Raul Moreno

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Raúl Moreno's path to becoming one of the most exciting voices in modern Spanish wine was anything but conventional. Born in Seville, he left home as a teenager for London to learn English and found work in a restaurant kitchen. What began as a job soon became an obsession with wine. Moreno moved from the kitchen to the dining room, trained as a sommelier, and quickly established himself as one of Spain's most talented blind tasters, winning numerous competitions and captaining the Spanish national tasting team to several international victories.

His pursuit of knowledge eventually took him around the world. After working in fine dining restaurants throughout London and the United States, Moreno relocated to Australia, where he balanced restaurant and consulting work with formal studies in viticulture and enology. He earned diplomas in Viticulture from Charles Sturt University in New South Wales and Wine Science and Oenology from the University of Melbourne, where he later taught Sensory Analysis. Along the way, he and his wife built a family while Moreno deepened his understanding of every aspect of wine production.

Despite his global experience, it was the wines of Andalucía that ultimately brought him home. Drawn back to the Sherry Triangle, Moreno saw an opportunity to explore a region with one of the world's richest wine histories while challenging assumptions about its future. Inspired by the vineyard landscapes of Jerez, Sanlúcar de Barrameda, El Puerto de Santa María, and Trebujena, he set out to create wines that expressed the singular character of these historic sites in new ways.

After helping launch the groundbreaking Vinos Oceánicos project, Moreno established his own winery on the outskirts of Jerez, where he continues to push boundaries while remaining deeply connected to local traditions. His work centers on site-driven, largely unfortified wines made from Palomino Fino and other native varieties. Depending on the vineyard and intended expression, wines may be direct-pressed, fermented on skins, or aged biologically under flor. Moreno employs a wide range of vessels, including traditional Sherry casks, old Cognac barrels, and Portuguese talhas, selecting each method with precision and purpose.

His curiosity extends beyond the region's traditional grapes. Alongside Palomino, Perruno, Tintilla, and other indigenous varieties, Moreno experiments with Chardonnay and Pinot Noir, demonstrating how even international grapes can transmit the unmistakable identity of the Sherry Triangle. Across the portfolio, there is a common thread: a commitment to transparency, place, and thoughtful experimentation.