GRAPES: Monastrell, Syrah.


VINIFICATION: Vinification in open 5000 liter tanks, with punching down and batonage twice a day, for 12 days. Subsequently malolactic in new and second year French barrels. Aging in French oak barrels for 14 months.

TASTING NOTES: Intense Picota cherry. Aroma of fried plantain, balsamic, fresh vegetable, notes of coffee ground sand toast. Full- flavoured, fruity, well structured, full, with a hint of (mentholated) balsamic, fresh, friendly tannins and a good, long finish.

FOOD PAIRING: Chicken, Poultry of any kind. Try duck with che-rries. Pork, Iberic Ham, Grilled Sirloin, Beef, Mushroom risotto, Brie, Camembert, Comte cheeses.


  • 90 points by James Suckling; vntg 2021
  • 90 points by Robert Parker; vntg 2019.

Tech Sheet:

PRODUCER: The Gabriel Martinez Project started from the enthusiasm he has for his homeland, Jumilla, and his recognized expertise in the oenology field.

Gabriel bought vineyards from the area, based on his experience and knowledge. High vineyards and shady areas to get fruit and fresh wines. For the Monastrell he looked for vineyards with an average age of 50 years and with a large size as they are the basis of his project. But for Syrah and Cabernet Sauvignon he preferred young vineyards
Gabriel elaborates real modern, fruity and elegant wines thanks to the selection of old vineyards and plots.