32 year old Monastrell on sand and clay in Valencia. Tank fermented/no wood. Ridiculous bang for the buck here, people.

Josh Raynolds writes: "Deep ruby-red. Spicy aromas of redcurrant, black cherry and dried flowers. Supple and full but lively, with a silky texture to the red fruit and floral flavors. Finishes with sweet tannins and good tangy lift. This is an outstanding value." 88 points; Stephen Tanzer's International Wine Cellar, Jul/Aug 09