- Añejamiento: 18 months in oak
- País: España
- Región: Ribera del Duero
- Varietal: Tinto fino (Tempranillo clone)
The Tinto Pesquera (Crianza), from a great vintage, is opaque purple with a fragrant nose of lead pencil, earth, black currants, and blackberry liqueur that jumps from the glass. This is followed by a sexy wine with layered blue and black fruits intertwined with ripe tannins and good acidity. This superb, beautifully balanced effort should evolve for 4-6 years and drink well for another 10-15.
– Jay Miller (Robert Parker, Wine Advocate)
This chewy red adds dark, rich flavors of coffee and licorice to a core of plum and blackberry fruit. The tannins are a bit aggressive, but good acidity keeps it lively. Best from 2008 through 2015. 60,000 cases made.
– Thomas Mattews (Wine Spectator)
About the Estate:
Following on from the family tradition learned from his father, Alejandro would make wine each year from the grapes of his small vineyards. However, he had to wait until 1972 to have his own real winery. It had a small 16th century winepress where almost the whole process was conducted. Ten years would pass before the Tinto Pesquera winery would look more or less the same as it does today. The ancient winepress, however, still survives to this day.
Pesquera wines are always made from whole de-stemmed grapes. The grapes are macerated at a controlled temperature and the process lasts between two to three weeks. The grapes are then pressed. The resulting wine is poured without clarification directly into a subtle combination of American, Spanish and French barrels with different levels of toasting.
The wine is stored and decanted frequently for at least eighteen months in the barrel for Tinto Pesquera wines, and no less than 24 months for Reserva and Grande Reserva wines.www.pesqueraafernandez.com
– Jay Miller (Robert Parker, Wine Advocate)
This chewy red adds dark, rich flavors of coffee and licorice to a core of plum and blackberry fruit. The tannins are a bit aggressive, but good acidity keeps it lively. Best from 2008 through 2015. 60,000 cases made.
– Thomas Mattews (Wine Spectator)
About the Estate:
Following on from the family tradition learned from his father, Alejandro would make wine each year from the grapes of his small vineyards. However, he had to wait until 1972 to have his own real winery. It had a small 16th century winepress where almost the whole process was conducted. Ten years would pass before the Tinto Pesquera winery would look more or less the same as it does today. The ancient winepress, however, still survives to this day.
Pesquera wines are always made from whole de-stemmed grapes. The grapes are macerated at a controlled temperature and the process lasts between two to three weeks. The grapes are then pressed. The resulting wine is poured without clarification directly into a subtle combination of American, Spanish and French barrels with different levels of toasting.
The wine is stored and decanted frequently for at least eighteen months in the barrel for Tinto Pesquera wines, and no less than 24 months for Reserva and Grande Reserva wines.www.pesqueraafernandez.com