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Tarima

2011 Alicante Monastrell

Bodegas Volver Tarima is an exquisite Monastrell from the illustrious Alicante region, showcasing a captivating deep red hue that immediately draws the eye. The 2011 vintage presents a full-bodied profile, perfectly balanced with vibrant acidity that adds a refreshing zest to the palate. The wine exhibits notable fruit intensity with lush flavors of ripe blackberries and black plums, complemented by subtle hints of earthy undertones. Its tannins are structured yet smooth, providing a delightful framework that enhances the wine's overall complexity. This red is dry, making it a fantastic companion for grilled meats or hearty stews, showcasing the remarkable character of the Alicante terroir. Each sip delivers a rich tapestry of flavors and a memorable tasting experience.

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:


Barbecued Ribs, Lamb Chops, Grilled Ribs

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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