Abadía de Poblet 2016

I also tasted the just-bottled 2016 Negre, their generic red, which is a blend of 40% Trepat, 20% Garnacha, 20% Ull de Llebre (Tempranillo) and 20% Garrut (a recovered ancient variety) from different soils. The Trepat and Garnacha fermented with full clusters in concrete vat and the rest destemmed in stainless steel. Each variety was also aged separately for 14 months, the Garnacha in stainless steel and the others in 4,000-liter oak foudres. I was surprised by how much the Trepat dominated the nose with beautiful aromas of dry roses and pumice, intermixed with wild herbs and berries. The palate is medium-bodied with very fine tannins and good acidity and balance. Very tasty and easy to drink. 25,000 bottles were filled in February 2018.

A rather tight, focused red with plums, dried berries and some spice and mineral undertones. It’s medium-bodied with focus and true character. Drink now.