The richness on the nose mirrors the heaviness of this bottle. Rich flavours of acacia honey and hawthorn sing. Underpinned by a hot climate tropical fruit note that gives it some stand out aromas.
David Seijas used to be the head chef at three-star molecular restaurant El Bulli. He has since turned his hand to winemaker, working with grape growers in a selection of Spain's lesser-known regions. This is one of those projects.
In Spain, grenache is known as garnacha, where it is one of the country's most prominent grape varieties.In Aragon specifically, the climate is arid and hot but with cool nights which help with the grapes growth. Garnacha produces wines high in alcohol packed full of red fruits and black pepper.
While there are nearly half a million acres of garnacha planted worldwide, Calatayud has over a third of the plantings with 170,000 acres planted.
These grapes went through cold maceration for three days, which is more labour intensive. But by reducing the temperatures, the cold soak pulls out brighter fruit aromas, while darkening the colour of the wine.
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