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Eye
a very intense cherry-red color with purple highlights
Nose
A rich concentration of very ripe red fruit aromas, floral notes, licorice, and hints of kirsch
Palate
A rich, full-bodied wine with notes of blackberry, plum, leather, and vanilla, featuring fine, elegant tannins
Serve
at 16°C
Open
1 hour before
Drink starting at
2015
Drink before
2018
Food and Wine Pairings
Enjoy it with red meat, pigeon pastilla, cheese, and more...
Robert Parker - Wine Advocate
Wine rated (2014 guide) 90/100 (Excellent wine)
Estate rated "Recommended" (Wine producer recommended by Robert Parker—The Wine Advocate)
About the wine:
The 2013 Tres Picos is the estate’s flagship wine, a 100% Grenache made from the oldest vines planted on the slopes of Moncayo. This is the first time the Grenache grapes have been aged partly in French oak barrels (10 months) and partly in tanks. There are 6,000 cases of this exceptional wine. Its ruby-purple color is followed by notes of kirsch, licorice, pepper, and a spice rack, resulting in a full-bodied, richly fruity, sensual, and pure wine with beautiful finesse and complexity. Sometimes Grenache takes on complex nuances similar to Pinot Noir, and that seems to be the case here. Consumers should take advantage of these fine wines offered at ridiculously low prices.
About the estate:
Customer Rating
3.7/5
based on 20 reviews
Review by Mr. JEAN DANIEL P. Published on January 7, 2017
Notes of slightly jammy blackberry and vanilla. Lacks the vibrancy of the 2012 vintage.
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Review by Ms. ISABELLE S. Published on June 3, 2016
A very good wine
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Review by Mr. MAXIME S. Posted on June 13, 2015
A very distinctive, powerful, rich, and excellent wine!!
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Review by Mr. BENOIT E. Published on 12/10/2025
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Review and rating by Mr. DANIEL R. Posted on January 14, 2024
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Review by Mr. PASCAL L. Published on October 22, 2021
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Review and comment by Mr. ERIC M. Posted on May 27, 2020
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Review by Mr. DOMINIQUE C. Published on March 18, 2019
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Review by Mr. GUILLAUME T. Published on September 26, 2018
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Review by Mr. DIDIER P. Published on May 4, 2018
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