AN OASIS OF TRANQUILITY IN BEAUTIFUL BLESSINGTON

Media release

AN OASIS OF TRANQUILITY IN BEAUTIFUL BLESSINGTON

-EXPLORE THE GARDEN COUNTY FROM TULFARRIS HOTEL AND GOLF RESORT, CO. WICKLOW-

There are so many beautiful spaces in Wicklow to be explored from the Blessington Lakes covering over 5000 acres of glistening water, the 6^th Century Glendalough Monastery to the spectacular Wicklow Mountains. Tulfarris Hotel and Golf Resort, Blessington, Co. Wicklow has two packages centred around exploring the very best of Ireland’s Ancient East.

The Beautiful Blessington Package is a two-night bed and breakfast package (from €149 per person sharing) designed for the outdoor enthusiast. Guests can explore the majestic Wicklow Mountains, stroll leisurely in the great outdoors and soak up the peace and tranquility of Ireland’s Ancient East. Guests will be given a touring map of the best walking routes around the area along with a freshly prepared picnic as they set off on their adventure around the Blessington Greenway. Later, guests can sit back and relax over a three-course meal served in the newly refurbished Fia Rua restaurant with spectacular panoramic views of the Blessington Lakes.  

The Active Wicklow Package is designed for guests who love an action-packed getaway! This 2 night/ 3-day experience includes bed and breakfast (from €209 per person sharing) and offers the best of both worlds with active days and luxurious nights at the heart of the package. The package includes a half day experience at CP Adventures, dinner on one evening, touring maps of Wicklow and a freshly prepared picnic.

After checking in, guests can begin their activities with a hike to Lugnaquilla peak, standing at 925 metres tall, Lugnaquilla is the highest mountain in Ireland outside of Kerry. Tulfarris will provide guests with a freshly prepared picnic so guests can enjoy lunch whilst taking in the picturesque scenery from the top of the mountain.

The second day, guests can enjoy a half day experience with CP Adventures where there is a range of activities on offer including zipline, climbing walls, archery, bungee trampolines, abseiling, orienteering, clay pigeon shooting, canoeing, paddle boarding and kayaking.

All the fun filled activities in the fresh Wicklow air is sure to work up an appetite! Guests can enjoy a three-course evening meal in Fia Rua Restaurant that evening while experiencing the breathtaking views of Tulfarris lakeside setting.

Before checking out, guests can explore the Blessington Greenway. This is a 6.5km walk along the shores of Blessington Lake linking the town of Blessington with the 18^th Century Russborough House. It passes close to the deserted medieval settlement of Burgage More, where there is a ruined castle. The beautiful scenery around the lake, with the backdrop of the Wicklow Mountains, can be enjoyed on foot or by bicycle with the terrain also suitable for buggies. 

Glendalough is a must visit when exploring the Garden County. This historic site is home to one of the most important monastic sites in Ireland. This early Christian monastic settlement was founded by St. Kevin in the 6th century and from this developed the “Monastic City”. Most of the buildings that survive today date from the 10th to the 12th centuries. Despite attacks by Vikings over the years, Glendalough thrived as one of Ireland’s great religious foundations and schools of learning until the Normans destroyed the monastery in 1214 A.D.

Situated just 40 minutes from Dublin, Tulfarris enjoys a location steeped in history, heritage and extraordinary scenery. The resort comprises of a luxury 4-star hotel, 18-hole championship golf course, clubhouse, conference centre, banqueting suites, an award-winning restaurant and bar. The 18th century Manor House sits at the heart of the resort and its classic design and elegant proportions are typical of the 18th century architecture of the time.

PREM Group purchased the 90-bedroom hotel in 2016 and since then have already spent over €6 million on the property to return the luxury 18th century Manor House and its surrounding grounds to their former glory. The initial renovation programme saw 16 new bedrooms being added to the Wicklow property while the bridal suite, foyer, drawing and library rooms of the Manor House have been tastefully transformed to enhance the wedding experience at the luxury resort. 

For more information on Tulfarris Hotel and Golf Resort or to make a booking see www.tulfarrishotel.com or call (045) 867 600

Gentil and Passetoutgrains: Two Less Usual Blends Worth Seeking Out

Gentil and Passetoutgrains:

 Two Less Usual Blends Worth Seeking Out

You find Gamay in Beaujolais, hectares of it. You also find Gamay in Burgundy; not just the village of the same name but also some Gamay grapes growing. It was once a main grape here but, in 1395, the local duke declared this “disloyal grape” was to be replaced, in the Côte D’Or, by Pinot Noir (source: The Finest Wines of Burgundy).

