Log in if you have an account
Having an account with us will allow you to check out faster in the future, store multiple addresses, view and track your orders in your account, and more.Create an account
|Grapes||Monastrell, Cabernet Sauvignon|
|Vineyard/Cellar Practices||Sustainably Grown|
Monastrell flourishes in the hot sun. In France, where it is known as mourvèdre, the variety is most closely associated with the sunny Mediterranean coast. The high-elevation vineyards of Murcia, in southeastern Spain, also provide the ample sunshine, dry conditions, and moderate temperatures perfect for growing monastrell with freshness and aromatic interest. This ‘Gordo’ blend of 70% monastrell and 30% cabernet sauvignon pays tribute to winemaker Patrick Mata’s father, Jose Mata. Dry-farmed in chalky soils at 713 m (2,339 ft) above sea level, these hearty vines yield a small harvest with concentrated flavors. The two varieties are fermented separately, whole-cluster, and allowed an additional seven days’ maceration, plus malolactic fermentation, before aging for three months in two-year-old barrels. Savory as well as fruity, with full-bodied texture as well as lift, this full-bodied red brings rich strawberry and blackberry flavors with tannin, acidity, and spice in balance.