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Displaying results 0 - 6 of 6

(2022) Selected, hand-harvested Tempranillo is aged mainly in 300-litre French oak, with a small percentage of high quality American oak, medium toast. It spends at least 12 months in barrel. Plenty of vanilla and red fruit on the nose, strawbery-soft with some juicy bramble character too. In the mouth medium bodied, some clove-like, spicy oak adds seasoning to the red fruit. Smooth and well balanced, and drinks well.
(2022) From vines with more than 60 years of age, planted at more than 900 metres altitude. It was aged in French (70%) and American oak of various barrel sizes for 15 months, around 50% new oak. That was followed by more than 20 months ageing in bottle. Lots of spice and a plum and cherry compote nose, a hint of leather or game. The palate has more concentration and flesh than the Crianza perhaps, the spiciness and tobacco of the oak balanced by fresh fruit, tannins very silky and a balanced finish.
(2021) Chosen as wine of the week because it is a very good wine, but also because the death of winemaker and founder of Pesquera, Alejandro Fernandez, was announced just a few weeks ago. Fernandez was one of the most famous winemakers of Europe, and one of the first to put the Spanish region of Ribera del Duero on the map in the 1970s. The colour here is a such a vivid crimson, the nose a blend of smokiness, dark cherry compote and fragrant raspberry. American oak adds a vanilin smoothness to nose and palate, where the juiciness of the tempranillo is set against a bittersweet liquorice twist. The acid and silky tannins combine to give good structure, but the sweet fruit is fat and ripe on the mid-palate. Watch the video for food matching suggestions and more information. A fitting curtain call for Señor Fernandez.
(2014) Loads of currant, blueberry intensity, with again the sweet, creamy and spicy American oak very much in the mix, but more intensity to the fruit than in the Gavilan Rioja. Gorgeous fruit sweetness and freshness on the palate: there's a blue/black intensity to this, a real juiciness and vitality, the edge of acidity and the pert creaminess of the tannins are lovely, long and tapering to a sweet, gentle finish.
(2013) I've recently awarded the little brother of this wine, The Joven, my Wine of the Week with a full video review. Made from Tempranillo and aged 13 months in French oak, this dramatically dark, saturated wine has such a glossy pool of deep black fruit that you could dive right in. There's a sheen of oak, a touch of roasted chestnut and a little hint of chocolate too. In the mouth it is a big, substantial wine, with 14% alcohol and a broad texture, it fills the mouth with savoury black fruits that are juicy and tangy, blueberry and damson as well as cassis. The spice and suppleness of the tannins is a joy, the acidity fresh and appetising, in a long, structured wine that must surely have significant cellaring potential too.
(2013) 80% Tinto Fino (Tempranillo), 10% Merlot, 10% Cabernet Sauvignon aged for 12 months in American, French and Russian oak barrels. It has a lifted, smoky and incense note that is lovely. Plenty of bold black fruit, plenty of depth and tobacco-touched richness, but lovely style and inviting ripeness and warmth. The palate has a really juicy, vital, keen edge: cherry and plum skin tartness is racy and fine, scything through the chocolate richness of tannins and oak. Delicious, big, but not clumsy.
Displaying results 0 - 6 of 6