Grapes: 85% Tempranillo, 15% Cabernet Sauvignon
This project started as a tribute to Tempranillo by winemaker Joaquin Galvez and Aurelio. With Tempranillo forming the backbone of Spain’s most famous wines, the La Viña Cooperative in Valencia planted Tempranillo widely with the goal of reproducing some of the qualities of those famous wines. This project would not be possible without the wealth of vineyards and range of altitudes the coop has planted. Contrary to popular opinion that Valencia is too warm for Tempranillo, the cooperative has planted the varietal at a range of altitudes from 300 to nearly 900 meters above sea level, at these high altitudes, the Tempranillo ripens slowly developing a tremendous aromatic potential. The lower altitude vines take advantage of cooling sea breezes and the higher altitude vines cooler night to maintain and develop those aromatic qualities. The reason Cabernet Sauvignon is blended into the wine is to allow for a stylistic continuity vintage to vintage.
The varietals are co-fermented in stainless steel tanks and aged 6 months in oak barrels prior to being bottled unfiltered.
Opened for some cheese with friends, it was just as I remembered it - an appealingly accessible burst of ripe red berry fruit, but elegantly framed by Spain's trademark earthiness and spice, with a hint of juniper, licorice, and black pepper to keep it lively until the last drops. Issue May 29, 2011
The Wine Enthusiast
Good value for a bear of a wine. It’s 80% Tempranillo and 20% Cabernet, and it certainly has teeth. Stocky aromas of blackberry, bacon and tobacco are inviting, while the palate is saturated, tannic and full of black fruit, bacon and brown sugar. Finishes with weight and coffee/chocolate flavors. Not a shy wine. Issue 2210, October '09
The Wine Advocate
The 2007 El Molinet is a blend of 85% Tempranillo and 15% Cabernet Sauvignon aged for six months in seasoned oak before bottling without filtration. Purple-colored, the wine has an expressive perfume of cedar, tobacco, mineral, and blackberry. Smooth-textured and layered, this ripe, spicy wine has a forward personality and a lengthy finish. Drink it over the next five years. Wine of the Day, October 23, 2010
Issue 178, August '08
Stephen Tanzer's International Wine Cellar
Deep, bright red. Fresh red berry and baking spice aromas are strikingly brisk and focused. Racy, light-bodied raspberry and cherry flavors are unencumbered by tannins but nicely framed by juicy acidity. Pinot-like in its vivacious, red-fruit expression and firm finishing cut. This is really delicious. Issue 140, Sept/Oct '08
Wine & Spirits Magazine
This wine revolves around its attention-grabbing ripe black cherry flavor, surrounded by notes of walnuts and sweet spice. It's a big, generous wine for rabbit paella. Best Buy
Issue 2803, June '09
This Cabernet Sauvignon and Tempranillo blend displays an elegant nose of fresh and juicy red fruits. Very pleasant on the palate with a balanced acidity and supported by lots of red cherry fruit characters. Drinking very well now (2009). Posted July 15, '09 "Ten best new wave Spanish Wines"