Winemaker Notes
Pair with grilled meats and a backyard paella.
Professional Ratings
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Robert Parker's Wine Advocate
The 2021 Matas Altas is a new village red, a blend of grapes from different vineyards. This wine took them longer to make; it's all from ungrafted vines (from before the 1970s) with a field blend, mostly Monastrell (90%) but also varieties from Manchuela, Moravia Agria, Bobal, Pardilla (Marisancho) and the rest of the Mediterranean, Forcallat, Bonicaire... from massal selections on different limestone soils (rambla, marl—gray and green, sand, glacis...) with north- and west-facing expositions. They used 10% full clusters at the top, fermenting at high temperature, pressed (no maceration) and matured in a 5,000-liter oak foudre and some large barriques for one year. They only added a little sulfur at bottling time. All the reds have something from the Northern Rhône and something reminiscent of Barolo in the texture. They believe Monastrell cannot be picked too early and cannot be picked too late, which means the wines are ripe, all with 14% alcohol (or higher), but they keep superb freshness and balance. This sets the tone for the profile of the reds from 2021, with red fruit, Mediterranean herbs and a medium-bodied palate with silky tannins and a chalky mouthfeel.
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!