30 January 2018 Feature, News, Videos

24 July 2017 News

Jeb Dunnuck of the Wine Advocate has struck out on his own. See here one of the first articles on his new Web site, in which he blogs about recent dinner with some great bottles from his cellar. Great comments about Ferrer Bobet and Mitolo!

“Chez Dunnuck – Dinner with Châteauneuf-du-Pape’s Anne-Charlotte Mélia Bachas

As to the reds, the 2008 Priorat Vinyes Velles from Ferrer Bobet comes from crazy schist soils and is a mix of Grenache and Carignan. This beauty was ripe, chocolaty and elegant, with tons of black raspberry, currants, violets, incense and scorched earth characteristics. It has bright acidity and while mature, is still lively and fresh. Unfortunately, the 2003 Mitolo Shiraz GAM was subtly corked, but this is a monumental wine I’ve been lucky enough to drink more than a case of. When it’s on, it flirts with perfection. One of the surprises of the evening was the 2007 St Henri Shiraz, and this incredible Shiraz was singing! Deep, layered and unctuous, it offered lots of blackcurrants, chocolaty oak, smoke and licorice as well as a killer, silky, elegant, and seamless texture. This is a downright sexy beauty that’s going to have another two decades of longevity.

Click here to read the article.”

6 November 2015 News

This year marks the release of Ferrer Bobet’s new third wine, made from fruit sourced predominantly from its own Grenache, Carignan, Syrah and Cabernet Sauvignon vineyards, now 8 years old, as well as 20 year vines from neighboring Porrera. The wine has just received a 91 point review from Decanter – see below. More on this new release coming soon!

“Whistle-clean, youthful fruit on the nose with a hint of new oak and some seductive floral overtones. Rich, ripe and rounded in the mouth. Old-vine fruit is well-integrated with a dash of spice.”

91 Points Decanter, Highly Recommended

20 May 2015 News

An article on Priorat on reports on how certain Priorat winemakers are being inspired by winery practices in Oregon, such as gravity-fed techniques and delicate grape-handling processes. Sergi Ferrer of Ferrer Bobet is quoted – see below for the excerpt, and here for the full article.

“Technologically, wine is evolving constantly,” Sergi Ferrer-Salat, co-founder of Ferrer Bobet, said in an interview in London during a recent Decanter tasting. “In the New World there’s a lot of experimentation going on. For us the Pacific Northwest was a bit of a reference in gravity-fed wines.”
Ferrer Bobet built its winery back in 2002, just as the region’s winemakers were starting to carve a niche for fresher, more elegant styles of wines.

Over the past decade its wines, and those of its neighbors, have established a reputation for regional personality, aging potential and quality, partly achieved through more rigorous grape selection.
“Easily 50 percent of what’s produced by the vine ends up not being put in the bottle,” Ferrer-Salat said.

Ferrer Bobet’s hand-harvested Seleccio Especial 2010 from hundred-year-old vines is priced at $99.95 at Sherry-Lehmann in New York while its Vinyes Velles wine from the same vintage carries a $49.95 tag, according to the merchant’s website. Prices are similar elsewhere, according to”

16 December 2013 News

ABC Viajar, the leading newspaper in Madrid, Spain, released their top 20 wines of Spain and the 2011 Ferrer Bobet Vinyes Velles was number 1! Receiving a 97 Point rated, ABC calls it “the best wine”. You can see the full list here.

28 May 2013 News

Ferrer Bobet’s 2010 Selecció Especial Vinyes Velle  received 5 stars and Best in Show Regional Trophy for Priorat, Spain at Decanter’s 2013 World Wine Awards! Judges at this year’s awards tasted a record-breaking 14,362 wines and awarded nearly 10,00 medals. Click here to see more of the award winners.

11 April 2013 News

The blog published a great review for Ferrer Bobet wines. Entitled “Spanish Wine Review: Ferrer-Bobet Vinyes 2010”, Mary O’Connor writes “I love Ferrer Bobet wines because they totally embrace the terroir that has made the Priorat region famous but also have a slight modern and clean edge that makes them stand out from the pack.” As O’connor writes, the winery is amazing to visit and truly represents the perfect intersection of total dedication to the unique land of Priorat and cutting edge winemaking techniques. She tasted both the 2009 and 2010 together, click the image below to read her full review of both vintages.

8 October 2012 News

The Tasted Journal Magazine has published the results of their blind tasting of Spanish wines. In their Priorat section Ferrer Bobet receives great comments and scores by reviewers Markus del Monego and Andreas Larsson. Their scores and reviews are below. Click here to read all their reviews.

Vinyes Velles 2009
Andreas Larsson “Very youthful, blue/purple colour; the
nose displays some mineral notes and dark
inky fruit – blackcurrant, blackberry, plum
and discreet oak; attractively built palate
with backbone of fine tannin and acidity,
really fine, dark fruit, a notion of minerality
and long pure finish – very good.” 94 Points
Markus del Monego“Dark, purple red with violet hue and
black centre. Complex and pure nose with
aromas of vanilla and cardamom, smoky
hints, roasted flavour and opulent fruit. On
the palate well balanced, tannins ripe and
well balanced, good length with juicy fruit.” 93 Points



Seleccio Especial 2009
Andreas Larsson – “Intense youthful purple colour, intense
nose of dark plum, cassis, cherry and
roasted oak, the palate is still very young
with a dense structure, abundant dark fruit,
fine and polished tannin, good freshness
and very long finish, excellent potential.” 92 Points
Markus del Monego“Dark, purple red with violet hue
and black centre. Densely woven aromas
in the nose, which is slightly closed at the
moment, but display potential. On the palate
well balanced with juicy character with
mature and well integrated tannins. Good
length.” 91 Points

1 October 2012 News

Sergi Ferrer’s Monvínic restaurant has been open for several years in Barcelona and continues to attract an eager crowd. There are three distinct parts as explained in the Wall Street Journal: the restaurant, the wine bar and the library. Reservations must be made at least a few weeks in advance and seats at the wine bar can be taken on a first come, first served basis. The wine list is outstanding with over 3,000 selections from all over the world offers plenty of information, including producer profiles and tasting notes, not to mention the 50 featured wines that can be had by the glass and is changed every two weeks. To read the full article in the Wall Street Journal click the image below of Chef Sergi de Meià in the Monvínic kitchen.

Chef Sergi de Meia in the Monvinic kitchen

11 April 2012 News, Videos

Sergi Ferrer talks about how old-vine Carignane can produce wines of beautiful concentration and elegance.