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As Spain's winemaking revolution continues to flourish, one of the next hot spots promises to be Jumilla. Jumilla was one of the few places in Europe spared during the Phylloxera epidemic of the late 1800's. Virtually everywhere on the continent, vineyards were devastated and, to this day, can only be planted on grafted hybrid-American rootstock. For Jumilla, the key to its vineyards' survival was their sandy soil - which is anathema to the Phylloxera insect. And as a consequence, today Jumilla not only has some of the oldest vines in Spain, but certainly the largest number of ungrafted vines.
Most of the region is planted to Mourvèdre, locally know as Monastrell. Jumilla's summers boast hot days and cool nights, resulting in fantastically ripe grapes with good acidity. Bodegas Olivares's vineyards are in the northernmost zone of La Hoya de Santa Ana and they have been practicing organics since 1930. This is the coolest subzone of Jumilla, with sandy, lime-rich soils that produce intensely aromatic wines.
Olivares’ Secret: Olivares’ estate vineyard, Finca Hoya de Santa Ana, is located in Jumilla’s northwestern quadrant, whose unique characteristics distinguish it from the rest of the appellation. For example, this special zone lies at over 800 meters elevation, where nights cool down quickly, resulting in wines with astounding freshness and equilibrium.
But, perhaps more importantly, Paco’s 65 hectare here boasts incredibly sandy soil and ungrafted vines, of which this may be the world’s largest individual holding. The former provides the wine with a rich perfume; the latter depth and complexity.
Monastrell is our region’s classic variety and with Altos de la Hoya we aim to capture its essence. Each harvest, we select from our top lots, utilizing only wild yeasts for fermentation.
Blend: 90% Monastrell, 10% Grenache.
Harvest & Elaboration.-Harvested during beginning of October. Fermentation in stainless steel tanks.
Wood aging.- Aged during 6 months in French oak, a combination of barrels and 60hl oak tanks. Only a small percentage may be new.
Alcohol content: 14%
Total acidity: 5 gr/l
Volatile acidity: 0,43 gr/l
Residual sugar: < 2 gr/l
FOOD PAIRING: An exceptional combination with red meats and stews.
Wine advocate Rating: 90
The 2015 Monastrell Altos de la Hoya is dry-farmed, ungrafted, old Monastrell with some Garnacha fermented in 10,000-liter stainless steel vats with indigenous yeasts and aged in used barriques and larger oak vats for six to eight months. This is more serious and has more depth and concentration, with black fruit and the oak nicely integrated into the wine. There are mineral notes of graphite and earth and a medium-bodied palate with fine-grained tannins and a tasty finish. 200,000 bottles produced.
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