In the arid region of Jumilla in south east Spain, family-run Finca Bacara is making wine based off of the native Spanish grape Monastrell. The Monastrell grape does so well in this region because it can withstand drought and extreme hot temperatures in the summer and cold in the winter months. The vineyards are farmed with as little environmental impact possible and their winemaking style is low intervention.
100% organically grown Monastrell, also known as Mourvèdre or Mataro in other parts of the world. Flavours of black cherry pie, cracked pepper, prunes and an herbal hint. The tannins are grippy but well balanced with the medium weight.