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Proyecto Garnachas de Espana Moncayo

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"It is a bright burgundy wine with medium-depth. While featuring tobacco and wild berry aromas, its freshness and mineral qualities mix resulting in a surprising wine that due to its roundness and youth." Garnachas de Espana,

Regular Price: €17.00

Special Price: €15.30

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Spain, Ribera del Queiles
750 ml
Grape Varieties:
  • 100% Garnacha
Food Pairing:
Red meat, barbecues or on its own
Package Size:
750 ml
Proyecto Garnachas de Espana Moncayo
More information:
Proyecto Garnachas de Espana is a wine made in a 60-year-old vineyard located on the north-facing slopes of the Moncayo in the Ebro Valley in northern Spain. Garnacha or Grenache is the most planted grape variety in Spain that can make rich wines and be enjoyed young. This “Garnacha Project” was initiated by Raul Acha who selected different vineyards in Spain that would best reflect the characteristics of this variety. The result is a collection of monovarietal wines from very old vineyards that capture the concept of ‘Terroir’ to perfection, as each wine expresses all the nuances and singularities typical of its winemaking area. The wines comprising ‘Proyecto Garnachas de España’ are made in areas near Valle del Ebro, which offers the optimum conditions required for this variety.

"Garnacha is perhaps the most familiar of the many words that make up the name of this wine. I love the funky label. But I loved the wine too. It has the richness and sweetness of Garnacha/Grenache but, crucially, has real freshness on the finish. This is not one of those dried-fruit wines made from grapes that lacked juice and acidity; it is a delightful mouthful - and is 'only' 13.5%, which is relatively low for a fully mature example of this grape variety. This is a wine that says 'fun' to me. The grapes are grown on the north-facing slopes of the Moncayo in the Ebro Valley in northern Spain, with a high proportion of slate and pebbles, and spent five months in new French oak, apparently - which makes it quite a bargain. Grapes were not picked until the second half of October and were hand harvested. I'd drink it any time over the next three years, ideally but not necessarily with food. Should you ever be lucky enough to experience barbecue weather, this wine would be perfect for such an event."

Jancis Robinson, Salvaje del Moncayo, La Garnacha 2011 VdT Ribera del Queiles, 31st May 2013,

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