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Estate Old Vines

2012 Alicante Monastrell

Tarima Hill Estate Old Vines Monastrell from the Alicante region is a captivating red wine that exemplifies the rich terroir of its vintage. With a full-bodied character, it showcases a remarkable depth of flavor and a bold intensity that captivates the senses. The vibrant acidity brings a refreshing quality, perfectly balancing the wine's maturity and complexity. Notable tannins provide structure, enhancing the wine's longevity while offering a velvety mouthfeel. The fruit intensity is striking, with layers of ripe blackberries and plums mingling with subtle earthy undertones. This vintage shines as a dry choice, inviting an array of food-pairing possibilities and making it a delightful addition to any wine lover’s collection.

Tasting notes:


Black Cherry

Black Cherry

Blackberry

Blackberry

Earth

Earth

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

Pairs well with:


Grilled Meats, Grilled Lamb, Roasted Lamb

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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