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91 Points Wine Advocate
The entry-level red, the old Monastrell, has been reverted to the varietal name, even if in 2019 it has some 15% Garnacha because it was a very good year for the variety (because it was harvested before the rain). As with the other wines, I had the chance to compare the 2019 Monastrell with the 2020. This 2019 fermented in stainless steel with indigenous yeasts and matured in 500-liter barrels and 5,000-liter oak foudres for 10 months. It has an expressive nose of Mediterranean herbs and a combination of ripeness and lightness, a little in the style of 2016, a little more fruit-driven. They had to sort and discard and produced less wine. It's medium-bodied and has very good balance and fine tannins.
2 In Stock
Usually ships within 24 hours. Also available for local pickup at our store.
José Maria is a third generation owner and operator of Casa Castillo a farm that began as a rosemary plantation but one that has evolved into the preeminent estate in the DO of Jumilla. When José Maria’s grandfather purchased Casa Castillo in 1941 there was already a winery, cellar and some scattered vineyards on the property dating to the 1870s, established by French refugees fleeing the plight of phylloxera in their native land. In 1985 José and his father began to replant the vineyards and expand them with the goal of making wine on the property. In 1991 they bottled their first commercial vintage. Everything is harvested by hand and brought promptly to the cellar for sorting and fermentation. Fermentations are in stainless steel tanks or concrete vats. Pigeage is done by foot and whole clusters are increasingly used – up to 50% in the Pie Franco. Aging follows in concrete, foudre and 500L French oak demi-muids. A good way to get a feel for the quality of a producer in Burgundy is to taste their Bourgogne Rouge and one gets the feeling that Jose Maria feels the same way. The Jumilla from Casa Castillo is made from younger vines sourced mainly from La Valle vineyard. In any given vintage, 8-15% of the blend includes Syrah and Garnacha. After a natural fermentation in tankthe wine is aged for 8-9 months in neutral 500 liter French oak barrels, concrete tanks or foudre.
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