wUst Fine Wine Imports
wines U should try!
La Purisima
The Yecla region, in southeast Spain just slightly inland from Valencia, is known for its very expressive Monastrell grapes. For those not familiar with Monastrell, that is the original Spanish name for what is better known as Mourvedre which is part of the "GSM" blends from the Southern Rhone. The Yecla Monastrells, however, have even more deeper flavors from the rocky soils and harsh growing conditions of the region (if there was a PETA-like organization focusing on grape vines, they would head first to Yecla!).
The harsh growing conditions are a factor of the elevation of the vineyards (ranging between 1,500 feet and 3,000 feet above sea level), very rocky "soils" with very low amounts of organic material, and the unrelenting summer sun in this region of Spain. The overall combination results in very concentrated flavors from the grapes grown each year which then produce wines with character, color, and intense flavors.
As mentioned above, although Mourvedre is more widely known as a grape of the Southern Rhone, Monastrell is actually an indigenous grape of the Yecla/Valencia region. The quality and power of the varietal had been first mentioned in the viticultural history of the region as early as 1500. The better known name of Mourvedre is from the one of the original vineyard areas in which the grape emerged which was the "Camp de Morvedre" (Field of Morvedre). As a very old indigenous grape of the region, however, Monastrell is uniquely suited for the very difficult growing conditions in the area.
I've selected a very interesting range of five Monastrells from La Purisima to show the range of wines that can be made from this very wonderful grape. If five Monastrells from a less known region sound like I am not being selective, the opposite is actually the case. As I've described in other parts of my website, I let the wines discover me as you never know what delightful surprises you can encounter along the way. And so, the reason that five Monastrell's were selected was from a combination of that all were interesting and well-made along with each of them being probably at least 20 percent undervalued relative to their quality and characteristics.
As I also hope to broaden overall appreciation of different wines, I also believe that all five will present a very interesting opportunity for exploring the great wines of this less well known area.
The rocky harsh landscape of Yecla with its traditional bush vines
The Wines
La Purisima Monastrell 2021
This wine is the "joven" of the range of wines and is made from hand harvested grapes from vineyards of at least 25 years old. Six days of maceration and then fermentation is then followed by three months of aging in previously used oak barrels. After barrel aging, the wine continues to mature in stainless steel tanks until reaching optimal maturity.
Aromas include dark cherries, dark plums, blackberries, blueberries, and hints of pomegranate, blood orange, and heirloom roses. Flavors include dark cherries, blackberries, blueberries, and pomegranate. There is a medium to full body, perfect balance and acidity, and a lush, rich, and full finish.
Food pairings would include Filet Mignon, New York Steak, Rib Eye, Roast Beef, short ribs, beef stew, burgers, grilled and roast veal, lamb, pork chops, tenderloin, shoulder, and BBQ ribs, grilled chicken, duck, cassoulet, grilled sausages, pasta with meat sauce, salmon, shrimp, clams, mussels, seafood stews and soups, paella, tapas, Asian and Mexican beef, pork, and chicken dishes, tamales, Indian tandoori dishes and lamb curries, charcuterie, and medium, rich, and creamy cheeses.
Iglesia Vieja Crianza 2019
The grapes for the Iglesia Vieja Crianza come from the higher elevation "Campo Arriba" area around Yecla where the most concentrated flavors are produced. Vineyards are over 30 years old and all grapes are hand harvested. The harsh growing conditions result in rarely more than one kilo of grapes being harvested per vine.
The Crianza is a blend of 75% Monastrell, 18% Syrah, and 7% Garnacha. Maceration lasts ten days and then following fermentation the wine is aged in used oak barrels for 12 months. There is then an additional 18 months of bottle aging before the wine is released.
Aromas include dark plums, dark cherries, blueberries, boysenberries, and red peaches. Flavors include dark plums, blueberries, boysenberries, and nectarines. There is a medium body, perfect balance and acidity, and a long medium finish.
