Yecla

Yecla is a warm, muscular expression of Monastrell (Mourvèdre) from a single sun-baked town in northern Murcia, south-eastern Spain. Grown on old, dry-farmed bush vines at altitude on limestone and sandy soils, it makes bold, deeply coloured dry reds of ripe, sun-drenched black fruit, liquorice and a savoury, meaty edge, high in alcohol with firm, warming tannin.