We didn’t really know we were looking, mofos. But we now know we’ve found it. ‘The Searcher’, that is. El Buscador. Now there’s a rabbithole.
This is top-notch Rioja. You can tell just by looking at it. It looks somehow livelier in the glass, more vital and intense. Tempranillo and garnacha make up the mix here, singing of juicy cherries and plums. Oak treatment comprises of a 70-30 French-American split, giving darker toasty notes and a background coconutty hint. The wine is deep and complex, but also fun and never too imposing. It’s suited to special occasions, but only the sort you actually enjoy. It’s far too fun for shareholders meetings and the like!
Full price $40.00 from the winery on 30 May 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Rioja DOC
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Tempranillo, Garnacha
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).