In a nutshell: A superb example of the Monastrell grape from its homeland in South East Spain.
The lowdown: The hot and dry Jumilla region which lies partly in Murcia and Castilla-La Mancha where the summers are long and blistering is the natural territory of Monstrell where it makes powerful and heady wines. The grapes for this are cultivated without the use of artificial chemicals and are hand harvested. After a carefully controlled fermentation in stainless steel the wine was racked into new Amercian Oak barrels where it matured for 6 months prior to bottling. It has a robust and intense nose of ripe black fruits supported by subtle hints of spice. The vibrant fruit is rounded out with a savoury note and it shows great purity of flavour on the finish.
When to drink: Bold and flavour packed it's just made to go with red meats, but also pairs well with things like roasted cod or hake in rich sauces.
Finca Bacara is based in the DO of Jumilla in Murcia in South Eastern Spain, a region characterised by its high elevation plains and valleys and renowned for its beefy reds based on the Monastrell grape.
Finca Bacara follows a philosophy that wines are inextricably linked to the land, and are therefore committed to developing them with minimal impact on the environment. The vineyards are certified organic and are situated at 900 metres elevation. Winemaker Luis Javier Pérez has crafted an original series based on the philosophy that Time Waits For No-One encouraging us to live every moment - time cannot be recovered. The idiosyncratically packaged wines are fruit-driven, highly original and like time, they are to be enjoyed and cherished.