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El Molar

Casa Castillo

El Molar Bottle
Appellation
Jumilla
Variety
Garnacha
Age of Vines
10-15
Farming
Certified organic (CAERM)
Soil
Sandy clay, gravel
Altitude
750 meters
Fermentation
Hand harvested, 50% whole cluster, natural yeast fermentation in concrete, manual pigeage
Aging
14 months in neutral 500L French oak demi-muids, and foudres

Overview

While Garnacha has been grown in Jumilla for centuries it has never been taken quite as seriously as Monastrell and most of it has been blended with other varieties. This seems all the more remarkable considering how closely the terroir of Jumilla resembles that of the  Southern Rhone – hot, dry summers, and a limestone subsoil topped with gravel. A few years back Jose Maria planted Garnacha in some of his most gravelly soils as an experiment. Named for the mountain with overshadows his property, El Molar is fermented 50% whole cluster with indigenous yeasts and spends 14 months in foudres and neutral 500L French oak demi-muids, resulting in a wine that is pale, fresh, and aromatic – a promising new directing for the property and the DO.

Ratings & Reviews

94

2018 El Molar

Source: WA

94

2017 El Molar

Source: WA

91?

2016 El Molar

Source: WA

91

2016 El Molar

Source: JS

92-93

2015 El Molar

Source: WA

93

2014 El Molar

Source: WA

93+

2013 El Molar

Source: WA

Murcia, Spain
  • Location
    Murcia, Spain
  • Appellation
    Jumilla
  • Proprietor
    Jose Maria Vicente
  • Winemaker
    Jose Maria Vicente
  • Size / Elevation
    174 hectares / 750–775 meters
  • Portfolio
    Eric Solomon Selections

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