Winemaker Notes
Aromas of Italian plum and dried black cherry are accented by dried rosemary and sage. The nose shows hints of sea breeze and a distinctly maritime minerality. After opening up, wild fruits emerge on the nose, making it smell unmistakably like the place it comes from. The nose is intense and powerful, yet the palate is light, lifted, and incredibly pretty. The palate shows restrained red and black fruit flavors, candied violet, and rooibos, with hints of oregano and Darjeeling tea on the finish. The acidity is fresh and mouthwatering, and the finish is persistent and lingering. After some time in the glass or decanter, the tannins become completely integrated without being soft.
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.