Olivares Altos de la Hoya Monastrell (Jumilla)

The profile is compelling here — blueberry, prune, licorice, and cassis aromas with full body, blackberry and raisin notes, spiciness, and a long complex finish. Aged in a combination of barrique and demi-muid. A few are new but most are 2nd and 3rd passage barrels from elite Burgundy producers. Aged 6-8 months in French oak, with ripe, powerful scents of dark fruits, minerals, and spices.

Food Pairings: Slow-roasted lamb, wild boar stew, smoked paprika sausage, aged Manchego, lentils with chorizo