I think the pure Monastrell from an ungrafted vineyard has to be among the best in its kind in the world, and the 2018 Pie Franco didn't disappoint me. It fermented with 25% to 30% full clusters (less full clusters were used in this continental and cooler vintage) and indigenous yeasts in underground pools with a moderate maceration at a maximum temperature of 32 degrees Celsius. It matured in 500-liter oak barrels for 16 months. The challenge here is to control the power and natural concentration of the old, south-facing vines, and a year like 2018, even if it presented some challenges and made them work harder in the vineyards, provides good conditions to do so.
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Casa Castillo Pie Franco 2018 1.5Ltr
Rated 98 by Wine Advocate
I think the pure Monastrell from an ungrafted vineyard has to be among the best in its kind in the world, and the 2018 Pie Franco didn't disappoint me. It fermented with 25% to 30% full clusters (less full clusters were used in this continental and cooler vintage) and indigenous yeasts in underground pools with a moderate maceration at a maximum temperature of 32 degrees Celsius. It matured in 500-liter oak barrels for 16 months. The challenge here is to control the power and natural concentration of the old, south-facing vines, and a year like 2018, even if it presented some challenges and made them work harder in the vineyards, provides good conditions to do so.
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It’s often the case that a grape variety improves with a blending partner. At Casa Castillo, there is absolutely no need. José María Vicente’s years paying such close attention to his vineyards produces exceptional wines. He expresses the very best of Monastrell, and no better than with his vines that have so far resisted phylloxera. Fermented in stone lagars, and aged in 500L foudres, the wine is dark, with notes of black olives, wild thyme and black fruits. Organic.
Drinking Window: 2022 - 2031