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Olivares Dulce Monastrell 2017 (0.5 L)

Olivares Dulce Monastrell

2017 (0.5 L)
The sweetness of the sun
0.5 L
SMALL BOTTLES
94
PARKER
92
SUCKLING
x3 -6%

£21.50

/ 0.5 L btl

(£20.21 x3)

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    Free delivery over £200
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  • 4.74/5 Evaluation from Trusted Shops

Spec sheet

TypeSweet wine
Region
Grapes
Producer
AllergensContains sulfites
Alcohol contenti16.0%
Production31,000 bottles

The wine

Grapes and sun are the perfect definition of this splendid dessert wine produced from raisined Monastrell (Mourvèdre) grapes and unaged. A top-quality red dessert wine displaying an intense colour, magnificent aromas and a great personality, Olivares Dulce embodies the maximum expression of Monastrell in a wine which offers an excellent concentration, persistence and balance. Year after year, it delights us with its complexity and equilibrium and an explosion of delicious nuances with every sip.

What does this wine taste like?

It has a deep Picota cherry red colour with carmine and claret tones. A complex nose with aromas of figs, dates, and ripe fruit offers intensity and freshness, accompanied by fragrances of tomato plants, Mediterranean herbs (thyme, rosemary and lavender) and black olives. Olivares Dulce is powerful, tantalizing, juicy and lush in the mouth with notes of dark fruits framed by a balanced acidity and the tannins and structure of dry Jumilla wines. A long and lingering finish.

View
Picota cherry red / Deep / Garnet glints / Reddish glints
Bouquet
Complex / Higly aromatic / Fruit aromas / Ripe fruit / Figs / Dates
Mouth
Powerful / Rich / Black fruit / Well-integrated acidity / Long finish / Persistent

Drinking and storing

Serve between 8ºC and 10ºC

Food pairing

Desserts / Chocolate / Blue cheeses / Cured cheeses

Ratings and awards

201794 PK92 SK
201693 PK
201393 PK
201191 PK92 PN
200890 PK
PK: ParkerPN: PeñínSK: Suckling

Customer reviews

4.9/5
14 reviews
Vintage:

Winemaking

The grapes are left on the vines late into the autumn and produce incredible levels of concentration. The wine is only produced in years where the climate conditions have been perfect for the plants, meaning there are only about 5 or 6 vintages bottled in every decade.

Fermentation takes place with local yeasts in concrete tanks and maceration with skins is carried out for a relatively long time. Adding wine alcohol to raise the strength to 16% brings the fermentation to an end. It is then bottle unfiltered and unaged in January, a few months after harvest, and left to stand in the bottles for at least two years.

Clarification and filtrationUnfiltered

Vineyards

SoilSand / Sandy loam
Surface area275.00 hectares
Altitude825.00 meters