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Pesquera Ribera del Duero Tinto 2008

Tempranillo from Ribera del Duero, Spain
  • RP91
14% ABV
  • JS92
  • W&S92
  • RP91
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14% ABV

Winemaker Notes

100% Tempranillo from gravel benchland and calcareous clay meseta (high elevation) vineyards between 20 and 40 years of age. An elegant middleweight vintage with pure fruit expression and minerality, good length and excellent structure for aging. Unmistakable 'Pesquera bouquet.'

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The dark ruby-colored 2008 Tinto Pesquera exhibits an inviting nose of cedar, spice box, mineral, violets, and blackberry. This is followed by a ripe, racy, nicely proportioned style of Tempranillo with excellent concentration and length. Give it 2-3 years to fully blossom and drink it from 2013 to 2023.

Bodegas Alejandro Fernandez keeps rolling along turning out a surprisingly large amount of wine from Ribera del Duero, all of it produced from Tempranillo, while maintaining a high level of quality. In 1999 Alejandro Fernandez discovered a parcel of old, head-pruned Tempranillo in the historic windmill village of Campo de Criptana in La Mancha. Not generally considered a source of high quality grapes because of extreme summer heat, Fernandez has demonstrated that careful farming can overcome serious obstacles. The grapes for these two wines were harvested in the first two weeks of August, as hard as that is to believe once you have tasted the results.

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Pesquera

Bodegas Alejandro Fernandez

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Bodegas Alejandro Fernandez, , Spain
Pesquera
Original bodega founded in 1972. A living icon of modern Spanish wine, Alejandro Fernández was one of the first in his country to return to biodynamic, low yield viticulture in order to produce concentrated oak-aged red wines capable of extended bottle aging. Currently under vine are 500 acres, almost exclusively Tempranillo, in a range of soil types including a locally-rare gravel deposit. Following development of new wine estates in the 1990's current vintages are of unprecedented quality. The 'Master of the Tempranillo', now at the peak of his career.

Oak Knoll District

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

GZT1201515_2008 Item# 110975

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