Red Wine /// Monastrell // Yecla / Spain
I tell Simon before we pour this "I hate Monastrell, when I tried this a couple of years ago it was good though". There are not many wine makers that would not deservedly give me a slap for that, Simon just chuckles and says something diplomatic about Monastrell.
I have only hated it until now because of the amount of over extracted and chemically laden slop that is out there. With a few years of age now, this is delightful. There is a welcome edge of savouriness that will match up with anything off the grill. Interestingly, 15% wholebunch was used when he made this wine, a practice that is more common in Burgundy than Yecla. I ask him does he reckon anyone has used whole bunch in Monatrell. He says no. Delish! I'm converted! STSWine