I often think that the Pie Franco from Casa Castillo cannot improve much more, but the 2017 Pie Franco has done it again, taking this pure Monastrell from ungrafted old vines to a new level, reflecting the sun and limestone of the estate, combining power and elegance. I found all of the 2017s deliciously perfumed and floral, and this is no exception. It’s a wine with lots of inner power, gobsmacking balance and probably the highest aging potential of all the wines they produce. It has a refined, silky and chalky texture, great purity and supple flavors. It’s superbly balanced and harmonious, not reflecting any heat but truly Mediterranean at heart. Vintages like that don’t have to be roasted, unless you have a year like 2003 when the temperature didn’t go down at night, because in the rest of the years, temperatures drop at night. It was bottled in early March 2019 after 16 months in 500-liter oak barrels. 8,200 bottles produced. - LG

One of Jumilla's top producers, Casa Castillo makes Pie Franco from ungrafted Monastrell vines planted in La Solana, the estate's oldest vineyard; its sandy soils are resistant to phylloxera. The 75-year-old, low density bush vines produce tiny yields – decreasing with each vintage as the vines naturally reach the end of their productive life. Grapes are hand-picked, with 50% whole cluster fermentation in stone lagars and aged for by 16-18 months in neutral 500-litre French oak foudres. Pure and expressive, it's a wine that combines power with elegance; the depth of black fruit beautifully balanced by a seam of freshness. Deftly integreted tannins; harmonious and long. Non-certified organic and suitable for vegans and vegetarians.