(2022) From Jumilla in southeast Spain, a delightfully vibrant Monastrell, or Mourvèdre, unoaked and celebrating bursting red and black berry fruitines. There's a floral aspect on the nose, very violet-tinged, as well as a slightly dusty but ripe cherry fruit. In the mouth, bags of punch and flavour, but it's a smooth devil this, creamy-textured and with very rounded tannins, a good level of acidity giving the needed freshness. A pasta and chilli-basher for sure, but watch the video for more information and food-matching ideas. Use the wine-searcher link to find other stockists.

(2015) What the mimic is seeking to mimic in this wine from Jumilla is the full-on, sun-kissed richness of Australian Shiraz, so the recipe includes full ripeness and lashings of creamy French and American oak. Dense in colour, the aromas are vanilla and plum, some tobacco spice, and a hint of hot baked earth. In the mouth it is its sweetness that strikes first - the sweetness of really ripe fruit, perhaps a touch of residual sugar, but backed up by creamy tannins and juicy acidity, and good concentration. A very convincing impersonation indeed.

(2014) A little earth and herbs added to gamy but ripe red fruits. The palate is juicy and fine, with lots of cherries and berries, and a nicely balanced finish. Modern and fruity, verging on jammy, but drinks well.

(2012) Jumilla in southeast Spain is the source of this unusual red wine, made by the partnership of Ed Adams MW from England and Bruce Jack of Flagstone Winery in South Africa, trading under the name 'La Bascula'. With 14.5% from the hot south it is a big and bold wine blending 80% low-yielding Monastrell (Mourvèdre) and Syrah, with ageing in new American oak for just four months. It is sensational stuff at its affordable price, perhaps not unsurprisingly blending new world and old: copious, spicy, glossy and deep black fruit with a cherry and raisin edge melds with chocolate, the palate having depth and bravado, but a really fine energy too that stops it from being too heavy; anything but. Delicious.