VARIETAL: Monastrell 50% Syrah, 30% Petit Verdot and 20%. The Monastrell vines are more than 40 year old. The Syrah and Petit Verdot are 20 years old in average.
VINEYARDS: North facing mountain vineyards with calcareous soils. Dry farmed. Hand harvest. Low yields.
WINEMAKING: Traditional. Native yeast fermentation.
WINEMAKER: Juan Jimenez
TASTING: "Deep ruby. Oak-spiced dark berries, licorice and a hint of musky herbs on the powerful nose. Sappy and focused on the palate, offering chewy blackberry and bitter cherry flavors that turn sweeter as the wines open up. Shows good energy and lift on the smoke-accented, appealing sweet, persistent finish, which is given shape by dusty, slow-building tannins." Josh Raynolds
Vegan Certified
REVIEWS: 91 (Vinous)
tech sheet
shelf talker