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‘Delmoro Tinto’
Garnacha, Bobal & Syrah, Valencia, Spain
Javi Revert and Victor Marqués met at the influential Celler del Roure over a decade ago before striking out on their own with La Comarcal, a small boutique winery that translates to “The District.” They work primarily with grapes planted by Javi’s great-grandfather on high elevation sites, as well as winegrower partners across the country. Made of mostly Garnacha with a splash of Bobal and Syrah, each organically-farmed grape is vinified separately with natural yeasts in stainless steel – the Grenache ages in tank, while the Bobal and Syrah complete malolactic fermentation in barrel and rest for 5 months. Full and peppery with the colour of oxblood velvet – macerated cranberries, cherry lollipop, bouquet garni, clove spice & a slight florality with leathered tannins. Save this for a cozy night in the next time you decide to tackle ossobuco or a cassoulet – this is the universe telling you to start no later than 4 PM.
Javi Revert and Victor Marqués met at the influential Celler del Roure over a decade ago before striking out on their own with La Comarcal, a small boutique winery that translates to “The District.” They work primarily with grapes planted by Javi’s great-grandfather on high elevation sites, as well as winegrower partners across the country. Made of mostly Garnacha with a splash of Bobal and Syrah, each organically-farmed grape is vinified separately with natural yeasts in stainless steel – the Grenache ages in tank, while the Bobal and Syrah complete malolactic fermentation in barrel and rest for 5 months. Full and peppery with the colour of oxblood velvet – macerated cranberries, cherry lollipop, bouquet garni, clove spice & a slight florality with leathered tannins. Save this for a cozy night in the next time you decide to tackle ossobuco or a cassoulet – this is the universe telling you to start no later than 4 PM.
$11.47
Original: $32.77
-65%‘Delmoro Tinto’—
$32.77
$11.47
Description
Garnacha, Bobal & Syrah, Valencia, Spain
Javi Revert and Victor Marqués met at the influential Celler del Roure over a decade ago before striking out on their own with La Comarcal, a small boutique winery that translates to “The District.” They work primarily with grapes planted by Javi’s great-grandfather on high elevation sites, as well as winegrower partners across the country. Made of mostly Garnacha with a splash of Bobal and Syrah, each organically-farmed grape is vinified separately with natural yeasts in stainless steel – the Grenache ages in tank, while the Bobal and Syrah complete malolactic fermentation in barrel and rest for 5 months. Full and peppery with the colour of oxblood velvet – macerated cranberries, cherry lollipop, bouquet garni, clove spice & a slight florality with leathered tannins. Save this for a cozy night in the next time you decide to tackle ossobuco or a cassoulet – this is the universe telling you to start no later than 4 PM.
Javi Revert and Victor Marqués met at the influential Celler del Roure over a decade ago before striking out on their own with La Comarcal, a small boutique winery that translates to “The District.” They work primarily with grapes planted by Javi’s great-grandfather on high elevation sites, as well as winegrower partners across the country. Made of mostly Garnacha with a splash of Bobal and Syrah, each organically-farmed grape is vinified separately with natural yeasts in stainless steel – the Grenache ages in tank, while the Bobal and Syrah complete malolactic fermentation in barrel and rest for 5 months. Full and peppery with the colour of oxblood velvet – macerated cranberries, cherry lollipop, bouquet garni, clove spice & a slight florality with leathered tannins. Save this for a cozy night in the next time you decide to tackle ossobuco or a cassoulet – this is the universe telling you to start no later than 4 PM.
