Winemaker Notes
This wine is easy to drink with grainy and soft tannins. The wine is fresh and acid, which helps it live for a long time, the alcoholic percentage is long and oily.
Professional Ratings
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Robert Parker's Wine Advocate
Moving to the Monastrell wines, the 2010 Estrecho, from dry-farmed, old-vine Monastrell planted on sandy soils, is one of my favorite wines of the region, displaying what Monastrell is capable of. It ages in 500-liter oak barrels, as Monastrell does not need any additional tannins from the wood. It has notes of tree bark, blackberries and smoke and overall feels very fresh; 2010 is a cooler vintage which produced fine wines. Medium-bodied, with fresh acidity, persistent and long. It should age well. Only 2,000 bottles produced. Drink 2014-2021.
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Wine Enthusiast
Broad black fruit aromas show toasty oak and graphite notes in front of a fresh, fruity, juicy palate. Wild raspberry and boysenberry flavors come with lemony oak and toast accents, while the finish is full in fruit yet crisp and precise.
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.