• A plush red
• Appealing earthy accents
• Balanced structure

89 Points - "This plush red delivers ripe, sweet blackberry and kirsch flavors backed by chocolate and cola from oak, with appealing earthy accents. The tannins are well-integrated, the structure balanced. Drink now through 2011." —Thomas Matthews, Wine Spectator, November 15, 2007.

89 Points - "The 2005 Altos de Luzon is 50% old-vine Monastrell, 25% Cabernet Sauvignon, and 25% Tempranillo (not commonly seen in Jumilla). It was barrel fermented in new French and American oak where it remained for 12 months. Dark ruby-colored, it offers up an enticing perfume of mineral, garrigue, blueberry, and blackberry. Layered and ripe with enough structure to evolve for 2-3 years, this pleasing effort can be enjoyed now and over the next 8-10 years." —Jay Miller, The Wine Advocate, February 2008. (more info)

• A plush red
• Appealing earthy accents
• Balanced structure

89 Points - "This plush red delivers ripe, sweet blackberry and kirsch flavors backed by chocolate and cola from oak, with appealing earthy accents. The tannins are well-integrated, the structure balanced. Drink now through 2011." —Thomas Matthews, Wine Spectator, November 15, 2007.

89 Points - "The 2005 Altos de Luzon is 50% old-vine Monastrell, 25% Cabernet Sauvignon, and 25% Tempranillo (not commonly seen in Jumilla). It was barrel fermented in new French and American oak where it remained for 12 months. Dark ruby-colored, it offers up an enticing perfume of mineral, garrigue, blueberry, and blackberry. Layered and ripe with enough structure to evolve for 2-3 years, this pleasing effort can be enjoyed now and over the next 8-10 years." —Jay Miller, The Wine Advocate, February 2008.

ABOUT THE PRODUCER:
Estate bottled.

The grapes for Altos De Luzon were selected from 51-year-old ungrafted Monastrell vines from the Montesinos vineyard at 2,100 ft. in elevation and 26-year-old vines of Cabernet Sauvignon and Tempranillo are from the Castillo de Luzon vineyard at 1,500 ft. in elevation. The vines are planted in very chalky, gravelly soil and yields are less than 1.6 t/acre.

Harvested into small boxes, the grapes were fermented in stainless-steel. The wine underwent malolactic fermentation in new French and American oak barrels where it was racked twice and aged for 12 months.

Production: 1,500 cases
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