Salia de Finca Sandoval 2024

Finca Sandoval was founded in 1998 by journalist and food critic Victor de la Serna in D.O. Manchuela, a high inland plateau in Castilla-La Mancha that few had taken seriously for fine wine. Salia is the entry red, built around Syrah with Bobal, the local workhorse, and a measure of Touriga Nacional. The vineyards sit at altitude in a continental climate, where hot days and cold nights slow ripening and hold acidity, while the limestone and clay soils lend structure and a savoury edge. Under winemaker Javi Revert the fruit is farmed organically. Ageing runs for fifteen months in foudre, large old oak casks that allow slow, gentle oxygen exchange and soften tannins without stamping the wine with vanilla or heavy toast. The result is deep ruby in the glass, with plum, black cherry and cracked black pepper on the nose, a liquorice and smoky note behind, and a firm earthy finish. Serve at 16 to 17 degrees, and decant young bottles for half an hour. It suits grilled red meat and slow braises.