Casa de la Ermita was founded in 1999 and now has 153 hectares of vines. The winery and its vineyards are located in El Carche, a protected regional park with a stunningly beautiful mountain range. The park lies within Spain’s Jumilla wine district that is known for low rainfall and rocky soils. Vines struggle here, and the result is low yields of ripe, concentrated grapes that produce full-bodied wines with a rich mouthfeel and great personality. Casa de la Ermita was the first winery in Jumilla to make organic wine.
Monastrell (Mourvèdre in France) is the most popular varietal in Jumilla, but Casa de la Ermita also experiments with Petit Verdot, Merlot, Syrah, & Cab Sauvignon. The Roble is a blend of 80% Monastrell and 20% Petit Verdot. The grapes were harvested by hand at optimal phenolic ripening (Monastrell ripens first) with two cluster selections, the first in the field and the second in the winery. After a 3 to 4-day cold maceration in stainless steel tanks to extract maximum color and fruit intensity, the juice underwent fermentation and was then aged in used French and American oak for three months. The resulting wine is purplish red in color with an intense bouquet of ripe red fruit, milk, balsamic, subtle toast, and minerals. On the tongue it manifests a good load of fruit, aromatic woods, cocoa, and white spices. Some tannin shows, and the overall impression is one of freshness and pleasant fruitiness with remarkable persistence and a balanced 13.5% alcohol. Serve it with red meats, paté, sausages, oily fish, semi-cured cheeses, and meat or vegetable casseroles. It is young, so AIR IT AT LEAST ONE HOUR or decant it.