Winemaker Notes
Dark cherry with violet hints. A surprise for the nose, with fine toasty hints that come from the last mouth. The aromas found in the nose return, meaty with very soft tannins, silk and smooth.
Blend: 20% Cabernet Franc, 30% Grenache, 50% Syrah
Professional Ratings
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Wine Enthusiast
This bright, cherry-red wine has a nose of brambly fruits of the wood with a touch of smoke. Dark berry flavors transition to the palate as well, joined by notes of milk chocolate, rose petal, rosemary and tarragon. Polished tannins fade into a soft finish.
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Wilfred Wong of Wine.com
The 2020 Bodega El Angosto Tinto is a medium ruby-colored wine that opens with aromas of crushed black raspberries. On the palate, it flows smoothly, delivering a seamless progression of red-to-black fruit flavors that highlight its charm and balance. Its supple texture makes a beautiful match with estofado de ternera a la riojana, a rustic Spanish beef stew from Rioja made with peppers, onions, tomatoes, and a touch of smoky paprika. The dish’s slow-cooked richness and gentle spice echo the wine’s depth, creating a warm and satisfying pairing. (Tasted: November 17, 2025, San Francisco, CA)
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James Suckling
Very grapey aromas with strawberries that follow through to a light to medium body, bright fruit and light tannins. It fresh and delicate, yet fruity and bright. Arcos, bonicaire and forcallat.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
The Valencia DO wine region is a non-contiguous appellation, with four distinct subzones, surrounding the area beyond Valencia’s capital city. Winemaking in the northern part of this region is dominated by old growing areas surrounding the city. The region was established in 1957.
Historically, bulk wine has been the focal point of the region and cooperatives still handle 85% of total production today. However, winemakers are trying to steadily move away from this and focus more on producing quality wine thanks to a growing group of local innovative winemakers. More importance is being placed on older vines of indigenous (or historic) varieties planted at higher altitudes, which range from 820 - 3,600 feet.
There is growing excitement about the wines being produced from black grapes such as Monastrell, as well as late-ripening white grapes such as Merseguera. The most planted grape, Moscatel de Alejandría, has its own subzone centered around the production of sweet, fortified liqueur wines, called locally Mistela de Moscatel. The region's reds, rosés and whites actually all include dessert wines, each with their own wine-making traditions.