Cab Sauv (61%) and Carménère (29%) dominate this five-varietal blend, with splashes of Syrah, Carignan and Petit Verdot. Deep aromas and rich flavours of black cherry, cocoa and cedar. Ripe, plush tannins frame the concentrated, full-bodied palate. Liquorice lingers long on the finish. Match with beef.
A somewhat rustic and backward red made from the Mansois grape. The nose reveals a basket of red fruits, blackcurrant, pepper, liquorice and leafy-bramble notes. It’s unoaked with no discernible tannins on the palate and shows pure fruit flavours of raspberry, currants with just a touch of mint. Try with grilled lamb.
What an exciting nose of blackberry, cassis, raspberry jam, earth and nutmeg-cinnamon spice. It’s broad and flavourful in the mouth with plum, vanilla, jammy red fruits and currants, and all built on a sturdy frame of ripe tannins and good acidity. Lots of stuffing in this beauty red to age and improve for 5 to 7 years.
80% Cab Sauv and 20% Syrah. Dark ruby. The spicy nose of red fruits remains fresh. Generous on the palate, full-bodied with grainy and slightly rough tannins. You’ll get your money’s worth with this sunny red.
Light ruby. Spicy nose with small red berries notes and hints of earthiness. Light to medium body, soft texture, fresh fruity taste. Easy to drink, slightly bitter finish. Drink soon with soft cheeses or hamburgers.
For the number-lovers out there, this vintage contains 37% Chardonnay, 28% Sémillon, 23% Sauvignon Blanc and 6% each of Gewürztraminer and Viognier. The toast, peach, lanolin, honey, spice and vanilla on the nose mesh with apple, citrus and rosewater on the palate. There is refreshing acidity and some heat on the finale.
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.