Gil Family Estates has a wide portfolio of Spanish wines with different characteristics and backgrounds. All of them with a common denominator: produced with different indigenous grape varietals, a refined image, and an unbeatable relation between its quality and its price.View Supplier Page
|Varietal||Blend - Monastrell, Cabernet Sauvignon, Syrah|
|Available In||BC AB|
Purple/black in colour.
Aromas of pain grille, graphite, earth notes, spice box, black fruits, and a hint of balsamic.
It opens in the glass to reveal excellent density, savory flavors, plenty of spice, and a lengthy, pure finis. It will evolve well for 2-3 years and drink well for many years.
Pair with cured cheeses, game animals, roasted foods, roasted lamb, roasted red meats, prosciutto, and stews.
Made mostly with very old Monastrell vineyards grapes from old vines grown at an altitude of 700 meters above sea level with very low yields to obtain a very concentrated and complex wine and very elegant at the same time after spending 18 months into a careful selection of best French and American oak.
"This brawny red shows a savory character, with loamy earth, black tea and tobacco notes framing a rich core of currant and blackberry flavors. The muscular tannins are balanced by juicy acidity. Dense, balanced and expressive. Monastrell, Cabernet Sauvignon and Syrah. Drink now through 2032. 2,500 cases made, 1,250 cases imported."
"The 2017 Juan Gil (blue label) was formerly known as 18 Months, which is the amount of time it matured in barrel. It is a blend of 60% Monastrell, 30% Cabernet Sauvignon and 10% Syrah fermented in stainless steel and matured in new barrels for 18 months. This is the wine from the portfolio where they keep 100% new oak and use French grapes to give it more of a voluptuous, ripe (15.5% alcohol) and generously oaked, somehow international profile. Ashy and with liqueur-like notes and plenty of dusty tannins, it's for fans of ripe, heady and oaky reds. There's a sweet sensation in the finish, notes of chocolate, cocoa powder and espresso coffee. 30,000 bottles produced. It was bottled in June 2019."
"Lots of licorice and a hint of tar on the nose, the black fruit needing some time to emerge. Generous, supple tannins on the full-bodied palate, the finish fairly dry, but with some warmth from alcohol. A blend of monastrell, cabernet sauvignon and syrah. If this is your type of red, drink now."
"The 2016 Juan Gil (blue label) is the wine formerly known as 18 Months, which is the amount of time it matured in barrel, and it has been identified for the past few years by the color of its label. It's a blend of 60% Monastrell, 30% Cabernet Sauvignon and 10% Syrah, and the Monastrell is from older vines than the other varieties. It fermented in stainless steel and matured in new barrels for 18 months. This is the one wine from the portfolio where they keep 100% oak and use French grapes, which is not the Juan Gil style—this has more of an international profile. This is very spicy and smoky, with plenty of toasty and roasted aromas. The palate reveals abundant tannins and oak-related flavors, a faint bitterness and a dry finish. This is for those who enjoy this profile of wine, not really my style. But within that profile, it's quite good. 30,000 bottles produced. It was bottled in June 2018.
The Gil family from Jumilla have built a brand new winery that has 100% renewable energy, and all the waste is reused (water goes to humus, etc.). All of their vineyards are organically farmed even though they don't have a full certification in order to avoid bureaucracy. 2017 was a Mediterranean year in the style of 2015, and 2018 was cooler, more in the style of 2016, both very challenging harvests."
"Licorice and espresso notes frame black cherry and currant flavors in this thick, polished red. The muscular tannins are well-integrated, and there's just enough acidity to keep this lively. Monastrell, Cabernet Sauvignon and Syrah. Drink now through 2028. 2,500 cases made, 1,250 cases imported."
"The wine formerly known as 18 Months, as it matured in barrel for that amount of time, has been identified for the past few years by the color of its label, blue in this case, of which I tasted the 2015 Juan Gil (blue label). The blend is the same: 60% Monastrell, 30% Cabernet Sauvignon and 10% Syrah, and the fermentation and élevage similar: separate grapes by variety in stainless steel for two weeks with neutral yeasts and malolactic followed by the 18 months in barrel. It's the only one of the five reds that I found oaky, as the oak has been reduced in all the range; the aromas of the American wood used in part of the Monastrell is quite noticeable. Even here they have gradually been reducing the toast of the barrels and are slowly introducing second and third use barrels trying to respect the fruit. They are not sure what they are going to achieve in terms of aging potential if they reduce the oak further. In any case, this is still very young and will need more time in bottle to better integrate the oak, but it will always remain a generously oaked red, for those that are tolerant and enjoy the smoky, spicy and oaky aromas and flavors. It has notes of roasted coffee, dark chocolate, tobacco leaves and sweet spices, with that sensation of sweetness even if the wine is dry or there's less fruit. Having said that, the oakiness is noticeable when tasted with the Juan Gil range, but when I compared it with the Clio and El Nico, it seemed a lot more integrated, so it's all relative. It seems like the vintage could develop nicely in bottle. 36,000 bottles produced. It was bottled in June 2017."
“This red has density and polish, in the modern style. Cocoa and spice flavors mingle with blackberry and currant fruit, backed by well-integrated tannins and balsamic acidity. Plush and harmonious. Drink now through 2025. 2,500 cases made, 1,250 cases imported."
"Deep and ripe nose showing ripe strawberries, cherries and blackberries with black ink and floral undertones. Full to medium body and slightly firm and chewy tannins. Lightly jammy on the finish. Drink now."
"Similarly, the wine matured in oak barrel for 18 months and formerly labeled as '18 Meses' is now simply 2013 Juan Gil (blue label). As in he past, this is a blend of Monastrell, 30% Cabernet Sauvignon and 10% Syrah that fermented separately with malolactic in brand new barrels, where the wine then matured until bottling. This still keeps the older profile of very oaky wine, with plenty of spices, smoke, even incense and cigar ash aromas; it has some hints of chocolate and espresso coffee, and all things oak related. The palate is quite full-bodied with plenty of dusty tannins ending quite dry. This feels still too oaky and I think it would need more time in bottle to try to absorb it. In any case, this is a red for fans of generously-oaked wines. 36,000 bottles produced."
"A rugged and swarthy style with boldly expressed dark berry fruits. Strapping, punchy tannins and a sweetly-fruited, mocha-laced finish. Drink now."
"The Juan Gil 'Blue Label' is a 60/30/10 mix of monastrell, cabernet-sauvignon and syrah that spends 18 months in French and American oak barrels. The monastrell vines are very old and grown at 700 meters altitude. The colour is opaque, the nose a mix of toasted oak (too much really) with earthy, lead pencil, spicy black fruits and chocolate flavours. The finish is long and smooth with balsamic notes. New World Spain. This will need time to settle into itself. If you must open it now, think grilled beef, duck, pork or meaty/mushroom pasta dishes."