Bodegas Olivares Monastrell Old Vines Altos De La Hoya Review

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Bodegas Olivares Altos de la Hoya 2014

• RP 89
• WW 89

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Vino review (256 characters remaining)

Winemaker Notes

Ripe, powerful scents of ruby-red and dark fruits, minerals and spices. Finishes fresh and long, with a repeating dark fruit note. An infrequent combination with red meats and stews.

Blend: 90% Monastrell, x% Grenache

Disquisitional Acclaim

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RP 89

The 2014 Monastrell Altos de la Hoya is produced from the fruit of dry-farmed, ungrafted, old Monastrell vines and some 5% Garnacha. It fermented with indigenous yeasts in 10,000-liter stainless steel tanks and matured for six to eight months in used barriques and larger oak vats. The olfactory organ is clean and textbook Mediterranean with aromas of esparto grass, tree bawl, blackberries and thyme, with perfectly integrated oak. The palate feels meaty and balanced, with fine tannins and good acerbity. I think this shows very well for such a challenging vintage in Jumilla. 250,000 bottles.

WW 89

Wilfred Wong of Wine.com

Soft and endearing, the 2014 Olivares Altos de la Hoya is a pleasure to drink. The vino'southward ruddy fruits, dried herbs, and like shooting fish in a barrel palate texture make it a nice selection with lighter meat entrées. (Tasted: October 27, 2017, San Francisco, CA)

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Jumilla was one of the few places in Europe spared during the Phylloxera epidemic of the late 1800's. Almost everywhere else on the continent, vineyards were devastated and, to this day, tin can only exist planted when grafted onto American rootstock.

For Jumilla, the fundamental to its vineyards' survival was their sandy soil—which is abomination to the Phylloxera insect. Every bit a glorious consequence, Jumilla not only has some of the oldest vines in the world, merely also the largest number of ungrafted vines. Nigh of these vines are Mourvèdre, or Monastrell as it is locally known, one of the nearly prized varieties of Mediterranean Europe. And Jumilla's summers avowal 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.

Jumilla Wine

Kingdom of spain

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Famous for the robust and earthy, black-fruit dominated, Monastrell (known as Mourvedre in French republic), Jumilla is an arid and hot region in southeastern Spain. Its vine yields tend to exist torturously low simply this can create wines of exceptional intensity and flavor. Quality combined with accessible price points give the region great recognition on international markets far and wide.

The reds from Jumilla are heady and spicy, packed with fruit and prove aromas of dried licorice and herbs. If you like Syrah, Grenache or Pinot noir, a red wine from Jumilla would exist a perfect next choice!

Mourvedre

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Full of ripe fruit, and robust, earthy goodness, Mourvèdre is really of Spanish provenance, where it still goes by the name Monastrell or Mataro. It is improve associated nonetheless, with the Carmine Blends of the Rhône, namely Chateauneuf-du-Pape. Mourvèdre shines on its ain in Bandol and is popular both as a single varietal wine in blends in the New World regions of Commonwealth of australia, California and Washington. Somm Secret—While Mourvèdre has been in California for many years, it didn't gain momentum until the 1980s when a grouping of California winemakers inspired by the wines of the Rhône Valley finally began to renew a focus on it.

RARRAOLADH14_2014 Item# 160101

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Source: https://www.wine.com/product/bodegas-olivares-altos-de-la-hoya-2014/160101

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