Panarroz Jumilla 2006 Front Label
Panarroz Jumilla 2006 Front Label

Panarroz Jumilla 2006

  • RP90
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

A blend of 58% Monastrell, 26% Garnacha and 16% Syrah.

Plummy, blackberry aromas, with spicy, peppery notes on the nose. Bold fruit and silky tannins on the palate.

Amazingly versatile, it can be enjoyed with burgers or at elegant dinner party. Perfect with grilled meats or vegetables, or meaty-textured seafood including tuna, salmon, or sea bass. Can be slightly chilled before outdoor drinking in summer months.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
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Panarroz

Panarroz

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Panarroz, Spain
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Looking to exploit the great potential for value in Jumilla, Hand Picked Selections President Dan Kravitz blended the maiden 2003 vintage of Panarroz at Bodegas Olivares in 2004. It was released to great critical acclaim, with successive vintages garnering glowing press and a loyal following in the marketplace.
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Famous for the robust and earthy, black-fruit dominated, Monastrell (known as Mourvedre in France), Jumilla is an arid and hot region in southeastern Spain. Its vine yields tend to be torturously low but this can create wines of exceptional intensity and flavor. Quality combined with accessible price points give the region great recognition on international markets far and wide.

The reds from Jumilla are heady and spicy, packed with fruit and show aromas of dried licorice and herbs. If you like Syrah, Grenache or Pinot noir, a red wine from Jumilla would be a perfect next choice!

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SWS100061_2006 Item# 100118

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