Castillo San Simón Jumilla Reserva
Castillo San Simón Jumilla Reserva is a Spanish red wine produced by J. Garcia Carrión, an estate founded in 1890. The wine is classified as a Reserva and is produced under the Denominación de Origen (DO) Jumilla.
The Jumilla DO is located in southeastern Spain, situated on the border between the Murcia and Castilla-La Mancha regions. Granted its official status in 1966, the appellation covers approximately 25,000 hectares of vineyards planted on a high plateau ranging from 400 to 800 meters above sea level. The climate is extremely continental, characterized by cold winters and hot, dry summers where temperatures can reach 40 degrees Celsius. With over 3,000 hours of annual sunshine and only about 300 millimeters of rain, the vines must be highly resilient. The soils consist mainly of limestone over clay, providing good drainage and low fertility, which creates ideal conditions for viticulture. The appellation encompasses several local municipalities, including Montealegre, Fuentealamo, Ontur, Tobarra, Albatana, Hellin, and Jumilla itself.
Jumilla is globally recognized as the most important home for the Monastrell grape, which accounts for over 80 percent of the region's plantings. Many of these vines are old, often dating back to the pre-phylloxera era, and are traditionally dry-farmed without irrigation. While Monastrell is the defining variety, the vineyards are also supplemented by other red grapes such as Tempranillo, Garnacha, Syrah, Cabernet Sauvignon, Merlot, and Petit Verdot. The region is highly regarded as a source of quality-oriented wines cultivated from these high-altitude, old vines.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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