Michael Godel

Jumilla and Monastrell can be a big deal, a partnership of depth, breadth, high alcohol, big fruit and especially...

John Szabo, MS

Wood-vanilla perfume and fresh rubber lead off the top in a fairly typical expression of monastrell from Spain, while...

David Lawrason

This typically dark monastrell (mourvedre) has lifted, ripe confected nose of blackberry wine gums, with some dusty...

Sara d'Amato

A characteristically peppery, savory and concentrated monastrell. The substantial dose of oak unfortunately adds...

Trevor Sabourin

Some jammy cooked strawberry, cherry, and prune, but dominated on the nose by oak, with some vanilla, cedar, cocoa, menthol, a bit of black pepper, and some volatile acidity. Tart (and somewhat bitter) cherry, black pepper, menthol, and a vague woodiness come across very strongly on the palate. Medium body, with medium plus acidity and tannins. Rather hot alcohol, especially on the finish.

Alceño 12 Meses Monastrell 2011