From the Winery

The vast, high and dry plains of Castilla la Mancha comprise over 50% of Spain’s vineyards. The ancient soils and high altitude ensures the richly flavoured fruit maintains structure and tannin. Vineyards planted on the slopes of mountain ranges in the north and north east add a degree of elegance to the wines.

Despite the fireworks elsewhere, 2014 was a relatively trouble free vintage in La Mancha with regular but not excessive rain events and sufficient sunlight hours during ripening. As is so often the case in cooler vintages in warmer climates, the wines retained their typical opulence, but are beautifully fresh and balanced.

Ripe and intensely flavoured Tempranillo was given a long and cool maceration in vats before maturation in stainless steel. Shiraz added mid palate intensity and overall fruit weight. Finally, 10% of the blend was Tempranillo sourced from the San Vincente region of Rioja and matured in aged oak barrels for complexity and structure.

Awards and Accolades

89 Points - Campbell Mattinson, The Wine Front
"The first time I tasted this I simply wrote: succulent, giving, loaded with black cherries, choc and spice flavours. Tees off pretty well through the finish too. Dry aftertaste. Super. A second bottle a couple of weeks later confirms the impression, though I’d add that it’s worth stopping to appreciate the aroma of this wine; it smells so delicious."

2012: 93 Points - Huon Hooke, Peter Bourne, Peter Forrestal, Nick Bullied and Ian Cook, Gourmet Traveller Wine Magazine
"Has fragrant blueberry fruit on the nose and good depth of dark fruit flavours with a firm tannin balance. Forrestal was enthusiastic "ripe, sweet fruit with cherry cola. Power with finesse. Mulberry and black-currant flavours with good line and length. Rich, concentrated and full."

Tyson Stelzer says:
"I was privileged to taste the new vintage of Australia's number one selling Spanish red wine on the day of its release in Melbourne this week. It was immediately obvious why it's so popular, striking an even balance between primary berry fruits, dried herb complexity, finely textured tannins and high cocoa dark chocolate. Thirty percent shiraz injects black fruit character and supple roundness to tempranillo's red fruit backbone."