Fruity on the nose, with a hint of apple. On the palate, green apple on the attack, with a flinty minerality taking over mid-palate and some lemon and talc coming through on the finish. If that sounds like a lot of complexity and flavor for a sub-$10 Cava, you get my drift -- this wine was extremely impressive. A perfect bottle to spice things up at a spring or summer weekend afternoon cookout, and a STEAL at this price.

From Viura and Malvasia varietals. Vibrant lemon notes on the nose. The palate was more muted, however, with light flavors of lemon sauce and asparagus. Certainly interesting and not at all your typical white wine.

I was intrigued by this wine, as I'm not sure I've ever had a Spanish chardonnay. Typical lemon curd on the nose. The palate revealed much more ripe and tropical flavors of peach and mango, however, with a healthy dose of oak. Well-balanced, big and fun, this would be great to taste up against some classically California-styled chards at twice the price

This is a blend of Tempranillo and other indigenous Spanish grapes. The initial whiff revealed deep raspberry flavors, which were presently joined by a hint of petrol. The palate was altogether different, however, with fig fruit flavors complemented by hints of pine needles and perhaps a buttery note on the finish. A bit rough-hewn, but very interesting and quite pleasing and an attractive value.

Red fruit on the nose, with roasted herbs and a touch of heat. Nice depth of fruit on the palate, complemented by a healthy dose of spiciness. There's a fair bit of oak evident, but this was a tasty quaffer and another excellent value.

Spicy red fruit on the nose. The palate, however, was much different than expected: the red fruit and spice are there, but the mouthfeel is surprisingly soft and lush. Made in a fruit-driven New World kind of style, I found myself going back for second and third tastes just to try to understand this wine better. A fantastic, super-accessible take on Grenache for those looking to learn more.

As the name suggests, fairly dry, with a hint of fresh cut grass and almonds. This is the classic fino-style, great for aperitifs---nothing is quite as perfect with this as spanish almonds. It's quite pungent, as well, with a nice balance of acidity, and a pleasant orange-like quality on the finish. Everyone should have some of this hanging around...hit it with some preservative gas or vacuum the air out, and it will last for weeks on end!

PX is the syrup of the gods. It will age for decades, and is immensely versatile. I've had it pair well with salads all the way down to desserts. It is, of course, offputting to people who are not accustomed to sweeter, syrupy wines, but give it some time, and it will grow on you. This particular example is a bellwether of the style, with the requisite dried fruit (raisins, prunes, etc) taking the forefront. The oxidation is pleasant, and not overpowering, and it's not cloying by any means. The mouthfeel is silky and viscous, and you definitely get hit with monster sweetness, but somehow, it's still all balanced out with a nice acidity and dryness on the finish. Above all, it's deep---30 seconds later, you're still puzzling over the complexity. A wonderful example of the style, and something that everyone should try!