Clos Figueras Poblets del Montsant Tinto 2020

Clos Figueras Poblets del Montsant Tinto is a smooth and expressive red wine from Montsant, Spain. A blend of Garnacha, Carignan, and Syrah, it offers aromas of ripe cherries, blackberries, and Mediterranean herbs, with hints of licorice and spice. The palate is medium to full-bodied with balanced acidity, fine tannins, and a long, velvety finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Complex
Grape Varietal: Grenache, Carignan
Tastes Like: Comparable to a Côtes du Rhône blend, with vibrant red fruit, earthy undertones, and a touch of spice, balanced by fine tannins and a smooth finish.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Montsant, Spain
Terroir: Slate and clay soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Clos Figueras is a boutique winery in Montsant, Spain, known for its dedication to producing high-quality wines that reflect the region's rugged terrain. Poblets del Montsant Tinto is a fine example of their artisanal winemaking.

Seafood: Grilled swordfish or tuna with herb butter.
Poultry: Roast duck or chicken cacciatore.
Vegetarian: Eggplant parmigiana or lentil stew.
Meat: Braised short ribs, lamb stew, or beef tenderloin.

Manchego: Semi-hard and nutty, enhancing the wine's complexity.
Idiazabal: Smoky and savoury, complementing the wine's depth.
Comté: Nutty and rich, pairing beautifully with the wine.
Blue Cheese: Tangy and bold, providing a delightful contrast.

Braised Short Ribs

Ingredients:

• 1.5kg beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1 cup red wine
• 2 cups beef stock
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 160°C. Season short ribs with salt and pepper.
2. Heat olive oil in a large ovenproof pot. Sear short ribs on all sides until browned. Remove and set aside.
3. Sauté onion, carrots, and garlic until softened. Deglaze with red wine, then add beef stock and thyme.
4. Return short ribs to the pot, cover, and braise in the oven for 2.5 hours, or until tender.

Tip: Serve with creamy mashed potatoes or polenta for a hearty meal.