Sometimes, you really just want a big, bold glass of Spanish garnacha — and when you do you'll do worse to try this. Great label too.
David Seijas used to be the head chef at three-star molecular restaurant El Bulli. He has since turned his hand to winemaker, working with grape growers in a selection of Spain's lesser-known regions. This is one of those projects.
There's a real mixture of black fruits and floral notes in here: plums, black berries, blueberries, all underpinned by a herbal and floral note. Structurally it has bite but isn't overpowering.