As James Suckling writes about: “A really pretty red here with cherry compote, citrus, tea leaves, bark and cranberries. Medium to full body, silky and suave tannins and loads of driven acidity. A wealth of raspberry compote to close. Drink now. ”
Moreover, Luis Gutierrez, from Wine Advocate, writes: produced with the hairy strain of Garnacha called Garnacha Peluda, is an airy, fresh and elegant interpretation of the grape, from a strain that tends to deliver more delicate wines to start with . It still has 15% alcohol so it’s not a shy wine; it's a juicy and chewy Mediterranean red with good freshness and integrated oak. It matured in oak vats for 12 months. I liked the spiciness and the somewhat wild character of this red, which had some rusticity that gave it character. Tasty and sleek.
La Pilosa pairs perfectly with a chop of lamb with a mustard crust. It is best served at a temperature of 15º -17ºC