2010 Camino de Navaherreros Garnacha Vinos de Madrid

SKU #1079325 90 points Stephen Tanzer's International Wine Cellar

 (all garnacha): Bright violet color. Highly perfumed aromas of strawberry and raspberry preserves, Asian spices and candied flowers. Reminds me a lot of a pinot noir, offering juicy red berry flavors and suggestions of star anise and cinnamon. Very fruity wine, with impressive finishing cut, precision and floral-driven persistence.  (11/2011)

K&L Notes

This is as elegant an example of Garnacha (aka, Grenache) as you are likely to find. Catalan winemaker Marc Isart Pinos is taking old vines, applying excellent viticultural work, fermenting in foudre (with some whole clusters used, as well as long maceration on the skins for further complexity/elegance), and bottling with a minimum of sulphur to create this beautiful, expressive wine. A good bit more tangy, racy, and serious than most grenache at this price, the Camino de Navaherreros is sure to please those who prefer layered nuance and energetic flavors. As far as food pairing is concerned, this 100% Garnacha would pair nicely with a range of seasonal dishes, though I think that it would be particularly good with braised lamb shanks or, now that I think of it and the season is approaching, maybe even some brisket and potato latkes. I cannot recommend this awesome wine highly enough. (Joe Manekin, K&L Spanish Wine Buyer)

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Price: $12.99
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Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 11/15/2011 | Send Email
This one can take a while to wake up, probably due to it’s youthfulness. Once in the glass and opening up I found this wine to be quite surprising. The value price point and 14.5% ABV may lead one to believe this is going to be a fruity number with little else to offer, yet in reality the structure is well defined and the fruit balanced with a tart astringency. Seared Strawberries with balsamic came to mind as I tasted. The wine is quite fine in texture and mouth feel but the acidity really helps draw out the finish. I enjoyed it with a Bison meat ragout. The last glass was the best of the bottle so give it some breathing time to achieve true potential.
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- Fat, ripe and rich with ample fruit and vibrant acidity, wines made from Grenache are easy to love. While its origins are still under dispute - some suggest Spain, where it is called Garnacha, while others say it came first from Sardinia, where it is called Cannonau - it is inarguably one of the most planted varietals in the world. A hearty grape, Grenache does well in hot, dry regions and its sturdy stalk also makes it well-suited to withstand blustery conditions like the Provençal Mistral. It ripens at relatively high sugar levels, which translates to higher potential alcohol in the wines it produces. Grenache may be most famous in the Southern Rhône areas such as Châteauneuf-du-Pape and Gigondas where it has long been an important component of delicious blends. But it's also the source of the crisp rosés from Tavel, Lirac and Provence, and age-worthy vins doux naturels like Rivsaltes and Banyuls. Grenache is also found in large swaths of northeastern Spain, in Navarre, in Rioja, where it plays a supporting role in blends with Tempranillo, and in the distinctive wines of Priorat. The grape was once the most widely planted varietal in Australia, though Shiraz and Cabernet have overtaken it. In California, Grenache plantings have dwindled from their heyday in the San Joaquin Valley, but it is starting to see a resurgence, albeit in smaller plantings, where other Rhône varietals thrive.


- With more land under vine than any other country in the world, Spain is the great sleeping wine giant. In recent years, a great deal of money and passion has been poured in the burgeoning Spanish wine industry, helping to improve quality among its vast array of wines from sparkling Cava to Sherry to Rioja Gran Reserva. The most important red-wine-producing regions are Rioja, Ribera del Duero and Navarra in the north and Priorat and Penedes in the northeast.
Alcohol Content (%): 15