Abadia de la Oliva
- Tempranillo 2012
- Spain > Navarra
- Red, Dry, Medium-Bodied, Fruity, Rich
- Roast, grill or stew. Tempranillo loves 'em all.
- Try chicken with herb-roasted tomatoes and pan sauce,
- London broil with creamy horseradish
- or a succulent lamb tagine with dates and pearl onions.
Nose: Medium Intensity, developing, licorice, mint, red fruits
Mouth: Medium Bodied, dry, medium acidity, light-average tannin, moderate intensity, medium finish, cranberry, black cherry, mineral
- In 1134, King Garcia Ramirez (wait, 1134?) requested that the Cistercian monks return to Navarre from Burgundy, granting them land on the Aragon river and money to get them up and running; growing grapes, olives and baking bread. So began Abadia de la Oliva. Confiscated by the government in 1833, the monks did not return until 1927. Their wines continue to be pretty righteous.
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