In 2016, Josh Reynolds of vinous.com called this wine '... Juicy and focused on the palate, offering energetic black raspberry and bitter cherry flavors and a touch of camphor ...' and suggested a drinking window extending through 2020.
Tasting Note: There is no Quebradas in 2012 (too dry) or in 2013 (hail) and the next one will be the 2014 but it won't be released until late into 2017. So I only tasted two Monastrell bottlings, starting with the 2014 La Tremenda, the entry-level cuvée from different vineyards in the surroundings of their estate El Chaconero in the village of Villena. In 2010 they started producing Fondillón, the sweet Monastrell from the zone, so the riper bunches from these vineyards are kept for the Fondillón, which has had an effect on the dry Monastrell wines: more freshness and less overripe notes. This wine has six months in used 500-liter barrels and a variable time in vat, between six months and one year. The 2014 feels very tender, it has the esparto grass austerity of the stony vineyards with the chalky soils and a myriad of Mediterranean herbs. They used some stems for the fermentation, which added a fine thread and makes it subtly textured. It has the dusty tannins and the saline tastiness of the limes Score - 92. (Luis Gutierrez, robertparker.com, June 29, 2016 )
|Sugar/Sweetness||XD - Extra Dry|
|Sub Category||Monastrell (Mourvèdre)|
|Tags||Full-bodied & Smooth, Monastrell (Mourvèdre)|
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