El Sequé 2016

The eponymous 2016 El Sequé is pure Monastrell from old vines on sandy soils in the village of Pinoso. It fermented for ten to 12 days in open-top stainless steel tanks after a 24- to 48-hour cold soak with pigeage and pumping over. It matured in oak barriques until malolactic completed. In Alicante, the one event that marks harvest is the arrival of the cold spell (often with hail) and how it influences the vines. In 2016, they had some hail, but it was not as bad as in 2018 or in 2013, and the vineyards resisted. 2016 was a moderately fresh year within the warm climate zone, and the wine is approachable, with less ripe aromas found in warmer years and with more upfront fruit. However, there is good balance on the palate, with fine tannins, a chalky texture and a little more acidity and tension. The oak is perfectly integrated. They had a good crop in 2016. 45,000 bottles produced. It was bottled in April 2018.

Perfumed, sweet blackberry aromas with lilac and licorice notes. A powerful, but super bright red that makes you feel glad to be alive. Very lively acidity carries the long, vibrant finish. Drink or hold.