La Cartuja 2018

La Cartuja 2018 is listed as a Spanish-style red from the Esplanda label, with Massachusetts given as the appellation. The details on file don't name the grape blend, the oak regime or the alcohol level, so the tasting notes below describe what this style usually delivers and are not measured readings for this bottle. Reds in the Spanish idiom, whether built on Tempranillo, Garnacha or a blend of the two, typically show red and dark cherry, plum and dried herbs, with a medium to full body, moderate acidity and tannins that firm up the mid-palate. If any oak was used, expect hints of vanilla, clove or toasted spice on the finish. At the table, this style suits grilled lamb, chorizo, roasted peppers, manchego and slow-braised beef or pork. Tomato-based dishes also work, because the acidity in Spanish-style reds copes well with them. Pour at about 60 to 65°F (a short rest in the fridge from room temperature gets there). Serve in a medium-to-large red wine glass with a wide bowl so the aromatics can open up. The 2018 vintage is now several years old. Whether it has more time ahead depends on its structure, which the listing doesn't tell us. A 30 to 45 minute decant is a sensible precaution if the wine seems tight or any sediment shows. Treat it as a bottle to open in the near term rather than one to cellar for years.