Winemaker Notes
This wine shows an attractive, bright cherry-red color with a garnet rim. On the nose, it reveals fresh aromas of red forest fruits—blueberries, strawberry tree fruit, raspberries, and pomegranate—layered with Mediterranean shrub and lavender, alongside mineral touches that express its terroir. Six months in intensely toasted barrels add subtle notes of coffee candy, milk chocolate, and warm spices like cinnamon. The palate is fresh and fruit-driven, with silky tannins and a smooth, medium-length finish that invites another sip. Its soft tannins make it versatile with a wide range of dishes—perfect alongside meats, stews, rice dishes, cheeses, pâtés, and an array of tapas.
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.