Monastrell, Syrah, Petit Verdot from the underrated region of Jumilla. Hand harvested, fermented separately and aged in barrels for 4 months. The wine is young, raw and vibrant. Plenty of bright fruit up front with some spice and meat on the finish. Pair with San Jose sopressa for a winning combination. Drink over the next three years.
25 hectares of vineyard planted to Syrah, Monastrell and other varieties which are about 50 years old. Wines are made to be clean, fresh and easy to enjoy. But they are not lacking in flavour either. With the boldness certainly a striking feature.
There are currently 32,000 hectares currently under vines in Jumilla. A transition between the Mediterranean coast and the high central plateau of Castile-La Mancha, he altitude of the vineyards varies between 400 and 800 m. Long hot summers and cold winters are tempered by the Mediterranean Sea. Rainfall is low and irregular. The soils are dark, sandy, lime bearing and sometimes with a hard lime crust. They have good moisture retaining properties, which helps the vines to survive drought conditions. Monastrell is the most significant for Jumilla DO, as it represents over 85% of the vines planted. Other varieties (other than the international varieties) include Tempranillo (known locally as Cencibel), Garnacha Tintorera, Garnacha for red. And for whites Airén, Macabeo, Moscatel, Pedro Ximénez and Malvasía.
Also known as Mourvedre in France and Mataro in the new world. It is known for making a muscular, tannic, meaty, savoury wine. It is often the backbone of a blend but in places like Alicante, Jumilla and Yecla it is the major if not only variety in the red wine. Aging can vary depending on winemaker influence.
A bit of a chameleon, Shiraz can change how it looks depending on terroir and/or wine maker influence. The Syrah based wines of Northern Rhone are dry and austere while the Shiraz of Barossa is rich and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.
Often the fifth wine on the depth chart of Bordeaux’s magical quintet. In the great years it is an amazing variety to work with, but often in the great years it is not needed. It can add body, structure and acidity but lacks some charm for a single variety wine. But in the hands of a skillful blender it can really lift a wine or in some cases, a particular site can make Petit Verdot sing a song like no other.