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2013 Casa Castillo Las Gravas Jumilla 750ml

Quick Overview

Not surprising Las Gravas comes from a profoundly rocky, single vineyard of the same name. You’d also be hard pressed to call it soil since before you can get to anything resembling dirt you have to go through a foot of stones. Here Jose Maia and his father planted Monastrell, Garnacha and Syrah, each of which contribute to the final blend of Las Gravas. While the other cuvées from the estate show the unique expression of site and variety, Las Gravas is a broader lesson in terroir and the varieties that thrive here. Las Gravas is harvested by hand and fermented in underground stone tanks with manual pigeage. Once primary fermentation is complete the wine is aged in 500 liter French oak barrels for 18 months. In most vintages only 20% of the barrels are new.
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Ratings
94RP

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2013 Casa Castillo Las Gravas Jumilla 750ml

Not surprising Las Gravas comes from a profoundly rocky, single vineyard of the same name. You’d also be hard pressed to call it soil since before you can get to anything resembling dirt you have to go through a foot of stones. Here Jose Maia and his father planted Monastrell, Garnacha and Syrah, each of which contribute to the final blend of Las Gravas. While the other cuvées from the estate show the unique expression of site and variety, Las Gravas is a broader lesson in terroir and the varieties that thrive here. Las Gravas is harvested by hand and fermented in underground stone tanks with manual pigeage. Once primary fermentation is complete the wine is aged in 500 liter French oak barrels for 18 months. In most vintages only 20% of the barrels are new.

ROBERT PARKER RATING: 94

ROBERT PARKER REVIEW: The 2013 Las Gravas, a blend that has been changing through the years and that in 2013 was 70% Monastrell with 15% each Garnacha and Syrah, had an extended élevage and was only bottled in July 2015, so it's been released later than the other wines from that vintage. This traditional red from north-facing vineyards on sandy soils covered with big boulders fermented with indigenous yeasts and matured in barrel for some 19 months. If last time I thought the 2012 could have been the best Las Gravas ever, this time I have the same feeling with this 2013 from a cooler vintage which allowed for a slower ripening of the grapes and better acidity and freshness in the wine. The wine might be slightly marked by the élevage and still has some spicy aromas nicely interwoven with notes of bright red cherries, raspberries and flowers, with the signature thyme and rosemary. The palate feels terribly balanced, with some dusty tannins and a supple finish, not as refined as the Pie Franco, slightly rustic, but elegantly rustic. Of course it can be drunk now, especially with food, but I'd wait to pull the cork, as this should be a fantastic bottle of Las Gravas in a few years.


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