Dial “M” for Monastrell

Monastrell

This Tuesday we explore three rich, spicy versions of the Spanish grape Monastrell grown in the Yecla region (eastern Spain)—all of which have received top ratings from critics for their quality, longevity and affordable prices.

  • Hecula—An intense, cherry red made of 100% Monastrell culled from 80-year-old vines, this silky red is aged in French oak and tastes of plum, fig, and berries with notes of balsamic and wood.
  • Barahonda Barrica—This blend of 75% Monastrell and 25% Syrah aged six months in French oak results in a ripe, medium-bodied red tasting of blackberries, licorice, pepper and a note of camphor.
  • Gordo—A full-bodied blend of 70% Monastrell and 30% Cabernet Sauvignon from an organic vineyard planted in 1970, this red is aged three months in French oak and tastes of blackberries, black raspberries and a hint of blueberries, along with a touch of graphite and pine.

Tasting: $10

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