Wild and Refined: The Evolution of Spanish Monastrell

The homeland of Monastrell is the Spanish Mediterranean, specifically the area around Sagunto in Valencia. From there, it spread across the Iberian Peninsula and southern France. Historically, this grape was valued for its high yields and ability to produce very dark, tannic wines with high alcohol content. However, behind this rustic exterior lies a rich palette of aromas.

In the glass, high-quality Monastrell reveals notes of ripe blackberry, blueberry, and plum. With ageing, these are joined by complex nuances of leather, game, forest floor, black pepper, and dried herbs. High tannin levels provide a firm structure, while the natural acidity, which winemakers have learned to preserve, brings the necessary balance to the palate.

In the recent past, Monastrell was valued for its ability to accumulate sugar, leading to wines with 15% ABV or higher. These wines often felt overripe, jammy, and heavy. Today, the focus has shifted to preserving freshness. Winemakers carefully monitor the phenolic ripeness of the grapes and harvest earlier to avoid excessive alcohol and preserve natural acidity.

The thick skin of Monastrell berries is rich in tannins, which can easily make the wine overly astringent. To avoid this, modern producers reject aggressive extraction during fermentation. Instead of intensive pumping over, they use gentler methods, lower fermentation temperatures, and reduce skin contact time. This yields silky, food-friendly wines.

Traditional ageing in new American oak barrels often masked the variety's true character with sweet vanilla aromas. Today, winemakers increasingly prefer old, large-format French oak foudres, concrete vats, or clay amphorae. This approach preserves the purity of the varietal aroma, highlighting subtle nuances of spices and wild berries rather than the influence of wood.