Parra Jimenez has tamed Graciano, a tannic and dense grape sometimes used in Rioja, without eviscerating it. An intriguing mixture of fruit and earth flavors, it still delivers dense explosive black fruit flavors. But there’s also a savory, almost chewy component. Its succulence would be a good choice for grilled meat. And you gotta love the price.
Parra Jimenez, La Mancha (Castilla-La Mancha, Spain) Graciano 2010
By Michael Apstein