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50% Petit Verdot, 50% Syrah barrel aged for 18 months.
Rich cherry, sharp cranberry and sweet chocolate. The wine goes through malolactic fermentation to balance the bold flavours of cassis, slightly bitter caramel and violets which come from the high percentage of Syrah. The tannins from the petit verdot are sweet but there great acidity that creates fantastic structure.
Winemaker Beatriz Paniagua believes that Petit Verdot is the best suited variety to their estate near Toledo in the hot region of Castilla.
This is one of our favourite wines to enjoy on its own or with any powerful meat dish. It can stand up to most things, in the past we have served it with Iberico pork cheeks, Beef Onglet and Carné con Chile (meatier than the famous british rendition of Chili con Carne)
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