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Panarroz Jumilla 2015

Other Red Blends from Jumilla, Spain
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    Winemaker Notes

    This youthful, unoaked blend offers plenty of plummy, dark fruit aromas, with light spicy, peppery notes, and bold fruit and a silky texture on the palate.

    A versatile wine that will complement most meals, Panarroz will pair especially well with tapas, grilled vegetables, flank steak, seared tuna, and teriyaki-glazed salmon.

    Critical Acclaim

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    Panarroz

    Panarroz

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    Panarroz, Jumilla, 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.

    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!

    Other Red Blends

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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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

    REG212105715_2015 Item# 202152