Bovale Rosado

"Brilliant pink. Musky red fruits, rhubarb, blood orange and a subtle herb nuance on the nose." —
Josh Raynolds, Vinous Media
Appellation
Utiel-Requena D.O.
Grape(s)
100% Bobal, from the single, 40-year old Ladera Fuentesca vineyard
Altitude/Soil
900 meters / broken, brown limestone with high proportion of marine fossils
Farming Methods
Sustainable methods
Harvest
Hand harvested into small boxes
Production
Short, 2 hour maceration at low temperature, pressed, followed by cool fermentation in stainless steel tanks
Aging
Aged for a few months on fine lees prior to bottling
Suggested Retail Price
$15
Wine Name
Scores
Downloads
Reviews
Bovale Rosado 2018
90 (VM) 89 (I-WR) 88 (VfC)
Score Publication Review Copy
90 Vinous Media Limpid orange. Pungent red berry and citrus fruit aromas are complemented by a white pepper nuance that adds spicy lift. A chewy, energetic midweight whose tightly focused bitter cherry and red currant flavors deepen and take a sweeter turn on the back half. Finishes firm and quite long, with repeating spiciness and a lingering cherry pit note.
2019 Rosé Roundup – August 15, 2019
89 International Wine Review Light pink blush. The Bovale offers a floral, spicy nose with notes of roses and a touch of cinnamon. It’s crisp and clean on the attack with original flavors of watermelon, pear, citrus, and poached pear, finishing with a lingering chalkiness.
"2018 Vintage Rosés from Spain and Portugal" - June 5, 2019
88 View from the Cellar The 2018 Bovale Rosado is composed entirely from the lovely grape of Bobal, with the wine fermented and aged in stainless steel and coming in at a cool twelve percent alcohol in this vintage. It is a pale salmon color and offers up a bright bouquet of watermelon, cherry skins, dried flowers, a nice base of gently chalky soil tones and a topnote of wild fennel. On the palate the wine is bright, bouncy and medium-full, with good focus and grip, zesty acids and fine length on the well-balanced finish. Very tasty and a good value. 2020-2025.
Issue # 85 - January/February 2020
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