Perez Pascuas Ribera del Duero El Pedrosal 2014
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Robert Parker's Wine Advocate
The 2014 El Pedrosal, which is sold in some markets under the brand Cepa Gavilán, is pure Tinto Fino (aka Tempranillo) from 15- to 25-year-old, head-pruned vines planted on soils rich in clay and limestone at 844 meters altitude. It matured in oak barrels for one year. The nose reminded me of the Riberas from the 1990s, with those aromas of orange peel, a touch of aromatic herbs (they always have a balsamic side), and wild berries with those spicy notes of the (good) American oak. They consider 2014 among the top five vintages of the last 27 years that José Manuel Pérez has produced. It's a year with elegance, balance and freshness. They started harvesting one week before the majority of producers, which provided great freshness in all the wines. They keep their yields low, so their grapes ripen earlier without dropping the acidity. This could very well be the finest vintage of El Pedrosal / Cepa Gavilán
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Wine Spectator
Black cherry, licorice and loamy earth flavors show depth and focus in this plush red. Well-integrated tannins and fresh acidity give this structure. Harmonious, with a lovely core of fruit. Drink now through 2024.
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James Suckling
The oak is sitting up high in the nose and palate here with dark berry jam and coconut from top to tail. Drinking now but better in a couple of years.
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Robert
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Wine &
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Robert
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Bodegas Hnos. Pérez Pascuas starts with Mauro Pérez and the vineyards he loved and worked in all his life. His natural intelligence and hardworking attitude, along with the due respect to the soil and well doing is something transmitted to his sons. His vines were the basis of the actual wine cellar in Pedrosa de Duero.
Convinced of the excellent potential of the vineyards owned by their father, the Pérez Pascuas brothers founded the bodega in 1980 aiming to set up a family project to produce top quality wines. The Bodega vinifies its own grapes from 120 hectares of old and traditional vineyards of Tempranillo (Tinto Fino) grow on privileged soils at 800 meters above sea level.
Today, it is a well – established wine cellar where two generations work hand in hand that has attained world - wide recognition.
Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.
Ribera del Duero, Spanish wine region, 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.