Bodegas Murviedro, 'Las Aldeas', Bobal, 2020, Utiel-Requena (DOP)

Bodegas Murviedro, 'Las Aldeas', Bobal, 2020, Utiel-Requena (DOP)'One Liner' A fuller, old vine Bobal with dark berry fruit, polished tannins and a lovely sense of depth. Tasting Note Deep ruby in the glass. The nose leans into wild berries and red cherry, with a floral lift and a gentle spicy note in the background. On the palate it has proper weight without turning heavy ripe fruit, smooth tannins and a rounded, velvety feel, with enough freshness to keep it moving. Theres a long, savoury fruited finish that

'One-Liner'
A fuller, old-vine Bobal with dark berry fruit, polished tannins and a lovely sense of depth.

Tasting Note
Deep ruby in the glass. The nose leans into wild berries and red cherry, with a floral lift and a gentle spicy note in the background. On the palate it has proper weight without turning heavy – ripe fruit, smooth tannins and a rounded, velvety feel, with enough freshness to keep it moving. There’s a long, savoury-fruited finish that makes it very easy to see at the table.

Country: Spain
Region: Valencia
Sub-Region: Utiel-Requena (DOP)
Grape(s): 100% Bobal
ABV: 14.5%
Friendly: n/a

Awards & Critics' Scores
n/a

The Story
Bodegas Murviedro has deep roots in the region, with the wider company’s Spanish story beginning in 1927 and its focus later settling firmly in Requena, at the heart of Utiel-Requena. In more recent years the winery has put particular emphasis on native grapes and old-vine sites, which makes Bobal a very natural fit. This wine comes from the Quincha del Charco plot, where older bush vines on poor clay soils and a cooler, north-facing aspect help give concentration without losing freshness. It spends around five months in French oak foudre, which helps round the wine out without burying the fruit.

Perfect With... (click me for the recipe)
- Meat: Spanish-style pork shoulder with smoked paprika, roast peppers and crispy potatoes

- Vegetarian: Roast aubergine, red pepper and tomato bake with thyme

- Vegan: Smoky lentil and roasted pepper stew with olive oil potatoes