Impressively poised, this is another great example of the beauty of Monastrell (Mouverdre, Mataro, whatever you want to call it), in this case blended with some Syrah, Grenache and Petit Verdot. It’s medium bodied, with both red and dark fruit aromatics, layered with violets, spice and licorice. There’s a bright, freshness to the palate, finishing with lovely, grainy Monastrell tannins. From the clay-limestone hills around Moixent in Valencia, Spain, certified organic fruit was hand harvested and fermented with indigenous yeast before again in oak barriques and large foudres.

Celler del Roure was founded in 1995 by agronomist Pablo Calatayud and his family, at a time when the region of Valencia was mostly known for bulk wine. The family has been integral in changing that, melding a modern approach with organic viticulture, a focus on indigenous varieties, while respecting the region's ancient traditions.