Last Saturday night I visited with friends in Providence as part of a larger weekend of festivities featuring – dum, da, dee, dum! – attending the Newport Folk Festival together on Sunday. Naturally I would bring some wine for dinner. My best friend has an affection for Spanish reds; she and her husband are also fabulously hyper-local, urban farmers, so something from a sustainable or organic producer would be bonus.

While I find it is always good to have some kind of direction, this time I was actually at a loss about what would fit my general criteria. And then, just in the nick of time, last Friday afternoon my colleague and I happened to uncork the Honoro Vera Monastrell to evaluate it. Dan had discovered this new project (made from Organic grapes and hailing from Jumilla, Spain!)  from the folks at esteemed producer Juan Gil while I was away at Pinot Camp; it had just arrived on the premises, so he was particularly excited about it – and eager for me to give it a taste. I was excited that he was excited. It doesn’t happen like that everyday.

Made from 100% Monastrell grapes, the wine was opulent with succulent black plum, boysenberry and bramble fruit. It stopped me in my tracks. It was as juicy as it was accented with turned black soil, mushroomy earth and spice. Its silky smooth texture (my ultimate vinous pleasure) prompted an immediate high-five to Dan for “finding” it.

Over the weekend my friends were also “Wow’d”. (Gotta love when you hit the nail on the head.)

Then, the next day while we were at the Festival grooving to the sound of Brown Bird, my work caught up with me in the best possible way: I nudged my BFF, smiled and said I know I’m a wine nerd, but these guys sound like last night’s wine – his voice is rich, seductively smooth and thrilling; hers is the gorgeous, clean-cut note of acidity that brings it on home.

Heads bobbing, we wished we had another glass in hand.

Pairing: Garliky chopped sauteed kale and green beans; Grill-charred Salmon (with grilled sausage accompaniment optional)