Named after the Latin bovale for its (apparent) similarity to the shape of a bull’s head (I just don’t see it), Bobal has traditionally been used as a blender – adding acidity and colour to other red wines.
More recently, Manchuela has had a wine renaissance and this is the traditional home of Bobal. New Bobal-based wines – some rosé , some red and even some sparkling – have been produced and gained a following worldwide.
Manchuela used to be part of the very large wine region Castilla La Mancha but in 2000, it received permission to become its own DO. Many of the bodegas felt the bulk wine reputation of the larger region was holding them back in their marketing efforts.
Most of the terrain is flat, but vineyards are at 600-700m and valleys and rivers create a very mild climate that the grapes do well in. Bobal loves it especially because of the clay and limestone soils.
The Corazón Loco is the colour of salmon with an alcoholic nose of green strawberry, watermelon and moss. The palate is dry with good acidity and flavours that mimic the nose – with more under ripe berry and melon rind.
While Manchuela’s Bobals may be some of the best around, the one is uncomplicated, bitter and a little off balance. A simple WSET Acceptable, drink it only when you don’t want or need to pay attention.