The 2004 Matamangos is made up of 85% Monastrell and 15% Garnacha Tintorera (aka Alicante Bouschet) that was fermented and aged in barrel for 14 months. It delivers an alluring nose of underbrush, brier, creme de cassis, black cherry, and exotic spices. Smooth-textured, spicy, and elegant on the palate, it conceals enough structure to evolve for 2-3 years and should drink well through 2019. Importer: The Enye Group, Chicago, IL; Tel. (312) 876-1200
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