Gil Family Estates Juan Gil Azul 2022 (Spain)

Gil Family Estates Juan Gil Azul 2022 (Spain)"They produced a new Monastrell, the 2022 Blue Label Cuve A, a cuve amphora, which is different from the regular Blue Label. With this wine, they are looking for less impact of the oak, using less toast, larger barrels and 50% in tinaja, with an levage of 18 months. It has a different aromatic profile, much more fruit driven, clean and pure. Its not shy at 15% alcohol, with a pH of 3. 6 and 5. 6 grams of acidity. It still has some tannin and is quite

"They produced a new Monastrell, the 2022 Blue Label Cuvée A, a cuvée amphora, which is different from the regular Blue Label. With this wine, they are looking for less impact of the oak, using less toast, larger barrels and 50% in tinaja, with an élevage of 18 months. It has a different aromatic profile, much more fruit-driven, clean and pure. It’s not shy at 15% alcohol, with a pH of 3.6 and 5.6 grams of acidity. It still has some tannin and is quite young but harmonious. They had the idea to test Clayver amphorae and larger barrels for this wine. 6,000 bottles produced. It was bottled in June 2024" Robert Parker’s Wine Advocate

Deep cherry-red color with violet reflections, indicating excellent concentration. The nose reveals prominent aromas of ripe red fruits such as blackberry, plum, and black cherry, complemented by spicy notes of black pepper and dried herbs. Barrel aging imparts hints of vanilla and cocoa, while the terracotta clay amphorae contribute a subtle minerality with earthy undertones. On the palate, it is well structured, with firm, well-integrated tannins, balanced acidity, and a long finish that recalls ripe fruits, spices, and minerality, showcasing remarkable complexity derived from the aging process.

The grapes are sourced from the same ungrafted organic vineyards used for Juan Gil Blue Label, These vineyards are planted in nutrient-poor, limestone, and stony soils without irrigation. Following alcoholic fermentation, 60% of the wine is matured in 500–600-liter French oak barrels, while the remaining portion undergoes malolactic fermentation in terracotta clay amphorae. Both components are aged for a total of 18 months before bottling, allowing for the development of complex aromas and refined structure.