Goru Organic is 100% Monastrell. Hand-harvested from their organic vineyard. The grapes treated simply to maintain the flavour profile. After 2 months in barrel, the wine jumps into bottles and starts its journey to our willing palates. You’ll love this wine. It is pure blue and black fruits almost jammy. A juicy palate with soft tannins makes this wine easy to drink. And it has the bonus that it is both crowd-pleasing and has appeal for the wine snob in me.
25 hectares of vineyard planted to Syrah, Monastrell and other varieties which are about 50 years old. Wines are 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, the 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.