Casa De Las Especias Crianza 2004

Another pick from the 25 plus wines sampled at the Murcia Tasting at the Astor Center this week, from Yecla, Spain, comes this blend of 50% Monastrell*, 25% Cabernet Sauvignon and 25% Syrah with 10 months in French and American oak and 14% alcohol. Color is a clear, ruby red. On the nose (nadiz) is a luscious fruitiness from the Monastrell, while the mouth (boca) has a floral freshness probably from the Syrah. The finish is long and smooth with oak influences. I like this one a lot.

* There was some speculation that the Monastrell and Mourvedre grape were one in the same, but has since been proven untrue by dna tests.

Altos De La Hoya 2006 Monastrell Jumilla Finca Hoya De Santa Ana

Spain • This Monastrell Jumilla is a dark red wine with medium to heavy weight and fragrances of white pepper and concentrated sour cherries, reminds me of a Syrah. Also present is the distinct bouquet of vanilla sticky buns with a long spicy finish. $13 from the Murcia region of Spain.

Divus 2006 Bodegas Bleda (Murcia Winetasting at Astor Center)

©2008 digital image by Dave Trieger

Starting off with my favorite pick from the 25 plus wines sampled at the Murcia Tasting at the Astor Center this week, from Jumilla, Spain comes this wonderful blend of 95% Monastrell (the lynchpin grape of the region) and 5% Merlot. It is aged in French oak barrels for 9 months and the result is a ruby red with a nose of ripe fruits, intense violets and fresh herbs. And I mean intense.... I could almost see the violets. On the palate are powerful meaty flavors contrasting with a pretty, balanced and velvety finish that remains full on the tongue for a good long while.

The tasting was led by Fernanado Gurucharri, President of the UEC (Union Española de Catadores, The Spanish Union of Winetasters)

More about the event and other tastings to come.

3000 Años 2006 Bodegas Del Rosario

Here's a red wine from the Murcia Tasting at the Astor Center this week, from the Bullas region of Spain, a blend of 60% Monastrell, 35% Syrah, and the other 5% is not indicated on the spec sheet. Aged for 14 months in French oak and 6 months in the bottle, the first image to imprint itself on my senses is that of roasted red meats. The sensation at first is on the nose, and quickly moves to the back of the tongue, and is very pleasant and richly textured. Color is ruby red, and other aromas range from fruits and a floral hint on the nose, to vanilla and oak on the palate with a creamy woody finish.

Trapio 2005 Bodegas La Purisima

Here's a another red wine from the Murcia Tasting at the Astor Center last week. This dry red wine from Murcia region of Spain is made from 100% Monastrell grapes from the Yecla Zone. The vines are some of the oldest of the region, some being more than 50 to 70 years old. Aged in new French barrels for 14 months and another 12 months in bottle. Color is dark cherry red and looks thick and unfiltered. There is lot going on here, especially on the nose... alternating between a raw vegetal scent like fresh bark stripped from a tree, and a very floral violet flavor. The finish is balsamic and the tannins are a bit astringent but hold my interest. I would like to try this decanted for a few hours to release its full potential.

Juan Gil 2005 Bodegas Juan Gil Spain

This dry red from the the Jumilla region of Murcia Spain is made from 100% Monastrell grapes where whole clusters are macerated "Sur Lie" (On Lees or on the yeast residue) for 25 days, then pressed and aged for 12 months in French oak barrels. Color is deep purplish ruby and on the nose is red fruit and a hint of minerality balanced by the oakiness of the barrels. On the mouth there are cherries and a very good balance of tannins and acidity.

Castillo Montroy (Anecoop) Reserva 2005 Valencia

Castillo Montroy Reserva is made from a blend of 60% Tempranillo and 40% Monastrell grapes and aged for at least 3 years before release. Dark ruby colors with earthy fruit aromas and notes of almond and oak. On the palate ripe cherries, black pepper, raspberry, and hints of licorice, chocolate and spice. An inexpensive price tag of $8, this wine was probably ready to drink a few years ago but still has some attractive qualities.

Notes on Valencia from Wine Searcher:
Valencia DO (Denominación de Origen), located within the Comunidad Valenciana autonomous community of Spain, was traditionally a mass producer for the bulk Spanish wine market, but many estates in the region have shed that image and are employing modern viticultural techniques to attempt to create more stylish wines. Archaeologists have established that winemaking in Valencia dates back thousands of years.

Organic Wine & Cheese Pairing (continued)

Last Saturday Dan Olson hosted an Organic Wine & Cheese Pairing at The Wine Room of Forest Hills.

Here are the reds continued from previous post:


Cuma Malbec. Argentina. Rich ruby color with full bouquet of boysenberry, blueberries and oak. Dry and full bodied with spicy cherry flavors.

paired with

Les Freres. Crave Brothers. Pasteurized cow's milk. Soft, washed and rind cheese developed in the Irish-French Style. Earthy, hints of bacon, wonderfully gooey.


Natura Carmenere. Chile. Deep crimson, hints of chocolate, cherry and cinnamon on the nose with powerful, velvety flavor and lingering aftertaste.

paired with

Snow White Goat Cheddar. Carr Valley. Creamy, white, cave-aged 6 months. Sharp, tangy with hints of citrus. 2nd place 2007, Best in Show 2008, American Cheese Society Competition


Luzon Verde Monastrell. Spain. Dark colored, full bouquet of dried ripe fruits, currants, cherries and raisins. Full in the mouth with a spicy flavor of berries, oak, toast and nuts.

paired with

Sole Gran Queso. Roth Kase. Pasteurized cow's milm. Small batches imitating Manchego. Cellared six months. Dry yet smooth texture with initial sharpness and sweet finish. 2008 American Cheese Society Winner.