Al-Muvedre Monastrell

Tasting Note

This is a true Mediterranean expression of Monastrell. On the nose, the wine displays aromas of ripe red fruit together with mineral and spicy notes. On the palate, it shows structure with balanced and polished tannins. It is a full-body wine with a long, expressive finish.

Producer

Telmo Rodrguez, and his business partner Pablo Eguzkia, established the Al-Muvedre project in 2001 after an enlightening trip to Alicante. Here, they discovered a treasure trove of forgotten old vines and a rich viticultural history.

This ancient wine-growing region was once best known for its sweet wines. During the 16th century, Alicantes rancio wines rivalled the finest sherries and ports, while in the 19th century, its vineyards initially avoided the decimation of phylloxera. As a result, Alicante thrived during a period when many European wines were in severe decline. However, when phylloxera arrived and sweet wines went out of fashion, the golden age of Alicante wines came to a swift end.

Despite this decline, the region has remained home to a wealth of exceptional old vine Monastrell. Also known as Mourvdre, Monastrell thrives in the Mediterranean climates and finds a natural home in Alicante’s rugged, mountainous landscape. Before Telmo and Pablos initial trip, the president of the International Wine Academy, Dr Parce, told them that the best Mourvdre he had tasted in his life was from Alicante. The duo quickly understood why, becoming enamoured with the Monastrell vines they found flourishing in the region. Planted on poor, calcareous soils comprised of sandy loam with heat-retaining pebbles on their surface, these low-yielding vines produce deeply flavoured wines with a distinctive sense of place. The Al-Muvedre project seeks to reflect this. Producing just one exceptional Monastrell which offers superb value, in the words of Telmo and Pablo, Al-Muvedre represents the spirit of the Mediterranean.

The Al-Muvedre Monastrell is sourced from organic vineyards in the village of Villena, planted on chalky limestone soils between 500 and 700 meters above sea level. The grapes were harvested by hand and fermented with indigenous yeasts in stainless steel tanks, where the wine was then aged for several months before bottling. The wine is fragrant and expressive, with notes of ripe bramble fruit, wild garrigue herbs and a spicy, soft finish.

Al-Muvedre Monastrell – Hay Wines