Abadia de Poblet 2003

Vins Abadia de Poblet (Conca de Barbera)

£12.22 (Approximate price)

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The Abadia de Poblet 2003 : a red wine from Conca de Barbera produced by Vins Abadia de Poblet with the best pinot noir grapes from the 2003 vintage. The Abadia de Poblet 2003 is the ideal red to combine with hard cheese and cheese. Drinks&Co users evaluate this red wine with 4 out of 5 points.

Technical sheet · Abadia de Poblet

Type Of Wine: red wine
Vintage: 2003 Other vintages
Appellation:Conca de Barbera (Catalonia,Spain)
Winery: Vins Abadia de Poblet
Volume: 75cl
Grapes: Pinot Noir
Pairing: StartersSoupsHam and sausagesCheeseHard cheese
Allergens: Contains Sulfites

Description · Vins Abadia de Poblet

Abadia de Poblet 2003 (Pinot Noir)

Producer: Vins Abadia de Poblet

Appellation: Conca de Barbera

Grapes: Pinot Noir

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More reviews about Abadia de Poblet 2003

Posted on at 23.04

4 /5

A good wine.
Violet red colour of a young wine. This Vins Abadia de Poblet smells like violets. It was light.

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Reviews about other vintages

Reviews about Abadia de Poblet 2009

Juan Manuel Gonzalvo
Juan Manuel Gonzalvo


Raspberry, vanilla, black pepper, subtle light.


One of the few Pinot Noir wines that are produced in the Peninsula, in the Conca del Barbera, with hints of French classics.
Pinot Noir wines are reds more versatile combination; its elegance and finesse make a splendid fellow bullebesa soup, a risotto, a pate, any fish with enough texture (tuna, salmon, monkfish ,.) and its tannin it combines perfectly with hunting, duck, pheasant, veal, etc. Cream cheese, either cow or goat will always be a very special pairing for our wine. A garrison star; any accompaniment from mushrooms.

Reviews about Abadia de Poblet 2005

Guía Peñín
Guía Peñín


Peñín Guide 2011 rating
- Tasting notes: Colour: cherry, garnet rim. Nose: expressive, elegant,
warm, candied fruit, sweet spices. Palate: flavourful, spicy,
aged character, good finish.
- Score: 89

Reviews about Abadia de Poblet 2016

Kathleen Lee
Kathleen Lee


- View: garnet red color.
- Aroma fresh red fruit, acetone, clove, white pepper, and fine mineral wool.
- Boca fresh, structured, envelope, light, juicy, full, good acidity. berry fruit, spices, caramel, burnt notes earned. The finish is long.

APPELLATION: Conca de Barbera
VINEYARD: Abbey of Poblet.
GRAPES: Trepat 40%, 20% Garrut, 20% and 20% Grenache
Ull Llebre.

AGEING: Trepat and Garrut, four thousand liters barrels Garnachat and Ull Llebre in concrete tanks for one year.
PREPARATION: The native grape varieties and wine of ancient tradition begun by the Cistercian monks were privileged: Wine in large cellar, barrel aging and non-invasive techniques. Trepal derivative varietals Garrut, Garnacha and Tempranillo Ull. The Trepat, autochthonous and unique variety of OD Barbera, was planted in the twentieth century in poor soils, between 500 and 600 meters. This little product that gives you focus and essence of its terroir. The Garrut comes soil with a mixture of shale and sand, richer than Trepat. Garnacha grapes and Ull de Llebre come from shale and clay soils, the oriented northeast, about 700 m.
PAIRING: Red meat, white, grilled,
cheeses, meats.
ALCOHOL: 14.0 °C

Reviews about Abadia de Poblet 2010

John Mccarthy
John Mccarthy


Abadia de Poblet
A red that smells of cherry and licorice. It just tasted like grape.
The best wine I've tasted.

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