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2008 Pie Franco, DO Jumilla, Casa Castillo

2008 Pie Franco, DO Jumilla, Casa Castillo

Red | Drink now | Code:  14377 | 2008 | Spain > Jumilla | Mourvèdre | Medium Bodied, Dry | 14.5 % alcohol

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The Grape

Mourvèdre

Mourvèdre

Mourvèdre, aka Monastrell in Spain, is a common blending partner of Syrah and Grenache (aka Garnacha in Spain). In Australia and California it can also appear under the name Mataro.

Mourvèdre's bastion in France is Bandol, where it reigns supreme in the red blends and yielding a savoury, gamey, herby wine. It also commonly features in Southern Rhône, Languedoc & Rousillon blends. 

The grape needs a warm climate to ripen fully. Its stronghold in Spain are the appellations along the south-east Mediterranean(Murcia, Jumilla, Bullas), where it produces rosé, dry red and sweet fortified wines. Monastrell has played a significant part in Spain’s vinous heritage; it nurtures wines that are deep in colour and richly tannic, sometimes overbearing in their intensity and concentration

The Region

Jumilla

The Jumilla DO lies in the southeast Spain, between the Mediterranean Levante coast and the Castilla La Mancha DO. Jumilla is part of the Murcia province which also includes the appellations of Bullas and Yecla.

The climate is influenced by its proximity to the Mediterranean on the east side and La Mancha plateau on the west side. It is a region characterised by long sunshine hours and scant rainfall. Its sandy soils and the hot climate acted for many years as a shield to the invasion of Phylloxera, up until 1989 when the vineyards finally succumbed to the arrival of this disastrous bug.

The re-planting of the vineyards was used as an opportunity to revitalise the production of the old, often tired vines and to move away from practices of bulk winemaking that prevailed in past decades.

Jumilla has since reinvented itself as a producer of modern, fruity red, white and rosé wines made from native grape varieties such as Cencibel (Tempranillo), Garnacha (Tinta and Tintorera) and particularly Monastrell, as well as from the recently-introduced Syrah, Cabernet Sauvignon and Merlot. Late-harvested Monastell and Pedro Ximénez grapes are used to craft small quantities of delicious, intensely-concentrated, lushly sweet wines.

Improved vineyard management and outside investment in new equipment from industry heavyweights in other, established Spanish regions has led to a remarkable increase in the wine quality. The result is a new generation of characterful wines, some organic, and the majority red (over 80 percent), in which the rediscovered Monastrell grape is showing promising results in the hands of skilled winemakers.

Recommended Producers:
Casa Castillo, Agapito Rico, Casa de la Ermita

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