Rooty aromas of cola nut, baked berry fruits and blackberry jam set up a plush, jammy palate of solid tannic framework. Baked berry, dark plum and loamy notes end with meaty, roasted flavors that are typical of a well-made wine from Jumilla. This is 60% Monastrell, 25% Tempranillo and 15% Cabernet Sauvignon.
The Spanish Acquisition
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Spanish and South American Editor
Reviews wines from Argentina, Chile and Spain.
Michael Schachner is a New York-based journalist specializing in wine, food and travel. His articles appear regularly in Wine Enthusiast,
where he is a longstanding contributing editor responsible for South America and Spain. Schachner reviews more than 2,000 wines annually for WE
and regularly travels to Chile, Argentina and Spain to keep abreast of the constantly changing global wine map.