Sumptuous blend of Monastrell, Syrah and Petit Verdot from the Spanish DO of Jumilla. Aged in American oak for 4 months.
Warm, fleshy blend with a big, inviting nose of blueberry pie, coffee and vanilla. The smooth, mouthfilling palate shows impressive grip and flavour concentration, with hints of blackberry jam, clove and caramel. Generous, powerful and long.
Try alongside Pork Wellington with black pudding and apple sauce.
Jumilla is a DO in Murcia, SE Spain. The local conditions are hot, dry and harsh - summer temperatures of 40°C are common. Some vines can thrive here though as there is a lot of lime in the soil, which helps retain what little moisture there is; and also because of the high, inland plateau (400-800m), which offers some respite from the furnace-like heat. Eighty per cent of the region's vines are the sun-loving Monastrell (Mourvedre) variety.
Monastrell is originally from Spain but is now grown widely in France (known as Mourvedre) and in Australia (Mataro). Its high tannins led the French to christen it, 'Etrangle-Chien' - the dog-strangler. As a variety it is drought-tolerant, late ripening and fickle. Petit Verdot is a high-quality Bordeaux variety that needs lots of heat to ripen properly and show its spicy, exotic character.