This vintage is based upon a selection of Monastrell from ungrafted vines and Merlot, with smaller percentages of Syrah, Tempranillo and Cabernet.
Ripe, dense and velvety, the Jumilla has a fresh berry nose and flavors of black fruit and sandalwood. Thick and mouthfilling, it finishes with a lingering, chocolate-raspberry flavor on the palate.
Whether you serve the Carchelo with flautas, tacos, hamburgers, ribs, pork barbecue or rack of lamb, this is a wine rich in flavor to savor!
Bodegas Carchelo was founded in the early 1980s in one of the earliest efforts to bring Jumilla into the age of modern wine. In addition to the indigenous Monastrell (Mourvèdre) variety, Tempranillo, Cabernet Sauvignon and Syrah are grown to enhance structure. Achieving a fresh and balanced style, by the early 1990s Carchelo's rich young red had put Jumilla on the road to international respectability.
Located at altitudes between 2,000 and 3,500 feet in the transition between Spain's coastal plain and inland La Mancha, Jumilla's aridity combines to result in fresh nighttime temperatures during the hot growing season. Chalky and clay soils offer ideal footing for the red varieties. At under eight inches of rain per year, grape health is seldom a problem. 700 acres of estate vineyards are planted to Monastrell (Mourvèdre, both ungrafted head-pruned and wire trained vineyards), Syrah, Tempranillo, Cabernet and Merlot, and are located in a wide variety of subregions, altitudes and exposures, reducing the risk of frequent hail damage in the area.
Estate vineyards are located in five distinct Jumilla subregions with varying exposures and soil profiles, assuring a healthy diversity of fruit and vintage consistency.
Spanish red wine is known for being bold, heady, rustic and age-worthy, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.
Of the Spanish red wines, the most planted and respected grape variety is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.