Vega Valterra, Utiel Requena DO
well into ripening, and has ample tannin and color. Tempranillo made it's way down from Rioja to this region some time ago.
The vineyards have very poor limestone soils with high pH and a good balance between clays and sand.
The Bobal sits at 2,300 feet, and the Tempranillo at 2,600. Hot summers with cold winters, and little rainfall. The limestone leads to thick skins, and the intense, high altitude sun helps develop the phenolics in these thick skins. The cool nights of the high altitude also help retain the great freshness in these wines.
The Bobal is made from vines planted in 1950. Very classic Bobal: a juicy wine, bright berries with good weight. I don't normally seek out especially ripe wines (the Bobal can be as high as 15% alcohol), however this is what Bobal likes to do, and the wine comes off as balanced and fresh, not alcoholic and overripe. Riper, tannic wines often pair poorly with food, however, this wine also has huge acid, and works wonderfully at the table. Fermented and aged in concrete.
The Tempranillo vines were planted in 1984. Structured, phenolic, full and ripe. An exciting and very different face of Tempranillo relative to the more traditional regions. Concrete fermented, aged in used American oak.
Bodegas Proexa (Vega Valterra) was first organic certified bodega in the Utiel-Requena DO. In an area known for gross over cropping and tanker loads of bulk wine, Jose Luis Lopez produces thoughtfully made, delicious wines from his family's 80 hectares of organic vines. The winery was built in 1935.
The family grows Bobal and Tempranillo. Bobal is the third most common grape inSpain, grown almost entirely in Utiel Requena, but nonetheless is not a household name, as most is sold namelessly in bulk. It retains acidity