Monastrell and garnacha are like a Timon and Pumbaa duo. Monastrell is the more serious, upright and complex of the two; garnacha is the plump, affable, lovable counterpart. Together, they’re a perfect pairing, balancing each other beautifully with complexity and juicy fruitiness. This bottleful of feel-good fun will have you sitting back on your porch, belting “Hakuna Matata” in no time at all. If that doesn’t sound appealing, I don’t know what does.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Monastrell, Garnacha
- Serving Temp.
From the producer
Two indigenous grapes with very different profile, are complementing each other to provide a very balance wine, pure expression of our Mediterranean character. Monastrell is straight, fluid and long lasting, on the other side Garnacha variety is round, volume and sweet. The ageing of both grapes provides a great integration and complexity.
The Monastrell is a blend of different vineyards from the estate Casa Los Frailes at 650 meters altitude. Soils sandy and red and yellow limestone. Very calcareous soils but very rich in iron and magnesium allowing good ripening of grapes keeping also good acidity levels. The vineyards, planted in several plots, aged from 1987, 1988, 1991 and 1992 being the average 25 year old in dry agriculture. The Garnacha tintorera is coming from vineyards at 680 meters over sea-level. It is ruby colour- limestone soil located in the slope of the mountain highly sensitive to erosion. Soils very rich in iron, thus oxidation changes the limestone colour into a ruby-colour: this effect is known as rubification. These soils are deeper and more porous than the dolomites ones, thus allowing larger storage of water. This is essential for a grape variety as Garnacha tintorera no so resistant to draught, as the Monastrell. Aged of the vineyards 10 years old in dry agriculture.
The harvest was manual. Each variety was vinified separately. After destermming and soft treading, the must was fermenting in inox deposits at controlled temperature. Post fermentative maceration took 14 days for Garnacha and 18 days for Monastrell. Monastrell was aged in concrete vats during 8 months and the Garnacha Tintorera in oak barrels of 225L for 8 months.
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).
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...