Wine Critic
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Bodega Cerron (Stratum Wines), Matas Altas Monastrell, Jumilla 2023
A spiced and medium-bodied expression on Monastrell from ungrafted vines, which smells like plum skins, tobacco leaf, and pink peppercorns.
THE VINEYARD
Sourced from varied old-vine plots in Fuente-Alamo at altitudes of 840-940m altitude.
VINE AGE
Vines planted between 1911-1967
SOIL
Active chalk subsoil with calcareous sand & mixed green and white clays.
VARIETAL
90% Monastrell, and the remaining 10% made up of Garnacha Tinto, Moravia Agria, Blanquilla, Forcallat, Rojal, Bobal and various local grapes as a field blend, ungrafted
FERMENTATION
Mostly de-stemmed and allowed to ferment spontaneously in open-top wood vats. The skins are allowed to macerate for the duration of the fermentation, and then the juice is pressed & moved by gravity to neutral oak foudres.
AGING
Aged in foudre for 12 months before bottling; sulfur only added at bottling.
