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Monastrell

Hot-blooded Spaniard

It cannot be hot enough for the Monastrell grape. It grows around the Mediterranean, where the summers are long and hot and the winters mild. At only 200 metres in elevation, or 80 kilometres from the coast, its grapes have problems ripening. It was likely born in the Valencia region. According to written records, it was already counted among the most important varieties in 1460. Its exact origin is thought to be the Camp de Morvedre area. From there, it migrated in the 17th century to Provence, where it was christened Mourvèdre. Its wines are deeply dark, with intense blackberry aromas, rich tannins and moderate acidity. They enter into the most beautiful harmonies with other varieties from the south, such as Garnacha, Carignan or Syrah. The Mourvèdre is the main ingredient of red wines of Bandol; it also flows into the Châteauneuf-du-Pape. On the Spanish Levante coast, it is also pressed solo.

In Stock

Two Miles 2016

DO Yecla, Atlan & Artisan, 750 ml
In Stock
Parker 93+ Points
Olivares Dulce 2017

Olivares Dulce 2017

DO Jumilla, Olivares, 500 ml
In Stock
Parker 90+ Points
Altos de la Hoya 2020

Altos de la Hoya 2020

DO Jumilla, Olivares, 750 ml
In Stock

Five Miles 2017

DO Yecla, Atlan & Artisan, 750 ml
In Stock
Parker 91 Points
Olivares Dulce 2011
Only 5 Bottles
Vegan

Olivares Dulce 2011

DO Jumilla, Olivares, 500 ml
In Stock

Olivares Crianza 2017

Jumilla DOP, Olivares, 750 ml

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