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Violets, black raspberry, black currant, plum, dried earth and thyme.

As Spain's winemaking revolution continues to flourish, one of the new hot spots is Jumilla, 200 miles southeast of Madrid. Jumilla was one of the few places in Europe spared during the Phylloxera epidemic of the late 1800s. Virtually everywhere else on the continent, vineyards were devastated and, to this day, can only be planted when grafted onto American rootstock. As a wonderful consequence, Jumilla not only has some of the oldest vines in the world, but also the largest number of ungrafted vines. Most of these vines are Mourvèdre--or Monastrell, as it is locally known. Casa de la Ermita is part of the modern winemaking movement in the region. Fans of the winery can even name their own plots in the vineyards and participate in the winemaking process from start to finish.

Monastrell pairs well with white meats, lighter red meats, and vegetable-based grain dishes. Also try with cold cuts and minimally-aged cheese platters. I think it will work very well with my grilled Flank Steak and Mustard Greens.

Roble is the name given to Spanish wines that are aged in oak for less than 6 months.