Winemaker Notes
This wine is a perfect match for beef stews, shepherds pie, or slow roasted lamb shank.
Professional Ratings
-
Wine Enthusiast
This potent Petit Verdot will test your tolerance for tannins and raw power. After a bouquet of gritty berry aromas, tobacco, moss and graphite, you come to punishing tannins and huge flavors of blackberry and dark chocolate. Nothing really subsides on the finish, which is peppery and hard as rocks. This can age another 5–10 years, or drink now with something like steak or braised short ribs.
-
Wine Spectator
A savory mix of loam, toast and black olive notes deepens the plum and mineral flavors in this muscular red. The grippy tannins give way to notes of plum and lilac on the surprisingly delicate finish. Austere, but well-knit.
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.