Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The entry level 2008 Mestis is composed of 50% Bobal with the balance Tempranillo, Syrah, Cabernet Sauvignon, and Merlot. It was naturally fermented and aged for 10 months in French oak. Purple colored with an exotic aromatic array of underbrush, espresso, black cherry, and blackberry, on the palate spice notes and layered black fruits emerge. Smooth-textured, savory, and well-balanced, it may well evolve for 1-2 years but can be enjoyed now and over the next 5 years.
Bodegas Mustiguillo is located in the Valencia region where owner/winemaker Toni Sarrion has championed the renaissance of the Bobal grape.
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Wine & Spirits
This wine's radiant red fruit and vibrant acidity completely hide its weight and heat. Based on bobal with tempranillo, syrah, cabernet and merlot, the blend shows tension in its ripeness and power. Decant it for lamb chops.
Spanish red wine is known for being bold, heady, rustic and age-worthy, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.
Of the Spanish red wines, the most planted and respected grape variety is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.