Winemaker Notes
It has a rare confluence of delicate complexity and medium to full bodied weight on the palate, with lovely minerality like other wines of the region.
Pair with roast lamb, spicy sausage or charcuterie in a supporting role, this wine would fare well on the table.
Professional Ratings
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James Suckling
Exotic aromas of dark berries, meat, wet earth and dried flowers. Full-bodied with round and soft tannins and a juicy finish. Fruit-forward, yet shows texture and tension. Drink now or hold.
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.