" We don't sell the wine without touching the vine "
Toza Jumilla Monastrell 2019
Our Price: $18.00 $15.00
12 bottles with free shipping for: $180.00
12 bottles with free shipping for: $180.00
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| Country: | Spain |
| Region: | Jumilla |
| Winery: | San Dionisio |
| Grape Type: | Mourvedre |
| Organic: | Yes |
| Vintage: | 2019 |
| Bottle Size: | 750 ml |
Product Description
Toza Jumilla Monastrell is made from 100 percent Monastrell.
Toza is a classic example of the Monastrell variety from the Mediterranean region. Clean, bright cherry red color. It is bold with intense fresh red fruits and varietal aromas on the nose. Aged in oak barrels, this Spanish red is rich, toasty, round and velvety.
Winery: San Dionisio
Bodegas San Dionisio is located in the town of Fuenteálamo in Albacete (Castilla – La Mancha). For centuries, from generation to generation, the winemakers have developed cultivation techniques to take full advantage of the exceptionally hard conditions of the climate and soil. The result is a small production (3,000 kilos per hectare) and a slow ripening process (the most common variety – Monastrell – is harvested at the end of September and all of October) that produces very complex wines with a strong personality, high concentration of aromas and polyphenols.
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Nose: Steady rose, brilliant and cristal clear.
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Aging capacity : 8 to 10 years.
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Review:
"Brilliant orange. Red and dark berry, floral, citrus zest and succulent herb qualities on the deeply perfumed nose, as well as hints of smoky minerals and baking spices. Concentrated yet lithe, offering palate-staining black raspberry, cherry and blood orange flavors and a suave touch of candied lavender. The mineral and spice notes drive a strikingly long, gently chewy finish that echoes the floral and blood orange notes. This bottling is not just an outstanding rose, it's a flat-out exceptional wine, period – the food-matching potential here is endless. Mushroom risotto and seafood paellas come to mind, as does blue cheese and grilled, strongly seasoned rabbit, even artichokes. - Josh Raynolds"
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SOILS
Limestone on marl, very permeable, made of scree which contains erosion.
VINIFICATION / MATURING
Harvested by hand, sorted and destemed.
Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.
Maturation in oak barrels (10% new barrels) for 13 months.
TASTING NOTES
Colour : Deep red colour, ruby to garnet.
Nose : Black fruits aromas (blackcurrant, blueberry, blackberry), and spices.
Mouth : Powerfull, with rich and balanced tannins, its structure suggest a good ageing potential.
FOOD PAIRINGS
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Terroir Soil : Very thin soil with rocks near earth's surface Exposition : South East Average age : 30 years Surface area : 0.6 hectare Yield : 38 hl/ha
Winemaking:Fully destemmed, then vatted for about 15 days and aged in French oak barrels for 18 months. Grapes are picked by hand and transported in small crates in order to prevent berries from being crushed. With the same concern for quality, bunches and grapes are sorted again as soon as they reach the cellar.
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Review:
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Review:
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Review:
"I like the purity of fruit to this with sweet and dried berries on the center palate. It’s full-bodied and layered with fine tannins and a delicious, savory and fruity finish. Just a hint of toasted oak at the end. Drink or hold."
- James Suckling (November 2020), 92 pts
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Toza Jumilla Monastrell is made from 100 percent Monastrell.
Toza is a classic example of the Monastrell variety from the Mediterranean region. Clean, bright cherry red color. It is bold with intense fresh red fruits and varietal aromas on the nose. Aged in oak barrels, this Spanish red is rich, toasty, round and velvety.
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Weinkeller Erbach Riesling (liter) is 100 percent Riesling.
Round and refreshing wine with light touches of lemon and lime on the nose. Slightly sweet mouthfeel, with juicy and fruity flavors.
Alain de la Treille Le Rose is made from 40% Gamay, 40% Cabernet Franc and 20% Pinot Noir
This dry Rosé is very aromatic on the fruitiness with a great style and elegance.
Average age of the vines is 25 years old.
We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes.
Wine was slightly filtered before bottling to insure the wine remains stable.
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Review:
"An interesting blend of 40% Cabernet Franc, 40% Gamay, and 20% Pinot Noir, the 2019 Le Rosé offers a lighter pink/ruby hue as well as a pretty bouquet of watermelon, cherries, and white flowers. Quite elegant and complex, it has medium-bodied richness on the palate, nicely integrated acidity, and a clean, dry finish. It’s more than a simple rosé and grows on you with time in the glass. It’s going to shine on the dinner table (or with tapas) over the coming summer months." - Jeb Dunnuck (March 2020), 90 pts
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An intense purple color is followed by ripe red fruit aromas, such as sweet black cherry.
