El Burro 'Kickass' Garnacha 2020 (Spain)

El Burro 'Kickass' Garnacha 2020 (Spain)Toasty oak Plum & blueberry Roasted nut Fleshy texture "Offering excellent varietal expression, this delightfully appealing wine shows dark plum, spiced cherry, olive and dried flower aromas on the nose, followed by a silky smooth palate delivering rounded mouthfeel and supple tannins. Upfront and charming with fabulous drinkability. At its best: now to 2025" Sam Kim, Wine Orbit, Jan 2022 "Deliciously drinkable and appealingly rustic grenache with

• Toasty oak
• Plum & blueberry
• Roasted nut
• Fleshy texture

"Offering excellent varietal expression, this delightfully appealing wine shows dark plum, spiced cherry, olive and dried flower aromas on the nose, followed by a silky-smooth palate delivering rounded mouthfeel and supple tannins. Upfront and charming with fabulous drinkability. At its best: now to 2025" Sam Kim, Wine Orbit, Jan 2022

"Deliciously drinkable and appealingly rustic grenache with plum, berry, anise, violet, mocha and leather flavours supported by ripe, peppery tannins. Great value at this price" Bob Campbell, Master of Wine, Real Review, Jan 2022

Garnacha (Grenache) is one of the most widely planted red wine grape varieties in the world and as it is a late ripening variety it excels in Spain’s warm, dry, sunny climate where the grape most likely originated. This is especially true when it’s from low-cropping vines like this blockbuster made by top producer Bodegas Aylés, based in Aragón. Since Roman times donkeys or 'Burros' (in Spanish) have been used to work along the narrow paths between vines, which is where this wine takes its name.

Grown on the calcareous clay hills of the Ayles Estate in the Carinena region of central north Spain. The continental climate is influenced by a wind the locals call "Cierzo" and vast fluctuations between daytime and night-time temperatures guarantee super-intensely flavoured grapes. Harvesting took place in early October when the grapes had reached optimum ripeness. After harvest the grapes are then de-stemmed and semi-crushed before a pre-fermentation maceration at low, controlled temperatures of 8-10ºC for four days. The wine was then fermented in temperature controlled stainless steel tanks. 50% of the wine spent four months in high quality oak barrels to add a vanilla smoothness and a toasty, spicy touch to the flavours.