Highly perfumed red fruits, resinous thorns, heady carnations and anise on this bright, tight, organic, dry-farmed, limestone-soiled Monastrell from Jumilla. Surfing crunchy acidity, fine, gritty tannins house the streamlined flow to a medicinal, Amaro-infused, quite warm (14.5%) finish. Interesting and intense; if Campari was dry and compacted, I reckon it would be this. Rack of lamb or pork ribs would rock with this.
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