Of a clean purplish red colour. On the nose, it offers powerful aromas of blueberries, blackberries, violets and spices. On the palate, it shows a delicate smoked and candied touch, on a background of black pepper, memories of its brief aging in oak. Long and silky.
An organic Monastrell, the 2018 Monastrell Ecológico is not that different from the straight unoaked Monastrell, with perhaps more pronounced notes of thyme and rosemary and a little less of the waxy/honeyed notes. The fruit is ripe, and the palate is juicy and polished, easy to drink. 75,000 bottles produced. It was bottled in February 2019.
Ángela Castaño, daughter of Ramón Castaño, has joined the family firm as winemaker at the flagship winery of Yecla and has also started a new project to produce wines from the UNESCO site of Monte Arabí in Murcia, where she’s recovering plots of very old Monastrell. The majority of the wines have seen new bottles and labels. But unfortunately, I found the range to be too wide, and the majority of wines felt too ripe and/or too oaky and extracted. Annual output is around three million bottles.
A Spanish varietal wine called Monastreil. Monastreil is a Mourvèdre in France and is often made in southern regions such as the Rhone. It is characterized by earthy tannins. This is a medium-bodied, elegant wine, just like a bio wine. KH-17/20