Depaula Monastrell 2022

Crítica

2021 > 92 puntos
The Monastrell red 2021 Depaula comes from vines at 700 meters in altitude on very poor soils, and sometimes the grapes don't ripen properly; but that was not the case in 2021, when the vines had enough water to ripen all the grapes thoroughly and produced a wine with very pure varietal character. It's fresh, balsamic and herbal, with a limestone core that delivers length and freshness coupled with a juicy Mediterranean character. Really good value. The wine has an incredible 12.5% alcohol. It's quite different from the 2020; they picked the grapes 15 days later than normal, and the grapes ripened properly, keeping a very low alcoholic degree. Funnily enough, it has darker aromas and rougher tannins. 20,000 bottles produced. It was bottled in March 2022. The 2022 will be certified organic, as they are in the three-year period of conversion.
2020 > 93 puntos
The 2020 Depaula is pure Monastrell that fermented with full clusters in 4,500-liter oak vats and matured in a 15,000-liter French oak vat for seven months. It's low in alcohol for the grape, 13.5%, but still a full 1% higher than the incredible 2021 that I tasted next to it. This is very expressive, varietal and very harmonious, characterful and with a textured mouthfeel, with very fine tannins. Here, the Monastrell behaves differently than in Jumilla; it is very difficult to reach 13% alcohol, and in 2020 it ripened thoroughly. I found this to be superb. 20,000 bottles produced. It was bottled in April 2021.
2019 > 93 puntos
Their varietal Monastrell 2019 Depaula is now produced with 100% grapes from one single vineyard they own in Manchuela, as in the past it was sourced from different places, initially Jumilla. It was not produced in 2018, as they searched for an appropriate vineyard. They found a four-hectare plot planted 30 years ago in the zone of Mahora in Albacete where there is more influence from Jumilla/Almansa than in Cuenca where Bobal reigns. So, this 2019 is an estate wine. They fermented the full clusters with indigenous yeasts in 4,500-liter oak casks and matured the wine in a 15,000-liter oak vat for seven months. It has a different fruit profile from the majority of Bobal reds, a little less expressive and more serious. It's medium-bodied and has bright acidity and very fine tannins. Monastrell ripens late, and it rained before they could harvest the grapes, so perhaps the wine is a little lighter but with the Monastrell character, some tomato vine and bright fruit. 20,000 bottles produced. It was bottled in April 2020.