Type: Dry red
Made with: Tempranillo, Mourvedre and a field blend
Plays well with: Southwestern cuisine, grilled meats
There are several different points in the winemaking process where different varietals can be blended into one wine. Many winemakers prefer waiting until right before bottling, then combining all the young, single grape wines into different formulations to hit on just the right taste – and, damn, that’s a fun process. We know. We’ve been doing it for the past several years with all the different wines Michael makes at home.
But the Dos Cabezas 2008 El Campo features a different kind of blending – what’s called a field blend. That’s when two (or more) different varieties of grapes are crushed, fermented and pressed together into, basically right from the field. The advantage is that you get a wine that can be more than the sum of its parts.
The dark red color had a slight salty aroma but given the venue – a crowded tasting at Hospice DuRhone – that could have been a fluke.
The glass, on the other hand, delivered more than the nose promised. The flavor was rich with dark fruits and good acids, both balanced for a lighter mouthfeel that goes down very easily. Being a Rhone-inspired blend, enjoying it with food is the best way to show it off, and given Dos Cabezas’ Southwestern location, try some grilled fajitas or carnitas tacos.
You can find more information about the winery and order wines at the website, doscabezaswinery.com