91 Points: "Brilliant ruby-red. Displays vibrant, mineral-accented cherry and dark berry scents that are complicated by suggestions of candied flowers, licorice and exotic spices. Chewy and focused on the palate, offering bitter cherry and blackberry flavors that deepen slowly on the back half. Smooth, even tannins frame a very long, penetrating finish that leaves a hint of succulent herbs behind. (raised in new and used French oak barrels). Drinking window 2019 – 2024." – Josh Raynolds, Vinous (April 2019)
91 Points: "This has plenty of oak spice and attractive, red-berry fragrance on offer. The palate has a supple, juicy and assertively punchy fruit core. Dark-plum and chocolate flavors abound. Drink or hold." – James Suckling (July 2019)
90 Points:
The new entry-level red 2015 Gordo is a blend of Monastrell with 30% Cabernet Sauvignon from a typical Mediterranean vintage. The wine has notes of thyme and rosemary, classical tree bark notes and a touch of herbal freshness within the ripe character of the year. The palate is juicy and approachable, with round tannins and very good balance. A Mediterranean red of high drinkability, clean and harmonious. 30,000 bottles produced. It was bottled in February 2019. Drinking window 2019 – 2022." – Luis Gutierrez, Robert Parker’s Wine Advocate (April 2019)
FROM THE WINERY
TASTING NOTES:
Gordo showcases the brilliant quality of the Mourvèdre grape from this sunny appellation. The wine boasts an opaque ruby/purple color along with notes of lead pencil shavings, blackberries, black raspberries and a hint of blueberries. The sensational fruit characteristics are pure, as well as vivid. This full-bodied, opulent, stunningly savory, expansively flavored wine can be drunk over the next 2-3 years.
ALCOHOL CONTENT: 14.0%
GRAPE: 70% Monastrell, 30% Cabernet Sauvignon. Vines planted since 1970. Tended in chalk and limestone soil at 713 m (2,339 ft) elevation.
PAIRING SUGGESTIONS:
Try Gordo with blue cheese, stews, spicy chili and similar hearty dishes. This wine has the heft on the palate and spice to pair well with BBQ with serious heat, pulled pork sliders and "five alarm" BBQ chicken wings.
VINIFICATION AND AGING:
Harvest takes place
in the cool, early morning hours. The best bunches are selected and undergo a gentle crush. Whole clusters with stems undergo maceration at a cool temperature (59 F). Each grape variety is fermented separately. After fermentation, the skins and stems are kept together in a post-fermentation extended maceration for seven days. Malolactic fermentation occurs in stainless steel tanks. After ageing for three months in oak barrels that are two years old, the Monastrell and Cabernet are blended. The wine is bottled after one month in the tanks.
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