Carmine - 100% Monastrell2010
0 15643 42648 3
Robert Parker 90
Produced with Monastrell and a pinch of Syrah, the 2010 Carmine fermented in open vats and went through malolactic in barrique where the wine aged for some 10 months. The smoky bacon and black olive aromas made me think more of the Rhone grape than the one from Jumilla. The palate is medium-bodied with grainy tannins and moderate acidity, showing concentration and power. Modern and well-crafted, not easy to identify grape or place, but it would do well with some powerful food
by LG, Robert Parker , 2015
Deep cherry red.The nose Is Intense and fruity, enveloping you completely, cool and refreshing with sweet notes of cinnamon and coconut. The palate Is a tsunami of pleasurable sensations for one's senses awakening one's deepest emotions, being Intense, cheerful, with a good deal of weight of fruit and Mediterranean character. Long and very pleasing finish.
Situated at an altitude of BOO m, on brown and brown chalky soils, very poor in organic material, with a yield of less than 5,000 kilos per hectare.
De-stemmed with crushing. Maceration 12 days Fermentation In 12,000 liters stainless steel tanks Fermentation temperature: 28 C