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Producer: Finca RemendioGrape Varieties: Monastrell 100%Optimum Drinking: Within 4 yearsWine Style: A juicy moreish redAlcohol by Volume: 14%Closure: CorkCountry: Spain
A juicy, punchy and moreish red with attractive floral aromas, vibrant fruit and balsamic notes in the background, full and opulent.
Finca Bacara is based in DO Jumilla in South Eastern Spain, a region characterised by its high elevation plains and valleys. Finca Bacara follows a philosophy that wines are inextricably linked to the land, and are therefore committed to developing them with minimal impact on the environment. The vineyards are certified organic and are situated at 900 metres elevation. Winemaker Luis Javier Pérez has crafted an original series based on the philosophy that ‘Time Waits For No-One’ encouraging us to live every moment - time cannot be recovered. The idiosyncratically packaged wines are fruit-driven, highly original and like time, they are to be enjoyed and cherished.
2017 was a very dry year, which resulted in wines with a high concentration of ripe, rich fruit flavours and structured tannins.
The climate is continental with long hot summers, with temperatures reaching 40°C and cold winters, falling to 0°C, tempered by the proximity of the Mediterranean Sea. Planted at 900 metres elevation, the warm daytime temperatures are mitigated by cooler evenings, creating a long ripening period where the fruit develops concentrated flavours balanced by refreshing acidity. The area is arid with low rainfall, most of which falls during spring and autumn; often during violent storms. The soils are dark, lime bearing and some have a hard lime crust; overall, they are permeable and have good moisture retaining properties, which allows the vines to survive during prolonged periods of drought. They are poor in organic matter and their structure does not support phylloxera due to the sand content. The vines are cultivated without the use of synthetic products and are manually harvested.
The grapes were chosen from the best plots and carefully selected. Fermentation and maceration took place with skin contact, in stainless steel tanks and lasted between 15 to 25 days. The temperatures were carefully monitored, to ensure they did not exceed 24 to 26°C. The wine was then aged in American oak barrels for a period of three months, prior to release.
A juicy, punchy and moreish red with attractive floral aromas, ripe fruit and balsamic notes in the background. Balanced freshness on the palate lifts the vibrant fruit through to a smooth and persistent finish.
A versatile wine – serve with pasta dishes, red meats, fish or cheese.
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