100% Monastrell from the valley, fermentation in steel tanks under temperature control with a soft maceration of skin...Read more...
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 y... Read more
Too rough around the edges. Hard, unripe fruit. Overly astringent. Altogether drinkable, but not desirable. Read more
I'm sure you've noticed that my face is hanging up an awful lot in this aisle - that's because I'm a HUGE fan of Spanish Monastrell. Elsewhere refe... Read more
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Food Pairings for Casa Castillo
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.
Too rough around the edges. Hard, unripe fruit. Overly astringent. Altogether drinkable, but not desirable.
External Reviews for Casa Castillo
I'm sure you've noticed that my face is hanging up an awful lot in this aisle - that's because I'm a HUGE fan of Spanish Monastrell. Elsewhere referred to as Mourvèdre or Mataro, Monastrell often gets lost in blends with Syrah and Grenache in other parts of the world. But in Jumilla, this bold, velvety red takes center stage. Boasting a beautiful purple-red hue and a delicious bouquet of plum, blackberry and chocolate, the Casa Castillo is rich and full-bodied, with a silky mouthfeel and an incredibly smooth finish.
Inky purple. Deep, smoky cassis and blueberry aromas, with complicating notes of tobacco and musky herbs. Powerful dark berry flavors are youthfully chewy and tannic, with bright acidity adding snap. Finishes with strong grip and very good persistence. For this price, this is serious stuff.
The wine of Spain's Jumilla region is typically dark, earthy, and very strong, a product of hot climate, stone-covered vineyards, and the natural vigor of the Monastrell (Mourvèdre) grape indigenous to the area. Port-like elixirs of 15-16% alcohol are not uncommon. Casa Castillo has chosen to make a more restrained style, tempered by the addition of Cabernet Sauvignon, that features ripe black fruit flavors, hints of spice, smoke and tar, and possesses sufficient structure to be food friendly in the short term and able to age for 4-5 years.
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.
A remarkable wine for $8.50, the 2000 Jumilla, a blend of 85% Mourvedre and 15% Syrah, exhibits a saturated purple color in addition to a full-bodied, serious, vin de garde (age worthy) style, and dense cherry, blackberry, mineral-tinged fruit. Frankly, this impressive red is too big, rich and structure for a wine is this price category. It enjoyed malolactic fermentation in new French and American oak where it was aged for four months prior to bottling. Yields were a minuscule 1 to 1.25 tons of fruit per acre. For power, intensity, and richness, this wine must be tasted to be believed! Drink it over the next 5-6 years.
Medium ruby. Bright aromas of blackberry and licorice. Concentrated, sweet and juicy, with tightly wound flavors of crushed dark berries and licorice complicated by a hint of animal syrah. Dense and sappy wine with a firmly tannic finish that avoids dryness.
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.
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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