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Date Printed: 4/21/2014
Bodegas Castano Hecula 2003
Bodegas Castano Hecula 2003
(search item no. 83617)
The Wine Advocate rating: 90 points
PRICE ON 4/21/2014: $12.99

ratings pedigree (past vintages):
2009 The Wine Advocate rating: 90 points
2009 International Wine Cellar rating: 90 points
2008 The Wine Advocate rating: 89 points
2006 The Wine Advocate rating: 90 points
2006 International Wine Cellar rating: 90 points
2005 The Wine Advocate rating: 90 points
2005 International Wine Cellar rating: 90 points
2004 The Wine Advocate rating: 91 points
2002 The Wine Advocate rating: 90 points

Winemaker's Notes:

"This is a custom cuvee made for American importer Eric Solomon, so the wine sold in other markets will be different blends and/or selections. The 2003 Hecula, aged in equal parts tank and French wood, is produced from ancient, non-irrigated Mourvedre vines planted in pure limestone. Inky ruby/purple to the rim, with a sweet bouquet of ripe plums, figs, raspberries, and cherries, it boasts a terrific texture, enviable purity, medium to full body, and a long, seamless finish. Drink this outstanding bargain over the next 2-3 years."
-Wine Advocate
My Notes:

Additional wines from Bodegas Castano:

About Bodegas Castano:

There are only a handful of wineries remaining in Yecla since the phyloxera plague, and they are led by the forward-thinking Bodegas Castano, which has helped to reinvigorate the winemaking in the region.

Created by Ramon Castano Santa and his 3 sons, Bodegas Castano is not nearly as old as the vines it owns. Starting quite small, the family has nurtured these old plantings and re-planted other parcels and now owns 350 hectares of some of the prime vineyard land in Yecla. Today, Daniel Castano, one of Ramon's sons, runs the winery with the help of other members of the family.

The extremely talented Mariano Lopez has taken over the winemaker reins at the Bodega, and has turned the focus toward more balanced bottlings of older vine Monastrell. Both traditional and carbonic maceration techniques are used and all wines pass through malolactic fermentation. Daniel believes that the fruit and tannin structure of the Monastrell varietal stands up well to the use of oak, and as such, many of the wines pass (in varying degrees) through a barrel regime.