DO Jumilla, found deep within the Murcia in southeast of the Iberian Peninsula, has a predominantly continental climate, whilst till seeing some influence from the Mediterranean Sea. It is a sunny and arid climate, with more than 300 days of sunshine per year and very limited rainfall (c.300 ml per square meter per year) where the summers are very hot and the winters very cold. Here Monastrell reigns supreme, where the extreme heat and arid conditions means that high alcohol, ripe jammy fruit and rich flavours are common in , whilst still displaying the varietal’s textbook spice . Reds far outnumber whites, where Airen is perhaps the most interesting of the indigenous varietals. In terms of production, there is a long history of large co-operatives making passable table wines now with an increase of international varieties being added to the blends. Few but a growing number of growers are going it alone to create more original and interesting wine styles. Parajes del Valle is a dynamic new winery, founded in 2018 and led by winemaker María Jover, whose experience includes a stint at Vega Sicilia. At just 28, she brings a fresh, modern approach to Jumilla’s winemaking traditions. The winery works exclusively with certified organic Monastrell from old vines (15–40 years), spread across four plots: Fuente de las Perdices, La Cañada de Albatana, and Término de Arriba in northern Jumilla. These vineyards are maintained under the traditional terraje system, where growers rent the land and return 7% of the harvest in exchange for tending the vines. Though this system sustains many of Jumilla’s oldest vineyards (80–90 years), it is increasingly under threat from modern irrigation practices. Parajes del Valle is committed to preserving terraje, even paying above market price to ensure the highest quality fruit. Fermentation starts in stainless steel before finishing in concrete tanks, allowing the wine to naturally clarify and stabilise over winter. || Tasting note: Bright, piercing cherry red, crisp and glistening. The nose is also bright, intense, concentrated with redcurrants, cherry, raspberry and some green pepper spice. The fruit is fresh, juicy but with piercing clean acidity and young grippy tannins. Concentrated and elegant redcurrant fruit persists to finish on spice, fresh tobacco and lots of morish acidity. || Winemaking Detail: Manual harvest from 15-30 year old vines. Fermentation in stainless steel tanks, after which it is transferred to concrete to finish both alcoholic and malolactic fermentation. Concrete is used to help clarify the wine and improve its stabilization during the winter. No added sulphur at bottling. || Features Redcurrant Cherry Green spice Bright Spicy
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