Tasting note

The 2014 Monastrell Altos de la Hoya is produced from the fruit of dry-farmed, ungrafted, old Monastrell vines and some 5% Garnacha. It fermented with indigenous yeasts in 10,000-liter stainless steel tanks and matured for six to eight months in used barriques and larger oak vats. The nose is clean and textbook Mediterranean with aromas of esparto grass, tree bark, blackberries and thyme, with perfectly integrated oak. The palate feels compact and balanced, with fine tannins and good acidity. I think this shows very well for such a challenging vintage in Jumilla. Score - 89. (Luis Gutierrez, robertparker.com, June 29, 2016)

90 points – Robert Parker. This blend of old-Vine Monastrell and a small amount of Garnacha delivers high-toned black and blue fruit flavours and aromas framed by lively acidity. The palate is smooth texture with a pure, silky finish. Food pairing suggestion: Serve with hearty fare like beef or vegetarian stews, steak and mushrooms or game.