Concentrated aromas of black fruit and spice lifted by notes of violet and thyme. The palate is serious and complex, with damson and black berry fruit balanced by ripe, rounded tannins, crisp acidity and a long and mineral finish

The Garnacha vines are 70-100 years old, cultivated at 1,000-1,100 metres altitude near the villages of Acered and Alarba in Aragon, in slate and quartzite soils. Found amongst mountain herbs, almond and olive trees - the bush vines are dry-grown at this extreme altitude, where annual rainfall is very low (200-300mm).All the fruit is rigorously selected and, as such, these old vines yield less than 1.5kg of fruit per vine. After picking the grapes are held for a minimum of 48hrs in a cool room. Following a selection of the bunches the grapes are crushed into tanks, where they are held at 8°C to cold soak for up to 10 days.The temperature is then allowed to rise to bring on wild fermentation, and the tanks are plunged for gentle extraction. A couple of tanks were allowed an extended maceration to add weight and complexity to the blend. 40% of the wine was then aged in old, used, French oak barrels (500-650 litre) with low to medium toast. The component parts were blended, with some lees stirring, and bottled with a light filtration and no fining.

A big bit of roast beef