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 richly flavoured, concentrated Monastrell—the bodega owns over 750 hectares of vineyards (mainly bush vines, unirrigated, very low yielding, and from indigenous clones), with access to further fruit from 30–70 year old vines. Bodegas Juan Gil is dedicated to producing powerful yet approachable modern wines, primarily from Monastrell (85% of their vineyards), with smaller plantings of Cabernet Sauvignon, Syrah, Merlot, and Petit Verdot.

Production:
Made from low-yielding, old-vine Monastrell, with Cabernet Sauvignon and Syrah, all planted at around 700m altitude. Fermented in small 5-tonne tanks, followed by malolactic fermentation in French and American oak barrels. The separate wines are aged for 18 months before blending.

Tasting notes:
Opulent aromas of ripe black fruits, spice and balsamic notes. The palate is rich and full, with mocha, cherry, plum and chocolate characters, supported by rounded tannins and fresh acidity. Despite its 15% ABV, the wine remains elegant and fresh.

Food match:
Perfect with rich pasta ragù, roast meats, or game.

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