top of page

Raul Moreno

Andalucia, Spain


Raul Moreno


practicing organic


Grapes Grown:

Palomino, Arinot, Syrah, Pinot Noir, Chardonnay, Tintilla, Moscatel

Raul Moreno left Sevilla as a teenager and moved to London to learn English and landed a job working in a restaurant, initially in the kitchen and eventually becoming a sommelier. He even led Spain’s national blind tasting team to several victories as their captain. After a stint teaching sensory analysis at a college in Australia, it was the wines of the Sherry Triangle that brought Raul home to make his own wines. While it is one of the most established and historic wine regions in the world, he still felt there was a lot of work to do in the region, both from a viticultural and winemaking standpoint so he took it upon himself to get it done. In his winery on the outskirts of he began experimenting and reinventing, sourcing fruit from some of the most attractive plots in the triangle. Working with vineyards from Jerez, Sanlucar, Puerto de Santa Maria, and Trebujenal. As far as the winemaking goes, there’s definitely a focus on Palomino Fino, direct press, skin fermented or aged biologically under flor in all types of vessels from manzanilla barrels to amontillado, oloroso, and even cognac, as well as Portuguese. Every technique used super intentionally depending on grape variety, soil composition, vinification, etc. There’s a reason for everything and nothing is random. He’s even working with grape varieties like Pinot Noir and Chardonnay that might even transport you to Burgundy if you closed your eyes. To quote Eric Asimov “Mr. Moreno is thoroughly experimental and seemingly never shirks a challenge. He makes an excellent perruno, from an old white grape, aged in traditional chestnut barrels, a refreshing, saline clareté, a dark rosé of red and white grapes, and a fresh, juicy tintilla.” Regardless of variety or technique these wines are rooted in the distinctive terroir of the Shery Triangle.
bottom of page