Altos de la Hoya’s 2009 yields from ungrafted old vines, some of which date back to 1872!

These Monastrell vines, which survived the phylloxera plague that devastated so many European vineyards in the late 19th century, produce such concentrated fruit that we think you’ll be blown away by the depth and complexity of rich, warm, spicy flavours and underlying minerality for such a small price tag.

“Spicy, floral-accented aromas of black raspberry, sassafras, dried flowers and allspice, enhanced by a subtle mineral overtone. Lively and precise, with sweet red and dark berry flavors and a nervy mineral spine. Shows very good energy on the finish, leaving tangy red fruit and spice notes. This is quite unlike most wines from Jumilla, which can show more richness than balance.” Stephen Tanzer, International Wine Cellar