Tasting Notes
COLOR:
Likely deep red, perhaps ruby to garnet rim, given the Merlot/Syrah blend and Andalusian high‑altitude terroir.
NOSE:
With Merlot as the dominant grape and Syrah present, expect dark berry notes (black‑cherry, plum), some red fruit (raspberry, wild cherry), peppery or spice undertones from the Syrah, possibly herbaceous or Mediterranean scrub (garrigue) hints due to the warm climate and mountainous slope.
TASTE:
Medium to full body, generous fruit flavours, smooth approachable texture from Merlot, with more structure and spice from the Syrah. The altitude of the region gives better acidity and freshness than you might expect in a warm zone. Tannins likely present but not overly aggressive; alcohol around 14.5% is noted on one listing.
FINISH:
Should be reasonably persistent, with a nice balance of fruit, spice and freshness.
Food Pairing
Given the style and blend, good food pairing suggestions include:
Grilled or roasted red meats (lamb chops, beef flank steak), where the wine’s richness and spice can match up well.
Mediterranean‑style dishes: lamb with rosemary, garlic & paprika; skewers of beef or game; roasted vegetables with herbs.
More robust tapas: chorizo, manchego, olives, almonds — the warm climate wine character suits bold flavours.
Mature or semi‑hard cheeses: the red fruit and slight spice will complement cheeses like manchego reserva, tetilla, or a nutty cheddar.