Bárbara Forés Coma Pou is elaborated with Red Garnacha (29%), Cabernet Sauvignon (23%), Sirah (32%) y Merlot (16%). Fermentation between 17 and 22 days in stainless steel deposits. Long macerations in order to remove the skin of the grapes. Ageing in barrels of New Allier French Oak (70% new) during 16 months. Most of the varieties conducted malolactic fermentation in the barrels.
What the critics say...
Robert Parker: 92 points(01/05/2011)
The 2006 Coma d’En Pou is made up of 40% Syrah, 35% Garnacha, and 25% Cabernet Sauvignon with malolactic fermentation and aging for 16 months in new French oak. It displays aromas of tar, licorice, black cherry, and blackberry leading to a full-bodied, smooth-textured, suave, layered offering with 2-3 years of aging potential, excellent concentration, and a lengthy finish.
The winery Celler Bàrbara Forés is located in Gandesa (Spain), and belongs to the DO Terra Alta.
In the Coma d'En Pou red varieties are grown, Garnacha Tinta, Cabernet Sauvignon, Syrah and Merlot for the wine aging. In Sénia de Tomaset are grown Tinta Garnacha... Blanca, Viognier, Macabeo, Carignan and Cabernet Sauvignon for the pink, white and young wines. In the Cometa and the Grau, with vines over forty years, White Grenache is grown for the white wines for aging.
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