Pinoso’s ultimate ‘high’ expression of their indigenous Monastrell grape is taken from old vineyards, organic and unirrigated, and managed for very low yields per vine to maximise the concentration and conplexity of the grapes. Fermentation is traditional method, stainless steel at modestly high temperatures with continuous over-pumping and long maceration to get the most flavour out of each grape. It is then rested in new oak for up to a year followed by further maturation in bottle.
Dark and intense red with a deep purple hue, the nose is black plums, green figs, roasted coffee, black pepper and oriental spice notes. The palate is full and intense with loads of the rich black fruits you’d be anticipating from the nose, tempered and balanced by chocolately tannins, finely tuned acidity and smooth savouriness on a long, unwinding finish. Monstrously good.
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