos Premium (all the red grapes and 36 months crianza), Entrechuelos Roble (similar but with 1 year crianza, Entrechuelos Tercer Año (similar but 2 years crianza). Then there is the Alhocen Chardonnay (fermented and lees aged in French oak), Alhocen Selección Personal (all the red grapes plus 14 months French oak and 30 in bottle) and Alhocen Syrah-Merlot (60% Merlot, 40% Syrah, 14 months new French oak and 22 months in bottle).

Williams & Humbert
Like some others, this great Sherry bodega makes wines in other regions of Spain, but makes 2 table wines in Cádiz: Estero Blanco (100% Palomino from Balbaina cold fermented and bottled immediately after stabilisation) and Medina Selección (very similar to Estero).

Lagar de Ambrosio
Established in 1982 by their father Antonio, José Antonio Bocanegra and his sister Ana run this tiny bodega in Olvera, in the Sierra de Cádiz, close to the border with Málaga. Their very interesting wine, Lagar de Ambrosio is made from organic late ripening Perruno grapes which are very rare these days as many found them difficult to work with. The harvest is in late September.

Viñedos de Taramilla
Based at Prado del Rey in vineyards once famous for Paxarete, they make Taramilla Cosecha from Tempranillo, Syrah and Cabernet Sauvignon and Taramilla Roble from the same grapes but aged for a few months in American and French oak barrels.

Bodegas Primitivo Collantes
Established in the XIX century in Chiclana and still a family business, Collantes make some very good wine. Their 55 hectares of vineyard are within the Sherry production zone but they also make the delicious single vineyard Viña Matalian (Palomino with no crianza – there is a sweeter version too) and Socaire, made with Ramiro Ibáñez  from Palomino grapes grown on albariza and fermented and aged in butts for 2 years.

Compañía General de Vinos de Cádiz
Based at Finca las Covatillas near Zahara de la Sierra this firm produces an excellent red from Cabernet Sauvignon, Petit Verdot and Syrah called Fine Tempo. Unusually, the oak ageing of the wine takes place in prehistoric caves. They also make a young red from Syrah and Petit Verdot called Ego Te Absolvo.

This small outfit benefited from the work of the oenologist Ramiro Ibáñez to produce a white wine called Parpatana, made from 80% Palomino and 20% Moscatel. It is released without ageing and its producers' idea was that it would be the perfect match for tuna and various local fish.

Bodegas José Tejero Moreno
Established in 1937 this firm owns 15 hectares of albariza and makes Sherry style wines but is better known for their sparkling ones. The Vino de Aguja (petillant), the Espumoso and the still Vino Blanco are made from Palomino, while the red Vino Tinto is made from Tempranillo, Syrah and Tintilla.

Bodegas Manuel Aragon
This famous bodega in Chiclana make an organic Tinto Roble from Syrah, Cabernet Sauvignon and Merlot fermented separately, blended together and aged for 4 months in French and American oak. They also make a Tinto Dulce Natural (naturally sweet red) from late harvested Tempranillo and Syrah at 15%. They also grow Sauvignon Blanc and make a vermouth.

In a separate post (Vinos de la Tierra de Cádiz) the rules and regulations for the wines can be found.

Thursday, 13 October 2016

Vinos de la Tierra de Cádiz

For millennia the province of Cádiz has produced wine of high quality, but only Sherry has ever received a Denominación de Origen Protegida (DOP), the first in Spain. On the 29th April 2005 the Junta de Andalucía officially conceded the Indicación Geográfica Protegida (IGP) “Vinos de la Tierra de Cádiz”. IGP is the European quality category just below DOP and it is hoped that Cádiz can soon be elevated to the top rung. The production zone includes the Sherry vineyards as well as Arcos, Setenil, Prado del Rey, Puerto Real, Rota, Trebujena, Olvera, Villamartín, Bornos and San José del Valle. Wines produced can be red, white and rosé, yet oddly sparkling wines are not covered. All wines must be bottled in the area.

Of the 22 authorised grape varieties, the whites include Palomino, Pedro Ximénez, Moscatel, Chardonnay, Macabeo, Sauvignon Blanc, Riesling, Verdejo and thankfully some of those local varieties in danger of disappearing: Mantua, Garrido Fino and Perruno. The reds are Tempranillo, Syrah, Cabernet Sauvignon, Garnacha Tinta, Monastrell, Merlot, Tintilla de Rota, Petit Verdot, Cabernet Franc, Mollar Cano and Graciano.

In its little more than ten years of existence the VT Cádiz has produced some seriously good wines, and according to the Association of the IGP Tierra de Cádiz - which will become a Consejo Regulador if the VT is promoted to DOP - is now turning over more than 60,000 hectolitres and 15 million euros annually. It currently works to rules laid down by the Junta de Andalucía.

The Association is keen to preserve and revive grape varieties which were nearly lost because of Phylloxera. They would also like to add Algodonales to the production zone and Gewürztraminer and Pinot Noir to the permitted varieties, but that means an application to Europe. Meanwhile they are working on an official website. If Sherry is included, the province of Cádiz is the largest producer of wine in the eight provinces of Andalucía with over 38% of production, and the largest exporter.

For details of the wines and producers see the post The Table Wines of Cádiz