Tempranillo
Garmon Ribera del Duero 2019
Drink now or cellar for up to 12 years. No need to decant before serving.
Mariano García enjoyed a thirty-year career at the world-famous Vega Sicilia winery in Ribera del Duero before founding his own project in the region in 1998. In recent years he has been joined by his two sons, Alberto and Eduardo, and together the family make exceptional wines at Garmón in the village of Olivares de Duero as well as their Mauro project in Castilla y León and San Román winery in Toro.
The grapes for this big and beautiful Spanish red are sourced from old vines in the villages La Aguilera, Moradillo and Baños de Valdearados which are planted on top quality clay and sandy soils. Mariano ferments the must using wild yeasts and the young wine is matured in French oak barrels for 16 months.
The powerful nose opens with cassis, black plum and dark berry notes seasoned with gentle hints of baking spice and toast from the oak maturation. The first sip reveals a full body, smooth texture and well-developed tannins which will respond well to extended cellaring. This robust and characterful wine is ideal for drinking now alongside red meat and game dishes including venison and barbecued meats.
Mariano García enjoyed a thirty-year career at the world-famous Vega Sicilia winery in Ribera del Duero before founding his own project in the region in 1998. In recent years he has been joined by his two sons, Alberto and Eduardo, and together the family make exceptional wines at Garmón in the village of Olivares de Duero as well as their Mauro project in Castilla y León and San Román winery in Toro.
The grapes for this big and beautiful Spanish red are sourced from old vines in the villages La Aguilera, Moradillo and Baños de Valdearados which are planted on top quality clay and sandy soils. Mariano ferments the must using wild yeasts and the young wine is matured in French oak barrels for 16 months.
The powerful nose opens with cassis, black plum and dark berry notes seasoned with gentle hints of baking spice and toast from the oak maturation. The first sip reveals a full body, smooth texture and well-developed tannins which will respond well to extended cellaring. This robust and characterful wine is ideal for drinking now alongside red meat and game dishes including venison and barbecued meats.
Description
Drink now or cellar for up to 12 years. No need to decant before serving.
Mariano García enjoyed a thirty-year career at the world-famous Vega Sicilia winery in Ribera del Duero before founding his own project in the region in 1998. In recent years he has been joined by his two sons, Alberto and Eduardo, and together the family make exceptional wines at Garmón in the village of Olivares de Duero as well as their Mauro project in Castilla y León and San Román winery in Toro.
The grapes for this big and beautiful Spanish red are sourced from old vines in the villages La Aguilera, Moradillo and Baños de Valdearados which are planted on top quality clay and sandy soils. Mariano ferments the must using wild yeasts and the young wine is matured in French oak barrels for 16 months.
The powerful nose opens with cassis, black plum and dark berry notes seasoned with gentle hints of baking spice and toast from the oak maturation. The first sip reveals a full body, smooth texture and well-developed tannins which will respond well to extended cellaring. This robust and characterful wine is ideal for drinking now alongside red meat and game dishes including venison and barbecued meats.
Mariano García enjoyed a thirty-year career at the world-famous Vega Sicilia winery in Ribera del Duero before founding his own project in the region in 1998. In recent years he has been joined by his two sons, Alberto and Eduardo, and together the family make exceptional wines at Garmón in the village of Olivares de Duero as well as their Mauro project in Castilla y León and San Román winery in Toro.
The grapes for this big and beautiful Spanish red are sourced from old vines in the villages La Aguilera, Moradillo and Baños de Valdearados which are planted on top quality clay and sandy soils. Mariano ferments the must using wild yeasts and the young wine is matured in French oak barrels for 16 months.
The powerful nose opens with cassis, black plum and dark berry notes seasoned with gentle hints of baking spice and toast from the oak maturation. The first sip reveals a full body, smooth texture and well-developed tannins which will respond well to extended cellaring. This robust and characterful wine is ideal for drinking now alongside red meat and game dishes including venison and barbecued meats.
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