Willem 2015

A wine also only made in one year. 100 percent Monastrell (Mourvèdre), from a vineyard site above 900 meters, tucked among a small range of mountains between Jumilla and Yecla. They had access to it only in 2015, before the land was sold. 15 days of whole bunch maceration, with fermentation in amphora. Pressed to age in old barrels for over a year. Dusty fruit and a dry chalkiness. Possibly the first time we’ve ever seen a wine of Erik’s show a small amount of maturity. In color and fruit there's a small change from what we’ve come to expect of Erik’s wines. The fruit has taken on a bit more softness in the direction of red fruit, moving away from fully ripe and inky. More herbaceousness comes to the nose, and we’re seeing a new complexity show itself with scrubby plants and dried florals. The tannins in the mouth are fine and long, and it feels as close as we’ve come to seeing one of Erik’s wines begin to hit their stride.