This wine is from the little-known region of Jamuz, in the northwest corner of Spain. It’s a blend of three grapes, namely: Prieto Picudo, Mencía and Alicante Bouschet. I reckon this is uncharted territory for most of us (myself included). The region is somewhat sheltered from the cold Atlantic by Mt Teleno, though the altitude still gives plenty of sunshine by day and cool nights. This gives a wine of fantastic structure and freshness. Lovely black berries faint balsamic notes combine with spicy cocoa and hints of scrubland. It’s saved from being too rustic by the sweet fruit that gently tempers the whole. This is a little different from the classic Spanish wines of Rioja and Ribero del Duero. But, it’s just as characterful, and the quality is there in spades. Sometimes the best adventures are off the beaten track.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Prieto Picude, Mencía, Alicante Bouschet
- Serving Temp.
From the producer
Deep ruby red colour and violet reflections. Intense and complex nose, with a delicate essence of black fruits, balsamic notes and memories of rockrose and scrubland. Initially, sweet and greedy, in the mouth is kind and deep. Emphasizes its freshness, acidity and the pleasant synergy between spicy notes, cocoa and wild fruits.
Las Jaras come from our vineyards located at the south of the Jamuz. Soft slopes facing north but enjoying a microclimate thanks to the protection of Mount Teleno. The soils are colder in this area, with a high content of iron and more clayey. This translates into more resounding and more concentrated wines. They are wines of more structure but keep freshness thanks to the great thermal contrast of the area.
Harvested by hand in boxes of 15 Kg. Manual selection in the vineyard. Boxed to boxed 25% destemmed grape in conical-shaped tubs of French oak wood, with silphide minimum doses to ferment with native yeast. 35-day maceration and gentle pressing, after which the wine is returned to the same conical-shaped tub where malolactic fermentation and aging takes place for 9 months.
Hola! Spain, you big party animal, you. Spain is the third largest wine producer in the world. Spain is home to some of the most widely enjoyed grape varieties such as Tempranillo, Albarino, Garnacha, Verdejo and Monastrell. The wines are more affordable and they pair perfectly with Mexican food. So delicious foody wines at a good price? That sounds pretty good to us.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...