La Bestia Monastrel 2014

WINE

La Bestia (The Beast) is a singular wine of great character, high quality and strictly limited production. Intensely rich, powerful and intriguingly complex, with
fine, silky tannins, beautifully balanced acidity, and a teasingly persistent elegance. From deliciously ripe Monastrell, hand-picked at first light from a five hectare
parcel of old, dry-grown un-grafted (pie franco) low-yielding bush vines grown on the slopes of D.O.P. Jumilla’s highest altitude vineyard. Macerated and fermented
at low temperatures to preserve and develop the naturally fruit-driven intensity of the ripe Monastrell before being aged for thirteen months in the finest new,
medium-large French and America oak barrels. A total of 5,277 bottles and 100 magnums were produced.
Wine analysis: 1.00g/l residual sugar; 5.70 g/l total acidity; 16.5% ABV

THE HARVEST

The growing season was prolonged in 2013 with relatively cool temperatures and low rainfall. We did not pick until October 28th, long after almost all other grapes
in the region had been harvested. We waited two long weeks to taste the right level of sweetness and tannin maturity in the grapes, precisely at the time when their
colour was dark and deep and their pips had that special, unmistakable crunch to them. The late summer sun of the previous week had a very positive impact on the
level of ripeness. Picking was by hand at first light, as early as possible, so that the grapes would remain cool during their short journey to the winery. There, 5% of
the grapes were rejected following a second manual inspection and selection.

TASTING NOTE

An unforgettably warm, inviting nose of clove, nutmeg, roasted coffee beans, sweet vanilla and a hint of the wild thyme that grows alongside the vines. Gentle aeration
reveals hazel and walnut, dried fruits and brambles. On the palate, the wine is textured and silky, long and lasting, with concentrated ripe fruit flowing from start to finish.
Powerful, full and smooth with well integrated, fine silky tannins, balanced acidity and layers of rich, ripe black cherries and plums. The wine grows in the glass and will do in the bottle. Decant and drink between now and 2020 (or longer if you can bear the wait…).
-VINEYARDS

Grapes hand-picked from a small five hectare parcel of 6,850 old, dry-grown un-grafted Monastrell bush vines on a family estate in the North West corner of D.O.P.
Jumilla. Traditionally spaced at 2.7 metres, with an average age of 40 years, the low density vines, grown in poor, arid, sloping sandy soils with high chalk content,
produce low yields of small, deeply concentrated, intensely aromatic Monastrell grapes. Planted on D.O.P. Jumilla’s highest altitude vineyard (approximately 900
metres above sea level), the scarce rainfall and thermal contrast between hot days and cool nights ensures even ripening and exceptionally healthy grapes. Vines
are sustainably cultivated and cropped with minimal maintenance and no chemical interference.

FERMENTATION & AGEING

The grapes were de-stemmed and gently crushed. The resultant must was chilled and pumped to small stainless steel tank with a removable screen for cold soak
with total skin immersion for 48 hours. Temperature was controlled at cool temperatures (as low as 18°C) and fermentation lasted around nine days with regular
pump overs and racking and returning. Following malolactic fermentation, we racked the wine off its lees and filled 6 x 500 litre new French oak barrels and 8 x 300
litre new American oak barrels. We used larger, medium toast French barrels to add complexity, finesse and elegance to the young brash wine without
overpowering its inherent big fruit. The American barrels add further levels of complexity: the sweet vanilla, toffee and light smokiness they impart complementing
the coffee, chocolate and spice characteristics of the French oak. The result is a wine of multiple layers with a silky texture and integrated oak, which respects the
Monastrell grape’s rich aromas and flavours.