From: Jumilla, Spain
Varietal: 90% Monastrell (aka Mourvèdre), 10% Grenache
Tasting Notes: Deep ruby. Ripe, powerful scents of red and dark fruits (blackberry, candied cassis and plum), minerals, and spices. Finishes fresh and long, with a repeating dark fruit note and a hint of mint. Fruit is sourced from an 60-hectare vineyard of ungrafted vines, many of which were planted in 1872. The vineyard is referred to as Finca Hoya de Santa Ana and this bottling comes from the best parcel and the highest point so they call it Altos de la Hoya...meaning the "highest from La Hoya".
Pairing: Pair with coq au vin or grilled pork, casseroles, tamale’s (we’re sharing two tamale casserole dishes below!), corn-based dishes, bbq, roasted meats and vegetables, and an assortment of weeknight favorites. Tacos, burgers, gyro’s and kebab’s are our neighborhood highlights, but this rich red is so smooth that it’ll even pair with grilled salmon and vegetarian dishes, such as eggplant or farro as the base.
Vegetarian Tamale Pie
By Melissa Clark
About. Jumilla was one of the few places in Europe spared during the Phylloxera epidemic of the late 1800s. Virtually everywhere else on the continent, vineyards were devastated and, to this day, can only be planted when grafted onto American rootstock.
For Jumilla, the key to its vineyards' survival was their sandy soil—which is anathema to the Phylloxera insect. As a glorious consequence, Jumilla not only has some of the oldest vines in the world but also the largest number of ungrafted vines. Most of these vines are Mourvèdre, or Monastrell as it is locally known, one of the most prized varieties of Mediterranean Europe. And Jumilla's summers boast hot days and cool nights, perfect for ripening grapes while maintaining acidity.
Today, Jumilla is awakening to its vast potential, and a winemaking revolution has followed — led by growers like Olivares' Paco Selva. He owns 65+ hectares of ungrafted old vineyards in the northern part of the appellation, called La Hoya de Santa Ana. It is the coolest sub-zone of Jumilla, with sandy, lime-rich soils that yield intensely aromatic wines, while protecting the ungrafted vines from Phylloxera.
