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Kimera 2021

Kimera

2021
An honest and expressive Grenache

Other bottle sizes and vintages

-15%

£21.50

£18.28

/ 0.75 L btl
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Spec sheet

TypeRed wine
Region
Grapes
Producer
AllergensContains sulfites
Alcohol contenti14.5%
Production6,000 bottles

The wine

The reference wine of Luis Moya, Kimera is a wine packed with nuances. A selection of Grenache grapes from one of the best areas in Navarre, San Martin de Unx.

What does this wine taste like?

Strawberries, and more strawberries – pure Grenache. A fresh background with aromas of ripe redcurrants, raspberries, violets, and citrus notes of orange peel. Aromatic herbs, such as thyme and rosemary, blend with spices like pink pepper but no wood is used at all.  It offers a silky, almost lactic, feel with discrete tannins which reminds us of a Beaujolais for a moment. An outstanding freshness balances its strength and means the wonderful presence of fruit never becomes too much. Flavoursome without being sweet, ripe but not flashy, Kimera is a medium to full-bodied wine with fine chalky tannins.  

A slightly earthy touch appears with each sip, building up to a long and delicately bitter aftertaste. 

View
Cherry red / Intense
Bouquet
Higly aromatic / Fruit aromas / Red fruit / Raspberry / Cherries / Ageing notes / Dried flowers / Clay
Mouth
Powerful / Intense aromas / Ageing notes / Expressive

Drinking and storing

Serve cool (14-16ºC) in a standard red wine glass.  

Perfect for drinking at any time during the five years after the harvest date.

Serve between 14ºC and 16ºC

Food pairing

Pasta / Rice dishes / Roasted pork

Ratings and awards

202090 PK
201890+ PK91 PN
201790 PK16 JR90 PN
PK: ParkerJR: Jancis robinsonPN: Peñín

Wine critics reviewsReviews by Parker and Jancis Robinson

Part of the project together with winemaker Gonzalo Celayeta that also produced some ancestral sparkling wines, the 2017 Kimera is pure Garnacha from two vineyards in the village of San Martín de Unx. It fermented with indigenous yeasts in stainless steel and matured with the lees in an ancient earthenware 4,500-liter tinaja (amphora) for 10 months. 2017 was a ripe year, and the profile of the wine is more Mediterranean, revealing aromas of thyme and rosemary intermixed with the berry and floral notes of the variety. The palate is medium to full-bodied, with fine, chalky tannins and a long, tasty finish. 6,000 bottles produced. It was bottled in April 2019.

— Luis Gutiérrez (30/04/2020)Robert Parker Wine Advocate Vintage 2017 - 90 PARKER

Tasted blind. This nose has a tendency to black fruit rather than red. Expressive and powerful. It has toasted notes coming from behind. The tannins are yet to be integrated but with beautiful acidity. This is a well-made Garnacha with good structure. Immaculate amphora wine.

— Ferran Centelles (10/12/2020)JancisRobinson.com Vintage 2017 - 16 JANCIS ROBINSON

Customer reviews

4.5/5
2 reviews
Vintage:

Winemaking

Harvested manually and collected in crates of less than 18 kg. Completely destemmed, the grapes ferment with local yeasts at 28ºC in stainless steel tanks followed by a 15-day maceration with two daily pump-overs. A malolactic fermentation is carried out in an old 4,500-litre clay jar where the wine is also left to mature on its lees for ten months. A light filtering is carried out before bottling.

Vinification materialAmphoras
Ageing period10 months

Vineyards

Plants aged between 35 and 65 years old in vineyards in the village of San Martín de Unx (in the lower mountains of Navarre). The chalky-clay plots have an average level of fertility and are located on hillsides at an altitude of about 600 metres. Traditional dry-farming practices with little intervention. Yield: 4000 kg/ha. 

Vine ageBetween 35 and 65 years
SoilCalcareous-clay
YieldsLow yields
Altitude600.00 meters

The winery

LMT Wines - Luis Moya

LMT Wines - Luis Moya

The initials LMT stand for Luis Moya Tortosa, a 38-year-old agricultural engineer who, after several years working on various wine projects in Navarra and Rioja, took the plunge in 2012 to make his own wines, the result of years of experience and, above all, a great passion. His first contact with the world of wine came through the bar he ran in his hometown, Burlada. At the same time, he started working at the Santo Cristo del Amparo Cooperative in Aibar, Navarre and, absolutely...

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