What makes this wine unique?

Made with estate-owned 100% Monastrell grapes from head pruned (en vaso) vines that are dry farmed (no irrigation) and organically grown. The vines were planted in 1930. Yields are miniscule (800 grams per vine, or 8.5 hectoliters/hectare). Little oak aging is used (only 7-9 months) to maximize the pure flavors of the Monastrell grape. Yearly production is less than 1,500 cases.

Rating history:

Grape:

100% Monastrell, from vines planted in 1948. The vineyards are dry farmed (no irrigation) utilizing organic viticulture.

Pairing Suggestions:

This grape and wine are more versatile than you think. From pulled pork sandwiches to braised beef shoulder in wild mushroom reduction, this wine can dress up or down as required by the cuisine. The essential character here is a cool climate, spicy, herbal and mineral-inflected red wine with woodsy and savory accents. Among the panoply of white and red meats, fowl and even fish, there aren’t many dishes that won’t dance well with this wine.

Vinification and ageing:

After the meager yields from the 60+ year old Monastrell vines are harvested by hand, the perfect bunches are put into a refrigerated container at 50ºF degrees overnight to retain optimally fresh aromatics and dark pigmentation. Eighty percent of the bunches are de-stemmed and crushed, and the rest is macerated and fermented with the own stems. Fermentation takes place in open top small stainless steel tanks with daily pumping over to extract the flavor in the skins. Malolactic fermentation takes place in 500-liter French oak barrels. Stirring the lees in the barrel (batonnage) is a regular practice after malolactic fermentation. The wine is aged for nine months in new 500-liter French oak barrels.

Production:

1,500 cases are made; 750 for the U.S.

Location, Soil, Climate:

The vineyards are located within the Yecla DO in Zone 8, within Murcia in southeastern Spain. The vineyards are in the Campo Arriba district of Yecla, at 713 meters (2,339 ft.) elevation. Monastrell is called Mourvèdre in France and Mataro in Italy and in the New World. Monastrell is the most planted grape in the area and is the second most planted red grape in Spain. Yecla’s higher altitude makes it significantly cooler than neighboring Jumilla, and the resulting wines are more aromatic, with a fresher, more easy-to-drink character. The area’s soils are composed of limestone and chalk with clay and gravel subsoils. Poor in organic matter, the soils are deep and have good drainage. The clay subsoil retains water, essential for the health of the vine in this arid climate. Due to the low content of nutrients in the soil, the vines have low vigor and yields are only 2 kilograms (4.4 lbs.) of fruit per vine, which produces smaller berries with a higher skin-to-juice ratio. These grapes produce wines with greater concentration and complexity in aromas and palate flavors. For climate, the area’s average temperature from May-October is 66ºF, with only 13 inches of rain per year. The climate is Mediterranean with a light Continental influence due to region’s higher altitude. The vine virtually shuts down or slows considerably during the cool nights, which helps to prolong the ripening period. This allows the Monastrell grapes to ripen slowly and prevents over-ripe grapes. The Mediterranean Sea’s cool breezes help moderate the arid and sunny climate. The area receives a high amount of sunshine per year (3,893 hours). In sum, this region has ideal conditions for Monastrell.

Tasting notes:

Heredad de Candela is 100% Monastrell aged for nine months in French oak. A fragrant perfume of underbrush, brier, violets, mineral, blueberry, and plum lead to a velvety-textured, savory, impeccably balanced wine that finishes with no hard edges. Give it 1-2 years of additional bottle age and drink it from 2011 to 2018.

Alcohol Content:

14.0%

UPC Code:

810411010808