Grape varieties: Monastrell 60% Tempranillo 20% Cabernet Sauvignon 20%
Vegetarian.
2.1 grams/litre residual sugar.
13.50%
80% hand harvested, 20% machine harvested. Harvest start first week of September 2004. Harvest lasted 6 weeks stainless steel, for 4 months at 28 C. 12 days skin maceration Oak/lees treatment: The wine was aged for 9 months in a combination of American and French oak barrels before release.
No fining. The time which the wine spends in oak is sufficient to allow the wine to settle before being racked. 9 months in new American and French oak (50% / 50%).

Founded by Pedro Martin in 1999, Casa de la Ermita is at the forefront of the quality revolution that has swept through Spain in recent years. Using modern, temperature-controlled vinification techniques, the estate is able to coax deep, rich flavours from the old Monastrell vines found in the Jumilla. The result is modern, fruity wines but with all the warm, herby, spicy notes you'd expect from Mediterranean reds. In addition to the traditional Monastrell, the estate has planted grapes such as Cabernet Sauvignon, Petit Verdot and even Viognier, all of which are proving to make very exciting wines.

Heavy bottle for £6.99. Dark, syrupy bramble smell. Ripe, but not sweet. Plenty of tannin and alcohol.


34 stores
07/10/2008

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