2014 Bodegas Olivares "Altos de la Hoya" Jumilla
Robert Parker's Wine Advocate
The 2014 Monastrell Altos de la Hoya is produced from the fruit of dry-farmed, ungrafted, old Monastrell vines and some 5% Garnacha. It fermented with indigenous yeasts in 10,000-liter stainless steel tanks and matured for six to eight months in used barriques and larger oak vats. The nose is clean and textbook Mediterranean with aromas of esparto grass, tree bark, blackberries and thyme, with perfectly integrated oak. The palate feels compact and balanced, with fine tannins and good acidity. I think this shows very well for such a challenging vintage in Jumilla. (LG)
A perennial best value in Spanish Monastrell (Mourvedre), the Altos de la Hoya bottling typically has some Garnacha blended in as well. Pre-phylloxera vines, planted to limestone soils in the cooler area of the D.O. yield grapes which are carefully harvested and respectfully vinified and aged to create this delicious value red.