Casa Castillo Monastrell 2013
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This is a red wine imageCasa Castillo Monastrell 2013

 
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Robert Parker 91
"Yields for the 2013 Monastrell (100 Monastrell aged six months in neutral French oak barrels, concrete and foudres) were 16 to 25 hectoliters per hectare, which is about half of that permitted in Burgundy. An amazing value, this wine boasts a dense blue/purple color as well as a sumptuous nose of blueberries, blackberries, scorched earth, licorice and forest floor. Stunningly pure and medium to full-bodied with oodles of fruit, this is a remarkable ... read more
This is a red wine
Item ID: #15486
Size: 750mL (wine)
Closure: Cork

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Robert Parker 91
"Yields for the 2013 Monastrell (100 Monastrell aged six months in neutral French oak barrels, concrete and foudres) were 16 to 25 hectoliters per hectare, which is about half of that permitted in Burgundy. An amazing value, this wine boasts a dense blue/purple color as well as a sumptuous nose of blueberries, blackberries, scorched earth, licorice and forest floor. Stunningly pure and medium to full-bodied with oodles of fruit, this is a remarkable value to drink until the cows come home. Consume it over the next 2-3 years.

Considered by many observers to be the finest estate in Jumilla, Casa Castillo is a treasure-trove for fabulous values, particularly from the Monastrell (Mourvedre) grape that loves the chalky terroirs and cool slopes of the Sierra del Molar."

Casa Castillo

View all from Casa Castillo
Casa CastilloWell-trodden paths like Highway 29 in Napa, RN74 in Burgundy or the Mosel River in Germany are obvious vinous routes that have been signposted and gentrified over decades but not Jumilla. Parched, bleak and seemingly barren under the heat of midsummer there are only the faintest hints of civilization, usually in the form of an isolated sign, a decaying old farm house or the random fellow traveler rushing to get out of the sun. Jumilla is about roughing it, about getting to know farmers and their families and if you're lucky being invited into their homes to share a meal. It's a place worth getting lost in. If you've played your cards right, the person inviting you to Jumilla is José Maria Vicente. José Maria is a third generation owner and operator of Casa Castillo a farm that began as a rosemary plantation but one that has evolved into the preeminent estate in the DO of Jumilla. While the smell of rosemary still lingers in the air, the pale, rocky soils surrounding his house and cellar are now planted with vines and almond orchards. When José Maria's grandfather purchased Casa Castillo in 1941 there was already a winery, cellar and some scattered vineyards on the property dating to the 1870s, established by French refugees fleeing the plight of phylloxera in their native land. In 1985 José and his father began to replant the vineyards and expand them with the goal of making wine on the property. In 1991 they bottled their first commercial vintage.

In selecting the grapes to grow on their land, they chose the indigenous Monastrell to be the primary variety. Native to the region, it was perfectly adapted to the hot, dry climate. Originally Cabernet Sauvignon and Garnacha were selected for the more gravelly soils while Syrah is grown on more sheltered sites rich in chalk. The largest vineyard, Valle, is a hot, rocky terroir planted exclusively with head-pruned Monastrell. Val Tosca is a sloped vineyard, its white chalky soils gleaming in the sun and planted with ungrafted Syrah that José received from Jean-Louis Chave. On the slope facing Val Tosca is Las Gravas, named for its deep, gravelly soils. Soil is loosely applied here since it resembles nothing more than a pile of rocks. Las Gravas is planted with Monastrell and Garnacha – as José Maria has grafted his Cabernet over to Garnacha preferring the native variety over the foreign interloper. Finally there is La Solana, an ungrafted Monastrell vineyard on sandy decomposed limestone that was planted in 1942. La Solana is the source of the scarce Pie Franco which dwindles in quantity each year because while the soil is resistant to phylloxera, it is not immune. Due to the climate José Maria is able to farm his vineyards without needing chemical treatments.

Everything is harvested by hand and brought promptly to the cellar for sorting and fermentation. Fermentations are in stainless steel tanks or concrete vats. Pigeage is done by foot and whole clusters are increasingly used – up to 50% in the Pie Franco. Aging follows in concrete, foudre and 500L French oak demi-muids.

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Reviews (5)

John

Must be good, wife likes it!

"Monastrell after cab is my favorite. And this is a nice drinking wine. Just a little bite at the end and slightly dry as it should be. At this price point worth a try."

George

private review

Terence

Just OK

"I purchased a case thinking this was a Monastrell blend but instead it is 100% Monastrell, otherwise known as Mourvedre. I think therein lies the problem. Somewhat heavy dark fruit, a bit of a scorched taste and some licorice. No lushness. Not really my taste."

Allan

Bland, slightly acidic

"Decent for the price, not a lot of flavor but acceptable, a little acidic, a reasonable every day wine with food"

Robert

private review

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