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| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2020 (based on 13 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 2 notes) - hiding notes with no text | | | Tasted by zappoid on 3/11/2018 & rated 89 points: Good pairing is light meat with sour souce. (538 views) | | | Tasted by ChinaBounder on 7/12/2017: Bobal is a grape that is getting increasing attention from winemakers. I’ve enjoyed every bottle I’ve had but have found quite a lot of variation. The best maker I’ve found so far is Clos Lojen.
(http://www.cellartracker.com/wine.asp?iWine=1948995)
This bottle is a decent attempt but it lacks focus, especially until it has been open for a day or so.
I was most interested to read a TN by MJWSTICKINGS on the 2012. That excellent TN expressed exactly what I feel about the 2014 and so I give it here:
Usually used in bulk-wine production, Bobal can make for a pretty good wine on its own, when treated well, and this expression from Bobal's home around Valencia is almost that. It doesn't start well, though, opening with a burst of confected sweetness that's like opening a bag of cheap fruit gummies, that is, with an aroma of fake cherries and berries (mixed with rubber). That overpowering aroma remains, but the wine does settle down to reveal a more complex array of elements, such as vanilla, earth, black pepper, chocolate, and red licorice, the last of which is quite prominent on the palate, while the fruit turns real with cherry, blackberry, blueberry, and raspberry leading the way. The curious aspect, though, is the acidity, which just isn't there initially, a sort of gooey flabbiness prevailing. It needs time, a few hours or a day, as well as a light chill, for the acidity to emerge and the overall structure to come together and counter-balance the sweetness. Ultimately, this is a decent curiosity, but in its fabrication, perhaps given the desire for it to be commercially appealing, I'm not sure it really captures either the varietal or the local terroir with any real authenticity. (86 Points)
I think this comment is especially accurate in suggesting the bottle somehow misses the distinctness of bobal. It was an agreeable drink, but not quite what I was hoping. (821 views) |
| Sierra Norte Producer WebsiteBobal Wikipedia Entry on BobalSpain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Valencia Vinos y cavas de la Comunidad Valenciana |
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