|
|
|
|
|
|
The tasting |
|
|
Intense red with vermilion highlights. |
|
| | |
|
Intensely scented with aromas of red and black fruits with a floral and herbaceous touch. |
|
| | |
|
A bold, spice-driven entry, with fine, well-integrated tannins and a powerful yet fresh profile. |
|
|
|
The sommelier's advice |
|
|
Serve between 14 and 16°C in a large glass. |
|
| | |
|
A rib of beef marinated in spices (bay leaf, turmeric, paprika), duck breast glazed in soy sauce. |
|
| | |
|
From now until 2032 |
|
|
|
The estate and the wine |
|
|
Jorge Navascués, a top-tier winemaker with stints at Vina Zorzal and the renowned Bodega Catena, has built a reputation for skill and finesse that reaches well beyond Spain.
For over ten years, he’s been transforming Mas de Mancuso, in southern Zaragoza, bringing Aragon’s native grapes back into the spotlight and putting the region on the map. Today, he’s one of the most respected names in Spanish winemaking.
His wines, bright, pure, and expressive, come from high-altitude vineyards with very old vines. Regularly praised by the Parker Guide, they’re now must-haves for collectors and enthusiasts. |
|
| | |
|
The 2021 Red Mancuso Garnacha Cariñena is a beautifully fresh Grenache, harvested at perfect ripeness. It opens with a pure, floral nose, blending dried herbs with ripe stone fruit. Grown at 700 meters altitude from 60-year-old vines with low yields, it delivers an elegant, savory, and powerful expression. The silky texture and velvety tannins create a perfectly balanced wine, layered with spice and energy—an ideal match for ribeye steak or spiced, marinated meats. One of the finest Grenache wines in the region, awarded 94/100 by Parker. |
|
| | |
|
Hand harvested. 40% whole grapes. Vinification in open stainless steel vats with cold maceration for 24 to 48 hours. Fermentation for 40 days with gentle pumping over. Aged for 12 months, 65% in concrete vats and 35% in 500-litre French oak barrels. |
|
|
|
AWARDS |
|
|
Robert Parker: 94/100 |
|
|
|
