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Bodegas Pascual Buro de Penalosa Crianza 2009

Tempranillo from Ribera del Duero, Spain
  • RP92
0% ABV
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Winemaker Notes

Intense bigarreau cherry red, dense, long legs in the glass and pale ripe tones along the ribbing of the glass.

Very ripe wild berries notes (mulberries, redcurrants, etc…) along with vanilla, cinnamon and cocoa, very lingering.

Light entrance but long and pleasant, with the acidity and tannins in harmony, making the entire ensemble a very well-balanced drinking experience.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2009 Bruo de Penalosa Crianza comes from 40-year-old vines aged in equal French and American, new and old oak. It has a very attractive bouquet with expressive dark berry fruit mingling with steaming espresso and a touch of leather. The palate is well-balanced with succulent, ripe dark cherry and plum fruit, segueing into a lovely spice and white pepper-tinged finish that is graceful, yet intense. Superb!
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Bodegas Pascual

Bodegas Pascual

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Ribera del Duero

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Ribera del Duero is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.

Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.

Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

DUEPASCBUROCRIANZA_2009 Item# 131847