A Yecla Red Disappoints But is Still An Acceptable Pairing with Lamb Rump

Teresa bought some lamb rump and decided to pan-fry it with Rosemary & Thyme.  We opened a bottle of Gran Calero 2006 Yecla from the Sunday Times Wine Club.  We were expecting more from this full-bodied red made from the Monastrell grape.  Whilst it was rich with black fruits and vanilla, overall it lacked depth of flavour.  The pairing with the lamb was acceptable though.

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