What?
Juice 2017 Mestizaje Tinto, Bodegas Mustiguillo, El Terrarazo, SPA
Grape Bobal 72%, Garancha 17%, Syrah 11%
Farming Certified Organic, Practising Biodynamic, Vegan
ABV 14%
Tasting Note Aromas of brambly red and black fruit along with hints of herbs and savoury spice. The palate is full and plush with ripe black and red fruit flavours and a spicy mineral backbone and long dry finish.
Who?
The Mustiguillo story started back in 1972, when the Sarrion-Martinez family bought the Terrerazo estate. To the perplexity and scorn of his local community, owner and winemaker Toni Sarrion made the decision to focus his attentions on the Bobal grape, which at the time was infamously linked to mass-produced wines of inferior quality. Yet, Toni's visits to world-renowned wine regions had opened his eyes to the potential this once-maligned grape had for producing great wines. The Terrerazo estate, now named Finca Terrerazo, is the heart of Bodega Mustiguillo to this day, boasting ancient Bobal vines planted hundreds of metres above sea level which, in Toni's words, inspire authenticity. Terrerazo was awarded a DOP in 2010, making it the first Vino de Pago single estate wine DO in the Mediterranean.
Why?
We just love authentic wines produced from indigenous varieties that display both varietal typicity and a real sense of place. We admire Toni’s tenacity and singlemindedness in resurrecting this ancient varietal despite the scorn and perplexity of the community around him. Today, Toni’s name has become synonymous with Spanish viticulture. All his vineyards are grown sustainably, a natural, holistic attitude that promotes respect for the environment is upheld at all times. All Bodegas Mustiguillo wines are certified organic, and are a pure expression of their surroundings with an undeniable Mediterranean character.
With?
A wine with shed loads of structure and dry, rustic tannins requires some serious foods to stand up against these elements. Red meat proteins are the way forward, we think a lamb shoulder, low and slow, massaged with plenty of herbs to accentuate the same elements in the wine would be just the ticket accompanied by a classic medley of roast vegetables. On the veggie angle you’d want to replace the meat with some ‘meaty’ veg like Portobello mushrooms or root veg, again using plenty of herbs and maybe even some roasted beets in the mixed to highlight the brambly black fruit character of the wine.
