Olivares Altos de la Hoya 2006
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Parker
Robert
Product Details
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Winemaker Notes
The heat-loving Monastrell is known as Mourvedre in France's Rhone valley. Jumilla records show that Monastrell was used at least as early as the 15th century. Like the Rhone, Jumilla gets extremely hot during the summer days, but because of the 1500 foot elevation, nights are very cool. This allows the grapes to become physiologically ripe, yet maintain their acidity.
91 Points
Deep ruby. Ripe, powerful scents of blackberry, cassis and candied plum, with a bit of garnacha in the blend seeming to brighten the darker fruit character. Fat and lush, with deep, sweet blackcurrant and blackberry flavors and no rough edges. Finishes dense, fresh and long, with a repeating blackberry note. This has the concentration and sappy texture of a much more expensive wine." Josh Raynolds
International Wine Cellar
90 Points
The 2005 Altos de la Hoya Monastrell "Ungrafted Old Vines" is a perennial Best Buy in this journal. Purple in color, the wine offers up a nearly exotic nose (perhaps due to wild yeast fermentation) of earth, minerals, blueberries, and blackberries. This medium to full-bodied effort possesses layers of sweet, ripe fruit, and soft tannins yet is surprisingly elegant. Drink this tasty wine over the next 2-3 years." Jay Miller
The Wine Advocate
Professional Ratings
- Robert Parker's Wine Advocate
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For Jumilla, the key to its vineyards' survival was their sandy soil—which is anathema to the Phylloxera insect. As a glorious consequence, Jumilla not only has some of the oldest vines in the world, but also the largest number of ungrafted vines. Most of these vines are Mourvèdre, or Monastrell as it is locally known, one of the most prized varieties of Mediterranean Europe. And Jumilla's summers boast hot days and cool nights, perfect for ripening grapes, while maintaining acidity.
Today, Jumilla is awakening to its vast potential, and a winemaking revolution has followed — led by growers like Olivares' Paco Selva. He owns 65+ hectares of ungrafted old vineyards in the northern part of the appellation, called La Hoya de Santa Ana. It is the coolest sub-zone of Jumilla, with sandy, lime-rich soils that yield intensely aromatic wines, while protecting the ungrafted vines from Phylloxera.