Gil Family Estates<\/strong><\/a>, an award-winning wine producer from Spain is celebrating its 110th anniversary. The tradition of winemaking began in 1916 when Juan Gil Gimenez, the great-grandfather of the current generation, built the original winery in the Jumilla region of southern Spain. Continuing the family endeavor was Juan Gil Guerrero and his sons, Juan Gil Gonzalez and brother Paco both of whom \u201cforged an image of quality, reliability, and efficiency\u201d to the winery.\u00a0 The fourth generation is now working diligently to continue the tradition.\u00a0 Maintaining and improving the quality of wines by linking technology with honored practices as well as retaining consumer loyalty are paramount to this group of winemakers and owners. Congratulations to this incredible team managing their brands; years ago I had the pleasure of visiting Bodegas Juan Gil with other journalists.<\/p>\n Photo Credit: Wine Folly<\/p>\n<\/div>\n Most of the wine produced is organic and relatively easy to grow because of the climate; there is no mold, mildew, or phlox. Gil Family Estates<\/a><\/strong>\u00a0is comprised of thirteen wineries from different appellations in Spain.\u00a0 Each has its own winemaker, but the management team remains in Jumilla. To mark the anniversary, three wines from\u00a0Bodegas Juan Gil<\/strong> in D.O. Jumilla, Cellers Can Blau <\/strong>in D.O. Montsant, and Bodegas Y<\/strong> Vinedos Shaya <\/strong>in D.O. Rueda were\u00a0sent as samples<\/em>. I paired each with a few tapas \u2013 let the festivities begin! (To understand the breadth of winemaking varieties and styles of Gil Family Estates, click\u00a0HERE<\/strong><\/a>.)<\/p>\n To mark the anniversary, Gil Family Estates has released Hijos de Juan Gil Guerrero 2026 ($21.99<\/strong>) of 100% Monastrell cultivated organically. From dry-farmed vines at 2,300 feet and roots deep in stony limestone soils, this wine reflects a sense of place. On the nose, I found fresh, pure notes of dark cherries, blackberries, crushed blueberries, and a hint of anise. Complex flavors of spice and rich, dark fruit were framed with firm tannic structure and vibrant acidity. Bold and textured, the wine was just delicious with a selection of Spanish charcuterie (jamon Iberico, anyone?) and regional cheeses.<\/p>\n How much do you know about Monastrell? Many interchange the words Mourv\u00e8dre with Monastrell and consider it the same grape, but please don\u2019t do that when you are in Spain (or elsewhere for that matter). Monastrell expresses the soil and growing conditions of the region and therefore has subtle nuances different from Mourv\u00e8dre, grown extensively in the Rhone region of France and in other areas.<\/p>\n Monastrell is the fourth most planted red wine variety in Spain and in the region of Murcia, this dark colored red variety comprises over 50% of plantings. During my travels throughout the region of Murcia and specifically to the Designated Origins (D.O.) of Yecla, Jumilla, and Bullas, I noted how the topography of the mountain ranges, plains, and desert like lowlands as well as the unique terroir and climate provide optimal growing conditions for Monastrell. The vines grown in stony, sandy clay and limestone are impervious to drought and botrytis bunch rot. They\u2019re well suited to the dry, semi-arid conditions of this area in Spain. Monastrell grows in small, compact clusters of thick-skinned berries and is late to bud and ripen.<\/p>\n In general, wines of Monastrell offer an intense color in the glass and aromas of blackberries and other dark fruit. Full in body, rich fruit, strong tannins, structure and high alcohol dominate the palate. Thanks to differing winemaking techniques, the wines express the climate and terroir of the area as well as the creativity of each winemaker \u2013 whether it\u2019s a blend of Monastrell with Cabernet Sauvignon, Grenache, Merlot, Syrah, and Petit Verdot or an array of styles including Joven, Crianza or Reserve, ros\u00e9, naturally sweet, fortified, or sparkling wines.