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PF Pie Franco Bobal 2019 - Bodegas Ponce
Bodegas Ponce

PF PIE FRANCO BOBAL 2019 - BODEGAS PONCE

  Spain / Castilla La Mancha
€26.00
€22.80
QTY
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94 pts from Robert Parker!

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Why do we love it?

PF Pie Franco Bobal 2019 Bodegas Ponce is the ultimate expression of Bobal, given in the most "natural" way. The purity of the fruit and its impressive complexity moved even Robert Parker who rated it 94 pts!

Bobal is a red Spanish variety native to Utiel-Requena and while the plantings are numerous it usually only participated in famous blends. In recent years, however, Juan Antonio Ponce has decided to deal with Bobal and promote the personality of the variety. He built his winery in Manchuela at the age of 23 and focused mainly on Bobal single-varietal bottlings, from old vines and different sites. His philosophy includes vinification of mild interventions that expresses both the Manchuela terroir and the character of the variety.

PF Pie Franco Bobal is probably the best wine made from 90-year-old vines! The wine was fermented with ambient yeasts, in whole bunches, in oak tanks of 4,500 liters. After that, it was transferred to 600-liter oak barrels where it matures for 10 months. The wine is bottled unfiltered and without any other intervention.

PF Pie Franco Bobal 2019 Bodegas Ponce is an incredible and elegant red wine to meet and love Bobal.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

PF Pie Franco Bobal Bodegas Ponce has a deep ruby color with violet hues and impressive aromas of cherry, sour cherry, raspberry, plum, vanilla, pepper, tea, lavender, licorice, and bitter chocolate.

In the mouth, it has a medium (+) body, medium tannins, and refreshing acidity. Juicy red and black fruits are mixed with notes of sweet spices, violet, cocoa, and dried herbs.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13%
Origin Castilla La Mancha, Spain
Variety Bobal
Aromas Cherry, sour cherry, raspberry, plum, vanilla, pepper, tea, lavender, licorice, bitter chocolate.
Bottle Size 750ml
Barrique 10 months
Serving temperature 16°C
Aging 7+ years
Closure Cork
Organic Yes

PF PIE FRANCO BOBAL 2019 - BODEGAS PONCE

PAIR IT

with Jamon Iberico, a grilled pork chop, duck fillet in red wine sauce, or pasta amatriciana.

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.

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