Winemaker Notes
Pair with rice, pasta, vegetables, stewed meats, sausage, pork, roast meat, red and/or white meat with sauces, grilled meat, and cheeses.
Blend: 40% Cariñena, 40% Syrah, 20% Garnacha
Professional Ratings
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Wine Spectator
Cherry, pomegranate, mountain herb and smoke notes mingle in this expressive red. There's a gentle texture, yet well-integrated tannins provide structure and bright acidity enlivens the floral finish.
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Robert Parker's Wine Advocate
The 2009 Can Blau is made up of 40% Carinena, 40% Syrah, and 20% Garnacha aged for 12 months in French oak. Wood smoke, spice box, incense, lavender, black cherry and plum aromas are followed by a mouth-filling, round, dense wine with outstanding grip and length. It over-delivers in a big way. Drink it over the next 6-8 years.
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.