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Region: Spain - Jumilla - Murcia
Grapes; Monastrell, Garnacha
Alcohol: 14.5%
Notes on the Wine
Deep ruby. Ripe, powerful scents of red and dark fruits, minerals and spices. Finishes fresh and long, with a repeating dark fruit note.
Notes on the Producer
Inspired by the Dulce’s success, Paco turned his attention to producing sumptuous red table wines from his priceless old vines. His vineyard already yielded fruit with tremendous aromatics and deft balance, and he was loath to hide that with flashy winemaking or cosmetic oak.
Fermentation proceeds slowly with indigenous yeasts, and macerations can last over 30 days. Malolactic fermentation can last throughout the winter months, and then the wine is transferred to wood for aging. Early Altos vintages were raised in used barrels from Burgundy but – inspired by producers in Bandol - he has slowly shifted to large wooden vats for his élévage.
The first release came in 2000: Altos de la Hoya. Made exclusively from old, ungrafted vines, it was certainly a phenomenal value, but also showed the breed and restraint that are the hallmarks of great wine. With each passing year, the family has striven to hone the wine’s personality, and to give a clearer voice to their viticultural heritage.
Today, the family also produces an unoaked Tinto and Rosado from the Finca Hoya de Santa Ana. Like Altos, the Tinto is primarily Monastrell with the addition of some Garnacha and Syrah for roundness and accessibility. The Rosado has more Garnacha in the blend for a lighter color and additional freshness. Sold only as mere joven (“young”) wines, they are each tremendous values in their own rights.
