From IGP Valdejalón, in north eastern Spain's Zaragoza, Aragon, this small batch garagiste Garnacha is from a single dry-farmed vineyard above 400 m. Low intervention throughout, and from 40+ year old vines, this spent time in concrete (plus 5% in 3-year-old barrels). Finely gritty, grippy dusty tannins house wild raspberry, a cherry core, dried herbs and fine pepper on the finish. Acidity is brisk to a quick finish, reflective of the dry, unrelenting environment. An individual wine of terroir (my bottle was 31,002). Grilled sausages or winter squash would shoulder up well.
There's a charm to young, northern Spanish reds, especially with some age to them. This current release (on our market) Crianza is modern styled, with soft raspberry, leather and perfumed plum, with moderate smoke infiltrating and vanilla potent on the bitter-edged finish. This Tempranillo aged sixteen months in French and American oak, and the shellacked grip of wood brackets the sides. This would be great with lamb meatballs on polenta.
Soft, easy drinking and juicy, this 100% Tempranillo is all about cherry, plum, strawberry, tobacco and cedar. Ready to drink alongside grilled sausage or spaghetti and meatballs.
This complex, deeply scented wine spent 24 months in barrel before release. It reveals blackberry and black plum accented with cinnamon and black pepper on the nose, with rich blackberry and blackcurrant compote and a splash of dark chocolate in the mouth. Drinking quite well now but can benefit from additional cellaring to tame still forward acidity.
An unusual 100% Tempranillo from Rioja. Deep ruby colour; cedary, cherry nose with floral and sandalwood notes; medium-bodied, dry, strawberry and blackcurrant flavours, elegant and savoury with a lovely mouthfeel and lively acidity. Great value
A great buy! Deep amber in colour with a nutty, chamomile nose. Rich and full on the palate, dry and elegant. The perfect aperitif before a gourmet dinner.
Manzanilla is the driest style of Sherry and — to my palate — the best appetite stimulant. Old gold in colour, it has a fragrant nose of chamomile and green nuts. Light-bodied and crisply dry, it has a salty, nutty flavour and firm structure. Chill and serve as an aperitif, or try with tapas (especially shrimp).