Food pairings would include New York Steak, Rib Eye, Roast Beef, short ribs, beef stew, veal chops, lamb chops, pork chops and shoulder, BBQ ribs, grilled chicken, duck, cassoulet, salmon, swordfish, calamari, paella, pasta with meat sauce, Asian and Mexican beef, pork, and chicken dishes, beef and pork enchiladas, tamales, tacos, tapas, charcuterie, and mild, medium, and creamy cheeses.
Old Vines Expression 2020
The grapes for the "Old Vines Expression" come from vineyards that are over 35 years old and all grapes are hand harvested. This wine is a blend of 85% Monastrell, 10% Syrah, and 5% Garnacha. Maceration lasts ten days and then following fermentation the wine is aged in used oak barrels for at least 12 months. There is then an additional 12 months of bottle aging before the wine is released. Aging potential is at least eight years if not longer.
Aromas include dark cherries, dark plums, blackberries, and boysenberries. Flavors include blackberries, dark cherries, boysenberries, and blue berries. There is a persistent medium body, good balance and acidity, and a long medium finish.
Food pairings would include Filet Mignon, New York Steak, Rib Eye, short ribs, beef stew, veal chops, pork chops, lamb, duck, cassoulet, pasta with meat sauce, grilled sausages, Asian beef, pork, and chicken dishes, lamb curries, Mexican beef and pork dishes, tamales, enchiladas, tacos, charcuterie, and medium to rich cheeses.
La Purisima Premium 2020
The grapes for the "Premium" come from vineyards that are over 40 years old and all grapes are hand harvested. This wine is almost a pure Monastrell at 95% but there is 5% Garnacha for additional richness and smoothness. Maceration is for 15 days for a very rich concentration of flavors and then after fermentation the wine is aged in used oak barrels for 18 months. The strong core of fruit and the structure of the wine results in at least eight to ten years of aging potential.
Aromas include black cherries, blackberries, boysenberries, blueberries, dark plums, and dark chocolate. Flavors include black cherries, blackberries, dark plums, red plums, blueberries, and hints of strawberries and pomegranate. There is a medium to full body, perfect balance and acidity, and a lush rich full finish.
Food pairings are broad and versatile and would include Filet Mignon, New York Steak, rib eye, roast beef, short ribs, beef stew, lamb shops, veal chops, pork chops, roast pork, chicken, duck, elk, salmon, shrimp, tuna, clams, mussels, paella, cassoulet, coq au vin, grilled sausages, pasta with meat sauces, baked pasta dishes, Asian and Mexican beef, pork, and chicken dishes, lamb curries, red curries, Tandoori dishes, carne asada, alambre, tamales, chile verde, tacos, charcuterie, and mild, medium, rich, and creamy cheeses.
Trapio Reserva 2019
From my comments about the previous wines, I guess you can see that I really enjoyed the La Purisima Monastrell's that I have described so far. But, the real star from this producer is its Trapio. The wine is 100% Monastrell and from vineyards that are at least 50 years old and consist solely of ungrafted vines. Grapes are hand harvested and then go through an additional selection process.
Vinification uses cold soak maceration for three days, fermentation for 12 days, and then an additional 18 days in a stainless steel tank. New French Oak barrels are then used for 14 months and malolactic fermentation occurs during the barrel aging. The rich concentrated flavors and the structure of the wine should enable at least ten to 12 years of aging potential.
Aromas include blackberries, dark cherries, blueberries, and hints of vanilla and caramel. Flavors include blackberries, dark cherries, red plums, red peaches, nectarines, and hints of apricots. There is an elegant medium body, perfect balance and acidity, and a long medium finish.
Food pairings would include New York Steak, Rib Eye, Roast Beef, short ribs, beef stew, lamb chops, veal chops, pork chops and pork shoulder, grilled chicken, salmon, swordfish, clams, mussels, paella, Asian and Mexican beef, pork, and chicken dishes, lamb curries, chile verde, tamales, tacos, charcuterie, and mild, medium, and creamy cheeses.
