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alejandro

alejandro are premium alternative varietal wines, including many lesser known varieties of Italian, Spanish and Iberian origin. Alejandro (Ali-hand-ro) is a Spanish name, derived from ancient Greek, meaning 'the man who repels enemies'. While the pronunciation of the name is a challenge, varieties within this range defies all conventions.

 

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alejandro Prosecco

Tasting Notes

Colour - Pale green straw
Nose - Neutral nose in general but a dash of green apple to gooseberry
Palate - This Prosecco is a crunchy dry wine with limited residual sugar, balanced by a small addition of malic acid.

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alejandro Lagrein

Tasting Notes

Colour - Deep dark purple red, with dark red hues
Nose - Black olives, black tea and dark fruits with toasted French oak
Palate - Big full bodied with grippy tannins

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alejandro Carmenere

Tasting Notes

Colour - Deep crimson
Nose - Smoky, spicy, and earthy aromas wile reminiscent of raspberry sauce and cherries
Palate - Green pepper, with a sharp spiciness

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alejandro Durif

Tasting Notes

The 2019 alejandro Durif was made from small berries, small bunches and shrivel, this wine went straight to American oak - Missouri, Pennsylvania and Virginia, balance to old French. A rich wine to be taken very seriously.

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alejandro Saperavi

Tasting Notes

The 2018 alejandro Saperavi is deep, dark and purple. The wine has an interesting display of aromas,  Intense fennel, licorice, blue berry and spicy French oak.  A rich, full bodied red wine with obvious yet not overwhelming tannin makes for a long, lingering finish.

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alejandro Graciano

Tasting Notes

Graciano [grah-ee-YAH-noh] is widely grown in Rioja, Spain and produces a boozy red. Purple red but not overly dark. It's more about what's inside. Ripe mulberry, plum and dried herbs, sage, oregano and an almost white pepper/game character.

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alejandro Monastrell

Tasting Notes
Monastrell [maw-nehs-trell], also known as Mourvèdre or Mataro, thrives in the hot climate of the Riverland, producing a high alcohol, tannic wine with characters of earth, game and soft red fruit. The vines were hand pruned and picked, the fruit fermented on skins for 11 days before pressing and put to oak, producing a wine with a lovely depth of flavour and subtle oak.

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