Molino Real
Mountain Wine Málaga Moscatel
Sierras de Málaga, Andalucía, Spain
Before phylloxera wiped out its vineyards, Málaga was considered one of Europe’s greatest wine regions and its legendary “mountain wines” were coveted throughout the world. In his memoirs, Hugh Johnson singled out an 1830s “mountain wine” bought at a Christie’s auction under the label Molino del Rey as the best wine he’d ever drank - and he’s had plenty. Taking its inspiration from Johnson’s account, Telmo Rodríguez’s Molino Real represents a groundbreaking effort to revive Málaga’s winemaking traditions and to explore the region’s potential for top quality sweet wines.
A “vino naturalmente dulce” or naturally sweet wine (not to be confused with Málaga’s also famous “vino dulce natural” a fortified style developed later in the 18th Century), Molino Real is made with Muscat of Alexandria grapes from 9 hectares of vines on steep slate slopes in Cómpeta in the Axarquía region. The grapes were sun dried - a process known as asoleo - to increase sugar concentration, fermented in 225-liter oak barrels and then aged for 20 months.
Sumptuous, exuberant nose. Flowers, orange blossom, and peach (actually peach yogurt). Balanced, not overwhelmingly sweet. Delicious!
Before phylloxera wiped out its vineyards, Málaga was considered one of Europe’s greatest wine regions and its legendary “mountain wines” were coveted throughout the world. In his memoirs, Hugh Johnson singled out an 1830s “mountain wine” bought at a Christie’s auction under the label Molino del Rey as the best wine he’d ever drank - and he’s had plenty. Taking its inspiration from Johnson’s account, Telmo Rodríguez’s Molino Real represents a groundbreaking effort to revive Málaga’s winemaking traditions and to explore the region’s potential for top quality sweet wines.
A “vino naturalmente dulce” or naturally sweet wine (not to be confused with Málaga’s also famous “vino dulce natural” a fortified style developed later in the 18th Century), Molino Real is made with Muscat of Alexandria grapes from 9 hectares of vines on steep slate slopes in Cómpeta in the Axarquía region. The grapes were sun dried - a process known as asoleo - to increase sugar concentration, fermented in 225-liter oak barrels and then aged for 20 months.
Sumptuous, exuberant nose. Flowers, orange blossom, and peach (actually peach yogurt). Balanced, not overwhelmingly sweet. Delicious!