Bodegas Castano Hecula 2009

Mourvedre
  • 90 Robert
    Parker
3.2 Good (13)
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Bodegas Castano Hecula 2009 Front Bottle Shot
Bodegas Castano Hecula 2009 Front Bottle Shot Bodegas Castano Hecula 2009 Front Label Bodegas Castano Hecula 2009 Back Bottle Shot

Product Details


Varietal

Producer

Vintage
2009

Size
750ML

ABV
14%

Your Rating

0.0 Not For Me NaN/NaN/N

Somm Note

Winemaker Notes

Deep red cherry color. Complex aromas of raspberry, mulberry and liquorice. Intense juicy blackberry flavours. Squashy acidity and long aftertaste.

Professional Ratings

  • 90
    The 2009 Hecula is 100% Monastrell grown in Jumilla and aged in French and American oak. Expressive aromas of underbrush, brier, mineral, lavender, and blueberry lead to a savory, ripe, nicely proportioned red with excellent volume and length. It is an outstanding value for drinking over the next 4-5 years.

Other Vintages

2015
  • 89 Robert
    Parker
2013
  • 91 Robert
    Parker
2012
  • 91 Robert
    Parker
2008
  • 89 Robert
    Parker
2006
  • 90 Robert
    Parker
2005
  • 90 Robert
    Parker
2004
  • 91 Robert
    Parker
2003
  • 90 Robert
    Parker
2002
  • 90 Robert
    Parker
2001
  • 91 Robert
    Parker
Bodegas Castano

Bodegas Castano

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Bodegas Castano, Spain
Bodegas Castano Yecla Winery Image
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.

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CVF103852_2009 Item# 113299

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