Ferrer Bobet Priorat 2011

  • 91 Wine
    Spectator
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Ferrer Bobet Priorat 2011 Front Bottle Shot
Ferrer Bobet Priorat 2011 Front Bottle Shot Ferrer Bobet Priorat 2011 Front Label Ferrer Bobet Priorat 2011 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2011

Size
750ML

ABV
15%

Features
Boutique

Your Rating

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Somm Note

Winemaker Notes

Ferrer Bobet is primarily a blend of Carignane and Grenache, from hundred year old vines in some of the best vineyards in Priorat, sourced while their own vineyards mature. Though the "second wine" of Ferrer Bobet, the initial 2005 release put Ferrer Bobet on the wine world map. Two of the most important publications in Spain named it their wine of the year, and accolades came pouring in from Russia, the UK and the US. It launched the Ferrer Bobet mission of creating wines of elegance and purity, and the message has resonated.

Professional Ratings

  • 91
    This red delivers a firm texture and good cut to the ripe flavors, showing plum, blackberry, licorice and toast notes, featuring firm tannins and moderate acidity. Intense, with a lingering finish. Drink now through 2021.

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2018
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2015
  • 93 Robert
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2013
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2010
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2008
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Ferrer Bobet

Ferrer Bobet

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Ferrer Bobet, Spain
Ferrer Bobet Winery Image
Ferrer Bobet is all about respect. Respect for the long traditions of vine-growing and winemaking in the Priorat. Respect for the social and economic development of this rocky mountainous region in the south of Catalonia. The mutual respect of two friends, Sergi Ferrer-Salat and Raul Bobet, both passionate about the world and culture of wine. And respect for wine lovers looking for a Priorat that reflects with purity and harmony the distinctive mineral essence of this land that produced it. 2008 saw the first fruits of a vision that began six years earlier: the first of two wines, Ferrer Bobet 2005 and Ferrer Bobet Seleccio Especial 2005, were launched, using grapes from some of the oldest vines in the Priorat. It marks a milestone on an intense and fruitful journey. A journey which has only just begun.
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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Tiny and entirely composed of craggy, jagged and deeply terraced vineyards, Priorat is a Catalan wine-producing region that was virtually abandoned until the early 1990s. This Spanish wine's renaissance came with the arrival of one man, René Barbier, who recognized the region’s forgotten potential. He banded with five friends to create five “Clos” in the village of Gratallops. Their aim was to revive some of Priorat’s ancient Carignan vines, as well as plant new—mainly French—varieties. These winemakers were technically skilled, well-trained and locally inspired; not surprisingly their results were a far cry from the few rustic and overly fermented wines already produced.

This movement escalated Priorat’s popularity for a few reasons. Its new wines were modern and made with well-recognized varieties, namely old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot. When the demand arrived, scarcity commanded higher prices and as the region discovered its new acclaim, investors came running from near and far. Within ten years, the area under vine practically doubled.

Priorat’s steep slopes of licorella (brown and black slate) and quartzite soils, protection from the cold winds of the Siera de Monstant and a lack of water, leading to incredibly low vine yields, all work together to make the region’s wines unique. While similar blends could and are produced elsewhere, the mineral essence and unprecedented concentration of a Priorat wine is unmistakable.

YNG603523_2011 Item# 136663

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