Grapes: 60% Monastrell, 20% Tempranillo, 10% Syrah, and 10% Merlot
This family estate was founded in 1925 and is now owned by Silvano Garcia, one of the youngest winemaker in Jumilla. Grapes come from 25-30 year old vines that yield less than 2 kilos per plant. The grape varieties are fermented separately using traditional methods with a total of 8-10 days on the skins. Gentle pump overs and a pneumatic press were used to minimize harsh tannins. This wine was not aged in oak barrels.
A blend of Monastrell, Tempranillo and Syrah that’s ripe and raisiny but still fresh enough to earn its stripes. The nose is powerful and intense, with a sweet, baked character, while the palate tastes naturally rich but restrained, with blackberry and jammy finishing notes. Issue 2311, November 2010
Stephen Tanzer's International Wine Cellar
Opaque purple. Pungent aromas of black fruits, printer's ink, graphite and black pepper. Extremely primary flavors of cassis and cherry, with a mounting spiciness. Finishes smooth, betraying no tannins and repeating the cherry note. Issue 145, July/Aug '09
San Francisco Chronicle
Silvano Garcia is among the winemakers pushing Jumilla to the front of the line of contenders among emergent Spanish DOs. Leathery and a bit raw in its dark stone and tree-bark accents, this is gutsy and complex, with a savory edge and chewy depth. The Chronicle Recommends
August 8, 2010