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Juan Gil 4 Meses De Cepas Viejas Monastrell 2012 Wine Review

Juan Gil 4 Meses De Cepas Viejas Monastrell 2012

Juan Gil 4 Meses De Cepas Viejas Monastrell 2012

D.O., Jumilla, Spain

Community Score: 89.67/100

Community Reviews: 4

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Price: $12.95

Drink: 2013-2016

Bottle size: 750 ml

Alcohol: 14.5%

Sweetness: Extra Dry

Wine Type: Red Wine

Winery: Juan Gil

Agent: Kylix Wines

Natalie's Score: 89/100

Deal of the Century! Full-bodied, juicy, savoury and delicious. Loaded with dark wild blackberries, purple plums and forest-deep cherries and cedar. The 4 Meses translate to 4 months and correspond to how long the wine was aged in a mix of French and American oak, which imparts the wine with a toasty note. Decant this wine 1-2 hours for maximum pleasure.

Monastrell food pairings: mushroom and wild rice dishes, savoury meat stews, braised meats, fajitas.

Spectacular Spicy Wine

This Juan Gil 4 Meses De Cepas Viejas Monastrell 2012 was reviewed on December 7, 2013 by

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Pricing & Stock Information

  • LCBO
  • 13656
  • $12.95
  • 6388 bottles
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Reviews and Ratings

Jane Staples - Certified Sommelier rated this wine as 91/100 with the following review:

This week, I opened a bottle of Juan Gil 4, 2012, from Jumilla, Spain. This opaque, dark ruby red wine has delicious aromas of ripe red cherries, red fruit and hints of oak, with a slight hint of smoke. The palate is a glorious mouthfull of ripe red fruit, oak, spicey licorice and a waft of tobacco, full-bodied and lingering on your lips like the memory of a kiss.
100% Monastrell, 15% alcohol.
Andrew Bernardo Wine Journal rated this wine as 90/100 with the following review:

Just a pup - with fruit ooooooozing out of the bottle. Black cherry, plums, briars, vanilla, crushed flowers. Paired well with pot roast. 90 Points. (ottawawinejournal.com)
Larger than life and seductively smooth with ripe cherry, kirsch, plum, vanilla and floral notes. There's a wave of acidity on the mid-palate, and lifted tangy raspberry and cherry are surfing atop it. The tannins are ripe, adding extra velvet to the mouthfeel. Source: Vintages Wine Panel, Jan. 2013

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