Los Frailes Dolomitas 2023

Casa Los Frailes works the Alforins valley in Valencia, where Los Frailes Dolomitas takes its name from the dolomite soils that define it. These soils are loamy, calcareous and very stony, rich in calcium carbonate and magnesium and shallow, so the Monastrell vines root through stone and the wines come out fresh, fine and notably mineral rather than heavy. This is a single-variety Monastrell farmed biodynamically and organically. Ageing for ten months is split between concrete tanks and clay amphorae, both inert vessels: the porous clay allows a slow, gentle oxygen exchange that softens the tannins and rounds the texture while the concrete preserves primary fruit, neither adding oak flavour, so the grape and the chalky soil signature stay clear. The colour is deep ruby. The nose shows red berries and plum over dried Mediterranean herbs, black pepper and a stony, earthy note. The palate is medium to full bodied and fresh, the tannins fine and the minerality carrying through to a savoury, herbal finish marked by liquorice. Serve at 16 to 17 degrees, decanting briefly. It suits lamb, grilled meats and mushroom dishes.