This delicious Monastrell (aka Mourvedre) is made by Bodegas La Purisima in the small region of Yecla in southeast Spain. After fermentation, the wine is kept in oak barrels for four months. The oak imparts flavours that go perfectly with the slightly spicy notes of the Monastrell variety. Aromas of dried figs, chocolate and mocha jump out on the nose along with some aromatic herbs, which naturally grow in the sunny hills that surround the organic vineyards of La Purisima.

Bodegas La Purisima is a superb co-operative based in Yecla, Southeast Spain. The area is due west of a small, tranquil, traditional Spanish seaside resort called Benidorm. It was formed in 1946 by a handful of farmers who joined forces to improve the quality of the wines from the region. Their hard work paid off, when in 1975 the region of Yecla was finally awarded DO status, putting it on par with the other quality wine regions of Spain. They have grown considerably now with over 3000 hectares under vine (60% of the regions vines), but they are modern, youthful and experiential in their approach with lovely bottle presentation and large areas farmed organically. It would come as no surprise to anyone that such a well organised operation like this is run by a woman, María Teresa Ruiz González. Although a co-operative, the whole winery has the feel of a family estate with María at the helm. Most importantly, their wines are brilliant and offer lovely fruit driven styles from two lesser-known grape varieties – Macabeo and Monastrell. They have also shown that international varieties like Sauvignon Blanc and Cabernet Sauvignon can deliver fantastic results in this part of Spain. Although hot in the summer, the area has a continental climate, and the wines retain their freshness due to the height of the vineyards at between 500-900 meters.