The Yecla appellation in southeastern Spain boasts limestone rich soils and sits on a high plateau surrounded by mountain ranges. The hot, dry summers here make it an ideal place to grow Monastrell, also known as Mourvèdre around the world. Sun-drenched vines produce plump, ripe grapes and voluptuous wines such as this one, which features strawberry, plum and fig on the palate, supported by structured tannins on the long, lingering finish. Rich poultry and pork dishes will make a delightful companion for this rustic Spanish red.
Yecla, Murcia, Spain
Romeo Bragato was an Austria-Hunagrian viticulturist who studied New Zealand extensively from 1894 to 1908, identifying many grape varieties and regions suitable for winemaking. It would take about 80 more years before his recommendations were followed, many of them proven correct.