(2023) The Monastrell (Mourvèdre) is grown in certified organic vineyards at 700-900 metres above sea level. Vines are bush-trained and unirrigated so yields are naturally low. A new optical sorting system uses a system of cameras and computers to select only fruit in excellent condition - an expensive sign of a quality-conscious producer. The wines spends four to five months in American and French oak barriques, second and third fill. It has a little hint of transparency on the rim, suggesting a wine that's not too heavily extracted. Aromas are of fresh berries and spices, a hint of something like pomegranate as well as richer aromas. In the mouth this is really juicy and mouth-watering stuff, the fruit is ripe and sweet, but there's plenty of acidity and a grainy hint of tannin, the barrel ageing adding just a warming undercurrent.