Winemaker Notes
Critical Acclaim
All Vintages
Utiel-Requena, established as a DO in 1957, borders Valencia and sits about an hour drive inland from the Mediterranean Sea on a high plateau at about 2,000 to nearly 3,000 feet above sea level. This altitude serves well to regulate the warm Mediterranean climate, resulting in lower overall temperatures and a wider diurnal range—ideal conditions for retention of grape acidity and fresh fruit flavors.
Utiel-Requena’s most popular grape is the native, thick-skinned, black variety Bobal, representing 70% of plantings. Today more than half of these Bobal vines are dry farmed and at least 40 years old. However, in the past, this grape was under-valued and used mainly for bulk wine production due to its deep color and large yields. However, since the 2000s, an increase of talent and investment have reshaped the region’s reputation. As Utiel-Requena forms its own identity, promoting high quality varietal wines from Bobal grape, the area has attracted increased investment. As varietal Bobal boasts a deep color intensity and pronounced structure, blending Bobal with softer varieties such as Tempranillo, Garnacha and Merlot produces an earlier drinking wine.
The area does also produce white varieties, namely Macabeo, Merseguera, Planta Nova, Parellada, Verdejo, Moscatel de grano menudo, Chardonnay and Sauvignon Blanc. Rosé wines have always played a vital role within the DO, benefiting from Bobal’s ability to retain high levels of crisp acidity.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.