2015 Bodegas Ponce La Casilla ManchuelaBobal from Spain
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"Manchuela, a lesser-known Spanish wine region that is inland from Valencia, is where the Bobal varietal thrives, Known for its thick skins and rusticity, controlling the Bobal...
- 91 Luis Gutierrez - Robert Parker's Wine Advocate
- 90 James Suckling - Jamessuckling.com
91 Luis Gutierrez - Robert Parker's Wine Advocate
"I tasted two vintages of La Casilla, starting with the 2015 La Casilla, and the two showed the character of their year very clearly—the 2015 was riper and juicier, even if it's only 13% alcohol. It also has a very Mediterranean profile, with balsamic aromas of thyme and rosemary and touches of fennel and licorice, and very polished tannins and a chalky texture, combining ripeness with minerality. It fermented with indigenous yeasts and full clusters in 4,500-liter oak vats and matured in 600-liter oak barrels for ten months. 11,000 bottles were filled in June 2016. This has always been produced from the same vineyards since 2008. The grapes come from two plots, one of them with more clay to polish the mouthfeel."
90 James Suckling - Jamessuckling.com
"Wilder and more savory aromas here, this has a farmyard edge to the blue plum and cassis fruits. A succulent and delicious palate. Drink now."
"Manchuela, a lesser-known Spanish wine region that is inland from Valencia, is where the Bobal varietal thrives, Known for its thick skins and rusticity, controlling the Bobal’s vigor is what makes for a well-balanced and interesting wine. While there are very few defenders of this region and even fewer winemakers that are dedicated to this varietal, Juan Antonio Ponce stands proud as a master and interpreter of the Bobal grape.
Juan Antonio Ponce began his winery in 2005, at the age of 23. He works biodynamically in the vineyard, and in the winery he takes a natural approach, using low levels of sulfur dioxide. His philosophy is to make natural wines with wild yeast fermentation, to respect the local varietal Bobal and to express its terroir.
The winemaking process begins with hand harvesting. The bunches of grapes are then chilled to 8°C and fermented whole-bunch, with the stems, in a type of fermentation known as “remango,” which was once popular in Rioja.
Juan Antonio Ponce worked as the right-hand man to Telmo Rodriguez at Cia de Vinos Telmo Rodriguez for 5 years. During this time he was in charge of winemaking, vineyard management, etc. His father, who owned some land in Manchuela, decided to start this project with him." - Importer
|Region||Castilla La Mancha|
91 - Luis Gutierrez - Robert Parker's Wine Advocate
90 - James Suckling - Jamessuckling.com
|Features||Organic and Biodynamic|
|Taste||floral, plum, black cherry and tar|
|Nose||floral, plum, black cherry and tar|