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El Bombero Gran Reserva 2013

Cariñena DO
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El Bombero Gran Reserva 2013
From award winning winemaker Javier Domeque, El Bombero Gran Reserva is a premium edition of an old favourite. From Cariñena, a region, synonymous with delicious wines and great value, this double Gold Gran Reserva was aged a full three years in oak.
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Wine Details

  • Red - Full Bodied
  • SpainSpain
  • Tawny Mid-depth Ruby
  • Garnacha
  • 10.5 Units
  • Vegan
  • 14% ABV
  • Vegetarian
  • 31 December 2022

Flavour Profile

Tasting notes
Full-bodied, lingering plum, raspberry and smoky vanilla spice
Allergy information
Contains Sulphites
The Story Behind the Bottle
Big Red El Bombero has been a top choice with customers for over 20 years. And in special vintages, winemaker Javier Domeque crafts a sophisticated Gran Reserva version using the pick of the crop from his oldest vines. To qualify for Gran Reserva status, the wine was aged in oak for three years with further time in bottle prior to release. It’s made entirely from Garnacha, an important component of many full bodied Spanish reds, and also of Châteauneuf du Pape from neighbouring France. At 14% vol, it’s a touch less powerful than El Bombero itself but full of rich berry flavour and with delicious spicy complexity from American oak. The 2013 is perfect right now. Just decant for an hour and serve with roast shoulder of lamb.
Big Red El Bombero has been a top choice with customers for over 20 years. And in special vintages, winemaker Javier Domeque crafts a sophisticated Gran Reserva version using the pick of the crop from his oldest vines. To qualify for Gran Reserva status, the wine was aged in oak for three years with further time in bottle prior to release. It’s made entirely from Garnacha, an important component of many full bodied Spanish reds, and also of Châteauneuf du Pape from neighbouring France. At 14% vol, it’s a touch less powerful than El Bombero itself but full of rich berry flavour and with delicious spicy complexity from American oak. The 2013 is perfect right now. Just decant for an hour and serve with roast shoulder of lamb.
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