Indigenous to Bulgaria, the grape Mavrud has been around since ancient times, with first recorded plantings noted in the 9th century. It's known for its good acidity and pronounced tannins and generous character, almost reminiscent of some Italian reds. GM and viticulturist Alberto de la Rosa is hugely passionate about Mavrud. Catmint, cured meats with a touch of tobacco leaf, blackberries and blackcurrants. Wood spice and a touch of smoke. Really interesting.