Monastrell is also known as Mourvèdre (in France) and Mataro (in Australia) and 85% of the vines in Jumilla grow it. It’s a little difficult to grow well – it likes to be in the hot sun, but also needs to have enough water so it doesn’t produce herbaceous or jammy wines. The Jumilla soil has significant limestone which retains moisture to help with this. Monastrell wines end up being high in alcohol if growing conditions aren’t perfect.
This wine comes from the Ego Bodega where the grapes have been certified organic. Although it’s normal for Jumillan wines to be 100% Monastrell, it’s rare to find unblended versions in the rest of the world; usually it is combined with Grenache and Syrah for a better balanced sample.
On the eyes, it’s a deep purple with aromas of blackberry, cassis and baking spices. This is odd; a Monastrell should show red fruit and game.
On the palate, it has been sweetened. It has average acidity and light tannins (for Monastrell, they should be face-ripping) with more blackberry, cassis and oak.
The verdict? It’s only WSET Acceptable. This wine has been manipulated and is not technically correct Monastrell. I suspect they were hoping to cash in on the ‘organic’ label. Give it a miss at the store!