This is a round, frisky and approachable Cava, with yellow and red apple, plums and a riff of orange citrus on the finish. Stony and bright, this is amply padded out with a noticeable bump of residual sugar at 12 g/L. Nice buzzy acidity on the finish. Chill well and drink now at brunch.
Pale yellow, small short-lived bubbles. Green apple, watermelon, limestone; rancio-like notes developing in the glass. Delicate, clean fruity taste; very dry, almost tannic, especially in the finish. Ready to drink.
Clear medium-deep garnet. Medium-intensity nose of raspberries, strawberries and lots of oak. Still fairly tannic, but the raspberry and cranberry fruit is fading. Drink up.
Clear medium-deep ruby. Brash aromas of blackberries, cherries, tea and chocolate. Medium-bodied with soft tannins supporting raspberry and cherry flavours. Long finish. Will improve for a couple of years.
Intense purple colour; spicy, earthy, cooked-plum nose with vanilla oak; full-bodied, dry, fruit-driven with lively acidity.
Untreated and unfiltered. This 100% Monastrell presents fine dark fruit and elegant spice on the nose revealing future potential. Blackcurrant and black plum flavours, though, are still overshadowed by youthful acidity and dry, unyielding tannins. Given another couple of years in the cellar, it will shine.
The tiny region of Bullas in southern Spain is known for its red wines, based on the Monastrell grape — known elsewhere as either Mourvèdre and Mataro. Here’s one with 30% Syrah. It’s dense purple in colour with a bouquet of cedar and spicy black fruits. It’s full-bodied, juicy and fruity, with the flavour of black plums, firmly structured with lively acidity.