Winemaker Notes
Professional Ratings
-
James Suckling
Meaty, savory spices, black cherries, black pepper and orange chocolate on the nose, carried by a bright, energetic streak of acidity and creamy tannins on the palate. A subtler monastrell with excellent length.
-
Wine Enthusiast
Dark garnet to the eye, this wine has a nose of cassis, blackberry and black olive paste with a hint of tar. Blackberry, black cherry, mocha, caramel and orange zest flavors are cloaked in velvety tannins that endure on the tongue and gums.
Full of ripe fruit, and robust, earthy goodness, Mourvèdre is actually of Spanish provenance, where it still goes by the name Monastrell or Mataro. It is better associated however, with the Red Blends of the Rhône, namely Chateauneuf-du-Pape. Mourvèdre shines on its own in Bandol and is popular both as a single varietal wine in blends in the New World regions of Australia, California and Washington. Somm Secret—While Mourvèdre has been in California for many years, it didn’t gain momentum until the 1980s when a group of California winemakers inspired by the wines of the Rhône Valley finally began to renew a focus on it.
Famous for the robust and earthy, black-fruit dominated, Monastrell (known as Mourvedre in France), Jumilla is an arid and hot region in southeastern Spain. Its vine yields tend to be torturously low but this can create wines of exceptional intensity and flavor. Quality combined with accessible price points give the region great recognition on international markets far and wide.
The reds from Jumilla are heady and spicy, packed with fruit and show aromas of dried licorice and herbs. If you like Syrah, Grenache or Pinot noir, a red wine from Jumilla would be a perfect next choice!
