The Gordo is a Spanish red blend where cabernet sauvignon adds character instead of detracting from it
The Spanish do not need to make wine with the so-called international grapes. If you make some of the best tempranillo and albarino in the world, why bother with cabernet sauvignon and chardonnay? Because, sometimes, as the Gordo demonstrates, international grapes used correctly can make the native grapes that much better.
The Gordo ($12, purchased, 14%) comes from my pals at Ole Imports, perhaps the best Spanish wine importer in the country. And, even more importantly, the wine is a labor of love for Ole impresario Patrick Mata – a tribute to his father, whom he called Gordo, and to his family’s long gone winery.
This Spanish red is a blend of 70 percent monastrell and 30 percent cabernet, and when I saw that on the label I almost didn’t buy it. Why ruin the monastrell with lesser quality Spanish cabernet?
But the cabernet doesn’t overwhelm the monastrell; rather, it adds structure and complexity to the monastrell’s fruit and spice. Look for a surprisingly rich wine for the price, as well as lots of black fruit. Highly recommended, and a candidate for the 2018 $10 Hall of Fame. And always, always trust great importer to provide great wine.