This wine is made from estate-owned grapes. It is 100% un-oaked and one of the few 100% Monastrell wines from Yecla. Normally, winemakers in Yecla blend Monastrell with other grapes. The vines are situated in high-altitude vineyards, at 713 meters (2,339 ft.) elevation, which results in pretty, almost floral wines that contrast with other Monastrell wines, which can show more animal and barnyard characters
TASTING NOTES Deep ruby. Spice- and mineral-accented blackberry and cherry scents are complicated by hints of cola and candied flowers. Sweet and seamless on the palate, offering concentrated dark fruit and spicecake flavors along with suggestions of lavender pastille and licorice. Closes with persistent, resonating spiciness and solid punch; youthfully chewy tannins add shape and grip.
GRAPE: 100% Monastrell
PAIRING SUGGESTIONS: This wine's pretty, spice-inflected fruit will pair wonderfully with sweet or savory veal or pork sausage, Cuban ropa vieja and beef or pork empanadas. There's also enough spine and substance to stand up to Mexican turkey or chicken mole poblano.
LOCATION, SOIL, CLIMATE: The vineyards are within the Yecla DO (Zone 8), within Murcia in southeastern Spain. The vineyards are in the Campo Arriba district of Yecla, at 713 meters (2,339 ft.) elevation. Monastrell is the most planted grape in this area and is the second most planted red grape in Spain. Yecla's higher altitude results in cooler temperatures than neighboring regions, which makes wines that are brighter and more aromatic. The soils are composed of limestone and chalk with clay and gravel subsoils that are low in organic matter. The soils are deep and have good drainage. The clay subsoil retains water, which is essential for the health of the vine in this arid climate. This results in greater overall concentration and complexity in the wine. The average temperature from May-October is 66F, with only 13 inches of rain per year. The climate is Mediterranean with a light Continental influence, due to its higher altitude.