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.
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.
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 with plenty of albariza flavour.
Bodega Vina Santa Maria de Los Reyes
The 2.2 hectare vineyard is at the Finca Canchal Alto near Algodonales and was planted in 2003 by Roberto Salas Pinto. He produces two red wines: Petita made from 100% Petit Verdot aged 14 months, Galestro from Syrah, Garnacha and Cabernet Sauvignon oak aged in oak for 10 months and Vino 3, a blend of all the grape varieties.
This is a group of three growers in the Sanlúcar area, who refer to themselves as "Titanes de la Albariza" and are now making wine from their grapes rather than just selling them. They hope to number five soon and eventually ten, when they hope to be able to acquire their own bodega. The project is backed by oenologist Ramiro Ibáñez. Their first release was 2016 vintage under the common brand name Corta y Raspa (a form of fine pruning related to the traditional Vara y Pulgar system) but with each grower's details also on the label. The wines are totally natural 100% Palomino and fermented in butt. One to watch out for.
Compañía de Vinos Entre Dos Aguas
Francisco Coro and Miguel Flores use traditional artisan methods in the best soils and offer four wines, Los Cuatro Pagos, which only differ in one respect: the soil. They also make a sparkling Gewurztraminer Aminea and a late harvest Tempranillo.
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.
Compañía General de Vinos de Cádiz
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. They also do some contract bottling for small local producers.
Bodegas José Tejero Moreno
Established in 1937 this firm owns 29 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.
Is a small producer of fine Moscatel in the Sierra de Cádiz near Prado del Rey. Granujales is a family finca run by Antonio Abad which till 2002 was an estate with pigs, cork oaks and olives, though vines grew there two centuries ago. He planted a hectare of Moscatel de Alejandria between 2003 and 2004 and produced wine for the family. In 2015 he decided to sell it, and it has been well accepted. Future plans include using cork from his own trees to seal the bottles, building a small bodega and planting the red grape Mollar Cano, a variety which has all but disappeared. The wine is dry and fruity and is currently bottled for them by neighbour Bodegas Rivero.
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.
Founded in 1864, this family bodega at Prado del Rey is the last producer of Pajarete and also makes fine quality table wines, the dry Fabio Montano and sweet Viña Tardía from Moscatel and the reds Fabio Montano and Rivero from Tempranillo, Syrah, Cabernet Sauvignon and Merlot.
While principally a producer of excellent organic olive oil in the Sierra de Cádiz, OV also produce organic wine from a small vineyard at Zahara de la Sierra using Syrah and Petit Verdot with an annual production of 2-3,000 bottles of Fine Tempo.
In a separate post (Vinos de la Tierra de Cádiz) the rules and regulations for the wines can be found.