Initial hits smell of the coast – salt, sea, sand, brine, campfire. There are bursts of marinated olives, toasted cashew, molasses, plums, sweet tarts, and violet. At the very end, I get what I think is both briny caviar and oatmeal cookie.
The tannin profile in Tempranillo that makes it so food-friendly and fun needs to integrate a bit. That being said, I had some last night at the end of a very long day with my Red Baron frozen pizza and I thought it was just perfect.
Even as young as it is, this wine can already rock some food pairings. A higher-end version of my dinner last night with a wood-fired pizza and just about any topping as long as the sauce was red, or flank steak marinated in wine and herbs, cooked over a flame with a side of romesco & something green, like charred onions with the stems still on.