|Bodegas Olivares 2013 'Altos De La Hoya' Monastrell, Jumilla DO||Login||—||In Stock|
|Bodegas Olivares 2014 'Altos De La Hoya' Monastrell, Jumilla DO||Login||—||In Stock|
Jumilla, 150 miles southeast of Madrid has come from a forgotton backwater to highly fashionable in the past decade. Thanks to its sandy soils it is one of the very few places that can use ungrafted vines in Europe. Led by growers like Olivare's Paco Selva, a winemaking revolution has happened in this region. Selva owns 130acres of ungrafted old vineyards in the northern part of the appellation, in La Hoya de Santa Ana--the coolest sub-zone of Jumilla, with sandy, lime-rich soils that yield intensely aromatic wines, while protecting the ungrafted vines from Phylloxera. The grape variety responsible for Olivare's wine is Monastrell, also known as Mourvedre in France. These ungrafted vines produce a deeply colored and generously fruity wine called Altos de la Hoya, that has been consistently highly rated and singled out as an outstanding value by Robert Parker, among others. A sumptuous and original dessert wine, Dulce, is also made from late harvested, botrytised Monastrell. It is best described as a cross between old Pedro Ximinez and Australian Tokay, and it has become a famous wine in its own right.