"A Monastrell cuvée, the Carmine 2010 is vinified in open tanks and then transferred to barrels for malolactic fermentation, where the wine is aged for 10 months. The aromas of smoked bacon and black olives are more reminiscent of a Rhône variety than a Jumilla grape. The palate is full-bodied with a nice texture and moderate acidity, revealing concentration and power. Modern and very well crafted, it is difficult to identify the terroir or the grape variety; it should pair very well with hearty dishes.” (Wine Advocate 2015)
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Eye
beautiful cherry-red dress
Nose
refined and elegant, very complex, with notes of aromatic herbs, ripe fruit, licorice, and smoky undertones
Palate
Fresh and fruity, with balsamic notes, silky, refined tannins, floral undertones, and a long finish
Serve
at 16-18°C
Open
1 hour before
Drink from
2015
Drink before
2020
Food and wine pairings
Enjoy it with Iberian cured meats, as well as red and grilled meats...
Robert Parker - Wine Advocate
Wine rated (2015 guide) 90/100 (Excellent wine)
Estate rated "Recommended" (Wine producer recommended by Robert Parker - The Wine Advocate)
About the wine:
A Monastrell cuvée, the 2010 Carmine is vinified in open tanks and then transferred to barrels for malolactic fermentation, where the wine is aged for 10 months. Aromas of smoked bacon and black olives are more reminiscent of a Rhône variety than a Jumilla grape. The palate is full-bodied with a nice texture and moderate acidity, revealing concentration and power. Modern and very well crafted, it is difficult to identify the terroir or the grape variety; it should pair very well with hearty dishes.
About the estate: