A gorgeous expression of Monastrell from one of the masters of this grape variety. Bold and spicy, with complex notes of red berry fruit, baking spice and a fragrant violet note on the finish. Soft tannins and bold flavour make for a fantastic winter red that packs a punch.
Full bottle 1,348 g. Certified organic. Crazy that, with their track record, this producer was not already represented in the UK. Monastrell vines at all of 750–800 m! Spontaneous fermentation and aged for eight months in used 500-litre oak casks. So many hats off to this producer acting in virtual isolation!
Sweet and round. Not so different from a full-blooded Garnacha. Really exciting orange-peel richness and structure too. Should have a fine future ... GV (Good Value)
The sun-baked landscape of Jumilla doesn't immediately strike you as a place to produce graceful wines, with 300 days of sunshine per year and low rainfall. The secret which Jose María Vicente has discovered is the Levant native Monastrell (known as Mourvedre in France) which loves the chalky terroirs and cooler slopes of the Sierra del Molar. Jose María's grandfather purchased the property 1941, the original cellar was built by Frenchmen fleeing phylloxera in 1870. Jose María and his father replanted the whole property with native varietals in 1985.
Their low-density bush vines give tiny yields in these conditions. All grapes are hand-harvested, sorted and fermented in stainless steel or concrete. They're starting to practice more whole-bunch fermentation, to counterbalance the ripeness. Ageing is in concrete and seasoned oak. They produce three single varietals and two single-vineyard wines. Pie Franco, named after the un-grafted vines, is building a reputation as one of the best reds in Spain, and all the wines brilliantly combine finesse with the Mediterranean character of the zone.
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