Maybe you met Bierzo wines a little while ago, and are keen to explore the top end of what these unique beauties can be. Or maybe you’re just looking for a whole new world of wine to dip your toe into. Either way, this delightful premium bottling from Spain’s soggy northwest (perhaps more romantically known as ‘green Spain’) is sure to win you over.
The much cooler air blowing in off the Atlantic gives rise to grapes of extreme elegance. It’s still plenty warm over there, so they don’t struggle for ripeness, but the wines tend to be more ethereally complex than your cherry-jam-and-leather Rioja. Think blueberries, raspberries, violets, gravelly paths, incense, plums and herbaceous crunch. The higher acidity will allow this to cellar beautifully too. Plus, it’s all the more versatile and food friendly. Definitely a good one to show your wine-loving pals.
“Impressive ripeness. This has intense raspberries and red plums and a wealth of bold yet smooth and ripe tannins. Good depth. Drink or hold.”
Full price $75.00 from the producer.
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- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chilli con carne lasagne
- 1 tbs olive oil
- 2 celery stalks, thinly sliced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, chopped
- 650g lean beef mince
- 1 1/2 tsp dried chilli flakes
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tbs tomato paste
- 2 x 400g cans whole peeled tomatoes
- 400g can kidney beans, rinsed, drained
- 2 tbs chopped coriander, plus extra to serve
- 375g packet fresh lasagne sheets
- 150g cheddar, grated
- 200g sour cream
- Preheat oven to 200°C.
- Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon for 5-6 minutes. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes, beans and 1/2 cup (125ml) water and simmer, stirring occasionally, for 25 minutes. Stir in coriander and season.
- Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the chilli. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.
- Bake the lasagne for 20-25 minutes. Scatter with extra coriander leaves and serve.