El Sequé 2019

The El Sequé 2019 is a dry red wine from DO Alicante, made from Mourvèdre and Syrah grown on old bush vines in the highlands of Pinoso. Power and coolness sit close together here: Mediterranean volume, a freshness that comes from the altitude, and fruit that feels serious and grown-up.

The vineyards are spread across four zones around Pinoso, at the western edge of DO Alicante, at 600 to 650 metres. Daytime temperatures climb above 40 °C, while at night they fall below 15 °C; this swing of up to 25 degrees holds acidity and aromatics together. The soils are sandy loam over limestone bedrock, low in clay and organic matter. The 50- to 65-year-old bush vines are ungrafted, with the oldest vines dating back to the late 1950s.

Mourvèdre, known as Monastrell in Alicante, blended with Syrah. Hand-harvested and sorted, then a cold maceration of 24 to 48 hours. Fermentation takes place in open stainless steel tanks, with the cap punched down twice a day. After malolactic fermentation, the wine matures for twelve months in 500-litre French oak barrels.

On the nose, blueberry, elderberry, raspberry and blackberry, along with a faint lactic note reminiscent of cherry-cream candy; liquorice, eucalyptus and mint add ethereal accents, while clove and black pepper bring the spice. On the palate it arrives in waves, showing power and coolness side by side, with surprisingly delicate tannin and plenty of juice at 14.5% vol.

Braised lamb shoulder with chestnuts and romanesco. From the vegetarian kitchen, tomato bake with aubergine, Brazil nuts and basil or beetroot carpaccio with rocket, goat's cheese and walnuts.

Juan Carlos López de Lacalle, the man behind Artadi in Rioja, founded El Sequé in 1999 together with Monastrell grower Agapito Rico, acquiring 40 hectares of old bush vines; in the cellar, winemaker Vicente Milla is at the helm. Wine-Searcher named the El Sequé 2014 World's Best Value Wine.