|Deborah Podurgiel rated this wine as 92/100 with the following review:|
The Garnacha, Tempranillo, Carinena (70/20/10) blend of this wine is a marriage made in heaven. Handpicked in the cool of the morning (to ensure cool grapes arrive fresh at the winery) from 30 to 45 years bush vines, grapes are then cold soaked at 6ºC for 96 hours in temperature controlled stainless steel tanks. Fermentation occurs for eight days at a temperature of 28ºC and then left on grape skins for up to 20 days to ensure richness and tannic structure. The Tempranillo and Carinena wines which make up part of the Monasterio de las Vinas blend are aged 12 months in French oaks barrels, while the Garnacha is aged in American oak barrels for 12 months. The components are then married to be become a larger sum of its parts and then it rests in bottle for an additional 24 months prior to being released. The wine is deep, dark and inky red in the glass. On the nose there are strawberries, fresh black cherries and plum, perfumed with dried flowers and savoury herbs, vanilla and liquorice. The wine is a little more then medium-bodied and well-structured, but easy to drink with soft, plush and velvety tannins that course across the palate along with black cherry, plum, spice box, violet and mineral, white pepper and leather flavours. There is some complexity to this wine and at excellent value for $15.00. Drink it now or cellar for four years, and try it with roast lamb or have it with a traditional Chilindron – a Spanish stew with roasted red peppers, paprika, onions, rosemary, garlic and tomatoes made with chicken, pheasant, rabbit, beef, venison wild boar or pork and, of course, wine. Enjoy!