Winemaker Notes
COLOR: Deep dark ruby
BOUQUET: Fine, fresh berry fruit and well-integrated oak
FLAVOR: Smooth, balanced, silky dark cherries
VARIETIES: Monastrell 80% Syrah 10% Cabernet Sauvignon 10%
Monastrell from 40 year old vines, bush planted
YIELD: Less than 3 ton per hectare
VINEYARD: Canada del Cerro Blanco. Sedimentary soil rich in granite.
Hand harvest. Grapes fermented without crushing them first.
AGING: 8 months in new French and American Oak casks (50-50). Malolactic in the barrels.
Professional Ratings
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Wine & Spirits
Still youthful, this shows its potential in a core of ripe red fruit supported by a thick net of spicy tannin. The texture is generous, the flavors fresh. A textbook example of monastrell to cellar for four or five years, then serve with braised wild boar.
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!