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1237

2009 Alicante Red Blend

The Salinas 1237 is an exquisite red blend from the renowned Alicante region, showcasing the remarkable characteristics of its 2009 vintage. This wine presents a vibrant red hue that captures attention and invites exploration. On the palate, it boasts a medium-bodied profile, perfectly balanced with a lively acidity that enhances its overall vibrancy. The fruit intensity is prominent, revealing layers of dark fruit flavors intertwined with subtle hints of spice, creating a delightful complexity. The tannins are notably firm, providing structure and a pleasant grip without overpowering the experience. With its delightful dryness, the Salinas 1237 stands out as a versatile companion to a variety of dishes, making it an ideal choice for both casual gatherings and sophisticated dinners. This wine embodies the unique terroir of Alicante, offering a memorable tasting experience that reflects its exceptional craftsmanship.

Tasting notes:


Black Cherry

Black Cherry

Leather

Leather

Baking Spice

Baking Spice

Flavor profile:


Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Mild

Low Pronounced

Region:


Alicante

Lying on Spain's sunny southeast coast, Alicante is home to big, bold, red wines of tremendous value. Once a major Mediterranean port, the Phoenicians introduced winemaking here centuries ago. Historically, Alicante's most famous wine was Fondillón, an oak-aged sweet wine. But today, Alicante is better known for its full-bodied reds made from the Monastrell grape (known in France as Mourvèdre), which is sometimes blended with Cabernet Sauvignon and Merlot. The thick-skinned Monastrell laps up Alicante's sun-baked conditions and limestone soils to produce densely fruity wines with earthy, herbaceous notes. For whites, Chardonnay and Sauvignon Blanc are increasingly popular, alongside Moscatel and Airén. Wines are approved to be at DO status when they meet a handful of standards related to authorized varietals, production size, methods within winemaking and aging restrictions. Additionally, appellations must have been recognized for a minimum of five years in order to be considered to be a DO.

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