2020 Alejandro Fernandez Pesquera Reserva
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How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: powerful. Like most red wines from ; 14.5% alcohol.
Tannin: firm. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: medium. from the warm climate of .
Aromas: earthy notes, dark fruit and red fruit, typical of
Made: as Reserva, aged at least 3 years, at least 1 of them in oak
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Log inA delicious wine from the Ribera del Duero. A beautiful 100% tempranillo from the top vineyards of Pesquera. Complex aromatic wine. Cool old-fashioned label with a stunner of a wine in the bottle: a bit of gingerbread with cloves. Very light laurel, but above all an experience of the most wonderful kind. And then those aromas... powerful and extremely complex with rich aromas of ripe fruit, cocoa, vanilla, and hints of minerality and sultry wood in the background. Black fruit with the scent of cedar wood in a cigar box and an unforgettable aftertaste.
Character
The wine
- 100%
Origin
Bottle
Wine features
Parker
2009 Alejandro Fernández Tinto Pesquera Reserva
RP 93
The 2009 Pesquera Reserva is aged for 24 months in barrel. It offers luscious fruit: a medley of red and black fruit that are well defined, infused by iodine and black olive compote scents that add another dimension. The palate is medium-bodied with fine, quite sturdy tannins that encase the layers of ripe fruit at the black end of the spectrum. It has a creamy veneer that caresses the mouth and a sweet, vanilla tinged finish that is modern in style, but fresh, well balanced and classy. This Pesquera is endowed with the potential to age gracefully over 15 to 20 years. This is a gorgeous wine that can only bring smiles to faces. Drink 2014-2025+
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In terms of success, only Vega Sicilia from Ribera del Duero can compete with the Pesquera wines of Alejandro Fernández. Fernández makes wines of a rich and exceptional character at relatively realistic prices, and he is therefore the archetype of a 'success story' in modern times. Born in 1932, he left school at age 14 and was brought up in the fields. His 'curriculum vitae' therefore includes professions such as carpenter, farrier and inventor of numerous agricultural machines that were supposed to facilitate the processing of the beet fields, among other things. However, he dreamed with his wife Esperanza and their 4 daughters to grow wine with international allures.
In 1972, through his agricultural machinery business, he obtained a loan that enabled him to launch into wine growing. One of his first assistants (and mentor), the oenologist Teofilo Reyes, will have a defining influence on the style of the wine by putting more emphasis on the ripeness of the grapes than ripening in barrel. At a time when Spanish viticulture is declining and vines are being torn out to be replaced by beets, Fernández plants vines and markets his first wine in 1975. Unlike most Spanish wines that age and sell in cask cellars when they reach their maturity, the Pesquera wine matures in the bottle following the example of the great Bordeaux. Very sober ruby-purple color, a lot of fruit, typical wood, remarkable maturity and intensity, with a beautiful structure and a lot of tanines, because of these characteristics the Pesquera wines are considered as a current measure of the potential of the Spanish wines.
Deze Pesquera Reserva 2020 toont rijp zwart en rood fruit, warme cacao- en vanilletonen van de houtrijping, kruidige accenten van kruidnagel en laurier en stevige maar verfijnde tannines met een zwoele sigaren-achtige houtigheid. Door die stevige structuur, rijpe fruitigheid en subtiele houtinvloed snijdt de wijn prachtig door het vet en de umami van rund, lam en wild en vult hij de diepe smaken van stoofschotels aan. Kies voor gegrild of licht verkoold vlees zoals een ribeye of lamskoteletten om het rokerige-cederkarakter te versterken, of ga voor langzaam gestoofde bereidingen zoals lamsschenkel, hertenstoof of ossenstaart voor een ideale samensmelting van saus en wijn.
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