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Bodegas Alejandro Fernandez,Pesquera Reserva

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Region: Ribera del Duero
Vintage: 2017
Grape Varieties:
Tempranillo 100% Colour: Red Wine
Alcohol Level: 14%
Production Style: Conventional
Closure: Natural Cork

Availability: In stock

€49.50

Bottle Size: 750ml bottle
Wine Comments
The 2017 Pesquera Reserva offers up a complex aromatic array of balsam wood, espresso, lavender, incense, exotic spices, and assorted black fruits. Savory, ripe, and flavourful, it is in need of a bit more concentration, likely the result of the vintage. It will benefit from another 1-2 years of cellaring and drink well through 2026. "

The Domaine
Alejandro Fernandez established Pesquera Bodega in Ribera del Duero in 1972 and has been hugely influential in the resurgence of this important wine-producing region. Without any formal enological education or training, he started his bodega as a second career and, against all odds, won international acclaim. By the early 1980s, Pesquera had forced the official Spanish wine organizations to re-write the rules, and Ribera was granted official D.O. status in 1982. By the late 1980s, the bodega was having a cult following in the United States and gathered much praise from critics, including a feature story in Parker's Wine Spectator. In 2008, Spain's Ribera del Duero region will join the ranks of Rioja and Priorat by receiving an upgraded status to Denominación de Origen Calificada (DOCa).
Named after his hometown, Pesquera now has 65 hectares of vineyards superbly sited on well-drained south-facing gravel banks. The region's high altitude (2,000 to 2,500 feet above sea level) and continental climate are major quality factors. Hot days drive the grapes' sugar content up, while cold nights maintain acidity high, resulting in concentrated, fleshy wines. Vine diseases and rain at harvest are rare in this extreme continental climate, a fact that allows Fernandez to harvests slowly and late, to achieve optimum ripeness and balance.

Press
“Alejandro Fernandez has become one of the superstars of Spain. His wine is made from the Tempranillo grape and is aged 2 and half years in casks, which produces remarkable depth and richness, and a texture not unlike top notch Pomerol. The rich fruit combined with the sweet oaky smells has resulted in some opulent and voluptuous wines that are real head turners. ”Robert Parker, The Wine Buyer’s Guide



Food Pairing
Beef, duck, lamb and roast chicken and aged Cheddar.