2024 Juan Gil Yellow label

Murcia is one of the seventeen autonomous regions of Spain and also forms one province. The region is located in the southeast of the country, on the Mediterranean Sea, east of Andalusia and south of the Comunidad Valenciana. The capital of the region is the city of the same name Murcia.

The vineyards around Murcia are mostly planted with the Monastrell (Mouvèdre). Murcia used to be a supplier of bulk wines. That is changing. Today, the region is passionately experimenting with powerful, expressive red wines. With good results.

The vineyards near Murcia are old, arid, brown, dry and hot. They are mainly planted with Monastrell (a Spanish clone of the Mourvèdre). The grapes have to work hard. That in itself is not at all disadvantageous to the wine and it may be the reason that wine was already made here at the end of the Neolithic.

Murcia used to be a producer of bulk wines. And from grapes that were transported to other regions to give the wine more body there. That still happens, but much less than before. The wine consumer is less and less waiting for moderate bulk wine and the winemakers have adapted.

Three DOs have been established with good quality control and since then the region has acted as a magnet for adventurous wine investors experimenting with powerful, high-quality red wines.

Bullas, Jumilla and Yecla
All Murcia DOs have the Monastrell in common. It is widely planted in all three. In DO Jumilla, progressive winemakers experiment on the dry lime soils with Monastrell, Syrah, Cabernet Sauvignon and Merlot. They strive for concentrated, expressive reds, usually aged in wooden barrels into Crianza's and Reserva's.

Yecla still has vines that survived the grape louse infestation from the 19th century. Quite unique in Europe. The soil is so dry and poor that the louse could not reach the sticks. It is a small area where besides Monastrell also Cabernet Sauvignon, Merlot, Tempranillo and the white Macabeo and Airén are planted.

Bullas is currently the least developed DO in Murcia. Especially young, fruity red wines from Monastrell are made, which do not get wood maturation.

Murcia is one of the seventeen autonomous regions of Spain and also forms one province. The region is located in the southeast of the country, on the Mediterranean Sea, east of Andalusia and south of the Comunidad Valenciana. The capital of the region is the city of the same name Murcia.

The vineyards around Murcia are mostly planted with the Monastrell (Mouvèdre). Murcia used to be a supplier of bulk wines. That is changing. Today, the region is passionately experimenting with powerful, expressive red wines. With good results.

The vineyards near Murcia are old, arid, brown, dry and hot. They are mainly planted with Monastrell (a Spanish clone of the Mourvèdre). The grapes have to work hard. That in itself is not at all disadvantageous to the wine and it may be the reason that wine was already made here at the end of the Neolithic.

Murcia used to be a producer of bulk wines. And from grapes that were transported to other regions to give the wine more body there. That still happens, but much less than before. The wine consumer is less and less waiting for moderate bulk wine and the winemakers have adapted.

Three DOs have been established with good quality control and since then the region has acted as a magnet for adventurous wine investors experimenting with powerful, high-quality red wines.

Bullas, Jumilla and Yecla
All Murcia DOs have the Monastrell in common. It is widely planted in all three. In DO Jumilla, progressive winemakers experiment on the dry lime soils with Monastrell, Syrah, Cabernet Sauvignon and Merlot. They strive for concentrated, expressive reds, usually aged in wooden barrels into Crianza's and Reserva's.

Yecla still has vines that survived the grape louse infestation from the 19th century. Quite unique in Europe. The soil is so dry and poor that the louse could not reach the sticks. It is a small area where besides Monastrell also Cabernet Sauvignon, Merlot, Tempranillo and the white Macabeo and Airén are planted.

Bullas is currently the least developed DO in Murcia. Especially young, fruity red wines from Monastrell are made, which do not get wood maturation.

The Monastrell grape is a strong variety with a thick skin and also known as Mourvèdre. The Monastrell grape is called Mourvèdre in France and, in addition to the powerful wines of Bandol, it is also used there to give the best Châteauneuf-du-Papes more complexity and that soft-fleshed structure to bite into. The grape needs heat and humidity and is only convincing with an alcohol content of at least 12%. Young wine has a modest aroma, but the wine can acquire a so-called "admiring complexity" as it matures.

What does wine from the Monastrell grape taste like?

Monastrell grapes produce intensely fruity, fleshy, earthy, high-alcohol, balanced wines with aromas of blackcurrants, blackberries, leather and spices. The wines also have beautiful, full-bodied tannins. These wines are an excellent combination with meat and game