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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 196 notes) - hiding notes with no text | | | Tasted by bobbylion on 4/22/2024 & rated 91 points: Well, this wine and I have moved towards each other in last 15 years. PNP and it’s totally fine right out of the gate. Still good mid- acidity. Nice fruit Low tannin, but still well structured and all in balance. The nose is almost brunello-like with some distant menthol. Good stuff. (67 views) | | | Tasted by Somm David T on 4/29/2023 & rated 91 points: This is 50% Monastrell & 50% Petit Verdot.
This is nice and on latter side of its drinking window. Go figure w/ my palate. Brickish color on the edges. It is interesting an interesting wine at this stage, heady, soft, resolved with nice evolution and nothing that bites back. The benefit of drinking older wines. The nose is Spanish rustic. Understated fruits that are floral, slightly bright and yet have a stewy character. Ripe; blackberries, dark cherries, poached strawberries, pomegranate, stewed black plums/plums. Vanillin, mid fruit cola, soft tarry notes, anise, dark rich forest floor w/ dry leaves, hint of mint, light caramel notes, dry top soil, soft, old tobacco, dry twig, used leather with withering & candied; dark, red & blue flowers.
The palate is on the leaner side. Rustic fruits of; blackberries, dark cherries, poached strawberries, pomegranate, stewed black plums/plums. Vanillin, mid fruit cola, soft tarry notes, anise, dark rich forest floor w/ dry leaves, hint of mint, light caramel notes, dry top soil, soft, old tobacco, sandy limestone, dry twig, used leather with withering & candied; dark, red & blue flowers. The acidity is really good. The finish is well balanced with nice structure and similar wire to wire. (615 views) | | | Tasted by gwkozar on 12/31/2022 & rated 90 points: still fresh. nice acidity, dark berry, some mushroom, dusty tannins, mid-low tannins. (564 views) | | | Tasted by BHRH on 12/28/2020 & rated 89 points: Still quite dark. Initially a bit of pruniness on the nose, but that blew off leading to some smokiness, blackberries and minerals. On the palate, lots of pencil lead and black fruits. I kept wondering where the Monastrell was because this seemed to be dominated by the Petit Verdot. Don't see much improvement, so recommend drink within the next year.
Wife = 90, me = 88, so we'll compromise at 89 :) (1782 views) | | | Tasted by gordoyflaca on 8/19/2020 & rated 85 points: Eh, pruney. (1866 views) | | | Tasted by gordoyflaca on 7/6/2020 & rated 90 points: Needs time to open, then a little generic (2016 views) | | | Tasted by prism on 6/29/2020 & rated 91 points: Drink by 2020 in my cellar; 3/1/2020-7/8/2020: Popped and poured, followed over a few days. Again, great with food, but near the end, and not quite as good on the second day. (1765 views) | | | Tasted by prism on 6/18/2020 & rated 90 points: Drink by 2020 in my cellar; 3/1/2020-7/8/2020: SO, it's been a couple of years since I last opened one of these, and suddenly the drinking window has contracted to 2020, and I can see why. Three to go, counting this one. Monastrell/Mourvedre is usually great with food, and this no exception, but on its own it's kind of meh. Dark red and flavorful with the characteristic perfume-y note, and yet not a particularly rich wine. Drink now. (1699 views) | | | Tasted by stoneb on 6/12/2020 & rated 89 points: Still good but getting long in the tooth. Drink up. (994 views) | | | Tasted by Coachron13 on 6/11/2020 & rated 88 points: Mostly old world at this age. Has fully resolved. We’ve had other Jumilla blends that are better. (827 views) | | | Tasted by DoubleMagnum on 5/17/2020 & rated 89 points: Full bodied, dark fruited. Like a CdP but still tannic 15 years later. The fruit is still present but the tannins are outshining it now. Given the elevated alcohol, I don't think this will age too much longer or gracefully. Not all wines live forever. (1081 views) | | | Tasted by 1961Vintage on 3/19/2020 & rated 93 points: Notes consistent. Continues to improve. (936 views) | | | Tasted by 1961Vintage on 1/29/2019 & rated 93 points: Improving character with age. (1635 views) | | | Tasted by cobystilp on 11/25/2018 & rated 91 points: Still very young. (1749 views) | | | Tasted by Adventr.us on 8/14/2018 & rated 89 points: Plenty tasty with tonight's grilled lamb chops. The tannins seem fully resolved; fruit is subtle and nuanced but still present. There's nothing falling apart or out of balance here. I vaguely remember previous bottles showing much bigger - but this one is in a fine place. Seems best to open my final bottle before year end. (1914 views) | | | Tasted by prism on 7/18/2018 & rated 90 points: Two bottles. The first was somewhat oxidized and musty, though drinkable. The second bottle was fine, and made me remember why I enjoy these rich, flavorful, wines. 90-91 on the second bottle. (1772 views) | | | Tasted by Rollerball on 5/6/2018 & rated 92 points: Inadvertantly slo-ox'd for 48 hours. Dark and gentle, but long, fresh, and balanced. Completely evolved. I'd say this is beautifully at peak right now. (2127 views) | | | Tasted by europat55 on 3/4/2018 & rated 91 points: Generous nose. Rich palate. In a good place right now! (1682 views) | | | Tasted by Rollerball on 11/25/2017 & rated 91 points: Decanted for a couple of hours and was surprised to find this drinking better than 18 months ago. Fruit may be a little shorter but the tannins—while still present—have thankfully softened somewhat. And this has some of those secondary earthier coffee components you might find in Bandol more frequently than Jumilla.
