Vinous Media 90
"With its suave blend of rich dark fruit and energetic floral and spice qualities, this juicy Spanish red will pair well with a range of foods, especially grilled meats. It also drinks wonderfully by itself. Supple tannins and subtle grip keep the exuberant fruit in check."
New York Times Top 12 Under $12
"Sandy soils, as in this vineyard in the Jumilla region of southeastern Spain, are intolerable to phylloxera, the aphid that started to eat its way through European vineyards in the 19th century. As a result, these old vines of monastrell, or mourvèdre as it’s known in French, did not have to be grafted onto American rootstock, which resists phylloxera. Is that why this powerful, spicy red is so deep and rich? I don’t know, but this bottle is an extraordinary value."~Eric Asimov
Bodegas OlivaresView all from Bodegas Olivares
"As Spain's winemaking revolution continues to flourish, one of the next hot spots promises to be Jumilla. Jumilla was one of the few places in Europe spared during the Phylloxera epidemic of the late 1800's. Virtually everywhere on the continent, vineyards were devastated and, to this day, can only be planted on grafted hybrid-American rootstock. For Jumilla, the key to its vineyards' survival was their sandy soil - which is anathema to the Phylloxera insect. And as a consequence, today Jumilla not only has some of the oldest vines in Spain, but certainly the largest number of ungrafted vines. Most of the region is planted to Mourvèdre, locally know as Monastrell. Jumilla's summers boast hot days and cool nights, resulting in fantastically ripe grapes with good acidity. Bodegas Olivares's vineyards are in the northernmost zone of La Hoya de Santa Ana. This is the coolest subzone of Jumilla, with sandy, lime-rich soils that produce intensely aromatic wines."