Papa Luna Catatayud 2005 (18.0/20), at 14.5% alc, also 70% Garnacha, 25% Syrah
and 5% Mazuelo, aged 5 months in French and American oak, was dark ruby-red and
garnet coloured, with an soft, shy nose of savoury, cooked, red-berry fruit
aromas showing some secondary game and herb complexities. On palate, this was full, dense and well
structured, the fruit ripe and meaty, and the tannins rounding out, providing a
degree of integration, softening and balance.
Drink this over the next 4-6 years. RC May 10
The wine made from the vineyards of Pedro Martinez de Luna, or 'Papa Luna', in the Calatayud region of Spain has become a favourite at Regional, and we think an inspired selection for the top 30.. Made by Norrel Robertson MW, Spain's only resident Master of Wine, 'Papa Luna' is a 70% Garnacha, 25% Syrah and 5% Monastrell and Mazuelo blend which captures the concentration and texture of old vines that range from 50 to 115 years old. Packed full of sweet, dark berry flavours alongside those of wild mountain herbs, this has very supple, ripe tannins that enable immediate drinkability. Wine of the Year in Joelle Thomson's Indispensible Wine Guide 2007, 5 Stars Cuisine and 90 points by Robert Parker. Top 30 09
This wine made by Scottish Master of
Wine Norrel Robertson has gained many fans of late at Regional Wines. As
Cuisine says: “This would be known as a GSM blend in Australia, but this meaty, succulent Garnacha
Shiraz Monastrell blend (in the proportions of 70%, 25% and 5%) hails from
Aragon, in north-east
Spain”. This is particularly
flavoursome, with interest and a degree of complexity from the blend of
varieties. This has good structure to match the hedonistic fruit and should
keep well over the next 4-5 years. RC May 07