What little Gamay is nowadays grown here is blended with Pinot Noir to make what the above book terms “a refreshing gutsy wine to drink young”. This wine has an appellation of its own:  Passetoutgrains.

The influential wine writer, grower and importer, Kermit Lynch declares that Passetoutgrains is a word based on old local patois and generally meaning “toss it all in”. Gutsy and toss it all in might put you off but the bottle below has nothing rustic or rough about it at all. Au contraire!

Sometimes hyphenated to Passe-tout-grains , it must contain more than 30% Pinot Noir, more than 15% Gamay, and the proportion of other allowable grapes (Chardonnay, Pinot Blanc and Pinot Gris) must be less than 15%. Not too sure what the exact blend of our bottle is.

I am much more familiar with the Gentil blend from Alsace, an excellent white wine, and have enjoyed superb bottles from the likes of Hugel and Trimbach. Gentil started, about 100 years ago, as a kind of toss it all in white grape blend. Today, the name Gentil is reserved for AOC Alsace wines conforming to the standards of a blend of superior quality. 

This blend must be composed of a minimum of 50% Riesling, Muscat, Pinot Gris and/or Gewurztraminer, with the rest made up of Sylvaner, Chasselas and/or Pinot Blanc. Before blending, each varietal must be vinified separately and must officially qualify as AOC Alsace wine. Gentil must mention the vintage and may not be sold commercially until after quality control certification in bottle.

This Meyer-Fonné consists of Muscat, Pinot Blanc, Riesling and Gewurztraminer.

Meyer-Fonné Gentil Alsace (AOC) 2018, 12.5%, €18.00 

64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

By coincidence, I’ve seen (on the Le Caveau website) that the Kermit Lynch mentioned previously is a major fan of Félix Meyer: “ … Félix Meyer still has humility, still has a sense of wonder, and is still capable of self-criticism. He is a seeker and a perfectionist. Quantities are limited because while he makes several different cuvées, the domaine has only eleven hectares of vines. He is a terroirist, and when he speaks of a granitic soil, the wine in your glass tastes of it.”

And this Gentil, a blend of Muscat, Pinot Blanc, Riesling and Gewurztraminer, is really excellent. Light straw colour, green tints. Quite aromatic, citrus to the fore, touch of ginger too. Fresh and bold on the palate, a passing kiss of sweetness. Quite complex really but it is engagingly fruity, spice in the mix too, excellent texture and a long dry finish. A gem at the price and Very Highly Recommended.  

Indeed, many Gentils are pretty well-priced and offer an attractive entry to the area’s wines and this entry level beauty enhances the confidence to go and seek out more wines from this Alsace estate which is run on biodynamic principles. Food pairings? The man himself: “It is a pleasure wine, multi-use from aperitif to meal with friends.” Santé!

Domaine Lacour Bourgogne Passetoutgrains (AOP) 2017, 12%, €16.95 

64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Domaine Lacour, with Fabrice and Antonin at the helm, can be found in Burgundy’s Côte de Beaune, about halfway between Meursault and the village of Gamay.

Here, the Lacour family blend Gamay and Pinot Noir, two of my favourite grapes. I was expecting good things. It turned out even better! Mid ruby colour. Beautiful aromas, mainly red fruits including strawberry. Light, smooth, gentle and elegant, it has rounded flavours, smooth tannins, and deliciously long finish. What’s not to like? Very Highly Recommended. Suggested Food pairings: Beef, Veal, venison, Poultry

New Zealand Winegrowers launches Independent Retail Promotion to Attend Pinot Noir 2021

press release

New Zealand Winegrowers launches Independent Retail Promotion

to Attend Pinot Noir 2021

During this April and May, New Zealand Winegrowers are offering independent retailers across the United Kingdom & Republic of Ireland the chance to win one of three amazing trips to the greatest Pinot event on the planet.

Held just once every four years, the three-day celebration attracts an eclectic mix of Pinot Noir lovers to New Zealand from every corner of the globe.

Furthermore there will be an opportunity to take part in an unforgettable wine experience, discovering the regions, varieties, landscapes and personalities that make New Zealand wine so distinctly New Zealand.

