A full-bodied Syrah and Monastrell red wine blend with dark berry, plum, cocoa, grilled herbs and cedar spice flavours on the palate. This traditional family estate was founded in the Jumilla region in 1870 but only began bottling in 2000. In its fourth generation of winemaking, wines are mainly fermented in cement casks and aged in American and French wood.
Food pairings: spice-braised lamb, cheddar, grilled pork chops, Muscovy duck.
-- Natalie MaClean, nataliemaclean.com, 2019