Tarima Monastrell

Tarima Monastrell is a full-bodied, 100% Monastrell red wine from D.O. Alicante, Spain, bottled at approximately 15% ABV in a standard 750ml format. Produced by Bodegas Volver from old-vine fruit planted between 1925 and 1979, this wine has earned a James Suckling score of 92 points (2016 vintage) and a Robert Parker score of 91 points, establishing it as one of southeastern Spain's most critically acclaimed value reds.

Quick Facts: ABV: ~15%  |  Origin: D.O. Alicante, Spain  |  Style: Full-Bodied Red, 6 Months French Oak  |  Producer: Bodegas Volver

Production & Heritage

Bodegas Volver was founded in 2009 in D.O. Alicante by importer Jorge Ordóñez and winemaker Rafael Cañizares. The bodega farms 185 hectares of mostly old-vine Monastrell — the region's signature indigenous variety — at elevations between 650 and 750 metres, where arid conditions and dramatic diurnal temperature swings push the grapes to full phenolic maturity, often reaching 15–17% natural alcohol. Fermentation takes place in stainless steel tanks using indigenous yeasts, followed by malolactic fermentation in tank. The wine then spends six months in second-use French oak Bordelaise and Burgundy barrels — specifically the barrels previously used for the estate's premium Tarima Hill Old Vines bottling. This barrel-cascade system is the defining production signature of the Tarima, imparting subtle oak nuance without overwhelming the fruit.

Tasting Notes

Aroma: Sun-kissed black cherry and plum lead the nose, followed by layers of purple flowers, chaparral, and a whisper of balsamic. Deeper exploration reveals ripe blueberry, dried herbs, and a faint mineral edge characteristic of the high-altitude terroir.

Taste: The entry is lush and voluptuous, with concentrated black cherry and blackcurrant fruit coating the palate. At mid-palate, cocoa, roasted herbs, and peppery spice emerge, supported by firm yet polished tannins. Balanced acidity lifts the rich fruit and keeps the wine focused rather than heavy.

Finish: Long and persistent, with lingering notes of dark plum, mocha, and clove. The tannins resolve smoothly, leaving a warm, spice-tinged close that invites another sip.

How to Drink Tarima

Tarima drinks best at 60–65°F (16–18°C), served in a large-bowled glass that lets the generous aromatics open up; thirty minutes of decanting softens the tannins and integrates the oak. For wine-based drinks, Tarima's bold fruit and spice make it an excellent candidate for Sangria, where its concentrated dark-fruit character stands up to citrus and brandy; Tinto de Verano, the classic Spanish summer cooler of red wine and lemon soda, benefits from Tarima's natural acidity and ripe berry intensity; and Kalimotxo, the Basque cola-and-wine combination, gains surprising depth from the wine's cocoa and spice undertones.

Best For

• Weeknight grilled steak dinners where a generous pour of dark-fruited red is essential
• Introducing friends to old-vine Spanish Monastrell without a premium price tag
• Building a curated case of high-scoring value wines from southeastern Spain
• Pairing alongside a tapas spread of charcutería, aged Manchego, and roasted peppers

Frequently Asked Questions

What does Tarima taste like? Tarima delivers concentrated black cherry, plum, and cocoa flavors wrapped in firm, polished tannins with a long, spice-tinged finish. The wine is full-bodied and richly textured, balanced by lively acidity from its high-altitude vineyard origins in D.O. Alicante.

How does Tarima compare to Honoro Vera Monastrell? Both are 100% Monastrell from southeastern Spain at similar price points and are frequently featured together in "best value Monastrell" roundups. Tarima sources from D.O. Alicante at higher elevations (650–750m) and uses a distinctive barrel-cascade aging system in French oak, while Honoro Vera hails from D.O. Jumilla and tends toward a slightly softer, more immediately approachable profile.

Is Tarima good for sipping on its own? Absolutely — its concentrated fruit, layered spice, and balanced structure make it rewarding as a standalone pour, especially after brief decanting to let the oak and tannins integrate fully.

Where is Tarima made? Tarima is produced by Bodegas Volver in the D.O. Alicante appellation of southeastern Spain. The vineyards sit at 650 to 750 metres of elevation in an arid, continental Mediterranean climate ideally suited to the Monastrell grape.

What foods pair well with Tarima? Grilled lamb chops benefit from the wine's herb and spice notes; slow-braised short ribs mirror its dark-fruit intensity; aged Manchego cheese echoes the toasty oak nuance; roasted red pepper and chorizo tapas complement the wine's peppery finish; and dark chocolate desserts harmonize with its cocoa undertones.

What sizes does Tarima come in? Tarima Monastrell is widely available in the standard 750ml bottle.

Is Tarima worth the price? Tarima positions as an entry-level expression within the Bodegas Volver range, yet delivers old-vine concentration, French oak aging, and critic scores reaching 91–92 points — attributes typically associated with wines at considerably higher price tiers, making it one of the strongest values in the Spanish Monastrell category.

Why Tarima?

What separates Tarima from the crowded field of affordable Spanish reds is its barrel-cascade aging system: the wine matures for six months in the very French oak barrels that previously held the estate's top-tier Tarima Hill Old Vines, imparting a refined oak character rarely found at this price level. The fruit comes from vines as old as a century, planted between 1925 and 1979 across 185 hectares of high-altitude Alicante terrain. Scores of 91 points from Robert Parker and 92 from James Suckling confirm that this is not simply a "good for the money" wine but a genuinely well-made Monastrell that competes well above its weight class. For drinkers seeking the bold, sun-drenched intensity of southeastern Spain without sacrificing balance or complexity, Tarima consistently delivers.