Jumilla Monastrell is on my radar at the moment, based in large part on my favorable experience with Luzon Verde a couple of years ago. Another, higher priced, wine from the same bodega, Altos de Luzon is a blend of 50% Monastrell, 25% Temperanillo and 25% Cabernet Sauvignon aged for 12 months in new French and American oak. Compared to the Luzon Verde, it is a more internationally styled wine that should have broad appeal. Both Robert Parker and Steve Tanzer gave it high marks.
Altos de Luzon exhibits a deep purplish robe that is sure to bring exclamations from lovers of big, oaky New World Cabernets. There are smells of dill and vanilla from the American oak plus the more subtle toasty scents of French oak, but inside the oak frame I find plenty of berry/cherry dark fruit aromas and flavors. Cabernet currant and Mourvedre spice. Classy wine with plenty of tannic structure for aging five to eight years. It's drinking well now, but I suspect it may close down for a spell before it shows its full potential. On the second night, it's very spicy, but the fruit is mostly hiding behind tannins and alcohol. This will eventually be a very enjoyable wine, but I still prefer its less expensive sibling, Finca Luzon Verde Jumilla Monastrell.
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Don;t you find so many of these Eric Solomon/ Jorge Ordonez Monastrells so over extracted? I like one called Primitivo Quiles.. made in a very old school style
ReplyDeleteI agree on this wine, at least--far too much oak for me. Primitivo Quiles I haven't seen nor tried. I'll keep an eye out for it.
ReplyDeleteThanks for the comments, Jason.