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Finca Sandoval Manchuela 2008

Syrah/Shiraz from Spain
  • WE91
  • WS90
0% ABV
  • RP93
  • WS90
  • WE92
  • WS90
  • RP93
  • RP94
  • WS92
  • RP92
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0% ABV

Winemaker Notes

Inky purple. Sharply focused raspberry and blackberry scents are complemented by fresh flowers, licorice and graphite. Crisp and poised, offering intense, finely focused red and dark fruit flavors, and impressively silky texture and fully absorbed tannins. Fresh and energetic on the long, spicy finish. I suspect that this extremely impressive, Syrah-based wine will put on weight and gain sweetness with a couple years of aging.

Critical Acclaim

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WE 91
Wine Enthusiast
Deep purple in color, with minty, exotic aromas that suggest latex but also richness, vanilla, mocha and spice. The palate is meaty and deep, with smooth-flowing flavors of blackberry, licorice, chocolate and pepper. Young, rich and balanced; hold for two years then drink. 76% Syrah with Monastrell and Bobal.
WS 90
Wine Spectator
Hints of chocolate, espresso and pencil shavings accent this creamy red, featuring layers of ripe black cherry and boysenberry fruit, with aromatic underbrush and olive notes, supple tannins and juicy acidity. Syrah, Monastrell and Bobal.
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Finca Sandoval

Finca Sandoval

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Finca Sandoval, Spain
Victor de la Serna's idea was to start a vineyard and winemaking project from scratch, planting top-notch Syrah vines which he felt had more potential than the local large-berried Bobal. Winery is located in Manchuela, Casa Blanca region, province of Cuenca, 140 miles southeast of Madrid. Grapes are sourced from two vineyards with a total of 26 acres planted by Mr. de la Serna. Soils have a dominant clay-limestone component and belong to four different types: sandy-clay (very shallow and very poor), silty-clay soil, deep claylimestone and clay-dominated clay limestone soil. The climate is very harsh continental.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

MSW30079682_2008 Item# 141926