Fondillón represents the pinnacle of red Spanish dessert wines, and the 1999 vintage just might make your jaw drop. Subtle but expansive on the nose, with a blend of baked dark-fruit and cinnamon aromas, it is liquid heaven in the mouth, with excellent balance and flavors of roasted plums, black cherry, nutmeg and chocolate. This is pure, structured and outstanding…
Bokisch’s 100% Monastrell is brooding with dark fruit—black cherries, currants and blackberries. It shows a cinnamon-swirled earth note and a layer of herb, with medium body. As such, it would be a beautiful wine with roasted meats like lamb or chicken that are swaddled in herbs or anise. The tannins are soft but structured enough to age.
Composed and not the least bit pushy or punishing on the bouquet, this has gorgeous berry and spice aromas. It feels a bit racy and high in acidity, but that will only serve the wine well in the long run. Plum and boysenberry flavors lead to a racy, high-acid finish. Drink now–2020.
Also known as Mourvèdre. This Spanish-inspired Monastrell from Bokisch, grown on a hillside, is brawny with plenty of earth and bacon bite to it, yet also floral, rich yet also bright, tasting of black cherry and pomegranate with a menthol tobacco chaser.
Fruit overload and gumball richness define the syrupy, super ripe nose on this Monastrell (Mourvèdre) Cabernet Franc blend from Valencia. This is big stuff, with blackberry, prune and chocolate cake qualities. It’s thick, intense, tannic and will continue to be lively and drinkable for another six or seven years. A surprise wine; 100 cases produced.
A modern-style offering from the up-and-coming region of Yecla, near Alicante. The grape used is Monastrell, a k a Mourvèdre. It’s bold and packed with blackberry, pepper and other spices. It’s the perfect wine to enjoy with barbecue, stews and roasts. This wine busted onto the scene just a couple of years ago, earning accolades for its full flavors and overall…
Rubbery, herbal aromas are challenging on first take but spread out and gather clarity upon airing. This is one full-bodied, chunky Monastrell that is grabby and a touch reduced. Jammy, raisiny core flavors are just fresh enough to not be considered overdone, while the finish shows a prune-like character and a touch of heat.
The blackberry, boysenberry and cinnamon aromas are exotic and attractive. It offers a ton of body in support of concentrated flavors of black fruit, fudge and spice. The finish is long, with notes of chocolate, pepper and some elegance.