# Garum (2023)

- **Producer:** Bodegas Luis Pérez
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot 70%, Syrah 15%, Petit Verdot 15%
- **Region:** Andalucía, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €17
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–16 °C
- **Aromas & flavours:** ripe red fruit, black cherry, black plum, spice, coffee, chocolate, dried fruit, earth

## About this wine

Garum 2023 by Bodegas Luis Pérez is a red wine from the Vino de la Tierra de Cádiz in Andalucía, Spain. The wine's name honors Garum, an ancient Roman delicacy from the region, reflecting the winery's mission to revive red wine production in Jerez. Bodegas Luis Pérez, founded by oenologist Luis Pérez, emphasizes minimal intervention to showcase the unique terroir of their Hacienda Vistahermosa vineyards, characterized by gypsiferous marl soils. The 2023 vintage, despite a dry year, produced grapes of high quality due to favorable summer conditions. This wine is considered one of the winery's 'Grandes Clásicos'.

## Interesting facts

- The wine's name, Garum, refers to a popular ancient Roman condiment from the region.
- Bodegas Luis Pérez is reviving red wine production in the historic Sherry region.
- Grapes are harvested manually at night to preserve freshness.
- Soils are composed of unique 'margas yesíferas' (gypsiferous marls).

## Food pairing

The wine's full body, ripe tannins, and notes of spice and coffee complement rich, protein-heavy dishes. The acidity cuts through the richness of meats and cheeses, while the wine's fruit and toasted notes harmonize with savory and slightly sweet elements in the food.

## Wine making process

Garum 2023 begins with a manual harvest at night, followed by a double selection of grapes. Each variety is vinified separately, undergoing pre-fermentation maceration and then fermentation in stainless steel tanks for 20 days at controlled temperatures. Malolactic fermentation takes place first in tanks and then completes in barrels. The wine is subsequently aged for 11 to 14 months in a mix of French and American oak barrels, contributing to its structure and complexity. The winery employs minimal intervention techniques throughout the process.