Bodegas Juan Gil

Spain
Tasted Monday, June 6, 2016 - Friday, June 10, 2016 by nzinkgraf with 469 views

Flight 1 - Lagar de Condesa (3 Notes)

89 days of rain last year (2015). 5ha estate, with some new plantings going in behind us. Mostly granite posts for trellising. 20ha owned plus purchased fruit. 30% of Lagar de Condesa goes into barrel, the rest is in tank sur lie. Minerality from the concrete eggs that they use, there are three of them. 3 ton/ha average yields. 250.000L at Lagar de Condesa winery total. Only 27.000L of the Lagar de Condesa bottling. Kentia is the remaining 200.000+ liters. Everything to tank or barrel via gravity, ferment at 14-16C, 8-10 day ferments, rack off of gros lees, then 4m on fine lees. Kentia 2015 bottled in March, Lagar in April. Lagar=Bodega in Galicia.

Bouza do Rei was a bottle that Nat purchased at the bottle shop around the corner from the hotel we stayed at.

Flight 2 - Bodegas Triton (6 Notes)

Tues 7 June, 2016
est. in 2008.
Traveled from Green Spain to Red/Brown Spain, we just passed the Esla River, with Luis the winery Mgr. 3 Tempranillo based reds from Zamora and Toro, but they get VdT Castilla y Leon appellation because the winery is not in those appellations. Plus there is Mencia and Prieto Picudo. Pneumatic punch downs, basket press for Rahon and Tridente, Bladder press for EntreSuelos. French and American oak. American per Chris Ringland.

Behind the winery, we're at a 130 year old, dry farmed vineyard, 760m, 5-6 bunches per plant. 40C during the day, 18C at night. They have 100ha total in Zamora and Toro (1989 plantings) 16inches of rain/year around here. No 2013 Rahon has night temps didn't get below 28/30C that year.

Flight 3 - Bodegas Shaya (3 Notes)

Only French oak.

  • 2015 Bodegas y Vinedos Shaya Rueda Arindo

    Spain, Castilla y León, Rueda

    (6/7/2016)

    present pear fruit aromas. Younger vines, all stainless, no lees, no batonnage, 2015 was an easy long vintage. Arindo--Arid--Dry. All native yeast.

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  • 2015 Bodegas y Vinedos Shaya Rueda Shaya

    Spain, Castilla y León, Rueda

    (6/7/2016)

    pronounced 'Saya.' 70% Stainless Steel, 30% fermented and aged in oak. Many people in Rueda use aromatic yeast, not here. All native yeast. SB can be blended in, either 85/15 or 50/50. Interesting arrangement. Lots of textural spice, 2m on fine lees, tree fruit, lots of mineral. 1m in oak? Confirm... Lemon/lime palate, 'vivacious.'

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  • 2014 Bodegas y Vinedos Shaya Rueda Habis

    Spain, Castilla y León, Rueda

    (6/7/2016)

    a little cream to the nose. Show this in a line up of Chard. Almond, much more subtle nose with Cherrios/grain notes, oak makes this a rounder expression, and the spiced texture is tamped down. Candied white fruit palate. 8m in oak, some new some 2nd fill.

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Flight 4 - Juan Gil (10 Notes)

  • 2015 Bodegas Juan Gil Moscatel Jumilla Dry

    Spain, Murcia, Jumilla

    (6/8/2016)

    w/ Muscat a Petite Grains - Acacia and orange blossom aromas. Pear and peach palate, apricot. It's going to be Juan Gil White in 2016 to avoid misconceptions with what Muscat bring to the glass. 30% barrel ferment, but it doesn't really show. And the remaining stainless, on it's lees for 2-4 months.

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  • 2015 Honoro Vera Rosado

    Spain, Murcia, Jumilla

    (6/8/2016)

    Tempranillo and Syrah, ripe strawberry, touching on some Watermelon to the palate. Lots of fruit lingering

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  • 2015 Honoro Vera Monastrell Jumilla

    Spain, Murcia, Jumilla

    (6/8/2016)

    more spice than the Cocoloco, dark berry to the palate, more concentration, not nearly as dry as Cocoloco, younger vines that were on the way to the El Nido Vineyard. 15-35 year old. Eventually the juice will go into the Albacea (for the USA, Juan Gil Yellow label in the rest of the world).

