Winery - Mad Dogs & Englishmen
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* Expert NoteJanuary 12, 2012
This catchy named, three-grape blend is a nice wine that’s sinewy and leathery; overall it ranks as a natural and controlled reflection of Jumilla. The nose is forward and fiery, while the palate has berry-driven ripeness and plenty of oak. Better with food; the tannins are kind of scratchy with nothing to absorb them.
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* Expert NoteJanuary 12, 2012
Candied and thick right from the begininning. This is a heavy, chunky southern Spanish red comprised of 60% Monastrell and 20% each of Cabernet and Syrah. The final result is rustic, stewy and fat, with gooey chocolate and stewed plum flavors. Big and ripe but devoid of finesse.
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* Expert NoteJanuary 12, 2012
Quite an unusual specimen in that you don’t often see Monastrell mixed with Cabernet and Shiraz. The end result is fairly strange and unfamiliar; the nose smells saucy and lean, while the palate is also saucy and a touch medicinal.
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* Expert NoteJanuary 12, 2012
Jumilla, a hotbed of luscious new wines from Spain, had the hottest summer on record in 2003. The result is this sweet and fleshy red blend, half Monastrell, 30% Cabernet, and 20% Shiraz. Fruit flavors of plum, berry and cherry fill a fleshy midpalate, and despite the hot weather the alcohol remains at a comfortable 13.5%. There are no pruney, raisiny notes, just fresh, sweet, supple ripe fruit and a hint of white pepper.
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