Experience the bold and vibrant flavours of Finca Bacara 'Time Waits For No One.' This deep purple, juicy red boasts floral aromas and ripe fruit, with hints of balsamic and vanilla. Its balanced freshness and mid-weight palate make it the perfect pairing for salads, red meat, lamb, fish, pasta, and cheeses. Any evening would benefit from this opulent and smooth food friendly wine.

Critic Review

Decanter World Wine Awards: 87Pts Bronze Medal

"A food style with restrained aromatics, a grippy palate and a dry finish."
Decanter Panel for DWWA 2023

About the Producer

Finca Bacara is based in DO Jumilla in Southeastern Spain, a region characterised by
its high elevation plains and valleys. Finca Baraca follows a philosophy that wines are
inextricably linked to the land and are therefore committed to developing them with
minimal impact on the environment. The vineyards are farmed organically, and they
hold the ISO14001 Environmental certification. The vines are planted at 900 metres
elevation and produce vibrant, fresh fruit. Winemaker Luis Javier Pérez has crafted an
original series based on the philosophy that ‘Time Waits for No-One’ encouraging us to
live every moment - time cannot be recovered. The idiosyncratically packaged wines
are fruit-driven, highly original and like time, they are to be enjoyed and cherished.

Vineyard and Winery

The climate is continental with long hot summers, with temperatures reaching 40°C and
cold winters, falling to 0°C, tempered by the proximity of the Mediterranean Sea.
Planted at 900 metres elevation, the warm daytime temperatures are mitigated by
cooler evenings, creating a long ripening periods where the fruit develops
concentrated flavours balanced by refreshing acidity. The area is arid with low rainfall,
most of which falls during spring and autumn; often during violent storms. The soils are
dark, lime bearing and some have with a hard lime crust; overall, they are permeable
and have good moisture retaining properties, which allows the vines to survive during
prolonged periods of drought. They are poor in organic matter and their structure does
not support phylloxera due to the sand content. The vines are certified organic and are
manually harvested.

The grapes were chosen from the best plots and carefully selected. Fermentation and
maceration took place with skin contact, in stainless steel tanks and lasted between 15
to 25 days. The temperatures were carefully monitored, to ensure they did not exceed
24 to 26°C. The wine was then aged in American oak barrels for a period of three
months, prior to release.