TASTE
Bright, juicy fruit with the depth and power of old vines: Monastrell gives the blueberry fruit and aromas of leather and spice, while Syrah adds some floral top-notes.
FOOD PAIRING
Beef · Pasta · Lamb · Game (deer, venison)
PRODUCER
Finca El Paso was born to express the natural synergy between the Monastrell grape (aka Mourvèdre) and the unique vineyards of Jumilla. Named after the pass that meanders through the mountains towards the Mediterranean, Finca El Paso has since expanded into Cariñena, in both cases drawing on low-yielding, old vine fruit to give wines of concentration, charm and personality.
VINEYARD
The vineyards of Jumilla lie at 700 metres above sea level in dry south- eastern Spain. The rocky topsoil allows what rainfall there is to drain right through to the subsoil, keeping a steady if scant supply available to the vines. About twenty percent of the plantings are old, ungrafted bush vines, with newer vineyards tending to be cordon trained. This particular wine comes from a variety of sites in Jumilla, with diverse soil types providing layers of different flavours. The hand-harvesting took place at the end of September.
WINERY
The vinification of Finca El Paso is all about the fruit: destemming, temperature controlled fermentation in stainless steel for six to eight days, no oak ageing, nine months’ natural clarification in tank, and bottling unfined to preserve maximum flavour.