(2023) From an estate founded in 1975 and specialising in Monastrell (Mourvèdre), this is more meaty, earthy and herbal than jammy fruit-driven, which Monastrell can sometimes be. Subtle dark chocolate and spicy plum compote begins to emerge. in the mouth, there is black fruit and plum skins, that dry, savoury, lightly nutty and earthy tannin character adding to that effect. There's a lightness to this despite the 14% alcohol, with its quite breezy and dry character, though the finish is brought up a little short by a lemony tartness to the acidity.
(2021) A white Vermouth (think Martini or Cinzano Bianca) but this one from Spain and emphasing more of the local citrus fruit in its aromas and flavours. Aromatic herbs and the peel of several different citrus fruits are macerated for several months then blended with an aged white mistela (sweet wine) to give a sweet but very grown up Vermouth full of interesting nuances. There's angelica, anise and basil, lots of leafy green herbs and that citrus hint of lime and mandarin orange. In the mouth there's no mistaking the concentration and intensity here, or the 18% alcohol, but the layers of smoky, fruity and herbal flavours run with delightful acidity to the finish. Drink on its own with ice, or as the base for Martinis and other cocktails. Watch the video for more information.