Alicante Bouschet España style! Stewed plum, pepper, and leather scents. Plush red and black fruit flavors punctuated with lively acid and soft tannins. An awesome pairing with chicken kebab.
Alicante Bouschet España style! Stewed plum, pepper, and leather scents. Plush red and black fruit flavors punctuated with lively acid and soft tannins. An awesome pairing with chicken kebab.
3 people found it helpfulJul 5th, 2015
Light, some underripe raspberry, cherry syrup. Light. Good acid on finish
Light, some underripe raspberry, cherry syrup. Light. Good acid on finish
2 people found it helpfulJun 26th, 2015
Spice , funk and. Perhaps carbonic maceration, all held together with a lick of oak, delicious
Spice , funk and. Perhaps carbonic maceration, all held together with a lick of oak, delicious
1 person found it helpfulAug 29th, 2015
Sunshine and freshness - baked herbs, bay leaves, blue fruit/plum. Bursting with energy
Sunshine and freshness - baked herbs, bay leaves, blue fruit/plum. Bursting with energy
1 person found it helpfulAug 13th, 2015
A juicy and delicious garnacha tintorera. Bright sour pie cherries and a hint of spice and caramel. Amazing with pork belly sliders.
A juicy and delicious garnacha tintorera. Bright sour pie cherries and a hint of spice and caramel. Amazing with pork belly sliders.
1 person found it helpfulJun 13th, 2015
True energy from the new release of envinate.
True energy from the new release of envinate.
1 person found it helpfulApr 10th, 2015
Eddy had this 10 years ago
Eddy had this 10 years ago
1 person found it helpfulOct 11th, 2014
The spicy funk that I dig so much. Hugh Masekela's Unhlanhia pairs perfect.
The spicy funk that I dig so much. Hugh Masekela's Unhlanhia pairs perfect.
Aug 12th, 2015
Yummmmm
May 24th, 2015
I'm trying this 1st time after being opened 11 days ago and left on my kitchen counter by my guests José and Chris. It's showing remarkably well, fruit still fresh, tannins and acid are bright, and I'm sure more leather/earth than would be there on May 5.
I'm trying this 1st time after being opened 11 days ago and left on my kitchen counter by my guests José and Chris. It's showing remarkably well, fruit still fresh, tannins and acid are bright, and I'm sure more leather/earth than would be there on May 5.
May 17th, 2015
Spain
