Winemaker Notes
Named for the mountain with overshadows his property, El Molar is fermented whole cluster with indigenous yeasts and spends 12 months in neutral 500L French oak demi-muids resulting in a wine that is pale, fresh and aromatic – a promising new directing for the property and the DO.
Professional Ratings
-
Robert Parker's Wine Advocate
Always one of my favorite values from Spain, the 2016 El Molar, pure Garnacha from a plot that gives the wine its name, the example from the cooler 2016 showed a little riper than I expected. The vintage was in a way similar to 2013, but the 2016 showed more hints of development, and it might have been going through a closed phase when I tasted it some six months after bottling. The grapes from this sloped and north-facing plot fermented with 30% full clusters and natural yeasts and matured in used barriques for eight to 11 months. If the nose is not as expressive as expected, it's the palate that should guide you through the real character of this wine, juicy and with fine tannins and a dry finish. I tasted from two bottles that showed similar character. I found it a little awkward, and I made a note to try to taste it again the next time I review the region. Quantities are slowly growing as more vines come into production. 51,000 bottles produced. It was bottled in April 2017.
Rating: 91?
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
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!