2012 Cinco Joses, Aragones Winery

The 5 Joses proclaims itself “one hard workin’ bottle” and this red earns a grin in both its aspirations as well as its execution.  This “Old Vines” Grenache hails from Spain (perhaps garnacha is thus more appropriate) and was part of an internationally flavored dinner for our humble table.  The Cinco Joses accompanied a great quinoa and kale salad, accented with onions, cucumbers, arugula, and tomato salad–fresh and with just the right amount of kick to it.

Unconventionally, the red also complemented a fish entre, a whitefish packing too just a hint of zest.  Not quite the way you might draw it up on the whiteboard but just fine for this family.  Throw in a side of portabello mushrooms and you’re ready for good eating.

Grenache seems to have one of those easy growing profiles (you can find it in Europe, Australia, and the U.S.) and it takes on a similar profile in this 2012 red.  It was a bit acidic right out of the bottle, but I seem to have this inherent flaw in that I never let a new bottle breathe enough, so you have to balance that into your own evaluation.  That’s how I regarded the tannins in the Cinco Joses, but it definitely packed in the fruit right from jump too.  I would say less strawberry or raspberries in your taste here, and more black berry.

If you’re a fan of Zinfandel I think you’d be happy with this affordable, rich red.  Give it a try and let me know what you think.


Camino de Navaherreros, 2011

Camino de Navaherreros, Madrid, Spain.

Camino de Navaherreros, Madrid, Spain.

The last of the three wines we tasted at Wine Therapy was the 2011 Camino de Navaherreros.  You read this label and feel like you should be able to find a good Spanish-to-English translation for “navaherreros” but it escapes both Google and me.  Regardless, this high-alcohol (14.5%) grenache packs a helluva punch and you should grab one for your next barbecue.

It bites back; a spicy cherry red that wants you to notice it from the very first tangy sip.  Borne from 80-year-old vineyards outside of Madrid, grapes for the Navaherreros are grown from granitic soils and macerated for 25 days in wood, stainless steel, and concrete tanks before being aged in wooden vats.  Some tasters have described this wine as, “The aromatic nose reveals fresh, acidity driven red fruit.  In the mouth there are lifted flavors of dry, red fruit, cranberry and pomegranate, a little powdery quality, but definitely fresh with a hint of red pepper.  Definitely lovely.”  My thoughts echo not only the above, which I found spot on, but this gent whose review proceed mine too.

Swirling the Camino de Navaherreros showed its depth; it is definitely not a Pinot Noir but far more in the Cabernet or Cabernet blend camp.  We partook of this grape at the last stop of our food/wine tour and I wished I had a robust antipasta or steak to accompany it.  Lately I’ve been all about Bordeaux but the Navaherreros presents a compelling argument for the Spanish reds.