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Casa de la Sal

2004 Alicante Monastrell

Casa de la Sal, from the esteemed Alicante region, showcases the expressive nature of the Monastrell varietal in its striking 2004 vintage. This red wine is full-bodied, offering a captivating depth that envelops the palate. The acidity is vibrant, enhancing the overall balance and giving it a lovely freshness that invites another sip. Rich, dark fruit flavors dominate the profile, presenting a prominent intensity that is both alluring and satisfying. The tannins are firm and structured, providing a solid backbone that supports its lush fruit character while suggesting an age-worthy potential. Enjoying this wine, one finds it perfectly dry, making it an excellent choice for a variety of pairings, from hearty, savory dishes to grilled meats. Casa de la Sal is a true reflection of its terroir, presenting a delightful experience for wine enthusiasts.

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 Medium

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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