Winemaker Notes
Hand harvested, partially destemmed, natural yeast fermentation in 1200L French oak vats, gentle maceration.
Professional Ratings
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Robert Parker's Wine Advocate
There is a new middle-of-the-range red, above the Monastrell and below the single-vineyard wines, already in its second vintage with the 2016. This 2016 Vino de Finca comes from the oldest vineyard (from the grapes that used to go to the Monastrell) and also from different parts within the estate. It's mainly Monastrell with some 5% Garnacha, fermented with part of full clusters and indigenous yeasts and matured in oak foudres for one year. This is incredibly aromatic and expressive, with floral notes that I don't often find in Monastrell, elegant, balanced, fresh ... simply unbelievable. It has an outstanding palate, with refined tannins and great length. 26,500 bottles were filled in September 2017.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
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!