Winemaker Notes
This wine has high-pitched aromas of red fruits, wet stones and spices. With acidity that lends a “nervous” character to the fruit in the mouth, the wine's tannins are substantial but fine grained.
This is a wine of roundness, volume, depth and great length and should be enjoyed with rich foods like pheasant, duck, venison, fois gras, slow roasted pork and aged hard cheeses.
Blend: 50% Garnacha, 30% Cariñena, 20% Morenillo
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.