Paired well with Otto Lenghi curried tomato lentils with coconut milk and a little red pepper flakes, following nyt’s Isaac Asimov’s suggestion of an aged Bandol (also Mourvèdre = Monestrell) with lentils.
This is one to watch but the improvement here in the neck-in-neck race between fruit and tannic structure makes me think this could continue to work -2023. (2027 views) | | | Tasted by kcsteve on 5/9/2017 & rated 89 points: Last bottle was about 3 years ago. Stored properly at 57 degrees. Bricking and losing fruit at this point. Pepper, plum, celery, herb. Still quite tannic. Did not decant. Improved as consumed and fruit came forward slightly. Recommend decant for 1 hour or more. Don't think this will last more than 3 years. (2714 views) | | | Tasted by gwkozar on 4/13/2017 & rated 91 points: Opened bottle and breathed for 45 minutes. developed wonderfully. cigar, fresh berry. (2211 views) | | | Tasted by stevegpg on 2/18/2017 & rated 90 points: With beef short ribs. Great dark fruit flavors, coffee, toast. (2513 views) | | | Tasted by pmik on 12/27/2016 & rated 89 points: Slightly over the top (2597 views) | | | Tasted by Rollerball on 4/2/2016 & rated 89 points: Bitter sweet fruit and coffee; significant tannic structure that decanting doesn't dent. Lamb tajine helps it along. 18-hour update: the fruit is losing the battle here. I am not encouraged. 24-hour update: better with coq au vin. Jury's out on this one!
These bottles are numbered (of 44,000 total) and slulkin this was bottle 12345! (3521 views) | | | Tasted by rustyRudy on 12/1/2015 & rated 92 points: Dark Garnet. Tobacco, leather, and spice on the nose. This needed an hour of air time to get the fruit to come out. There is tobacco and minerals on the palate as well as the nose. Some plum and cranberry with tart cherries. Given time this really shines (3305 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 2005 Bodegas y Viñedos de Murcia Jumilla Pico MadamaVarietals: 50% Monastrell, 50% Petit VerdotMourvèdre Blend - Read about MourvedreSpain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.MurciaLocated in Southeastern Spain, the "lost" region of Yecla lies to the east of Jumilla and to the west of Alicante. Fortunately, this region was spared much of the wrath of the phylloxera plague, and many ungrafted and extremely old vines remain. The Yecla region’s progressive leader, Bodegas Castaño, has long been an advocate of the Monastrell varietal, also known as Mourvèdre. The varietal is best regarded for its influence on the wines of Châteauneuf-du-Pape where the terroir and climate is not dissimilar to that of Yecla. Both benefit from a very warm, Mediterranean climate with warm days and nights. Jumilla Jumillo DO (Wikipedia)
Appellation Location (Google Maps)
The authorised red grapes are the following:
Monastrell, Tempranillo, (known locally as Cencibel), Garnacha Tintorera, Garnacha, Cabernet Sauvignon, Merlot, Syrah and Petit Verdot (source=wikipedia, Jumilla) |
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