To be in to win, participating retailers need to run a stand-out New Zealand promotion with the simple aim to showcase New Zealand’s diversity for at least two weeks during April and May 2020.

Entry is free but to be eligible, retailers must list at least six different New Zealand wines from at least three different varieties or regions of New Zealand, including at least one Pinot Noir.

A panel of independent judges will be looking for fresh, creative campaigns that educate consumers and raise awareness of the diversity of New Zealand wine. The winners will be awarded based on creativity and effectiveness of your campaign, as well as an uplift in sales.

“We are delighted to bring back our popular Independent Retailers promotion and by offering such an exclusive prize, we hope many independent retailers will get involved,” said Chris Stroud, New Zealand Winegrowers Marketing Manager for Europe.

“This is a fantastic opportunity for retailers to increase their New Zealand range and add value to their business.”

New Zealand Winegrowers can assist with digital imagery and information and limited POS.
For further information and Terms & Conditions, please visit https://www.nzwine.com/en/events/uk-europe/win-a-trip-to-pinot-2021/

Registrations are now open – interested retailers should email chris.stroud@nzwine.com  by Friday 27 March 2020 to register. 

Ex El Bulli Somm Brings Stunning Duo To Liberty Wines Portfolio Tasting

Ex El Bulli Somm Brings Stunning Duo

 To Liberty Wines Portfolio Tasting

Didn’t quite realise it at the time, but the David I was chatting with at the amazing Liberty Wines Portfolio tasting in the Westbury Hotel (Dublin) last week was none other than David Seijas Vila (above), the former head-sommelier at the world famous restaurant El Bulli. David worked at Catalonia’s famous three-Michelin starred restaurant for 11 years until it closed in 2011.

He was in Dublin to promote his latest venture, the Gallina de Piel wines. This is in conjunction with Ferran Centelles (another El Bulli alumnus). The highly acclaimed Spanish duo’s aim is to create versatile wines from Spain’s gastronomic northern regions: Catalonia, Aragon and Galicia. They work with local growers, selecting the best vineyards and indigenous grape varieties.

Lithograph for the Mimetic label

The vineyards are located in the Penedès denomination at an altitude of between 750 and 1,000 metres above sea level on deep clay soil with pebbles on the surface. The vines are aged between 35 to 80 years old and trained on the double Guyot system.

The vineyards are located in the Penedès denomination at an altitude of between 750 and 1,000 metres above sea level on deep clay soil with pebbles on the surface. The vines are aged between 35 to 80 years old and trained on the double Guyot system.

Liberty Lads: Joe and Marcus (right)

The first thing that caught my attention when I got these two bottles a few months back were the labels and their amazing designs. Then again, I shouldn’t have been too surprised because some of the best label designs I’ve seen in recent years have come from Catalonia. 

The Gallina de Piel white is `Ikigall` Penedès (DO) 2018, produced mostly from Xarel-lo, a light-skinned grape from Catalonia, perhaps best known for its role in sparkling Cava. The other grapes included here are Malvasia (10%) and Muscat of Alexandria (5%). Mid straw is the colour. Fragrant for sure, floral and citrus (lime). Immediately you note that tingly feel at the tip of your tongue, a feeling that soon spreads, right through to crisp finish. Citrus flavours are subtly influential in this fresh and rather elegant and very lovely wine.

Their red is the Mimetic Calatayud (DO) 2018. It’s a bright juicy Garnacha (98%) with an engaging freshness. Colour is a mid to a dark ruby. Dark fruits with a touch of herb (marjoram), feature in the aromas. First thing I noticed on the palate is the balance, no extremes in this graph, and that perfect harmony continues between the delicious fruit flavour and acidity. A touch of spice adds interest through to the lengthy finish. Elegant and fresh and well worth looking out for.

There are dry wines and then there's Txakoli

Another Spanish wine worth noting, for me at least, is the Xtrème Ecologico organic Rioja Crianza 2015. It is 100 per cent Tempranillo and has spent 14 months in oak. Very well made, well rounded and one I'll be chasing for sure.

I sipped the Bodega Agerre Txakoli, a Basque wine, for old times sake. Had some nice holidays down in that region and the wine in the Westbury certainly lacked nothing in acidity! Better on hols methinks than here.

