Wine of the week – Forlong Tintilla 2017

Check out Joyce’s new and exclusive wine range from Spain and Portugal selected by Masters of Wine student Antonia Dominguez from Antonia’s Wines.

Antonia Dominguez was born in Jerez, Spain, famed for its sherry production, and was raised in Ireland. She is a holder of the WSET Level 4 diploma in wines and spirits and is currently a student on the prestigious Masters of Wine programme, the only MW student in Ireland. Her expertise stretches far beyond Spanish wines, extending to all notable wine regions of the world. Under her meticulous and quality-orientated selection process, she sources stand-out wines at a range of price points and styles, representing wineries from both undiscovered and classic regions. Her selection is based on offering unique and expressive wines with personality, and on bringing Irish consumers as close as possible to an authentic wine experience.

Winemakers Rocio and Alejandro have been hailed as two of the ‘top 10 great Spanish winemakers you need to know’ in 2020 by Decanter. Based in Cádiz in the south of Spain, they are fully organic, growing select grape varieties in the top vineyard sites of the famed Jerez region. The bright white albariza soils there help the grapes retain their freshness and adds some attractive minerality to the wines.

Forlong Tintilla is made from 100 per cent Tintilla de Rota, a local grape variety that is incredibly expressive of the terroir. Aged for six months in clay amphora, a winemaking vessel that dates back to Roman times, followed by 12 months maturation in French oak barrique, this wine is a product of meticulous and labour-intensive winemaking focused on creating the best expression of this extraordinary grape. The wine is pronounced and complex, with layers of plum and cherry fruit, underpinned by earthy notes of Mediterranean herbs, crushed rock minerality, cocoa, and spice from the oak. An exquisite wine, well balanced, with outstanding purity of expression and persistent length.

It is a perfect accompaniment to entrecote steak, slow cooked lamb, suckling pig, barbecued and grilled meats, porcini mushrooms, Jerusalem artichokes, and hard cheeses.


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