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Laudum Roble

2014 Alicante 70% Monastrell Y 30% Syrah.

Bodegas Bocopa Laudum Roble is a captivating red wine that beautifully showcases the blend of seventy percent Monastrell and thirty percent Syrah, resulting in a deeply colored and expressive profile. Hailing from the picturesque Alicante region, this vintage reflects the unique terroir and microclimate that contribute to its complexity. The wine presents a medium body with a balanced acidity that brings freshness and vibrancy to each sip. Its fruit intensity is prominent, offering lush notes of dark berries and ripe plum, while subtle hints of spice add depth to the palate. The tannins are rounded and well-integrated, providing a smooth structure that enhances the wine's appeal. This delightful red is also dry, making it an excellent companion for a variety of dishes, from grilled meats to rich stews, ensuring a satisfying experience for any wine enthusiast.

Tasting notes:


Black Cherry

Black Cherry

Blackberry

Blackberry

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

Pairs well with:


Grilled Meats, Grilled Lamb, Lamb Chops

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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