El Molet is fundamentally a blend of typical varieties grown in Jumilla, but grown in very different ways.
The Monastrell (45%) comes from a very high elevation vineyard (800 meters) with stony and sandy soils, which facilitate good drainage and limit the size of the grapes, which have a natural tendency to grow large. The vineyard is dry-farmed, trained en vaso, with all of the vines aged between 40 and 45 years old.
The Tempranillo (40%) is grown on trellises and depending on vintage conditions, gets deep irrigation, since the vines are 25 years old and already have deep, well-established root systems. On the surface, the soils are sandy and stony with a deep silt content. The vineyards are 600 meters above sea level.
The Syrah (10%) from 15 year old vines has uniquely adapted to our climate and soils. The vines are cultivated on north-facing slopes which slow ripening and provide both aromatic freshness and refreshing acidity.
The Cabernet (5%) is only a small percentage of the blend. Even this small amount helps to provide structure, since the bunches and berries are extremely small and loose. In contrast to the Syrah, the Cabernet is grown on south-facing slopes to assure full maturity.
The sum of these varieties impart a complex, intriguing character. The wine was aged for 6 months in French oak barrels, with the idea of providing both additional complexity and to make the wine easier to enjoy young, from release up to 5 years of additional age in the bottle.
View from the Cellar
The 2013 El Molet from Joaquim Galvez is comprised of a blend of forty-five percent
Monastrell (forty-plus year-old vines), forty percent Tempranillo, ten percent Syrah and five percent Cabernet Sauvignon. The wine was aged for six months in French casks and tips the scales at fourteen percent octane. The bouquet offers up a deep and youthful blend of dark berries, black cherries, a touch of coffee bean, gentle balsamic tones, lovely spice tones and a dollop of new wood. On the palate the wine is deep, full-bodied, ripe and well-balanced, with plenty of mid-palate stuffing, ripe tannins and just a hint of heat poking out on the long and primary finish. This handles its octane quite well and really is a very well-made wine. It retails for seventeen dollars here in the states (and probably far less in Europe) and really is a fine value, which seems likely to age pretty well over the medium-term and will probably be a better drink with a few years in the cellar. I would love to see it just a touch lower in alcohol, just to see if a bit more soil signature could be introduced into the equation. 2016-2030+? Issue Sixty-One January-February 2016
(aged in used French oak barrels for six months): Bright ruby. Ripe cherry and plum aromas gain energy in the glass, picking up black pepper and floral pastille qualities. Broad and fleshy in the mouth, offering rich cherry compote, candied plum and a late touch of smokiness. Distinctly full and weighty in style but not lacking for energy. Finishes with echoing smokiness, supple tannins and a bit of lingering warmth. 2018-2022 Mediterranean Spain
Cherry, kirsch and vanilla flavors mingle with black olive and loamy notes in this firm red, which delivers lively acidity and good focus through the clean finish. Monastrell, Tempranillo, Syrah and Cabernet Sauvignon. Drink now through 2018. Web Only 2015