Jumilla

AUSVERKAUFT

Luis Gutierrez beschreibt den El Nido Clio 2016 im April 2019 wie folgt:

The 2016 Clio is a blend of 70% Monastrell and 30% Cabernet Sauvignon that hits the scale at 16% alcohol. after a two-week fermentation in small vats with neutral yeasts. Fermentation finished in French and American oak barrels where the wine also underwent malolactic and 23 months' élevage. 2016 is a slightly weaker vintage. and the wine is quite impacted by the élevage. with plenty of spicy and smoky aromas and a lactic touch too. The palate is medium to full-bodied. with plenty of tannin and a finish dominated by oak-related flavors. Wait one more year. 50.000 bottles produced. half of which are destined for the US. It was bottled in September 2018.

Thomas Mathews beschreibt den El Nido Clio 2016 im August 2019 wie folgt:

Espresso and loamy earth notes frame the intense flavors of currant and blackberry in this thick red. energized by orange peel acidity and supported by muscular tannins. This is concentrated. expressive and bold. in the modern style. Monastrell and Cabernet Sauvignon. Drink now through 2032. 4.200 cases made. 2.100 cases imported. — TM
 

Der 2017er JG ist jetzt leider abverkauft und der 2018er kommt im Oktober 2020 auf Lager.

Hier schon ma der Link zum Nachfolger JG.

Luis Gutierrez beschreibt den El Nido Clio 2016 im April 2019 wie folgt:

The 2016 Clio is a blend of 70% Monastrell and 30% Cabernet Sauvignon that hits the scale at 16% alcohol. after a two-week fermentation in small vats with neutral yeasts. Fermentation finished in French and American oak barrels where the wine also underwent malolactic and 23 months' élevage. 2016 is a slightly weaker vintage. and the wine is quite impacted by the élevage. with plenty of spicy and smoky aromas and a lactic touch too. The palate is medium to full-bodied. with plenty of tannin and a finish dominated by oak-related flavors. Wait one more year. 50.000 bottles produced. half of which are destined for the US. It was bottled in September 2018.

Thomas Mathews beschreibt den El Nido Clio 2016 im August 2019 wie folgt:

Espresso and loamy earth notes frame the intense flavors of currant and blackberry in this thick red. energized by orange peel acidity and supported by muscular tannins. This is concentrated. expressive and bold. in the modern style. Monastrell and Cabernet Sauvignon. Drink now through 2032. 4.200 cases made. 2.100 cases imported. — TM

Die Trauben für den Honoro Vera Garnacha stammen vorzugsweise aus alten Garnacha-Weinbergen mit geringen Erträgen. die sich in Hügeln auf 700-1000 Metern Höhe befinden. Hauptsächlich in metamorphen Gesteinsböden und Lehmkies gepflanzt. Nach der Gärung in Edelstahl lag der Wein zwei Monate in französischen Eichenfässern. Alles in allem steht hier ein junger und fruchtbetonter Garnacha mit dunkler Frucht. etwas Pflaumenanklängen. zart floralen Nuancen im Glas. der eine lebendige Säure mitbringt und ein feines straffes Tanningerüst.

 

Die Bewertung für den 2018er ist leider nocht nicht veräffentlicht. aber der Vorjahrgang 2017 räumte in seiner Preisklasse unglaublich ab:

Luis Gutierrez beschreibt den Yellow Label im April 2019 wie folgt:

The 2017 Albacea is a brand sold exclusively in the US. but it's offered elsewhere as Juan Gil Yellow Label. It's a pure young Monastrell from dry-farmed vines that aged in French and American oak barrels for four months. The oak is completely integrated. as the profile changed a few years ago. This is now quite fruit-driven and juicy. with good ripeness but without excess. and in fact. it feels quite floral and elegant. The palate is medium-bodied and reveals fine tannins. It has notes of Mediterranean herbs and even a touch of honey. 48.000 bottles produced. It was bottled in April 2018.

 

James Suckling beschreibt den Can Blau Blau 2017 im August 2018 wie folgt:

A big and ripe red with earthy. dry tannins and crisp acidity. Full. dry finish that’s not subtle. but not aggressive either. Drink now or hold.
 

Luis Gutierrez beschreibt den Blue Label 2016 im April 2019 wie folgt:

The 2016 Juan Gil (blue label) is the wine formerly known as 18 Months. which is the amount of time it matured in barrel. and it has been identified for the past few years by the color of its label. It's a blend of 60% Monastrell. 30% Cabernet Sauvignon and 10% Syrah. and the Monastrell is from older vines than the other varieties. It fermented in stainless steel and matured in new barrels for 18 months. This is the one wine from the portfolio where they keep 100% oak and use French grapes. which is not the Juan Gil style—this has more of an international profile. This is very spicy and smoky. with plenty of toasty and roasted aromas. The palate reveals abundant tannins and oak-related flavors. a faint bitterness and a dry finish. This is for those who enjoy this profile of wine. not really my style. But within that profile. it's quite good. 30.000 bottles produced. It was bottled in June 2018.

Thomas Mathews beschreibt den Juan Gil Blue Label 2016 im August 2019 wie folgt:

Licorice and espresso notes frame black cherry and currant flavors in this thick. polished red. The muscular tannins are well-integrated. and there's just enough acidity to keep this lively. Monastrell. Cabernet Sauvignon and Syrah. Drink now through 2028. 2.500 cases made. 1.250 cases imported. — TM



Das Blue Label steht für einen echten Klassiker im Hause Juan Gil. Eine Selektion von sehr alten Monastrell-Weinbergen mit geringem Erträgen sowie den Rebsorten Cabernet-Sauvignon und Syrah in der Blend. Die Weinberge liegen auf 700 Metern über dem Meeresspiegel. Nach dem Ausbau erhalten Sie einen Wein mizt sehr guter bis kräftiger Konzentration. Sein Ausbau fand über 18 Monate in einer sorgfältigen Auswahl von französischen und amerikanischen Fässern statt.