The red wine El Goru from Jumilla in Spain has a caveman on its label. Artistically done of course. It is a blend of Monastrell, Syrah and Petit Verdot none of which can be referred to as primal.
On the nose while not a snarling cave man attacking you with a club the wine has the aromas of a gruff nature. Cherry, raspberry, red beet and cactus pear. On the palate the tannins are moderate and the acidity very harmonious. Malted chocolate, strawberry jam, red pepper jelly with jalapeno pepper with root beer. As the wine aerates on the finish the acidity makes an appearance within the bounds of propriety. There is Petit Verdot in the blend and that grape can add some perfume and eccentricity in the wines it is blended with. In this case it does add just a touch of levity to the wine lifting it above a curmudgeon type of wine. Match with baby goat, grilled lamb, spicy sausage or Spanish mackerel filets cooked in tomato sauce with Jalapeno peppers. And given its intensity it is really best suited to foods as about 80% of European wines are. I suppose you call that generations crafting wine to suit the local cuisine. I should add the wine has been oaked but it must be neutral or old oak and the wood is way in background and barely detectable.
Hold until end of 2023.
(El Goru 2020, DOP Jumilla, Ego Bodegas, Jumilla, Spain, $13.95, 750 mL, 14%, Liquor Control Board of Ontario # 443945, RKS Wine Rating 89/100).
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