Villarrobledo is a town surrounded on all sides by vineyards where low, snarled bush vines grow out of red clay on the windswept plateau of La Mancha. This is hot, dry country where the majority of the grapes end up distilled into brandy. There are exceptions to the rule, and one of them is Rocio Grenada Hererro, a young winemaker following her father’s footsteps into winemaking. When wine importer Mary Taylor stopped by the winery looking for the sort of hidden gems her label is famous for, there was a tank full of Macabeo that checked every box. Farmed organically and made with minimal intervention, the wine has freshness and acidity uncommon for this semi-arid region. Aromas of apricot, sultana, hazelnut, and clay with touches of saffron, curry powder and marigold. The palate is rich enough to stand up to winter weather, with acidity that keeps it tasting vibrant, with flavors of peach, apricot, preserved lemon and almond. The finish offers echoes of almond, earth, and dried yellow fruits. Put this next to a vegetarian paella, risotto, or something featuring cream and mushrooms.