Guerinda Navasentero 2014 takes its name from the Navasentero estate, located in the region of Navarre.
This is a quite special red wine, as it is crafted solely from Graciano, an indigenous Spanish grape that has been being used for many years in traditional Rioja blends because of its high acidity.
Crafted by the Máximo Abete winery, the grapes were harvested by hand and carefully selected.
Guerinda Navasentero 3+1 shows the capacity of the Graciano grape to produce interesting, single varietal red wines.
Drink until 2020.
Very bright, clean, high purple-coloured robe with a crimson rim.
Intense notes of ripe red and black fruit, alongside some floral remembrances, notions of liquorice and a distinctive balsamic character. On the background, some notes of cocoa, leather, fine wood and sweet spices.
Fresh and well-balanced, showing notions of red berries, mineral undertones and some balsamic remembrances. The wine has a tense acidity, some ripe, smooth tannins, and a long, delicately toasted finish.
|Our personal opinion||
Guerinda Navasentero 2014 is quite a surprise. Fresh, silky and well-balanced.
Guerinda Navasentero 2013:
Guerinda Navasentero 2012:
Chosen one of the 10 best wines aged in oak produced in Navarra.
|Bottle size||75 cl|
|Should this wine be decanted?||No|
|Does this wine follow the guidelines of biodynamic Farming?||No|
|Is this product free of sulfites?||No|
|Type of ageing||Months in French oak barrels|
|Number of months aged in Barrels||11|
|Name of Award||No|
|Percentage of variety||No|
|Pairings||Bull meat, Duck, Grilled red meats, Poultry, Rice with meat, Roasted foods, Roasted lamb, Roasted lamb ribs, Roasted pork, Roasted red meats, Roasted turkey, Rosted piglet, Specialty plates, Steak Tartare, Stews, Vegetables|
|Taste||Complex and Elegant, Silky and intense, Tasty with barrel notes|
|Occasion||Barbecue, Business dinner, Dinner with friends, Family reunion, Reunion with colleagues, Romantic Dinner|
I did not know the grape Graciano and I like it very much. This wine is fruity and fresh aroma.