The Gauntlet is our challenge with this wine to the rest of the Monastrell producing world.

We are privileged to work with the Candela family and the team at the Barahonda winery in Yecla. We have selected grapes from the small La Ceja vineryard which lies at about 700 metres above sea level. It is in a protected wildlife area that possesses a magnificent peace and serenity and where 50 year old bush vines produce a yield of less than 3 tons per hectare. The Gauntlet was picked into small boxes and then cold macerated for 3 days before the onset of fermentation in an open fermentor with frequent punch-downs. As soon as fermentation was completed the wine was run off into our American oak barrels where it rested for 11 months before bottling late September 2009.

The wine has tremendous length and complexity with an excellent structure of fine acidity and well honed tannins. Ripe, spicy, black berry fruit is balanced by the vanilla flavours from our barrels. It is drinking well now but will also keep and evolve over many years. A real iron fist in a velvet glove.