Robert Parker's Wine Advocate 93
Monastrell from their own old, non-irrigated vines fermented in stainless steel and matured in French oak barrels for around 12 months. This is the first vintage that is certified organic. There were some challenges, but they resulted in a fresh and balanced wine with integrated oak and a juicy and round palate. They have introduced optical sorting of the grapes, and perhaps that's why there is more precision and purity. They cannot do manual sorting at this price point, but optical sorting seems like a good alternative. 2018 is a more difficult vintage than the 2017, yet this wine is better, juicier and seems to absorb the oak better, with just a smoky touch that reminded me somehow of a Northern Rhne. Really impressive.
James Suckling 90
This juicy and vibrant, summer-berry and wild-cherry nose leads to a very plush and deep-set palate with a sleek, juicy and attractive feel. So vibrant.
Bodegas Hijos de Juan GilView all from Bodegas Hijos de Juan Gil
Since 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.