Tinto Pesquera Reserva 2011
In good form and with considerable character, on the nose the predominant aromas are of ripe fruit and fine toast coming over elegantly from top-quality oak, spices (vanilla) and mineral notes. When first on the palate it feels dry and silky, but immediately there is an explosion of ripe fruit (cranberries) with mineral hints and touches of coffee and tobacco. Striking a perfect balance between alcohol and acid, only unsettled by a lengthy finish decidedly tannin that suggests the need to breath and some time.
It is often said that childhood shapes an individual’s future, and every year from being a boy, Alejandro, following family tradition, learned from his father to make wine using grapes from small vineyards. He is the perfect example of the self-made man. A man who, in his youth, and while holding down various jobs, nurtured his dream of one day running a bodega. However, he had to wait until 1972 to have his own bona fide bodega; a modest 16th century stone-built bodega, from where almost all the winemaking process was carried out.
Pesquera wines are always made from the whole fruit, after destemming. Temperature controlled fermentation lasts two to three weeks. Afterwards, and without clarifying, the grape pulp is directly transferred to an astute and subtle combination of French and American oak barrels that have been subject to various degrees of toasting. Where, in between frequent pump-overs, the wines are left to stand. Tinto Pesquera wines are aged in oak for 18 months while Reservas and Grandes Reservas are aged for no less than 24 months."