Bodegas Hijos de Juan Gil Monastrell 2010
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This is a red wine imageBodegas Hijos de Juan Gil Monastrell 2010

 
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Wine Advocate 92
"The 2010 Monastrell comes from 40-year-old vines cropped at 2.5 tons per hectare and aged for 12 months in French oak barrels. It has a clean fresh nose of bilberry and blackberry that is well defined and elegant for a 15% alcohol wine. The palate is medium-bodied with an attractive chewy entry. The acidity is pleasing - cutting a swath through the black fruit laced with licorice and damson, emerging towards the finely ... read more
This is a red wine
Item ID: #13638
Size: 750mL (wine)
Closure: Cork

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Wine Advocate 92
"The 2010 Monastrell comes from 40-year-old vines cropped at 2.5 tons per hectare and aged for 12 months in French oak barrels. It has a clean fresh nose of bilberry and blackberry that is well defined and elegant for a 15% alcohol wine. The palate is medium-bodied with an attractive chewy entry. The acidity is pleasing - cutting a swath through the black fruit laced with licorice and damson, emerging towards the finely tuned finish. This is very fine. Drink now-2018.

Founded in 2002, the Gil Vera family can trace their viticultural roots back to their great grandfather, Juan Gil, who commenced making wine in 1916. The winery is located just north of Jumilla (town) where Monastrell copes with the arid weather condition. While a couple of the entry-level wines were found to be a little volatile, there is no question that they represent very good value, while the silver label Monastrell is outstanding for the price." ~ NM

International Wine Cellar 90
"Deep, bright ruby. Aromas of black raspberry, cola, oak spices and black tea. Musky and penetrating, offering spicy red and dark berry flavors that show a suave blend of richness and vivacity. Fine-grained tannins add grip to the long, smoky finish."~JR

Bodegas Hijos de Juan Gil

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Bodegas Hijos de Juan GilSince the building of the new winery many things have changed. The new way of making wine needs technology: rigorous temperature control of wine, stainless steel tanks, and excellent hygienic conditions throughout the process, assures each year the quality levels.
But wine is not only "made" in the cellar, the first is the vineyard. Therefore, the situation of the vineyard, next to the winery, allows comprehensive monitoring of the evolution of the grapes needed to obtain a great wine condition. It's a new age, with new wines and a mixture of old vines and new techniques.
Bartolomé Abellán is the enologist and who coordinates the rest of the technical divisions of the GFE group.

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