Tempranillo is made to be hurled at food and this release from De Iuliis nails the brief. Winemaker Mike De Iuliis rates his barbecue skills but this would sit perfectly beside his speciality - tacos.
Crushed red flower petals, freeze-dried raspberries, cured meats and plums skins set the scene with lifted and vibrant aromas. Pizza sauce, pan juices, salami and dried Mediterranean herbs create a mosaic of flavour, density and a moreish length. Wonderfully weighted so not to dominate food matches, the spicy length entices another sip. Delicious stuff and then some.
Drink to five years.
92/100
Region: Hilltops
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