<\/p>\n<\/blockquote>\n Another delicious wine at a brilliant price point is Can Blau 2026<\/strong> ($15). Cari\u00f1ena planted on sandy clay soil , Syrah planted in calcareous soils, and Garnacha grown on slate-rich terrain were blended with an exceptional wine as the result. Grapes were fermented separately in stainless steel tanks, then aged for 12 months in French oak barrels. In the glass, a bright cherry color with purple flecks was enticing and aromas of spice and ripe orchard fruit were notable. On the concentrated palate, bold notes of meat, fresh fruit, spice, and dark cherries led to a lingering finish exuding spicy notes. We complemented tapas of ham and cheese croquetas along with roasted potatoes with this truly remarkable wine.<\/p>\n A white wine, Shaya Verdejo 2024<\/strong> ($16), was simply delicious with tapas of grilled fish, sauteed shrimp, and crabcakes. Lovely aromas of pure citrus, lemon, dried apricots, and savory herbs wafted from the glass. Bright acidity lifted notes of orchard fruit, juicy pears, and minerality. Ever so balanced, the finish lingered. Verdejo grapes were grown from low yielding, very old vines planted on sandy soils. Fermentation occurred in stainless steel tanks then left on its lees to provide complexity and a creamy structure. Part of the wine was fermented and later remained in French oak barrels to guarantee optimal in-bottle aging. The result? Beautiful!<\/p>\n Verdejo can best be described as a cross between Sauvignon Blanc and Pinot Grigio. It has a vibrancy with an edge along with great acidity. Truly a tapas-friendly wine, Verdejo grows throughout Spain and in Rueda, it is the region\u2019s signature grape. Located in Castilla y Leon, next to Ribera del Duero, Rueda sits at half a mile about sea level where the climate is extreme and cruel with cold winters, late springs, and blistering summers. Verdejo thrives under these conditions and flavors are concentrated thanks to abundant sunshine, low rainfall, and winds that deep the vineyards dry. Roots dig deep through the sandy, stone soil for water and nutrients resulting in nuances of minerality on the palate. Dramatic diurnal shifts help maintain a balance between sugar and acidity in the Verdejo grape.<\/p>\n<\/blockquote>\n According to legend, tapas originated in Andalusia in the latter 1800s as a complimentary snack\u00a0to be enjoyed after breakfast coffee and before lunch.\u00a0 The small nibble was\u00a0placed on a saucer covering the top of\u00a0a glass of mid-morning sherry with hopes that the flies would stay\u00a0away from the drink!\u00a0Restaurateurs discovered that patrons lingered with their small bites, asked for more in their glass, and stayed for a mid afternoon lunch.<\/p>\n While tapas are not \u201con the house\u201d anymore, the variety\u00a0found in every bar and caf\u00e9 in Spain (and elsewhere) is incredible. From jamon Iberico (ham from acorn fed black pigs of the Iberico breed) to croquetas (crispy and fried bite sized croquettes of shrimp, cheese, or ham) to higados de pollo al vino de Jerez (chicken livers braised in sherry) there is a tapas for every palate.\u00a0 My own tapas crawling experiences during travels to Spain were too fun (as you can imagine) and I had no problem choosing among the plates of garlic laden shrimp scampi, spicy patatas bravas (bites of deep fried, boiled, or saut\u00e9ed potatoes with hot chili sauce), chewy chipirones (small, grilled squid), cool gazpacho, or the simplest of all, toast smeared with tomato pulp.<\/p>\n![\"gil](\"https:\/\/i0.wp.com\/www.grape-experiences.com\/wp-content\/uploads\/2024\/01\/Spain-Wine-Map-2016-WineFolly.jpg?resize=600%2C450\")
<\/p>\nThree Remarkable Wines from Gil Family Estates<\/strong><\/h2>\n
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<\/p>\nA Note About Tapas<\/strong><\/h2>\n