What makes this wine unique?

This wine is made from estate-owned, organically grown grapes. It combines the power of Monastrell with the spice of Syrah. The vines are head pruned in the traditional manner and are dry farmed (no irrigation). The Monastrell grapes come from vines over 60 years old. Yields are a low 2 kilograms (4.4 lbs.) of fruit per vine, which result in wines that are naturally balanced and concentrated.

Rating history:

Grape:

75% Monastrell and 25% Syrah.

Pairing Suggestions:

In addition to the predictable array of roasted and grilled red meats, the ripeness of Monastrell with the spice of Syrah will make this wine pair even better with grilled or roasted pork tenderloin, pork chops and Tandoori chicken or veal. For a more unusual pairing, try this wine with the finest corned beef or pastrami-on-rye sandwich you can find and don’t forget the half-sour pickle.

Vinification and ageing:

Both Monastrell and Syrah are hand harvested and vinified separately. The Monastrell macerates for 15 days at 79ºF. The Syrah is fermented at 75ºF and macerates for 12 days. Malolactic fermentation takes place in stainless steel tank. The wine is aged in barrel for three months before the blending of the two varieties. Once the final blend (assemblage) is completed, it remains in barrel for another 6 months.

Production:

7,500 cases are made; 2,500 for the U.S.

Location, Soil, Climate:

The vineyards are located within the Yecla DO in Zone 8, within Murcia in southeastern Spain. The vineyards are in the Campo Arriba district of Yecla, at 713 meters (2,339 ft.) elevation. Monastrell is called Mourvèdre in France and Mataro in Italy and in the New World. Monastrell is the most planted grape in the area and is the second most planted red grape in Spain. Yecla’s higher altitude makes it significantly cooler than neighboring Jumilla, and the resulting wines are more aromatic, with a fresher, more easy-to-drink character. The area’s soils are composed of limestone and chalk with subsoils of clay and gravel. Poor in organic matter, the soils are deep and have good drainage. The clay subsoil retains water, essential for the health of the vine in this arid climate. Due to the low content of nutrients in the soil, the vines have low vigor and yields are only 2 kilograms (4.4 lbs.) of fruit per vine, which produces smaller berries with a higher skin-to-juice ratio. These grapes produce wines with greater concentration and complexity in aromas and palate flavors. For climate, the area’s average temperature from May-October is 66ºF, with only 13 inches of rain per year. The climate is Mediterranean with a light Continental influence due to region’s higher altitude. The vine virtually shuts down or slows considerably during the cool nights, which helps to prolong the ripening period. This allows the Monastrell grapes to ripen slowly and prevents over-ripe grapes. The Mediterranean Sea’s cool breezes help moderate the arid and sunny climate. The area receives a high amount of sunshine per year (3,893 hours). In sum, this region has ideal conditions for Monastrell.

Tasting notes:

Barahonda Barrica exhibits smoke and lightly roasted herbs accompanied by aromas of incense, lavender and blackberry. Medium to full-bodied and succulent on the palate, this wine is an outstanding value.

Alcohol Content:

14.0%

UPC Code:

810411010723