Amongst the white washed houses of Arcos de la Frontera, in the southern tip of Spain, lies the small vineyard of Finca Moncloa.

Cabernet Sauvignon and Syrah grapes are hand selected and skilfully blended to create a velvety smooth, full bodied wine with complex flavours of ripe blackberries, plums, vanilla and spice.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.

Country of origin: Spain. Package type: Glass. Allergen Information: Contains Sulphites.

Grape variety: 40% Syrah, 22% Tintilla de Rota, 21% Cabernet Sauvignon, 16% Petit Verdot, 0.5% Cabernet Franc, 0.3% Tempranillo, 0.2% Merlot.

Current vintage: 2021. Regional information: Andalucia.

The site in Arcos de la Frontera was chosen for its variety of soil types and higher altitude. This along with the vineyard slopes and year-long sunshine produce grapes with intense concentration and aromas, and the tannins needed for ageing.

Tasting notes: Amongst the white washed houses of Arcos de la Frontera, in the southern tip of Spain, lies the small vineyard of Finca Moncloa. Cabernet Sauvignon and Syrah grapes are hand selected and skilfully blended to create a velvety smooth, full bodied wine with complex flavours of ripe blackberries, plums, vanilla and spice.

Alcohol by volume: 13.5. Units: 10.1.

Serving suggestions: This wine is a good match for poultry, pork, spicy food, dishes with strong sauces, stews, red meat, game, lamb and grilled meat.

Vinification details: Ripening started to be monitored in early August and continued until each variety was picked. The harvest began with the Syrah grapes towards the end of August and finished late September with the last of the Petit Verdot. Average yields were modest but higher than in recent years. The grapes were picked by hand, selected in the vineyard and transported in 15kg crates. The best bunches were then selected from the triage tables and taken to be de-stemmed and gently crushed. The paste was chilled down to 12-13oC before being transferred to small stainless-steel tanks to macerate/ferment for 12-15 days. The temperatures were kept mild during this process to retain and heighten the aromas. Following malolactic fermentation, the wine was aged in French and American oak barrels for more than 12 months. The wine was then blended after this barrel ageing and bottled in July.