Bodegas Juan Gil PEDRERA Monastrell Jumilla Spain

Bodegas Juan Gil SILVER LABEL Monastrell Jumilla Spain from Spain, Murcia, Jumilla by Bodegas Juan Gil (12 x 75 cl)

Bodegas Juan Gil EL TESORO Monastrell Shiraz Jumilla Spain from Spain, Murcia, Jumilla by Bodegas Juan Gil (12 x 75 cl)

A blend of Monstrell and Shiraz from Jumilla the 'New Wave' region of Central Spain. Displaying plenty of dark fruit and a little spice its a real mouth filler. The origin of this winery dates from 1916, when Juan Gil Gimenez, great-grandfather of the present generation, started getting involved in the world of wine, building a winery in the heart of Jumilla. His son, Juan Gil Guerrero, dedicated all his life to this world. But the ones who really consolidated the project were Juan Gil Gonzalez and his brother Paco, the founder´s grandsons. (12 x 75 cl)

Bodegas Juan Gil MONASTRELL from Spain, Murcia, Jumilla by Bodegas Juan Gil (12 x 75 cl)

Genus Monastrell Syrah Jumilla Spain from Spain, Murcia, Jumilla by Bodegas San Isidro (12 x 75 cl)

Wonderful intensity of colour. Rich, ripe hedgerow fruit aromas with good underscoring acidity, fresh, fruity and long. This is new wave Jumilla at its best. (6 x 75 cl)

Exotic varietal, clean and brilliant, similar to gold. Well defined of melon, apricot and pear aromas with nice persistence. In the mouth appears a cream texture. Long and with an intense acidity which gives to the wine a character of virtuosity (12 x 75 cl)

Brilliant ruby cherry red colour, with aromas of red fruits, jam, cherries and plums. Great structure in the mouth, aromatic, intense and fresh, with a great floral taste. Long and powerful aftertaste.. (12 x 75 cl)

Tasting Note: Deep and intense purple colour, with violet rims. On the nose, aromas of cedar, plum and fleshy blackberries and a light flowers sensation. The first sensation in the mouth is smooth, followed by a round, fresh and complex tannic structure, finish with a long and intense aftertaste. Information: The selected grapes for this wine have been harvested at the beginning of September, in the optimum ripeness state, with small and free berries. The juice of the grapes was macerated in cold conditions in its first days in vats. The fermentation occurred with temperatures between 28 and 30 Celsius degrees. The wine was in vats 15 days before its barrelling for making the malolactic fermentation. (6 x 75 cl)