2011 Bodegas Olivares "Altos de la Hoya" Jumilla
Stephen Tanzer's International Wine Cellar
Bright purple. Black raspberry and cassis aromas, with spicy mineral and floral elements gaining power with air. Powerful dark fruit flavors are sweetened by vanilla and cola nuances and lifted by juicy acidity. Impressively velvety wine, with very good finishing breadth and lingering spiciness. Plenty of bang for the buck here.
Robert Parker's Wine Advocate
The 2011 Altos de la Hoya produced from un-grafted 40-year-old Monastrell with a balance of 5% Garnacha (blending a little Garnacha with the Monastrell starts sounding like a popular idea), fermented in stainless steel with natural yeasts. Then half of the wine is aged for six months in 6,000-liter French oak vats and the other half in 225-liter barriques. Clean, bright cherry robe, a polished nose of red and black fruits, well-integrated oak, with a straight palate, good acidity and the red and black fruit coming back in a very pleasant finish. 250,000 bottles produced. This is even better value. Drink 2014-2016. (LG)
This red is round and juicy, with lively acidity behind the plum, dried cherry, herbal and earthy flavors. A touch rustic, but fresh and balanced. Drink now through 2015.
The blend of 90% Monastrell and 10% Garnacha is an excellent representation of the wines of Jumilla. This ripe and opulent wine is fruit-driven with tones of mineral and spice before finishing with an enlivening freshness. Harvested from old vines, the wine is aged for six months in French oak before bottling.