“The red blend 2018 Tinto was produced with 70% Monastrell, 20% Giró (a new focus here) and 5% each Syrah and Alicante Bouschet fermented with uncrushed grapes and 20% full clusters with indigenous yeasts. It matured in stainless steel for one year before bottling. This is earthier and more complex than the 2019. Despite the wine being unoaked, there is a smoky/leesy touch here, spicy (Jamaican pepper?), complex and more austere than the 2019.”
“Full disclosure: I tried five years of Volver’s Triga at an on-site wine tasting, and because it was so good that I drained each glass (for research, of course), my notes got a little weird. If we’re going to choose favorites, the 2012 was the absolute best, followed by the 2013—but at $40-plus, they’re a little more of a splurge. The 2014, even though it’s a little younger and not quite as developed as the older vintages, was still exceptional and manages to fall within budget. Made with monastrell and cabernet grapes, this wine brings a strong whiff of chocolate (yum) before serving up licorice and dark fruit (think ripe, juicy blackberries). The rest of my tipsy notes say, “insanely good. Stop being this good."