Italy, like France, were very well represented here and thought a pair from Cantina di Nizza were pretty good. These were the Le Pole Barbera D’Asti 2018 and the Magister Barbera D’Asti 2017.Not much between them so both make my shortlist.

You have to visit Sicily on these occasions and I enjoyed two well-priced wines here from Vigneti Zabù (with Marco Scarinci), their 2019 Grillo and the 2018 Nero D’Avola.

Chianti of course is another must-stop and my lucky dip  was the Poggiotondo Organic Chianti Superiore. This 2016 also gets the thumbs up.

Organic from Capezzana

I always expect good things when Capezzana is on the label and so it proved once again. Delighted with my first wine, the Barco Real di Carmignano. Even better was the Villa di Capezzana Carmignano, not a total surprise considering it’s almost double the price.

With over 300 wines open, I was exercising discipline and operating off a short list (no sparklers to start with and nothing sweet at the end) and so tasted just a fraction of what was available. I must say though that my list worked out well and I didn’t have a dud for the afternoon in the packed room. Just shows that the Liberty buyers know what they are about.

The Domaine Corinne Perchaud Chablis 2018 was the first wine tasted and that set a high standard indeed. Never a doubt but that I was going to try a Beaujolais or two and neither the Frédéric Berne Lantignié “Pierre Bleue” nor the Dominique Morel Fleurie 2018 let me down! 

The Via Caritatis wines from an old papal vineyard in France were good as was the story and there’s a separate post here. 

Chile had two that I fancied, both from Itata. Surprisingly enough, I preferred the Clos des Fous ‘Pour Ma Gueule’ to the Pedro Parra ‘Vinista’ Pais, not that I disliked the latter, far from it.

There were two other quite excellent wines tasted from the Southern hemisphere. From Argentina, came the Amalaya Calchaqui Valley Malbec while the Tinpot Hut’s Sauvignon Blanc emphasised the continued excellence of Fiona Turner’s Marlborough wines.

No doubt I  missed out on some beauties but overall the feeling at the end of the afternoon was one of satisfaction and my list will be the basis for some even more satisfactory evenings ahead with full bottles instead of tasting samples! Cheers to all at Liberty for a terrific tasting and great that it was so well supported.

Amuse Bouche

Cocaine, it turned out, was as widely available in Dublin as London, and I didn’t have to travel far to get it. I grew up watching films depicting drug dealers as dodgy types, but in 2007 drug dealers in Dublin were lads like me. A few lines went hand in hand with having a few pints. If there were pills or MDMA knocking about, all the better. I was conscientious enough to keep it away from work, which was evidence to me that I didn’t have a problem.

My parents’ divorce went through the year, another unsettling episode I now had to ignore.

from Recovering by Richie Sadlier (2019). Very Highly Recommended.

St. Colman’s Church and Schoolhouse in Ballycotton Opens as New Music and Events Venue and Architecturally Designed Restaurant

St. Colman’s Church and Schoolhouse in Ballycotton Opens as New  Music and Events Venue and Architecturally Designed Restaurant

Sea Church in Ballycotton, East Cork will open this weekend as an intimate music and events venue and architecturally designed restaurant overlooking the rugged coastline.   

Following a multi-million euro restoration by local entrepreneur Pearse Flynn, the church will function as a music venue with a capacity of 120. It opens this weekend with The Frank and Walters performing on Friday the 28th of February and Lisa Hannigan performing on Saturday the 29th of February and Sunday the 1st March. Other artists lined up over the coming months include John Spillane, Jack O’Rourke and Mary Counghlan. 

Mr. Flynn purchased St Coleman’s Church in 2018 and has worked closely with architects, interior designers, restoration experts and specialist builders to create the unique venue and return the building to its former glory. The project took two years to complete with original features such as oak panels, wrought iron gates and pointed arch stained-glass windows painstakingly preserved, while the bell tower and timber staircase are restored to their original specification. 

The restoration plans were drawn up by Paul Haffey Interior Design, and Rose Construction managed the build. The overall project includes the restoration of the old schoolhouse behind the church, which has been developed into Sea Church Restaurant due to open on the 5th of March, and a car park and community playground across the road which is due to be finished later this Spring.  

