Perez Pascuas Ribera del Duero El Pedrosal Reserva 2009
Intense ruby red with tile red undertones. A powerful and complex nose that reminds us of ripe black fruit and full of plum and cassis, mineral aromas, spices and slight truffle mycological notes. The palate is broad, sweet and elegant. Excellent structure, very fleshy and with a concentration of noble and enveloping tannins.
Critical AcclaimAll Vintages
It's great when wineries can offer mature vintages, as is the case with the 2009 El Pedrosal Reserva, a wine that has rested in bottle since January 2012 and has had time to develop a complex bouquet and polish and resolve its tannins. The nose is reminiscent of truffles and autumn forest, not unlike some mature old Burgundy, with hints of iodine and soy sauce, savory and quite complex. This has aged really well (their wines usually do), and it's ready for prime-time drinking, but there should be no rush.
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.
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.
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.