Winery - Bodegas Silvano Garcia
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* Expert NoteJanuary 12, 2012
Licorice, pepper and raisin join forces on a can’t-miss bouquet that’s all Monastrell and all southern Spain. Dark and candied, with tons of cooked brown sugar. This is what you’d call big and tannic, with a hard, grabby mouthfeel. One glass we can recommend; two or more might be tough to handle.
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* Expert NoteJanuary 12, 2012
This fits squarely into the mold of value wine from Jumilla. It is dark and crusty on the nose, with rich plum and blackberry flavors. The structure is solid but soft, with chocolate and savory flavors carrying the finish. A very healthy and appealing blend of 60% Monastrell with 20% each of Tempranillo and Syrah.
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* Expert NoteJanuary 12, 2012
Slightly pickled and brambly on the nose, and then you get lightly oaked flavors of generic berry fruits. Tight and a little hard on the palate, with a dry, peppery, simple finish. Good enough but doesn’t rise up.
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* Expert NoteJanuary 12, 2012
Sweet and fragrant, with off-the-grid aromas of blueberry and exotic spice. It’s 50% Monastrell along with 30% Cabernet Sauvignon and 20% Tempranillo, and overall the wine has healthy acids, a hot finish and spicy flavors of brandied cherry and plum. Thick and substantive, but a little fiery.
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* Expert NoteJanuary 12, 2012
Thick on the nose, with prickly, mildly pickled aromas. Typical of Jumilla, the wine is big and candied, with soft tannins and spiky, out-of-place acidity. Finishes tart and crisp with virtually no second level to speak of. Imported by Grapes of Spain.
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* Expert NoteJanuary 12, 2012
A blend of Monastrell, Tempranillo and Syrah that’s ripe and raisiny but still fresh enough to earn its stripes. The nose is powerful and intense, with a sweet, baked character, while the palate tastes naturally rich but restrained, with blackberry and jammy finishing notes.
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* Expert NoteJanuary 12, 2012
A funk fest on the nose, meaning it’s mulchy and smells of pickled red cabbage. That same vegetal, somewhat sour/earthy quality carries over to the palate and finish, leaving herbal tartness as the lasting impression.
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* Expert NoteJanuary 12, 2012
There are few points of reference for this hugely intense sweet Monastrell. It’s deep and purple, with concentrated, fresh raisin aromas, licorice and berry syrup. Entirely rich and unctuous, with caramel, toffee and reduced berry flavors. Like P.X. but red; serve with chocolate and/or a smooth, potent cheese.
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* Expert NoteJanuary 12, 2012
Raisiny and thin smelling at the same time. The palate is dilute, citric and sheering, with tangy red currant and citrus flavors. Acidity keeps it vital but there’s little flavor, body and structure. Ends up thin and sour.
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