Raúl Moreno Yaguë

Raúl Moreno Yagüe is no stranger to the wine world — especially in gastronomy circles, his name carries serious weight, and not just in Spain. When reviewing his impressive track record, the real question becomes: where hasn’t he been, and what hasn’t he done in the wine world?

Born and raised in Seville, Raúl moved to London without speaking a word of English, determined to broaden his horizons. What began in the kitchen soon evolved into a remarkable career as a sommelier in top restaurants across London and the U.S. He became one of the key figures of the Spanish blind tasting team, winning multiple international competitions.

But Raúl is far more than a sommelier with a sharp palate and a competitive streak. In Australia, he combined work in hospitality with consultancy, and earned two university degrees: one in Viticulture at Charles Sturt University, and another in Wine Sciences & Oenology at the University of Melbourne, where he later taught Sensory Analysis. It was there that he truly fell in love with winemaking — a passion that led him to Domaine Dujac in Morey-Saint-Denis, where he briefly worked as cellar master.

After 23 years of international experience — from France to Georgia, South Africa to the U.S. — Raúl returned to Spain with a clear mission: to craft wines that are personal, rooted in tradition, yet unmistakably his own. His projects are spread across Jerez, Sanlúcar, Trebujena and Puerto de Santa María — regions full of potential, which he now reinterprets through still wines, far from the classic fortified sherry style.

His approach is uncompromising and exploratory: flor maturation, fermentation in Portuguese amphorae (talhas), the use of old sherry barrels, spontaneous fermentation, extended skin contact... always executed with precision and purpose. He works with local varieties such as palomino fino and tintilla de rota, as well as chardonnay, pinot noir and syrah, depending on the terroir and the expression he’s after.

Raúl collaborates with local owners of old, often forgotten vineyards on chalky soils — mostly high-altitude sites rich in character. Every wine he produces is a reflection of craftsmanship and exactitude, without ever being pretentious. The wines are vibrant, pure, sometimes saline or floral, but always clear in style. His technical background and global perspective shine through in every bottle, just like his vision: each cuvée is shaped by the grape, the terroir and the place. Some wines are less classical, even slightly abstract, but always thoughtful and in balance. Raúl gives a fresh and deeply personal meaning to the future of Andalusia, gracefully breaking with the ossified image of the sherry region. Some of his most limited cuvées are produced in such small quantities that they sell out quickly — those who want to taste them should not wait too long.