Powerful, with round tannins and a subtle minerality. Notes of blackberries and balsamic, toasted vanilla, coffee, and dark chocolate.
As the name suggests, this is a blend of eight different red grape varieties. Bobal is the most representative and oldest autochthonous grape in this production area. Monastrell—one of the most important in the region—is intense and nervy, with high amounts of tannins, polyphenols and acidity. Garnacha is the workhorse grape of Chozas Carrascal; its budding, flowering and maturing cycle is ideal for this environment. Cabernet Franc—an elegant variety with rich acidity—offers herbal notes accompanied by a crunchy tannin Syrah’s high fruity profile fits perfectly when paired with varieties such as Garnacha and Monastrell. Cabernet Sauvignon lends great complexity and structure to the blend, while Merlot and Tempranillo add a pleasant fruitiness and freshness.
Utiel-Requena is a Spanish Denominación de Origen Protegida for wines located in the province of Valencia. It takes its name from the two neighbouring towns of Utiel and Requena and is renowned for the predominant use of the Bobal grape variety. Although these wines are moderately contemporary, the region is anything but. Traces of Phoenician amphorae suggest viticulture and wine production here date at least as far back as the 7th century BC.
Chozas Carrascal is a family winery with the Pago Chozas Carrascal Designation of Origin. Due to its elevation and proximity to the Juan Navarro mountain range, which contributes dominant northern winds, it is one of the coldest areas in Valencia. The extension of the Sierra Juan Navarro to the southeast slows down a large part of the clouds that come from the Mediterranean loaded with water so rainfall at Chozas Carrascal is less than in other areas of the region. The vineyard relies greatly on the south western facing sunlight, radiating more than 3,000 hours of direct sunlight per year.
Each grape variety is vinified separately. After a 2 – 3 week maceration (depending on the variety), a temperature-controlled fermentation follows. 75% of the wine destined for Las Ocho is passed into 220-liter French oak barrels and aged for 14 months; 25% of the blend is kept in stainless steel tanks. After bottling, the wine is aged for an additional 12 months.