Produced from a selection of low-yielding, old vine, Monastrell - plus additional Cabernet Sauvignon and Syrah. Fermented separately in small tanks, aged in French and American oak for 20 months, and then blended.
An opulent nose of ripe bramble fruits, spice and hints of mocha. The palate is complex and well-structured with ripe tannins balancing cherry and plum fruit and juicy acidity.
Pair with roast meats, game and rich stews.
MONASTRELL 60%, CABERNET SAUVIGNON 30%, SYRAH 10%