Forget the clichés. Forget the chorizo and paella and salsa dancing references. We’re not going to talk about any of that today. Nor or are we going to talk about Rafael Nadal, or Alberto Contador or that Spanish soccer player. None of it.
Instead we’re just going to talk about simplicity. About the simple joy of young Tempranillo, of wines such as this 92 point Spanish red which is jammed full of earthen, meaty Tempralicious flavours. Quite simply this is the perfect example of what makes meaty, rich and hearty Spanish reds so bloody tasty. Particularly with chorizo...
From the variety that is perhaps the best known and most highly considered in Spain, Tempranillo, but with the addition 20% Monastrell, a grape that is native to the Mourvedre region just north of Valencia.
A portion of the Tempranillo undergoes partial carbonic maceration while the rest of the juice undergoes classic maceration but with cooling of the juice during pump-over.
The colour is unusually vibrant. There are pronounced aromas of ripe red fruits, typical of the grape varieties used. On the palate, the wine is balanced, with a fresh acidity and silky tannins. The overall sensation is of a wine that is highly satisfying, compelling one to drink it again.