Winemaker Notes
An elegantly fresh and juicy Monastrell wine. This is a Monastrell to enjoy, savor and sip. Due to its restraint and balance, Elo is an incredibly food-friendly wine. Ideal pairings include pastas with sausage, octopus, dishes heavy in green vegetables and lean meats. This wine also pairs perfectly with cheeses.
Professional Ratings
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Robert Parker's Wine Advocate
I was really taken by the floral and elegant nose of the pure Monastrell 2015 Elo. They added Paraje Las Cañas to the wine name this vintage because it was produced from vines planted there, as the vineyard normally used for this wine was decimated by hail. I'm not sure if it's the change of vineyard or the vintage or a combination of both, but this wine reminds me of the great Monastrells from Casa Castillo, with an elegant, balanced personality within a warm, classical Mediterranean year, expressing the place, grape and vintage quite faithfully. The palate is medium-bodied and terribly balanced, with very fine tannins and an overall elegant profile with a chalky texture and a tasty, almost salty finish. Simply superb!
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James Suckling
A beautiful Spanish red that suggests bright raspberries and herbs with a hint of something a little earthier. Medium-to full-bodied with juicy tannins and plenty of fleshy, tarry fruit.
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.
The Yecla DO sits between Jumilla and Alicante, near the Mediterranean coast of southeastern Spain and was granted official DO status in 1975. While once just a farming town, and later known as a furniture-making center, more recently, it is gaining notoriety for its red wine production.
A slow revolution in winemaking technology in Yecla since the 1980s, pioneered by small private wineries and cooperatives, has improved the quality of the region's red wines. The number of vineyards registered with the Regulatory Council is presently at about 6,000 hectares, and is still gradually increasing, a good indication that local producers are focused on quality. There are no official subregions, but the Campo Arriba district is well-known for producing grapes with more intensity and extract.
While Yecla produces a variety of wine styles, most are red wines based on single-varietal Monastrell or blends with other approved varieties such as Syrah, Merlot and Petit Verdot.
Yecla is already proving great export potential with about 95% of its production sold outside Spain, in over 40 countries worldwide.