Grapes: 85% Tempranillo, 15% Cabernet Sauvignon
Location: Valencia
Vinification: 6 months in oak
Alcohol: 14%
What we say:
A project between winemaker Joaquin Galvez and US importer Aurelio Cabestrano, El Molinet is a wonderful example of how incredibly important good site selection is. Despite popular belief that Valencia is too hot of a region for Tempranillo, the La Vina Co-operative widely planted it on many different sites. At the higher altitude sites (up to 900m) Tempranillo ripens slower, and at the lower sites the sea breezes also help to keep the vines cool, allowing for the development of incredible aromatics. Fifteen percent Cabernet Sauvignon is added for extra complexity and stylistic continuity, as well as a six month ageing in oak. This is a seriously delicious wine for the price!
Colour: Deep purple core with bright ruby rim.
Aroma: Pronounced, youthful red berry, cooking spices and tobacco aromas.
Palate: Dry, with bright acidity that balances a full-on palate of red cherry, blackberry, chocolate, earth and wood spice. Deliciously crisp yet powerful, this is silky smooth and long in the finish.
What they say:
”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.”
90 Points, Robert Parker's Wine Advocate (August 2008)
“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.”
90 Points, Steven Tanzer’s International Wine Cellar (Sep/Oct 2008)
“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.”
89 Points “Best Buy”, Wine & Spirits Magazine (June 2009)
“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).”
Ten Best New Wave Spanish Wines, Decanter Magazine (July 2009)
“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.”
89 Points, The Wine Enthusiast (Oct 2009)
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