Production

The harvest is hand picked (in the early morning and evening) to allow selection of the best bunches of grapes. Average yield for the Syrah is 8000 kg/hectare. The unique micro-climate, created by the nearby Bornos reservoir and Grazalema mountain range, leads to long warm days and relatively cool nights during the ripening period - ideal for the production of high quality grapes. The winery is designed to use gravity rather than pumping, to avoid any damage being caused to the grapes or the wine. Alcoholic and malolactic fermentation take place in French oak vats. The wine is then aged in new and two year old, 225 litre, French allier barriques for 18 months - with racking taking place every three months.

Tasting notes

A lifted and perfumed nose of black fruit and plum, plus floral, spicy and savoury notes. Complex and layered on the palate with developed, well-integrated characters of dark fruit, leather and tar. Voluptuous, with fine grained ripe tannins - the well-balanced rich fruit, acidity and oak gives a long finish.

Food match

Rich game and red meat dishes, chorizo in red wine. Mature manchego.