2006 Ferrer Bobet

20 May 2011:  Richard and I felt very privileged to be trying this wine, as it was specially recommended to us by Gerard Basset of Hotel Terravina (http://www.hotelterravina.co.uk/), where Richard enjoyed a very pleasant meal and stay recently.  (Well, Richard asked Mr. Basset if he could recommend a wine that would be a nice surprise for me to try!)  I had had the wine double decanted, to accelerate the aeration process.  I did a little research on this relatively young winery (2005 being the first commercial vintage), the result of the passion of two friends (http://www.ferrerbobet.com/). The 22 hectares (out of 70 hectares) are mainly planted with 100-year-old Carignan and Grenache vines, on terraced vineyards in Priorat, emphasizing the cooler climate character resulting from the higher altitudes and the minerality and complexity deriving the local slate, llicorella. Other international varieties have been planted alongside the indigenous varieties, including Syrah and Cabernet Sauvignon. The owners take care not to use any insectisides and herbicides and to ensure that biodiversity is respected.  Very careful sorting is paramount to the selection of the best (hand-picked) grapes being turned into wine. The blended wine is aged in French oak barriques for 15 months, followed by 11 months in bottle before release.  (The winery says the vintage of 2006 consisted of a blend of 70% Carignan and 30% Grenache.)  I've been a big fan of wines from Priorat and I definitely think this is one to look out for! 

Purple ruby. Intense nose of summer pot pourri, red and black berries, plum preserve, very ripe figs, liquorice, layered with mineral, bacon and smokey character.  Smooth ripe tannin, well-integrated acidity, giving a balanced wine, bursting with fruit concentration and intensity, and a long sweet finish.  The high alcohol (15%) rather well disguised.  This wine can do with a couple of years of cellaring and will continue to develop over next 6 - 8 years.  Very remarkable effort, expressive of the purity of the fruit and the minerality of the terroir.  17/20