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. Jose Maria planted Garnacha in some of his most gravelly soils as an experiment a few years back. Named for the mountain that 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 direction for the property and the DO.