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  • 2015 Honoro Vera Monastrell Jumilla Organic

    Spain, Murcia, Jumilla

    (6/8/2016)

    lots of fruit on the nose, still shows nice aromatic spice, with more herb and spice to the palate.

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  • 2015 Honoro Vera Merlot Jumilla

    Spain, Murcia, Jumilla

    (6/8/2016)

    'Merlot ripens at a higher sugar content here.' Irrigated around the winery, as the grapes need the H2O. Very big fruit nose, 4m in oak.

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  • 2015 Honoro Vera Cabernet Sauvignon Jumilla

    Spain, Murcia, Jumilla

    (6/8/2016)

    4m in oak, pepper ripens out of Cab in Jumilla, it's the last picked. End of October. Shows some plum and raisin aromas. Carries some spice, but fruit isn't recognizable as Cabernet. 100% Cabernet.

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  • 2015 Bodegas Juan Gil Jumilla Albacea

    Spain, Murcia, Jumilla

    (6/8/2016)

    100% Monastrell, 'Trustee'. 4m in oak, grassy, dark fruit and smoke, 'softer style than other Monastrell we have tasted.' Still carries spice, 40 year old vines.

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  • 2014 Bodegas Juan Gil Monastrell Jumilla

    Spain, Murcia, Jumilla

    (6/8/2016)

    12m in French, newly bottled. Has some sweeter style fruit, not all the spice, some effervescence (just bottled), concentration, more suave palate, older vines. Silver label.

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  • 2014 Bodegas Juan Gil Jumilla Blue Label

    Spain, Murcia, Jumilla

    (6/8/2016)

    totally different aroma profile, gets into more kernel, darker fruit, some blue fruit, more barrel spice as opposed to berry/herb spice, silkier palate, 60% Monastrell (60yrs old), 30% Cab (20yrs old), 10% Syrah (20yrs old). 18 Fr/Am oak, actually more like 19.5-20m in oak. Orange rind on the palate.

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  • 2013 Bodegas Juan Gil 100 Aniversario

    Spain, Murcia, Jumilla

    (6/8/2016)

    23m in Fr/Am oak, unfiltered, Monastrell, Cab, Syrah and hides its oak more so than the 18m bottling. Black fruit, concentrate, but not sweet, gingerbread, lots of fruit carries on the finish.

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Flight 5 - El Nido (2 Notes)

Then we're in Jumilla at the El Nido Vineyard. 12ha, with 5-6 tons total. AKA 0.2 tons/acre. 70-90 year old vines. They hand drilled holes when planting this vineyard. Dry farmed.

Generally around here, 3 people will work a vineyard by hand that brings in 300.000kg, here they have 10 people working with 10.000kgs. Ferments and Malo in barrel. 36 parcels barreled separately. 32ha Monastrell, 12ha Cab designated for El Nido/Clio, other parcels added to the mix as quality dictates. Syrah is working itself into the mix too. They select their own barrels, air dried for 48-54m, as opposed to normal of 36m.

Flight 6 - Bodegas Atalaya

Pepe's ripping out the hondo!!!

Alicante Bouchet - Tienturier variety, Alicante wants higher elevation for quality. Here at 700m. AP John Coopers, Missouri wood, dried and coopered in Australia for 54 months, 'super seasoned.'
In Almansa, Garnacha Tintorera is the main variety, elevation is key. "Doesn't work in Jumilla because of the elevation. ???' 50ha total at Atalaya. Dry farmed at this site. Winery was started by the grand father of Pepe and Paco, didn't have an exact year. Started as home winemaking. The higher elevation sites go to Alaya.

Flight 7 - Bodegas Ateca

Bodegas Ateca - 2005 they had a contract with the Co-op, then 2008 facility built, 2010 expansion, now 2M bottles. Atteca 10-15.000cs, Armas is 3-5.000b.

Calatayud, 1918 plantings, slate soils, with large stones, iron rich slate, more red slate (vs black slate of Priorat), dry farmed, head trained vineyard. grapes destined for Armas and Atteca

Flight 8 - Cellers Can Blau (5 Notes)

w/ Nuria

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