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Bodegas Silvano Garcia Vina Honda Crianza 2005

Other Red Blends from Jumilla, Spain
  • RP91
0% ABV
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3.0 2 Ratings
0% ABV

Winemaker Notes

50% Monastrell, 30% Cabernet Sauvignon, and 20% Tempranillo

Jumilla is in the Southeast of Spain Between Valencia and Murcia. This warm region is known for making wonderfully rich and fleshy textured red wines.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2005 Vina Honda Crianza is a blend of 50% Monastrell, 30% Cabernet Sauvignon, and 20% Tempranillo aged in cask for eight months. Purple-colored, it exhibits a complex aromatic array of cedar, tobacco, mineral, black cherry, and blueberry. Layered on the palate, it has tons of ripe fruit, plenty of spice notes, excellent balance, and a pure finish. It will continue to blossom over the next 2-3 years and offer prime drinking from 2010 to 2017.
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Bodegas Silvano Garcia

Bodegas Silvano Garcia

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Bodegas Silvano Garcia, Jumilla, Spain
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This family estate was founded in 1925 and is now owned by Silvano Garcia, one of the youngest winemaker in Jumilla. The winery has Monastrell, Tempranillo, Syrah and Moscatel planted.

Famous for the robust and earthy, black-fruit dominated, Monastrell (known as Mourvedre in France), Jumilla is an arid and hot region in southeast Spain. Its vine yields tend to be torturously low but this can create wines of exceptional intensity and flavor. Quality combined with accessible price points give the region great recognition on international markets far and wide.

The reds from Jumilla are heady and spicy, packed with fruit and show aromas of dried licorice and herbs. If you like Syrah, Grenache or Pinot noir, a red wine from Jumilla would be a perfect next choice!

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

CRW3785_2005 Item# 100802