Almez bottle

Almez

Monastrell, 2013

Most winemakers in Spain’s small Yecla region let their Monastrell grapes ripen as late into the season as possible. And then there’s Daniel Gimenez Alba, who leaves the grapes hanging in the Arenales Vineyard for 15 days after they’ve reached optimum ripeness—longer than anyone else. The grapes are picked by hand only after 25 percent of the bunches have dried into raisins, which results in the darkest, richest-flavored wine in the area.

Profile

Almez Monastrell is modern, not the traditional earthy style. The late harvest of the grapes, combined with aging the wine in French oak barrels, make this red rich and fruity.

Low
High
TANNIN
SWEETNESS
BODY
ACIDITY
APPEARANCE
Bright ruby with magenta edges
APPEARANCE
Bright ruby with magenta edges
FLAVORS & AROMAS
Leather sillo
Leather
Peppercorns sillo
Black pepper
Blackberries sillo
Blackberry
Blueberries   102715   7899 sillo
Blueberry

Pairing

The opposite of subtle, these reds completely coat your palate with fruit flavor and tannin. California Zinfandel and Cabernet Sauvignon, as well as reds from countries with warm climates, like Spain and Australia, are what you want with dishes that are rich in their own right. It’s why these reds rule every steakhouse wine list.

TASTING TIP

Overripe grapes have concentrated sugars and flavors. Using some in the wine lends it a hint of sweetness that you can taste on the tip of your tongue.

A big, rich red will stand up to the sweetness of the teriyaki wtihout overpowering the dish's earthy, umami flavors.

A light, fresh white complements the subtle orange flavor and elevates the flavor of the bok choy.

A big, bold red is just what you need to stand up to the juicy richness of a cheeseburger.

A big, full-throttle red is just what you need to stand up to the beefy goodness of this bolognese.

Pour a bold, full-throttle red whenever you have a juicy steak on the plate. Classic pairing.

This dish combines spicy heat and smokiness, so balance both flavors with a big, fruity red.

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More About The Wine

Yecla, in southeastern Spain, sits at a high elevation between the central plateau and the Mediterranean. The late-ripening Monastrell grape loves the hot, dry conditions; vineyard pests avoid them. Although the Romans introduced grapes to Yecla, the region only received its officially recognized status under Spain’s classification system in 1975.

DID YOU KNOW?

The Monastrell grape goes by the name Mataro in Spain’s wine regions near Barcelona, and is called Mourvèdre in France.

  • VARIETY
    Monastrell
  • VINTAGE
    2013
  • VINEYARD
    Arenales Vineyard
  • APPELLATION REGION, STATE
    Yecla, Spain
  • OAK
    Partial French oak
  • SOIL
    Sandy gravel
  • ALCOHOL
    13.8%
  • FARMING
    Conventional
Ba ava map yecla spain red

WARNING to California Consumers Group 22 Created with Sketch.

Tasting Notes from Members