Speaking about the project, Pearse Flynn said “Ballycotton and the surrounding area has enormous potential. It is so beautiful and unspoiled. The trick to the Sea Church development was to get the balance right and to retain its original charm. The design of the restaurant had to come from the surrounding beauty. We wanted to maintain the harmony of life and give a modern maritime feel inside the restaurant while steering away from the traditional. I believe we have achieved a look that is fresh and contemporary while paying homage to the beauty of the surrounding countryside.”

Sea Church is equipped with a high-end audio system and full in-house DJ equipment. The unique venue, which includes a large outdoor terrace with unparalleled views, is available for private events and ceremonies making it perfect for special events, exhibitions and functions. Sea Church is also an approved venue for civil ceremonies and can cater for weddings of between 100 and 150 guests, with a dedicated events team in place who work with the best local suppliers to customise each event.

Keep up to date with the latest news by following Sea Church on social @seachurchballycotton.

The Oldest Papal Vineyard in France. And it’s not where I thought.

The Oldest Papal Vineyard in France

And it’s not where I thought.

The oldest papal vineyard in France is not where I thought*. Not in Châteauneuf but near Malaucene in the Vaucluse département of Provence, about 40 minutes to the north-east of the former papal city of Avignon. 

Pope Clement V was elected pope in 1305 and his coronation was in Lyons, not in Rome. In 1309, he moved the papal throne to Avignon (on the Rhone) and also planted this vineyard in the Abbey of Le Barroux under the stern gaze of Mont Ventoux, not too far from the famous Dentelles, in an area where you’ll also find the more famous vines of Beaumes de Venise.

The entire vineyard is, as you might expect, mountainous in nature. Lots of hard work on the slopes including the vintage by hand. On their estate, the monks and nuns have raised their cultivation methods to high levels. “More than a motto, Garde et Service (custody and service) of nature are the two main lines of our conscientious cultural approach, in order to make it possible for our vineyards, for Provençal agriculture and the the heart of men to bear their fruit in due course - today and tomorrow.”

And, thanks to the presence of Gabriel Teissier, Directeur du Developpment at Via Caritatis, at last week’s Liberty Wines Portfolio tasting in Dublin, I got a brief history and also got to taste three of the wines: the Vox Domini Blanc, the Vox Caritas Rouge and the Lux in Domino Rouge.

Gabriel Teissier at Liberty Wines Tasting

The Vox Blanc is a blend of Clairette (90%) with Roussanne and Grenache blanc. They have two Clairette plots, one 40 years old, the other just 11 and it is from this second that the outstanding freshness comes. Soft pressing in the winery is followed by a slow fermentation, and the wine is “then rested on lees for six months, giving a lovely texture to the finished wine.” Very impressive, with excellent acidity as well.

The Grenache (90%) led Vox Rouge is expressive with ripe raspberry and blackberry fruit. On the palate, the wine is ample, powerful and well balanced. Again you’ll note the acidity. The flavours are concentrated and layered with notes of spice and liquorice which linger on the finish.

The grapes were hand harvested and subject to a rigorous sorting process upon arrival at the winery. Fermentation took place in concrete vats which are also used for the Lux rouge below. After malolactic fermentation, the wine rested in concrete tanks for nine months before bottling. Another impressive wine.

The outstanding Lux Rouge comes in a deep red. The nose boasts aromas of ripe black fruits  and a touch of liquorice from the oak hint at excellence to come. And it comes. On the palate, the wine has a rich mouth feel, with silky and opulent tannins, powerful but well-balanced with bright acidity. 

This is one to lay down as the concentration of flavours as well as the excellent structure of the Lux Rouge, along with the “thousand and one skills of the art of wine making” will see it age and develop over the next ten years. Fermentation takes place in concrete tanks and then the wine is aged for 18 months, 80% in concrete tanks and 20% in 500L new oak barrels before blending and bottling.

The day I got to the top of Ventoux! But it was warm and sunny down below.

The history of wine in Europe is deeply connected with monastic life. In 2015, united by a wish to revive their region’s winemaking history and support local winemakers, the monks of the Abbey Sainte-Madeleine du Barroux and the local cooperative, Beaumont de Ventoux, joined forces to create a range of wines from their combined 30 hectares of vineyards. The quality of the grapes and the impressive community partnership attracted the attention of illustrious Rhône oenologist Philippe Cambie, who has since become consultant winemaker for Via Caritatis.

