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Enciro
Enciro (roughly translating to the bull`s ring) was inspired by the throngs of 1500lb bulls who weave their way through the streets of Pamplona, Spain during the annual Bull Run every July. Originally developed from a practical need to move the bulls from their pens to the bull ring to honor Pamplona’s Patron Saint Fermin, Running of the Bulls has become Spain’s most famed tradition.
Today, its half-mile road along Santo Domingo draws cheers and celebrations. And now, with Enciro, a wine to celebrate with.
Characteristics
El Bully: An Old World style of silky tannins and earthy aromas while packing in lots of bright, New World-styled fruit flavors of blackberries and plums.
Food Pairings
El Bully: Superbly matched with strong cheeses, grilled read meats, and chocolate. A terrific complement to spicy Spanish dishes from paella to tapas.
Wine Growing Conditions
El Bully: From D.O. Jumilla, Robert Parker predicted it to be one of Spain’s up-and-coming wine regions. This region southeast of Madrid near Spain’s Mediterranean coast enjoys intense sunshine for ripening, and red-brown, chalky soil over limestone that strains vines into producing grapes of distinction.
What Rhone is to France, Jumilla is to Spain. They are both Southern regions fit for growing Monastrell, or Mourvedre as it is known in the Rhone. Today, Jumilla is known as the “Kingdom of Monastrell” for its 247,000 acres of plantings. Robert Parker champions Jumilla as a true wine find, where Monastrell vines hug the sun-bleached landscape looking more like the plains in classic American movie Westerns than a European village set some 100 miles west of the Mediterranean. Legend has it that Jumilla has been a wine source since the Early Stone Age.
The unique “bush" vines grown here settle close to the ground to produce a concentration of flavor and a protection from the elements. Today, this combination of sun and soil create maverick conditions for these small, thick-skinned berries. |