2022 Juan Gil Blue label Cuvée À

About the Juan Gil winery and the Jumilla region

Bodegas Juan Gil was founded in 1916 and is run by the fourth generation of the Gil family. The winery is located in Jumilla, a wine region in the southeast of Spain known for its warm climate, chalky soils and old vines. Thanks to these conditions, grape varieties such as Monastrell thrive exceptionally well here. Juan Gil focuses mainly on characterful red wines with a lot of concentration and structure, in which tradition and modern techniques go hand in hand.

The climate, the soil and the location of the vineyards

Juan Gil’s vineyards are located at high altitude in a dry Mediterranean climate with continental influences. The soils are poor in nutrients, rich in limestone and strewn with stones. These conditions force the vines to root deeply, which ensures low yields but high-quality grapes. Due to the lack of irrigation, the grapes develop an intense flavor and natural concentration, with a nice acidity as a counterbalance.

A new interpretation: Juan Gil Blue Label Cuvée À

The Juan Gil Blue Label Cuvée À is a recent and special variation on the well-known Blue Label. This red wine is made entirely from the Monastrell grape and comes from the same organically farmed vineyards as the original Blue Label. What distinguishes the Cuvée À is the partial maturation in terracotta amphorae, which gives the wine a unique character that combines refinement and complexity with a mineral freshness.

Monastrell grape variety and the organic vineyards

The wine is made from 100% Monastrell, a grape native to southeastern Spain known for its powerful and aromatic profile. The grapes come from old, ungrafted vines in organically managed vineyards. Due to the poor soils and extreme climate, the grapes ripen slowly, which ensures a high concentration of flavors and natural balance.

Fermentation and maturation of this red wine

After harvest, the wine undergoes alcoholic fermentation, after which 60% of the wine is further aged in large 500–600 litre French oak barrels. The remaining 40% undergoes malolactic fermentation in traditional terracotta amphorae. Both parts are aged for a total of 18 months. This unique combination of wood and clay contributes to the complexity, refinement and minerality of the wine.

What is the effect of terracotta amphorae on the wine?

The use of terracotta amphorae allows for a subtle exchange of oxygen without the influence of wood flavours. This allows the wine to retain its purity and creates a certain minerality and earthiness. Compared to the classic Blue Label, which matures entirely in oak, the Cuvée À offers a more elegant structure and extra layers of aroma and flavour, with a refined, understated style.

Tasting notes of Juan Gil Blue Label Cuvée À

The wine has a deep cherry red colour with purple reflections, a sign of concentration. The nose is dominated by ripe black fruits such as plums, blackberries and cherries, combined with spicy notes of black pepper and dried herbs. The wood aging adds aromas of vanilla and cocoa, while the amphorae provide a subtle mineral undertone. In the mouth the wine is firm but refined, with well-integrated tannins, a lively acidity and a long, complex finish.

Would you like to order wines from Juan Gil Blue Label Cuvée À online?

This wine is in our conditioned Wine Warehouse. If you choose to pick up, you will often receive a nice discount. You will see this discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht, almost directly next to the A16, with plenty of parking. Click here for our address .

You can read the full reviews from international wine journalists such as Parker, Suckling and Vinous on our website via the links next to the wine image. This service is free for all our customers.

Need advice on finding the perfect wine to go with your dish? Click here for our exclusive Sommelier . Freely available for Grandcruwijnen customers.

Wine and food pairings with Juan Gil Blue Label Cuvée À

• Grilled entrecote with rosemary potatoes: the powerful Monastrell goes well with the full flavour of red meat and earthy herbs.
• Mushroom risotto with aged Parmesan: the earthy tones of the wine go perfectly with umami-rich dishes.
• Rack of lamb with thyme and lavender: the spicy aromas of the wine enhance the Mediterranean herbs in the dish.
• Beetroot carpaccio with walnut and blue cheese: the contrast between the salty cheese and the fruity wine provides balance and tension.
• Wild boar stew with spices and dried fruits: the long maturation and spiciness of the wine make this a rich combination.
• Eggplant rolls with goat's cheese and tomato reduction: the creamy mouthfeel and spiciness of the wine match this savoury dish perfectly.