I've been waiting for a while to taste their sweet red. This time, I sampled the 2013 Dulce Monastrell, a wine that started the category of sweet Monastrell in Spain. They do long macerations in concrete vats, and the fermentation with indigenous yeasts is stopped, thus adding alcohol. It's bottled with 16% alcohol and 200 grams of sugar. The wine was bottled in June 2014, and they have been waiting to released it, as the wine is aged in bottle. It doesn't even see any oak. The nose is immediately recognizable as Olivares, with the signature aromas of sun-dried tomatoes and black olives intermixed with thyme, lavender and rosemary. The palate is juicy, soft and lush, with good balance between acidity and sweetness. 31,000 bottles produced.