Founded by the Carthaginians around 300 BC, the area of Murcia on the southeast coast of Spain quickly became a sought-after region.  After being controlled by the Carthaginians, the Romans, the Visigoths, and the Moors, it finally passed to the Catholic Kings (Reyes Católicos).  Centered on a Renaissance and Baroque cathedral, the city of Murcia boasts the architectural advances of her varied history.  From Arabic influences to Rococo, a trip down the streets of Murcia architecturally chronicles the region’s evolution.  After a varied and exciting history, the hot, dry climate of Jumilla eventually became viticulturally perfect.  Prior to phylloxera, the wines enjoyed some popularity in the regions surrounding Murcia; however, when the phylloxera aphid decimated the area’s vineyards, the Oenological Station of Jumilla replanted the vineyards with a phylloxera-resistant clone of the Monastrell grape (also known as Mataro in the United States or by Mourvèdre in France). Monastrell has proven to be perfectly-suited to the Jumilla area as it produces wines with deep flavors and velvety textures.  This pairs well with their meat and seafood-based Gazpacho Jumillano as the lively flavors and rich textures intermingle to make a culinary delight. Monastrell makes up over 85% of the area’s plantings but varietals like Cabernet Sauvignon, Grenache, and Tempranillo are also grown.  Also, Jumilla produces some great dessert wines using the Pedro Ximénez grape.