For over seven years the Monastrell (Mourvedre) from Casa Castillo has been one of my go to red wines for around $10. It is the epitome of a great table wine that hits all the right notes. Monastrell, a.k.a. Mourvedre, is used extensively in southern Rhone Valley blended red wines, and it can attain great, big, honking earthy, spicy, and lush fruit tones. Mourvedre is also grown in California where it’s character, generally, is more fruit-driven. The great thing about Casa Castillo, or, rather, the thing I really like, is how, for a small cost, this wine delivers character that is in line with the Jumilla region in sortheastern Spain. This rugged region of Spain is known for long, hot summers and low precipitation. These conditions make the vines work for nutrients and fight for water and make wine with depth.

The Casa Castillo Monastrell is a wine Cabernet Sauvignon lovers will like for its rugged, full-bodied upfront character; Syrah lovers will get a kick from its earthy, slightly spicy aspect.  Generally, this wine has softer tannin on the finish compared to a hefty Northern Rhone or small production Napa Valley red wine, but it is remarkably enjoyable. It pairs well with grilled lamb or sirloin, or pasta and pizza with red sauce. If you have not tried this wine before, of haven’t had it for a long time pick it up and try it out. Let me know your thoughts.

Here is the write up for the winery on Wine.Com:

“Casa Castillo in the region of Jumilla is a property that has been producing wine since 1874. This tradition continued with a winery built by a French company in 1910 when phylloxera forced them out of their vineyards in France. Jumilla is one of the few places in Spain that has successfully resisted the infestation of phylloxera, hence making it an ideal place for this new winery. Like many Rhone wine merchants, they were interested in Monastrell (Mourvedre) based wine.The Roch family acquired the property in 1941. Julia Roch and her grandson, José Maria Vicente, have been recovering the artisanal origins of this estate, making significant strides in the integrity and quality of winemaking.”

And here is a review from The Wine Advocate for the 2001 Monastrell

“”This substantial blend of 85% Monastrell (Mourvedre) and 15% Syrah experienced malolactic fermentation in new French and American oak, followed by four months of cask aging. It boasts a dense ruby/purple color as well as sweet blackberry fruit, low acidity, and chewy ripeness. It will provide an attractive mouthful of red wine over the next 2-3 years.”

 

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