Bodegas Castano Solanera 2003 Front Label
Bodegas Castano Solanera 2003 Front Label

Bodegas Castano Solanera 2003

  • RP91
750ML / 0% ABV
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3.2 49 Ratings
750ML / 0% ABV

Winemaker Notes

Number 34 on the Wine.com 100 of 2007!

"... a beautiful blend of 75% Mourvedre and the rest Cabernet Sauvignon and Grenache... possesses purity, suppleness, and balance. It is another example of why Spain is beating virtually every other viticultural area in the world when it comes to high quality wines that sell for a song."
-Wine Advocate

Located in Southeastern Spain, the "lost" region of Yecla lies to the east of Jumilla and to the west of Alicante. Fortunately, this region was spared much of the wrath of the phyloxera plague, and many ungrafted and extremely old vines remain. The region's progressive leader Bodegas Castano has long been an advocate of the Monastrell varietal-also known as Mourvedre. The varietal is best regarded for its influence on the wines of Chateauneuf-du-Pape where the terroir and climate is not dissimilar to that of Yecla with both benefiting from a very warm, Mediterranean climate with warm days and nights.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
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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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MSD30055256_2003 Item# 86642

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