The Gil family have been major 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 Penarubia mountain, the highest part of Jumilla with poor stony soils noted for its richly flavoured, concentrated Monastrell, the bodega owns about 400 hectares of vineyards and has access to further fruit from 30 to 50 year old vines. Bodegas Juan Gil is dedicated to producing powerful yet approachable and modern wines, mainly based on Monastrell (aka Mourvedre) which is grown on about 85% of the vineyard - other varieties grown are Cabernet Sauvignon, Syrah, Merlot and Petit Verdot. The Monastrell grapes for this wine come from 40-year old parcels of estate vineyards. Shallow, chalky soils on a bed of limestone and rock, combined with an arid climate, produce the low yields (1,8 ton per acre) required for wine of this complexity. After harvesting, the grapes are macerated for 25 days, and then pressed and aged for 12 months in French oak
barrels. The Silver Label Monastrell is a densely coloured wine with a high impact impressive nose. The wine seems to be a bit of a monster from the intense black fruit aromas and complex smoky tobacco flavours laced with a chocolate and coffee sweetness. On the palate there is good structure and plenty of acidity to make this more elegant than the nose suggests. A powerful, complex wine with great balance, concentration and length. Try with rice dishes with meat, stewed meat, stewed vegetable, mushroom, poultry, sauces fish, smoked seafood, blue and cured cheese, red meat, roast and baked meat (lamb, pig, ox).