The Perez-Pardo family comes from the southwestern Spanish province of Valencia; a rugged, very mountainous area with deep ravines and broad valleys. The family founded Bodegas Enguera in 1999 with the philosophy of only ever making wine from grapes they had grown themselves – something quite uncommon in the area. The second founding principle was a commitment to the ongoing preservation of the land itself. Biodiversity is fundamental. They do not use pesticides or herbicides in the farming process, rather allowing grass to grow between the rows in our vineyards, encouraging an environment for natural predators. The wine is a blend of Syrah and Tempranillo, and offers notes of both! Floral, with lightly cooked berry fruit, it is rich and persistent. A long savoury finish carries both tannin and some dark earth notes.

Deep in the heart of the Carroig Massif, in the beautiful Spanish region of Valencia, we find the family-run winery of Bodegas Enguera. In this part of Spain, wine is very much a way of life. It’s hardly surprising, as the conditions of this region are more or less ideal for high quality viticulture. The sun beats down on the mountainous vineyards, and the sparkling blue sea is never too far away, bringing in brisk breezes which temper the heat and bring balance to the vines. Bodegas Enguera was founded in 1999 as an attempt to capture all that makes this corner of Valencia special - the rich soils, the perfect climate, and the passion the people of the region have for great wine, to be drank heartily alongside wonderful dishes, with friends and family gathered around. Bodegas Enguera is all about keeping things close. The whole operation, from the grape growing to the bottling, takes place within land owned by the estate, so the vintners have absolute control and authority over what goes into each and every bottle. This way, Bodegas Enguera can ensure that what their customers are drinking is a true expression of Valencia, made with love and passion by people who know their land, and know how to make the most of what it has to offer. This Shiraz / Tempranillo blend from 2011 is a great example of what Spanish wines do so well - taking big, full-bodied grape varietals, and letting time do its work to smooth out the harsher edges, and bring forward all that complexity and various layers of flavour and aroma. This is a wine which is calling out for a hearty, rustic dinner, with plenty of charred meat and spice. This sort of blend tends to work well with Mexican cuisine - a tricky cuisine to find good wines for - and for rich, tomato-based meat dishes, too. Alternatively, try it on a cold day with a big bowl of beef stew. Delicious!