This is a blend of Cabernet Sauvignon and Monastrell (Mourvedre). In its youth, this was a big, sweet, oak drive and tannic wine. At age 9 it has come together nicely. It is still drinking youthfully but no longer dominated by oak, there is still plenty of fruit. It is ripe and there are still medium tannins left. Purple in color. The nose has cassis, black cherries, coffee grounds and spice. On the palate, this has a lush texture. Juicy black cherry and some cassis fruit. There is a nice depth here if not (yet) delineated. An underlying coffee note. It worked with mildly spiced
Purple in color, opaque and bright. The nose has a damp forest floor quality with black raspberries, and black cherries. On the palate, this is drinking quite well and much younger than its 15 years would suggest. It has shed most of its oak from its youth with plenty of fruit still left. It is ripe and jammy. Slight tannins mostly integrated at this point. Nice glycerin driven texture. Seems at or close to peak but no hurry. Slight warmth on the finish.
My second time trying this. The first was with my dinner in the Barcelona train station from a 375ml. We need more trains in the US. Ruby in color. The nose has nice cherries. On the palate, this has a slight amount of acid. Cherries and slightly bitter cherries. No real tannins. Just a nice, little bot of fruit wine. Drink in the next couple of years. For under $15, this is a good value and may be the choice from time to time on a restaurant list.
This is made from Garnacha Blanco. Light golden in color. The nose has minerals, steel and lemons. On the palate this is crisp-ish. Mostly minerals. Slight fruit. Good with food. Inexpensive.
Back in November of 2007 I was putting together a wine tasting of wines from Andalusia. It was the final region of Spain from a series of Spain; the Food and the Wines - Region by region. It was almost impossible to find any table wines from this region (famous for Sherry and fortified wines). I posted on the old Robert Parker web site's Mark Squire discussion Board looking for help. In response, Nola Palomar said that she would be delighted to come and serve their wines. I explained that first, we lived in Cleveland, Ohio and second, it was only ten or twelve of us. Nola responded th
Wow. This is smoking right now. Probably at or very close to peak but should stay there for a decade. Ruby in color. The nose is great with cherries, sandalwood, dust and a bit of dry earthiness. On the palate, this has great balance. Good acidity. Light tannins. Complex with layers of cherries, slight dried cherries, spice and earth. It does have a slight roasted quality but not in the fruit just a sort or arid quality (terroir?). Absolutely great with food. This wine is not inexpensive but worth buying 2 bottles; one to drink soon and one to lay down.
This is a nice value red from the Rioja region of Spain. It retails for around $16 which is a great price for a nice red. Ruby/purple in color. The nose is dusty with cherries. On the palate, there are cherries and some tobacco. Slight tannins. Good balance. There is some depth/complexity here but this is not a wine to be aged. That said, if well stored it should be good for at least five more years. Works well with a wide variety of food.
This is a Rose wine from the region of Montsant in Spain. It is made from Garnacha (Grenache) grapes. An interesting color; sort of electric pale pink. Pretty. The nose has scents of celery and cherries which is nice. On the palate, this is light bodied and very easy to drink. Refreshing. This is not a fruit bomb. This retails for under $15 and provides a nice value at that price. Affordable for summer get togethers.
This is a dessert wine/sherry. Made from the Pedro Ximénez grape. Brown in color. The nose smells like a tootsie-roll which is nice. Chocolate, confectionery sugar. This pours like motor oil; thick and viscous. On the palate, the tootsie-roll quality continues thru. Slightly sweet. Good acidity. No need for food, this is a dessert on its own. It is a tough food match. This wine is made from a Solera method with theoretically some portion of the wine dating to 1927. It is unclear how much and this tastes young. That said, for $25, this is a stellar dessert wine that is fun and d