2020 Casa Castillo Monastrell

100% certified organic Monastrell (aka Mourvedre) from sandy clay and silt soils at over 2200 feet elevation. Hand harvested, destemmed, natural yeast fermentation in tank, gentle maceration. Aged 8-9 months in neutral 500L French oak barrels, and foudres. Bottled unfined and unfiltered with minimal sulphur. 

Tasting Notes

When poured into the glass you’ll find a dark cherry red core that only subtly lightens up around the rim.  The aromas are packed with dark fruits, leather and a touch of earth.  If you close your eyes while you take your first sip, what should come to mind are all the dark fruits, plums, blackberries, dark cherries along with a gentle backdrop of chocolate and smoke.  Giving this a brief chill is a perfect way to enjoy this wine by the glass. You’ll also find it a great paring with your pick of game, lamb, just about any kind of beef as well as hearty pasta dishes.

About Casa Castillo

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. While the smell of rosemary still lingers in the air, the pale, rocky soils surrounding his house and cellar are now planted with vines, olive and almond orchards separated by indigenous and highly aromatic herbs. 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. José Maria has converted his estate to certified organic farming and his entire harvest is manual and brought promptly to the cellar for sorting and fermentation. Fermentations are in stainless steel tanks or underground 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. All this effort is made to restrain the natural exuberance of his principal variety, Monastrell, to showcase its potential even in the warmest climate to make wines that are both dense and nuanced.