Skagit Food Co-op blog:

CV, the wine guy

Discover Monastrell

This week, discover the mighty Monastrell, which is the Spanish name for the Mourvèdre varietal of France. Monastrell is a thick-skinned grape that grows best in the hot central areas of Spain, such as Jumilla. High in tannins, Monastrell is rich in black fruit flavors, spices, leather, and herbs. Both of our featured wines have been handsomely rewarded by wine magazines and experts.

Juan Gil Monastrell 
Producer: Bodegas Juan Gil
Varietal: 100% Monastrell
Region: Jumilla, Alicante (Spain) 
Price: $15.99
Points: 92 points, Wine Spectator 
Juan Gil Monastrell (Silver Label) is the #1 selling Monastrell in the United States. And for good reason! This wine is regularly recognized and awarded points by the best in the business, including 92 points from Wine Spectator. The grapes used to produce Juan Gil come from organically farmed vineyards with 80-100 year old vines. The vineyards’ chalky and stony soils, which are poor in nutrients, are ideal for growing Monastrell grapes. This wine has been kept for 12 months in French oak barrels. The flavor is very friendly for west coast palates: fruit-forward and smooth, with a lively, long finish. You’ll notice black and red fruit with notes of balsamic vinegar, cocoa, spice, and a mineral background.

Tarima Monastrell 2015
Bodegas Volver
Varietal: 100% Monastrell
Region: Jumilla, Alicante (Spain)
Price: $8.99
Points: 91 points, Robert Parker
Bodegas Volver’s Jumilla vineyards are planted with Monastrell vines ranging in age from 25 to 35 years. The region experiences extreme temperature fluctuations with little rain — perfect for Monastrell. This wine has terrific aromatics, expansive flavors, and a heady mouthfeel. The powerful fruit flavours of brambles and dark cherries are lifted by an elegant floral finish in this soft and rounded wine. This is rich, dense wine — Provençal in its flavor profile. This wine is a big time winner in the value sweepstakes!




By: CV, The Wine Guy

CV, The Wine GuyCV is our resident wine guy and our newest cheese specialist. And he’s here to give you generous, succinct, friendly advice on wines (and cheese). CV is quick to say that he’s not a wine “expert” — he’s not the person to go to for fancy terminology — but he does know wine, and approaches it with robust energy and a desire to match wine with people, food, and experiences.