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Crianza

2004 Alicante Red Blend

Ermita De Petrer Crianza, a captivating red blend from the beautiful Alicante region, boasts a deep and inviting red color that captures the eye. This wine is medium-bodied, striking a wonderful balance between richness and approachability, making it a delightful companion for a variety of occasions. The acidity is vibrant and refreshing, providing a lively mouthfeel that enhances its overall appeal. With notable tannins that are well-integrated and smooth, this Crianza offers a pleasurable drinking experience that is both sophisticated and enjoyable. The fruit intensity is prominent, showcasing luscious flavors of dark berries intertwined with subtle hints of spice and oak, which contribute to its complexity. This delightful blend is completely dry, making it a fantastic choice to pair with hearty dishes or to savor on its own. Whether you’re a seasoned wine enthusiast or just beginning your journey, Ermita De Petrer Crianza is sure to impress with its elegance and depth.

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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