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It will accompany game, red meat or meat in sauce and strong cheeses.
Soil types
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Winemaking and aging
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 21 days. Matured in vats (80%) and oak casks (20%).
Review:
"Not yet bottled, but certainly in the same mold as the 2018, the 2019 Châteauneuf Du Pape Vieux Terron offers a beautiful, forward perfume of kirsch liqueur and redcurrants intermixed with lots of Provençal spice and peppery garrigue. Soft, fleshy, medium to full-bodied, and pleasure-bent, enjoy this beauty any time over the coming 7-8 years."
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Hand-picked grapes, vinification in stainless steel vats. Total destemming. Cold pre-fermentation maceration.
Review:
"The 2019 Crozes-Hermitage La Butte D'Or is incredibly spicy and peppery, with a medium-bodied, elegant, nicely balanced style. Delivering silky yet present tannins as well as good acidity, it’s just about as gulpable and delicious as they come. Enjoy bottles over the coming 4-6 years."
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Tasting Note: This very aromatic Syrah has hints of black pepper, dark berries and herbs and a bloody, earthy character on the nose. The palate is full-bodied with velvety but structured tannins and a balanced natural acidity. The finish is fresh, long and supple. Best served at 16 to 18 °C, this wine will greatly benefit from decanting when drunk within the first 3 to 5 years after bottling.
Andrea Mullineux told me that their debut 2012 Mullineux Iron Syrah has been the hardest cru to fine-tune over the years. Indeed, it has been trialed since 2005 but never bottled...until now. "We have been working hard to perfect the acidity here and it's been important to get life into the soil, getting the vineyard healthy, so that it can be picked with good acidity. Because it is dry farmed, in a space of three days, it can god from 22 to 26 Brix – so picking decision is critical," she said. It has a subtle marine influence coming through on the nose with macerated black cherries, boysenberry jam and touches of iodine. The palate is medium-bodied with fine, quite grainy tannins, very nicely poised with touches of fig and marmalade towards the slightly saline finish. This is a strong debut to form the trio of Syrah single "terroir" offerings.
Review:
"The 2013 Iron Syrah has a roundness and softness on the nose that almost belies its complexity - red berry fruit, red peppercorns, rooibos and undergrowth scents that are very well defined. The palate is medium-bodied with ripe tannin, wonderfully savory and quite gamey, and beautifully balanced with impressive volume and sustain on the finish that you would have difficult distinguishing from a top Côte-Rôtie. This is an excellent Syrah, my only reservation being that there is a touch of heat on the finish. - Neal Martin"
- The Wine Advocate (erobertparker.com, November 2015), 93 pts
"Similar to the Schist Syrah in its weight and meatiness, the Iron Syrah offers a more elegant, immediate appeal. Dark red plum, smoked meat, and savory herbs are seamlessly integrated on a lush, juicy and firmly structured palate, finishing very very long."
- iwinereview.com (January 2016), 95 pts
Domaine de la Janasse Chateauneuf-du-Pape Cuvee Vieilles Vignes is made from 65% Grenache, 20% Mourvèdre, 10% Syrah, 5% divers.
In contrast to Chaupin, which is made from old-vine Grenache on sandy soils, the cuvée Vieilles Vignes is from old vines of Grenache, Mourvedre, Syrah along with smaller percentages of other permitted varieties that are grown in these old vineyards. The wine is sourced from 4 terroirs: pebbly clay, sand, gravelly red clay and sandy limestone. Vieilles Vignes is always the most powerful and concentrated Châteauneuf-du-Pape cuvée made at Domaine de la Janasse.
Review:
The magnificent 2018 Chateauneuf du Pape Vieilles Vignes continues the string of successes under this label. While a bit less expressive on the nose than the other cuvées, it's impossibly voluminous on the palate. Full-bodied and expansive in the mouth, it's also rich and velvety, with ample tannic structure to support its almost overwhelming generosity. A whirl of mixed raspberries and blackberries join with salted licorice and dark chocolate, culminating in a long finish that combines more-ish salinity with the dusty essence of crushed stone.
-Wine Advocate 97 Points
This offers up a lushly textured set of crushed plum, boysenberry and blackberry fruit flavors scored with licorice snap throughout and laced with black tea on the finish. A subtle mineral edge peeks through the wall of fruit on the finish. For the cellar. Grenache, Syrah and Mourvèdre. Best from 2023 through 2038.
-Wine Spectator 96 Points
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