Murcia VT is the Vino de la Tierra title which covers the Murcia region of south-eastern Spain. The area covered by this title overlaps with those of two other VTs, Campo de Cartagena and Abanilla, and also with those of three DOs: Yecla, Jumilla and Utiel-Requena. The Murcia VT title was added to these longer-standing appellations in 2009.
It is thought that the Phoenicians brought viticulture to Murcia in ancient times, and the tradition was continued by the ancient Romans. Despite this long history, demand for Murcia's wines has vacillated over the years, as has its reputation. It was a major supplier of wine to France during the phylloxera crisis of the 19th Century, as the bold reds from the region were a natural substitute. This prompted a move towards mass-production, a trend that continued until very recently. Now, with modernization of equipment, together with restrictions imposed by VT status, quality is again becoming the focus.
The landscape of Murcia is dominated largely by mountains and deep valleys, with the remainder being made up of plateaux. The climate is Mediterranean and dry, and the temperatures can reach over 104F (40C) in summer, but the Segura River provides some much-needed respite. Vines receive plenty of sunshine, meaning that ripening is never an issue.
These harsh conditions are perfectly suited to the Monastrell grape, a late ripener upon which Murcia has built its reputation. It is a richly colored and highly-tannic variety with serious meaty grunt. Other varieties recommended for the VT include the white grapes Merseguera, Airen, Pedro Ximenez, Moscatel de Alejandria, Verdil and Macabeo. But Murcia VT remains largely a red-wine specialist, and Cabernet Sauvignon, Tempranillo and Garnacha are the main red varieties after Monastrell. An additional 14 grapes are authorized for use in the VT but are not encouraged.
A wide range of styles can be produced in the VT, from table wines, to fortifieds, dessert wines to vino de aguja, a lightly sparkling wine. Generally speaking, the warm and dry conditions create concentrated, bold wines, with ripe-fruit aromas.
