Gil Family Estates has a wide portfolio of Spanish wines with different characteristics and backgrounds. All of them with a common denominator: produced with different indigenous grape varietals, a refined image, and an unbeatable relation between its quality and its price.View Supplier Page
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Deep purple black.
Explosive aromas of ripe currant, red berries and smoked notes.
Rich, powerful and voluminous on the attack, a huge mouthful of creme-de-cassis concentration, silken and juicy in the mid-palate with excellent length and persistence. Fine, ripe tannins, at once supple and structurally present.
Pair this wine with fried cheese with tomato relish.
"Founded in 2002, the Gil Vera family can trace their viticultural roots back to their great grandfather, Juan Gil, who commenced making wine in 1916. The winery is located just north of Jumilla (town) where Monastrell copes with the arid weather condition. While a couple of the entry-level wines were found to be a little volatile, there is no question that they represent very good value, while the silver label Monastrell is outstanding for the price." - Neal Martin, Robert Parker's The Wine Advocate
"I also tasted the following vintage, the 2018 Juan Gil (silver label), from a cooler and rainier, more continental vintage than the 2017 I tasted next to it. The origin is the same, Monastrell from their own old, non-irrigated vines fermented in stainless steel and matured in French oak barrels for around 12 months. This is the first vintage that is certified organic. There were some challenges, but they resulted in a fresh and balanced wine with integrated oak and a juicy and round palate. They have introduced optical sorting of the grapes, and perhaps that's why there is more precision and purity. They cannot do manual sorting at this price point, but optical sorting seems like a good alternative. 2018 is a more difficult vintage than the 2017, yet this wine is better, juicier and seems to absorb the oak better, with just a smoky touch that reminded me somehow of a Northern Rhone. Really impressive. 312,000 bottles. It was bottled in June 2020."
"The 2017 Juan Gil (silver label) was produce with Monastrell from old, dry-farmed vines on stony limestone soils. It fermented in open-top stainless steel tanks and aged in French oak barrels for 12 months. This is a textbook Mediterranean vintage with a varietal profile mixing aromatic herbs, berries and spices, with a smoky touch. It has notes of esparto grass and other aromatic herbs and ripe berries. It has fine-grained chalky tannins and a dry finish. Truly Mediterranean and a textbook Jumilla. 312,000 bottles produced. It was bottled in June 2019."
"A full-bodied red with plum, dark-berry and cherry aromas and flavors. Full body, yet shows form and structure. Drink now."
"Opaque ruby. Aromas of blackberry, blueberry, lavender and vanilla are complemented by a smoky mineral overtone. Weighty yet energetic on the palate, offering appealingly sweet dark berry flavors along with suave floral pastille and spicecake nuances. Smooth and seamless in style, finishing with repeating spiciness, supple tannins and lingering florality. (raised in new and used French oak barrels for one year)"
"The 2016 Juan Gil (silver label) is pure Monastrell from old, non-irrigated vines that was aged in French oak barrels for 12 months. They had to do a severe selection, as the year was quite challenging (but later 2018 was even a more difficult year); they discarded a lot of grapes, and they told me that they had never sold so much wine in bulk. That seems to have paid off, and the wine is quite harmonious and clean. It has some dusty tannins and an austere profile. The oak is very well integrated, folded into the fruit. 312,000 bottles. It was bottled in June 2018.
The Gil family from Jumilla have built a brand new winery that has 100% renewable energy, and all the waste is reused (water goes to humus, etc.). All of their vineyards are organically farmed even though they don't have a full certification in order to avoid bureaucracy. 2017 was a Mediterranean year in the style of 2015, and 2018 was cooler, more in the style of 2016, both very challenging harvests."
"Jumilla monastrell is never shy, never reserved, but rather exuberant and out there as much as any red grape can be. Intense black plum jam and pepper lines the nose and palate. The attack is rich and satiny with a long, ripe, black fruit, peppery palate. The finish is warm but mostly in balance, and a beautiful fall/winter red for stews, lamb or cassoulets."
"The 2015 Juan Gil (silver label) is their pure Monastrell aged in oak for 12 months. The profile of this wine has changed, and there is now no trace of oak; it feels a lot more focused, fresh and approachable, with berries, Mediterranean herbs and balsamic notes, quite intense. The palate is very tasty, not terribly complex, with fine tannins, good balance and freshness. Approachable and easy to drink. Bravo for the change! They produced 360,000 bottles of this wine."
"Fragrant supple, fresh. Made from an old vine parcel of Monastrell, this wine spent 12 months in (primarily) French oak barrels. Redolent in chocolate and black raspberry and brown spices, dusty plums and earthy wild herbal tones it is equally inviting on the palate. Fresh purple berries, licorice, chocolate and pipe tobacco with savoury smoked meats and toasted spice. Bold and chewy but overall amazing structure and freshness."
"(aged for a year in French oak barrels, 30 percent of them new) Glass-staining ruby. Deep-pitched black and blue fruit aromas are complemented by suggestions of woodsmoke, incense and candied violet, and a subtle hint of vanilla emerges with air. Juicy and deeply concentrated yet lively as well, offering sweet blackberry, cherry cola and floral pastille flavors and a refreshing jolt of white pepper. The long, broad finish features repeating florality and rounded tannins that fold smoothly into the dark fruit."
"Some currants, cherries and plums on the nose. Full to medium body, drying tannins and a citrusy and slightly bitter finish. Drink now."
"The wine formerly known as '12 Mesesas' it aged for one year in barrique is now simply distinguished from the others by the label color, so this is now 2013 Juan Gil (silver label). It's pure Monastrell from dry-farmed vines, fermented in open stainless steel vats. The oak is a lot less prominent than in previous vintages to the point that some might not recognize it. In fact, they do not necessarily age it in oak for 12 months, but they adjust the time according to the characteristics of the vintage. For me it has gained in drinkability, as the balance is better; there are subtle oak aromas and a softer texture. The fruit seems to have achieved a nice ripeness without showing any excess. The cooler year has helped to produce a much fresher wine. Impressive. This is great value, too. 360,000 bottles produced."
"Bright purple. Deeply pitched aromas of ripe black and blue fruits, along with vanilla and mocha, are complicated by floral overtones and a touch of pipe tobacco. The appealingly sweet palate shows very good depth, with plush dark berry and cherry-vanilla flavors and lifting zesty minerals. The smooth, broad, gently tannic finish leaves behind notes of smoky minerals and candied blue fruit. Considering its heft, this wine is surprisingly graceful thanks to vibrant minerality."