Cerrón "la Servil", Viñedo PreFiloxérico, Jumilla 2019

First vintage of a wine that has really put Jumilla and the grape monastréll on the wine list -from "Pre-Phylloxera" vines (good 100 years) in 2 plots at 950-1000 meters altitude. Year 2019 delivered 1608 numbered bottles. An elegant, powerful wine with sumptuous fruit, fine minerality and acids, which impresses now, but should probably be stored for a few years. Certified organic, biodynamic operation.
The Cerdán family has been making wines since 1895 at the Fuente Alamo in Jumilla, but a new generation in the form of Juan and his fiancée deliver new wines on old vines under the name "Stratum"! The grape is monastréll (94%) + small quantities of almost extinct varieties, Moravia Agria, Forcallat, Blanquilla and Rojal.
The grapes are harvested at full maturity and get a spontaneous fermentation in open conical wooden barrels before storage in small and large oak barrels for a year. The wine is not cleared or filtered. In small quantities, the wine is currently only rted by one taster:
91p / Parker: "I was quite impressed by the 2019 La Servil, which comes from two plots of very old vines. The vines are farmed organically, and they are in the process of certifying their biodynamic work too. The two plots fermented separately: all the varieties from one plot fermented together with 20% to 30% full clusters, and the other plot of grapes fermented uncrushed and with indigenous yeasts in oak vats and open-top barrels. Part of the wine was put in a large oak foudre, but 1,500 liters were kept in tank, which is the wine that was bottled and I tasted. It's varietal, clean and balanced, with fine-grained tannins and a dry sensation that gives it texture. It's long and tasty. 1,608 bottled were filled in July 2020.
Bodega Cerrón is a family winery that started in 2004 in Fuentealamo in the appellation of Jumilla, but a generational change pushed through a new project within the winery. Stratum Wines was created to produce more modern wines from old vineyards and varieties, all ungrafted. They really started in 2019 and work old Monastrell vineyards in different zones of their village. They follow a terroir approach, and the path is organic and biodynamic. A new name to follow, something quite unusual in Jumilla. "