What makes this wine unique?

VSL Monastrell is a bright, pure expression of Monastrell. Made in the high-elevation region of Yecla from 40+-year-old vines. The vines are head pruned in the traditional manner and the vineyards are dry farmed (no irrigation). Organic farming allows VSL Monastrell to reveal a greater sense of purity. Minimal oak aging allows VSL Monastrell to better emphasize the true identity of the Monastrell grape.

Rating history:

Grape:

100% Monastrell

Pairing Suggestions:

This wine has such a ripe, red berry, floral and spice character, with succulent and juicy flavors, it will pair with a wide range of cuisines and foods. VSL Monastrell’s sweet fruit is well balanced and its acidity will help it pair well with Asian, Indian, Cajun and southwestern Tex-Mex spices.

Vinification and ageing:

After the best bunches are hand harvested in the cool early morning hours, the grapes are lightly crushed. Whole clusters are macerated at cool temperature (59°F). Half of the must is fermented in open-topped tanks and the other half undergoes fermentation in regular tanks. The skins and stems are macerated before and after fermentation for a total of 14 days. Malolactic fermentation takes place in stainless steel tanks. After fermentation, the wine is aged for 3 months in French oak barrels, 2 years old.

Production:

2,100 cases are made; 1,350 for the U.S.

Location, Soil, Climate:

The vineyards are within the Yecla DO (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, called Mourvèdre in France and Mataro in Italy and in the New World, is the most planted grape in this area and is the second most planted red grape in Spain. Yecla’s higher altitude results in cooler temperatures than neighboring regions, which makes wines that are brighter and more aromatic. The soils are composed of limestone and chalk with clay and gravel subsoils, low in organic matter. The soils are deep and have good drainage. The clay subsoil retains water, which is essential for the health of the vine in this arid climate. Due to the poor nutrients and low vigor in the soil, yields are a low 2 kilograms (about 4 lbs.) of fruit per vine, which produces smaller berries with a higher skin-to-juice ratio. This results in greater overall concentration and complexity in the wine. For climate, the 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 its higher altitude. The vine virtually shuts down or slows considerably during the cool nights. This prolongs the ripening period and allows the Monastrell to ripen slowly and prevents over-ripe grapes. The cool Mediterranean breezes help moderate the arid climate. This area is quite sunny and receives 3,893 hours of sunshine per year. In sum, the area has ideal conditions for the Monastrell grape.

Tasting notes:

VSL Monastrell exhibits racy blueberry and blackberry aromas with a hint of cedar. On the palate, the succulent and rich character is remarkable for a wine at this price point. Its finish is smooth, lengthy, and filled with tasty black fruits. This great value over-delivers in a big way.

Alcohol Content:

14.0%

UPC Code:

8437008409214