Monastrell is the Spanish name for Mourvedre, and as the grape originates from Spain the reverse of that statement would be more accurate. Bullas (BU-yahs) has been making wine since before the Romans but it wasn’t until recently that some ambitious, young winemakers began to elevate the image of this region in Southern Spain with vineyards sitting between 1,650 and 2,700 feet. We’ve had a couple California versions of the grape in the club but, as with the St. Joseph, this is the first time we’ve featured one of our favorite grapes from its homeland. Less fruity than the Tessier or the Belong Wine Company Grand Prismatic, here the meaty, peppery aspects, the scrubby herbs and anis notes take precedence. Made with certified organic grapes from old vines by Laura Ramos, one of Spain’s rising stars, the hand-picked grapes are chilled for a night before commencing a native fermentation in temperature controlled stainless steel tanks before aging in large oak casks for more than a year. The wine sings with white pepper, bing, strawberry (fresh and dried) and blackberry, anis, violets and scrub. A match for lamb or pork with mushrooms and/or goat cheese.