The Dentelles. Sunny here, having come down from foggy Ventoux earlier

The men and women of Via Caritatis (the way of charity) are determined that their terroir will produce beautiful wines for hundreds of years to come. Lots of stirring stiff in their brochure but I’ll leave you with just one line by Max Philipe Delavouët. 

“.. We just need to plant trees, in turn: one day they will bear plenty of fruit for those hands already raised in the mists of time…. Let us go, we will never be rich enough, we who are passing, like those who are coming, to let anything be lost.” Garde et Service!

Read all about the excellent Liberty Wine Portfolio Tasting here

* The first pontifical vineyard  was exactly settled in the place-name "Groseau" (https://fr.wikipedia.org/wiki/Chapelle_Notre-Dame-du-Groseau) which used to be a benedictine monastery at the time of Pope Clement V and was given by the monks to the pope. This place-name is located on the land of the municipality of Malaucène, neighboring Le Barroux village. When the benedictine monks resettled in the region, they built their new monastery on the municipality land of Le Barroux. Nowadays the place-name of Chapelle du Groseau is in the heart of Via Caritatis vineyard which spreads on the tree municipality of Le Barroux, Malaucène and Beaumont-du-Ventoux. 

Two Superb Reds in my Mystery Case from Wines Direct

The Mystery Case

I've often seen Wines Direct advertise their Mystery Case, six reds and six wines, quality guaranteed with twenty five per cent off and free delivery. Sounds good and this time I ordered one. No regrets so far! Au contraire. The first two opened turned out to be two gems, one from Italy, the other from Spain.

Nicodemi “Le Murate” Colline Teramane Montepulciano D’Abruzzo (DOCG) 2017, 13.5%, €15.60 Wines Direct

Abruzzo is a DOC zone in the east of Italy. It borders the Adriatic and has the Apennines to the west, Puglia to the south. In and near the mountains, wild horses and bears may be seen here, and certainly saffron. Our producers, Nicodemi, are an hour away from the mountains, twenty minutes from the coast. And this wine is made from the Montepulciano grape. By the way, just to confuse things, there is a town called Montepulciano in Tuscany, also well known for its wines!

The Colline Teramane is a sub zone of the general Montepulciano zone and has that extra letter (G) at the end indicating its superiority. This particular wine is smooth and medium-bodied with a dark ruby colour. Black berry fruit and ripe plum feature in the attractive aromas, cracked black pepper notes there too. No shortage of rounded flavours on the warm and enticing palate, and it’s round and smooth right to the very satisfactory finish, soft tannins and a soft mouthfeel also. Soft and generous as I’ve come to expect from these wines in general and this is one of the better examples. VHR

Foods pairings recommended by Wines Direct include: Spicy Food, Pasta and Pizza, Hard Cheese, Game. Speciality foods of the region include lamb (they have one called Abbachio al Diavolo, hot suff!), Scamorza (check out the Toons Bridge Dairy version of this cheese), mortadella (spicy, garlicky), pork liver sausage, dried pasta and saffron. Serve at 16 to 18 degrees.

The Nicodemi estate abides by all the rules that organic farming demands, leaving wild grasses to grow around the rows, oxygenating and enriching the soil. “We believe in biodiversity and even our new vines are selected from our heirloom cultivars, because something that was good in the past can play a role in the future…. With careful actions, respectful of the grapes, our experience helps us turn them into wine without pushing too hard”. Nicodemi are also well-known for their Trebbiano.

Bodegas Maximo Abete ‘Guerinda El Maximo’ Tinto Crianza Navarra DO 2016, 14.5%, €18.55 Wines Direct.

This red blend, of Merlot, Cabernet Sauvignon and Garnacha, is named in honour of the family’s father and was indeed the first wine Maximo made here in Vallervitos, “an incredible place” in the middle of the Sierra de Guerinda. His moustache was also of the large variety and an illustration dominates the label of the tallish bottle with a plastic disc over the top of its cork rather than foil or similar. 

The wine is dark, close to purple, with a  crimson rim. Nose of dark fruit, some herbal notes also. Complex and smooth, blackberry fruit and peppery on the palate, it has a lively acidity and ripe tannins, all echoed in a persistent finish. Very Highly Recommended.

The fruit is grown at altitude (700m) and the importers say that El Maximo showcases Navarra’s strengths as a DO. It certainly does. Recommended pairings are soft cheese, game, beef and lamb. Open 30 minutes before serving at the recommended temperature is 16 to 18 degrees.