Casa Castillo 2007

Winemaker's Notes:

100% Monastrell from the valley, fermentation in steel tanks under temperature control with a soft maceration of skins. After the malolactic fermentation the wine is aged in French and American barrels for a short period (from 3 to 6 months) with the purpose of obtaining fresh and fruity wines with the character of the monastrell.

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2.86 5 0.5
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Member Reviews for Casa Castillo

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Snooth User: show
130028208
3.00 5
03/22/2009

Note of dark plum, berry, and the elegant flavor shows this wine is not the grade of under $10, but it is. This wine has not ripped not extracted yet, and tannin is bit strong(of course it is , 2007 vintage) I felt this wine need to be decanted and after do that the balanced was improved and it becomes very clear but still remain in well structured flavor. This is good mid-full bodied daily wine. However, right after the decanting, it was good but after for an hour, the flavor is gone and it becomes just like red water. I originally gave 3 glasses for the wine, I need to reduce the glass to "two" to this wine after an hour from decant. Do not decant this wine.


Snooth User: crux
55661493
2.50 5
11/07/2010

Too rough around the edges. Hard, unripe fruit. Overly astringent. Altogether drinkable, but not desirable.


Snooth User: Rex Madden
30047049
3.00 5
12/06/2009

Three glasses


External Reviews for Casa Castillo

External Review
Source: Premier Wine & Spirits
05/18/2011

Good medium ruby-red. Blackberry, game and licorice on the nose. Superripe and full in the mouth, with sweet flavors of medicinal black cherry and crushed berries. Offers rare intensity and creaminess for a red wine in this price range. Finishes with big, ripe tannins and noteworthy persistence.


External Review
Source: Premier Wine & Spirits
05/18/2011

Muscular, with bottom notes of plum, prune and earth, yet remains fresh through the finish. Needs food but has character. Best from 2004 through 2008.


External Review
Source: Premier Wine & Spirits
05/18/2011

This substantial blend of 85% Monastrell (Mourvèdre) and 15% Syrah experienced malolactic fermentation in new French and American oak, followed by four months of cask aging. Boasting a dense ruby/purple color as well as sweet blackberry fruit, low acidity, and chewy ripeness, it will provide an attractive mouthful of red wine over the next 2-3 years.


External Review
Source: Premier Wine & Spirits
05/18/2011

A great value, the 2002 Casa Castillo is a blend of 85% Monastrell and 15% Syrah aged completely in French and American oak for four months before bottling. It offers loads of blue and blackberry fruit, a hint of licorice, medium body, and fine purity as well as density. This mouthfilling red should be consumed over the next 2-3 years.


External Review
Source: Premier Wine & Spirits
05/18/2011

The Monastrell grape, also known as Mourvèdre or Mataro, is most commonly grown and blended in the wines of southern France: Bandol, Côtes du Rhône and Châteauneuf-du-Pape. Best known for its robust fruit and strong tannins, this young wine showcases a more approachable side. Dark purple color, dense cassis and plum flavored fruit. Some grip and spice on the finish with substantial, full-bodied black raspberry up front. Delicious deal.


External Review
Source: Premier Wine & Spirits
05/18/2011

Inky black garnet, almost black; earthy black fruit with pleasant nuances of toast and coffee. Ripe and full berry fruit flavor, tart and softly tannic. Good fruit, good structure, seems ageworthy - remarkable value.


External Review
Source: Premier Wine & Spirits
05/18/2011

The 2007 Monastrell is even better than the 2006 which received 88 points in Issue 175. The wine is estate grown and bottled from old vines and low yields. It was aged for six months in seasoned French and American oak barrels. Dark ruby-colored, it exhibits a nose of spice box, black cherry, and blueberry. This leads to a medium to full-bodied wine with layered fruit, savory flavors, enough structure to evolve for 1-2 years, and a pure close. Drink it over the next four years.


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100% Monastrell from the valley, fermentation in steel tanks under temperature control with a soft maceration of skins. After the malolactic fermentation the wine is aged in French and American barrels for a short period (from 3 to 6 months) with the purpose of obtaining fresh and fruity wines with the character of the monastrell.

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