Winemaker Notes
Sourced from estate vineyards, averaging 40 years-old, that are located at about 2,000 feet along the sloping sides of the Sierra de Montsant. All of the vineyards are dry farmed without use of pesticides or herbicides and the winery is solar-powered. Each varietal is hand-harvested and fermented separately before being transferred to French oak barrels for 4 months aging. Bright acidity of Mazuelo is perfectly complemented by the bold fruit and earthy flavors of Garnacha and Syrah. Spice-accented black & blue fruit aromas complemented by violets and woodsmoke. Round and juicy on the palate, zesty acidity, framed by gentle tannins.
Blend: 50% Mazuelo (Carignan), 25% Garnacha, 25% Syrah
Professional Ratings
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Decanter
Great nose! The Syrah lifts and adds fruit complexity. A delicious, good value example with fresh acidity, dark fruits and well-integrated oak.
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James Suckling
A vibrant nose with ripe dark berries, as well as an earthy thread. The palate has such rich, fleshy fruit that sails on fine, velvety tannin. Impressive purity, too. Drink or hold.
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.
