D.O. Jumilla, Murcia - Old, ungrafted Monastrell vines with approx. 4% Moravia Agria, Forcallat, Blanquilla and Rojal. Broken limestone and Jurassic marlstone soils in the La Muela vineyard, and limestone and biocalcarenites soils in the Cenajo vineyard. It comes from two ungrafted vineyards, El Cenajo (30%) and El Corral de La Muela (70%). La Muela and El Cenajo are located at almost 1,000 metres above sea level and both vineyards are around 70 years old. A fresh and juicy Monastrell. Recommended by El Sumiller.
BODEGA CERRÓN - STRATUM WINES LA SERVIL 2024
Some wines force you to rethink the stereotypes associated with a region. La Servil 2024, produced by Bodega Cerrón, is one of them. A wine born in the Mediterranean landscape of the Jumilla PDO, yet far removed from any preconceived notion of heavy or overripe wines. Here, the Monastrell grape displays a fresh, mineral, fluid character, deeply connected to its terroir.
The story of La Servil begins in the El Cenajo vineyard, located in Fuente-Álamo, in an elevated area of Jumilla, between approximately 900 and 960 meters above sea level, with a northern exposure. There, old vines, planted between 1954 and 1956, grow on gravel and calcareous sand soils. These are ungrafted vines, an exceptional circumstance that allows the preservation of the memory of an old vineyard and a particularly direct relationship between the plant and the soil.
Monastrell is the star of this wine, accompanied by indigenous varieties such as Moravia Agria, Blanquilla, and Rojal. The 2024 vintage blend is composed of 94% Monastrell and 6% of these traditional varieties, which contribute nuances, freshness, and complexity to the whole.
The vineyards are cultivated organically and biodynamically, in accordance with the philosophy of Bodega Cerrón, a fourth-generation family project that works to express the identity of the different layers and sites of Fuente-Álamo. At La Servil, the old vines, the altitude, the northern orientation, and the calcareous soils play an essential role in achieving a Monastrell of great depth, but also of remarkable freshness and vibrancy.
The harvest is done by hand, and once in the winery, the grapes ferment in wooden vats with native yeasts. Subsequently, the wine matures for 14 months in 5,000 and 8,000-liter foudres, an aging process that allows the fruit and the character of the vineyard to remain prominent, while the wine gains complexity and texture without being dominated by the oak.
The name La Servil originates from an expression used by the grandfather of the Cerdán family. When the grapes from this vineyard arrived at the winery, he would say they were “very servile.” This family expression ended up giving its name to a wine that today represents one of the most interesting and personal interpretations of Mediterranean Monastrell.
In the glass, La Servil 2024 displays an intense and profoundly Mediterranean expression, yet also fresh and precise. Red fruit is accompanied by floral notes and the character of the aromatic herbs of the landscape, with hints of thyme and rosemary. The wine conveys the character of a high-altitude vineyard, where the climate and calcareous soils allow for the preservation of a particularly appealing tension and freshness.
On the palate, it is a flavorful, fresh, and mineral wine. The fruit is intense, yet the wine is agile and fluid. The acidity provides energy, while the texture reveals earthy and saline tannins that reinforce the sense of connection to the land. The finish is long, persistent, and full of nuances.
La Servil 2024 demonstrates that Monastrell can be profound and Mediterranean without being heavy. The age of the vines, the calcareous nature of the soils, the altitude, the northern exposure, and respectful winemaking combine to create a wine of great personality, with both concentration and freshness.
At El Sumiller, we selected La Servil because it perfectly embodies the kind of wine we love to discover and share: a bottle with a very defined origin, from old, ungrafted vines and limited production, capable of showcasing a fresher, more mineral, and elegant side of Jumilla.
A wine of landscape, old vines, and identity. A Mediterranean Monastrell, yes, but also fresh, profound, mineral, and extraordinarily fluid.
Tasting Notes
Appearance: Cherry red with a violet rim.
Nose: Intense and expressive, with aromas of red fruit, floral notes, and hints of Mediterranean herbs such as thyme and rosemary.
Palate: Fresh, flavorful, and mineral, with good acidity, an earthy and saline texture, and a long, persistent finish.
Food Pairing
Ideal with grilled meats, lamb, Iberian cured meats, meat-based rice dishes, Mediterranean stews, game dishes, and aged cheeses.
Serving Temperature
Serve at approximately 16°C (61°F).
Aging Potential
Its balance of fruit, freshness, structure, and minerality allows it to be enjoyed now and continue its positive evolution in the bottle for years to come.
