Abadia de Poblet 2009
Vins Abadia de Poblet (Conca de Barbera)
£11.61 (Approximate price)
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Technical sheet · Abadia de Poblet
|Type Of Wine:||red wine|
|Vintage:||2009 Other vintages|
|Appellation:||Conca de Barbera (Catalonia,Spain)|
|Winery:||Vins Abadia de Poblet|
|Pairing:||StartersSoupsHam and sausagesCheeseHard cheese|
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Description · Vins Abadia de Poblet
Abadia de Poblet 2009 (Pinot Noir)
Limpid, bright, medium intensity. Red with a touch trim tile. Wine especially delicate red fruit aromas predominate fresh, accompanied by a delicate floral aroma characteristic of the variety that combined and integrated with smoky oak and spices, gives this wine exceptional complexity. Check elegant, delicate in the mid-palate and slightly tannic finish, remarkable persistence of fruit flavors on the nose we can perceive.
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Highlighted review about Abadia de Poblet 2009
Posted on 30/09/13 at 00.46
Abadia de Poblet 2009
More reviews about Abadia de Poblet 2009
Posted on 21/10/13 at 04.54
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.
Summary of ratings
Reviews about other vintages
Reviews about Abadia de Poblet 2005
- 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
- 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
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,
RECOMMENDED TEMPERATURE SERVICE: 16-18 °C
ALCOHOL: 14.0 °C
Reviews about Abadia de Poblet 2010
Abadia de Poblet
The best wine I've tasted.