Wine of the week – El Borde Monastrell 2018

Check out Joyce’s new and exclusive wine range from Spain and Portugal selected by Masters of Wine student Antonia Dominguez from Antonia’s Wines.

Antonia Dominguez was born in Jerez, Spain, famed for its sherry production, and was raised in Ireland. She is a holder of the WSET Level 4 diploma in wines and spirits and is currently a student on the prestigious Masters of Wine programme, the only MW student in Ireland. Her expertise stretches far beyond Spanish wines, extending to all notable wine regions of the world. Under her meticulous and quality-orientated selection process, she sources stand-out wines at a range of price points and styles, representing wineries from both undiscovered and classic regions. Her selection is based on offering unique and expressive wines with personality, and on bringing Irish consumers as close as possible to an authentic wine experience.

The region of Bullas in the southeast of Spain is home to the Monastrell grape variety. Its counterpart in France, Mourvédre, is used to make the familiar Rhone blends. Typically, this grape makes full-bodied wines with ripe bramble fruits (damson, plum ), hints of spice (black pepper ), and earthy, garrigue, notes.

El Borde is a Monastrell like no other. Made from organically grown grapes from low-yielding old vines, this is an elegant, earthy, Monastrell with finesse and concentration. The Monastrell is grown at high altitude, which has a cooling effect on the vines. This helps keep its varietal character, retaining a herbal lift and the freshness of a cool terroir site. Fresh, juicy, dark fruits accompany a floral nose of violets and the fragrant, earthy, notes of Mediterranean herbs. Ten months ageing in French oak gives this wine a smooth textured mouthfeel and helps to marry the flavours, resulting in a wine of incredible balance and length.

This wine can be enjoyed on its own but is also perfect with a variety of earthy dishes – roasted duck, lamb with rosemary or mint, mushroom and artichoke risottos, or with a simple cheese and charcuterie board.

 

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