Wines Campo de Borja Pagos del Moncayo - Privé La Loma de Bisimbre - 2020

Viniou Reviews

Pagos del Moncayo’s Cuvée Privé La Loma de Bisimbre 2020 is a red wine originating from the Campo de Borja DO in Aragón, Spain. Crafted predominantly from Garnacha, a staple grape in this region, this cuvée from the 2020 vintage displays the variety’s signature vibrancy and depth. The terroir is defined by old vines rooted in stony, iron-rich soils at altitude, which contribute to the wine’s impressive concentration and aromatic complexity. Traditional vinification methods are typically employed by this estate, often involving gentle extraction and maturation in oak, which together enhance the wine’s structure, spice, and integration of fruit.

Aragón, nestled in northeastern Spain, is a region prized for its sun-drenched vineyards and dry, continental climate. Campo de Borja benefits from warm days that ripen grapes fully, while cooler nights help retain acidity and aromatic freshness. The soils alternate between stony alluvium and clay-limestone, imparting both richness and minerality. Historically, this area has been a Garnacha stronghold since medieval times and has gained recognition in recent years for producing expressive, fruit-forward reds with elegance and a sense of place.

The robust and generous profile of this wine makes it an excellent companion to hearty Spanish fare. It pairs particularly well with dishes such as roasted lamb with rosemary, traditional grilled chorizo, or a rich lamb or beef stew with earthy spices and paprika. Regional tapas like morcilla (blood sausage) or jamón ibérico also complement the wine’s supple tannins and vibrant berry fruit. For a vegetarian option, consider pairing with grilled aubergine, piquillo peppers stuffed with rice, or mushroom paella, allowing the wine’s savoury and spicy nuances to shine.

For optimal enjoyment, serve this red at a temperature between 16-18°C. Decanting for an hour before serving will allow the wine’s aromas and flavours to fully open up. This cuvée is delicious now but will gain further complexity with another few years in the cellar.