Familia Castano Hecula Organic Monastrell

Based in Yecla, Familia Castano is known for its huge efforts to promote one of Spain’s native varieties: Monastrell. Castano embodies the best of what southern Spain has to offer, producing rich, warm-climate wines, with almost Syrah-like complexity, which overdeliver in terms of value year after year. Castano began bottling characterful, single-varietal Monastrell in the 1980s, when the variety was used exclusively for bulk wines and blending. Today, in the expert hands of Daniel Castano and his family, the variety maintains high quality even at moderate to generous yields. 80% of the family’s 600 hectares of vineyards are dedicated to Monastrell, with smaller plantings of Cabernet Sauvignon, Macabeo and Chardonnay among others. The Monastrell is sourced from dry-farmed, bush and trellised vines up to 70 years old in the ‘Las Gruesas’ and ‘Pozuelo’ vineyards. Totalling 336 hectares, the two vineyards sit at an altitude of 750 metres, with a north-south aspect, on sandy limestone soils.

Monastrell,

This wine is from Las Gruesas and Pozuelo vineyards which are situated at an altitude 750 metres above sea level. This area has a very different microclimate from the rest of the region which is clearly continental. It has minimum temperatures of -10°C in winter and up to 42°C in summer. The area is prone to infrequent but heavy spells of rain. The average age of the vines is 50 years old and the density is 1,600 vines per hectare. Soils are a mix of sandstone and limestone.

Fermentation took place in stainless steel tanks for 8-10 days at 24-26°C. The wine was then aged for six months in oak barrels of which 50% were new. The oak used was 80% French and 20% American.

This wine is deep ruby in colour. The nose displays opulent aromas of blueberry, wild raspberry, and liquorice with hints of violet and allspice. On the palate, it is full-bodied, with an inviting richness. Notes of toasted cedar and nutmeg are neatly integrated with red berry fruit. Silky mouthfeel and soft, ripe tannins are balanced by the wine's juicy acidity.