Pedrera Monastrell 2024

Gutsy and satisfying rather than heavy and lumbering - that's the hallmark of good Monastrell which is captured here with real assurance. That's what the Jumilla region, in the hot southeast corner of Spain inland from Alicante, is good at. Unoaked and full of bramble, plum and a touch of spice leading the way, the supple tannins and faintly savoury edge give this plenty of character. With breadth and energy in equal measure, it finishes smooth and well balanced.

Great with straightforward Mediterranean food - pasta, grilled lamb or anything slow-braised with tomato and herbs.

The Gil family have been producers in Jumilla since the early 20th century but took a major step forward when Miguel Gil, great-grandson of the company's founder, built a new bodega in time for the 2003 vintage. Situated on the slopes of the Peñarrubia mountain, the highest part of Jumilla with poor stony soils noted for its richly flavoured, concentrated Monastrell, the bodega owns over 750 hectares of vineyards. They're dedicated to producing powerful yet approachable, modern styles naturally based on Monastrell, which dominate their vineyards and the whole Jumilla region.