Piqueras Old Vine Garnacha 2023 (Spain)

Piqueras Old Vine Garnacha 2023 (Spain)"This inky, powerful, old vine red is hard to believe for the price. A real find!" Steve Bennett, Master of Wine, Importer Wonderfully ripe and plush with cassis, dark plum, mocha, black pepper and cedar aromas, leading to a powerfully expressed palate delivering loads of tasty flavours and velvety texture. Sturdy yet polished with a delightfully long succulent finish Sam Kim, Wine Orbit Almost opaque purple black in the glass. Explosive nose of

"This inky, powerful, old-vine red is hard to believe for the price. A real find!" Steve Bennett, Master of Wine, Importer

“Wonderfully ripe and plush with cassis, dark plum, mocha, black pepper and cedar aromas, leading to a powerfully expressed palate delivering loads of tasty flavours and velvety texture. Sturdy yet polished with a delightfully long succulent finish” Sam Kim, Wine Orbit

Almost opaque purple-black in the glass. Explosive nose of blackcurrant, cherry liqueur, dark chocolate, espresso and cracked black pepper. The palate is full-bodied yet surprisingly juicy – waves of cassis and blueberry wrapped in velvety tannins, with a spicy, mocha-tinged finish that lingers for minutes.  Drink now through 2030 (peak 2026–2029). Serve at 16–18 °C. 

Bodegas Piqueras was founded in 1915 by Mario Bonete, the driving force behind the creation of the Almansa DO. Today the fourth generation continues the family tradition at 700–900 m altitude in south-east Spain (100 km inland from Valencia). Extreme continental climate, very low rainfall and limestone-rich, nutrient-poor soils are organically farmed, producing tiny yields (1.2–1.5 kg/vine) from 45–60-year-old dry-farmed goblet vines.  

Garnacha Tintorera (Alicante Bouschet) is a ‘teinturier’ grape variety with red flesh as well as dark skins. It is sought out by wine enthusiasts and connoisseurs for its amazing colour intensity and strong cherry, cassis, dark chocolate and black pepper characters backed up by a lush texture. Hand-harvested grapes undergo two weeks’ skin maceration at a moderate 25 °C, followed by six months in fine-grained, medium-toast 300 L American oak barrels – just enough to polish the tannins while keeping the fruit vivid and fresh.  

Food Pairing: Spectacular with grilled or roasted red meats (rib-eye, lamb cutlets), venison, hard cheeses, or simply on its own when you want something bold and delicious.