Winemaker Notes
An exceptional combination with red meats and stews.
Professional Ratings
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Robert Parker's Wine Advocate
The 2015 Monastrell Altos de la Hoya is dry-farmed, ungrafted, old Monastrell with some 5% Garnacha fermented in 10,000-liter stainless steel vats with indigenous yeasts and aged in used barriques and larger oak vats for six to eight months. This is more serious and has more depth and concentration, with black fruit and the oak nicely integrated into the wine. There are mineral notes of graphite and earth and a medium-bodied palate with fine-grained tannins and a tasty finish.
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!