sean brendan

This wine, from Barahonda,  was recommended to us during a recent visit to Seattle’s great new Spanish/French capital hill joint, Olivar.

A blend of monastrell and cabernet sauvignon this wine is from the Yecla DO in Eastern Spain, not far from Valencia.

A couple of things I found interesting when researching the grape and place.

1. 1. Monastrell is the spanish name for Mourvedre, which we have discussed before.  You learn something new with wine everyday.
2. 2.  The town of Yecla is only accessible by car – which is unique in Europe.
3. Here are the tasting notes from Barahonda:

   Made from 70% Monastrell grapes and 30% Cabernet Sauvignon grapes, with a long maceration at 25ºC, placed in American and French new oak casks for five months, in vats for another two months and it is bottled and kept in our cellars for twelve months before reaching the market.

   Bright red cherry in colour, in nose its shows a pleasant sensation of mature fruit with a light integrated oak, long texture, intense, balanced, with a full-bodied and complex finishing bouquet.