Winemaker Notes
Pair with rice, pasta, (noodles, spaghetti, macaroni), vegetables, mushroom, stewed meat, sausage, pork, roast meat, red and/or white meat with sauces, grilled meat, short or medium cheeses.
Professional Ratings
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James Suckling
Ultra-rich dark plum fruits, grilled nuts and chocolate panforte. The palate is ripened to the outer limits in an ultra soft, silky style where velvety tannins carry mocha, currants and rich blackberry flavors long and smooth.
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Wine Spectator
This rich red delivers plum pudding, currant, fig paste, cocoa and cinnamon flavors, bold and heady. Well-integrated tannins support the generous texture, with enough acidity to keep this lively. In the modern style. Cabernet Sauvignon and Monastrell. Drink now through 2024.
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.