| Type | Red wine |
|---|---|
| Region | |
| Grapes | |
| Producer | |
| Allergens | Contains sulfites |
| Alcohol contenti | 14.5% |
| Production | 6,000 bottles |
Spec sheet
The wine
The reference wine of Luis Moya, Kimera is a wine packed with nuances. A selection of Grenache grapes from one of the best areas in Navarre, San Martin de Unx.
What does this wine taste like?
Strawberries, and more strawberries – pure Grenache. A fresh background with aromas of ripe redcurrants, raspberries, violets, and citrus notes of orange peel. Aromatic herbs, such as thyme and rosemary, blend with spices like pink pepper but no wood is used at all. It offers a silky, almost lactic, feel with discrete tannins which reminds us of a Beaujolais for a moment. An outstanding freshness balances its strength and means the wonderful presence of fruit never becomes too much. Flavoursome without being sweet, ripe but not flashy, Kimera is a medium to full-bodied wine with fine chalky tannins.
A slightly earthy touch appears with each sip, building up to a long and delicately bitter aftertaste.
View | Cherry red / Intense |
|---|---|
Bouquet | Higly aromatic / Fruit aromas / Red fruit / Raspberry / Cherries / Ageing notes / Dried flowers / Clay |
Mouth | Powerful / Intense aromas / Ageing notes / Expressive |
Drinking and storing
Serve cool (14-16ºC) in a standard red wine glass.
Perfect for drinking at any time during the five years after the harvest date.
Serve between 14ºC and 16ºC
Food pairing
Pasta / Rice dishes / Roasted pork
Ratings and awards
| 2020 | 90 PK | ||
|---|---|---|---|
| 2018 | 90+ PK | 91 PN | |
| 2017 | 90 PK | 16 JR | 90 PN |
PK: ParkerJR: Jancis
robinsonPN: Peñín
Wine critics reviewsReviews by Parker and Jancis Robinson
Customer reviews
Winemaking
Harvested manually and collected in crates of less than 18 kg. Completely destemmed, the grapes ferment with local yeasts at 28ºC in stainless steel tanks followed by a 15-day maceration with two daily pump-overs. A malolactic fermentation is carried out in an old 4,500-litre clay jar where the wine is also left to mature on its lees for ten months. A light filtering is carried out before bottling.
| Vinification material | Amphoras |
|---|---|
| Ageing period | 10 months |
Vineyards
Plants aged between 35 and 65 years old in vineyards in the village of San Martín de Unx (in the lower mountains of Navarre). The chalky-clay plots have an average level of fertility and are located on hillsides at an altitude of about 600 metres. Traditional dry-farming practices with little intervention. Yield: 4000 kg/ha.
| Vine age | Between 35 and 65 years |
|---|---|
| Soil | Calcareous-clay |
| Yields | Low yields |
| Altitude | 600.00 meters |
