Godina comes from old Garnacha vines in Campo de Borja, a part of Aragón that knows this grape particularly well. The vineyards sit at 500–700 meters, where warm days build ripe fruit and cool nights help preserve freshness. Stony, limestone, and clay soils, along with the region’s Cierzo wind, add to the wine’s concentration and character. Bodegas Morca, part of the Juan Gil family, makes this in small lots and ages it in French oak.

This is a generous Garnacha, but there’s more going on than ripe fruit. Black raspberry, cherry, and plum lead into violet, Mediterranean herbs, spice, and a little cocoa. The palate is rich and supple, with polished tannins and enough acidity to keep it lively through the long finish. I’d give it about 30 minutes in a decanter and pour it with grilled lamb, chorizo, or aged Manchego.