Monastrell —Mourvèdre in France, Mataró on other maps— is the grape that defines Jumilla. Thick skin, compact bunch, late ripening. It needs sun and does not fear drought. On the plateau it gives reds of black fruit, spice and a tannin that, well raised, becomes velvet.
Young or for keeping
When young it is juicy, of blackberry and pepper. With months of oak —four, twelve, sometimes more— it gains cocoa, vanilla and a long finish. At Delampa it runs through the whole house: Éxodo, Mr Jenares, the Delampa range, the 50 años and the Centenario.
How to serve it
Between 15 and 17 °C. If it is too cold, it closes; if it is warm, the alcohol steps forward. With lamb, Jumilla gazpacho, aged cheeses or an unhurried table.
