This wine is made from pure, manually-harvested Monastrell (Mourvedre) grapes that undergo malolactic fermentation in stainless steel, followed by some ageing in 70% American oak and 30% French oak for four months. The nose is complex, exhibiting aromas of black fruit, sweet spice, and hints of vanilla. After a short decant, you'll start to notice some scents of red fruit, forest floor, and earthy tones begin to emerge. On the palate, this dry red is tasty, exhibiting a slight balsamic quality, medium bodied, with noticeable mature tannins. More spice on the medium-plus finish. This is a rustic, meaty, full-bodied wine so pair with lamb chops aka lamb-sicles.