Fuenteseca Organic Bobal-Cabernet Sauvignon 2021  Front Label
Fuenteseca Organic Bobal-Cabernet Sauvignon 2021  Front LabelFuenteseca Organic Bobal-Cabernet Sauvignon 2021  Front Bottle Shot

Fuenteseca Organic Bobal-Cabernet Sauvignon 2021

  • JS90
  • WW90
750ML / 13.5% ABV
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4.5 31 Ratings
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4.5 31 Ratings
750ML / 13.5% ABV

Winemaker Notes

A deep cherry-red color with cardinal-red glints. Intense fruit character and long-lasting aromas of black fruits and red currants. Pleasant, full and fruity on the palate with freshness, lively tannins and a spicy sensation that is present throughout.

Blend: 60% Bobal, 40% Cabernet Sauvignon

Critical Acclaim

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JS 90
James Suckling
Aromas of ripe berries, citrus rind, dried flowers and bark. Soft and polished with medium body and a creamy texture. Ripe and mellow with notes of blue fruit and flowers to close. From organically grown grapes.
WW 90
Wilfred Wong of Wine.com
COMMENTARY: The 2021 Fuenteseca Bobal-Cabernet Sauvignon is a lovely, smooth-talking red wine. TASTING NOTES: This wine shines with aromas and flavors of dried earth and boysenberries. Try it with carnitas burrito sauce with mild diced green chilies. (Tasted: February 17, 2023, San Francisco, CA)
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Fuenteseca, Spain
Fuenteseca  Winery Image

Fuenteseca is a certified organic and vegan wine sourced from vineyards grown according to organic growing criteria in a balanced, caring and sustainable way. The vineyards’ soils carry great importance, being very active with good biological conditions which favor a fast assimilation of reincorporated organic matter. This enables full terroir expression. Each variety is harvested and vinified separately. After rigorous ripeness testing, the winery’s technical crew determine the optimal alcoholic degree for picking. The harvesting is done at night to avoid any oxidation of the juices and to preserve the subtlety of the aromas. After the grapes have arrived at the cellars, the free-run juices, coming from gentle pneumatic pressing, are settled with the help of the must chiller. The resulting clear must is racked and then fermented at a controlled temperature to bring out the wine’s optimal aromatic expression. When the fermentation is finished, the wine is then racked and kept on its fine lees, thus protecting it from any oxidation and bringing extra body and smoothness. The fining, stabilization and filtering processes before bottling are carried out with the greatest care in order to preserve all of the wine’s character.

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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.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

MTF97311_21_2021 Item# 1218988

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