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Bodegas A. Fernández Tinto Pesquera

Tinto Pesquera 2008

Price: $33.00 (average US retail)
Size: 750ml
Winery: Bodegas A. Fernández Tinto Pesquera
Vintage Year: 2008
Highest Rating: 91pts ( Wine Advocate)
Country: Spain
Region: Castilla y León
Appellation: D.O. Ribera del Duero

TASTING 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.’

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PRESS

Tinto Pesquera (2010) - "The 2010 Tinto Pesquera Crianza is raised for 18 months in 90% American and 10% French oak. It is bestowed with a ripe bouquet of dark plum, cassis and dried violets that is well defined and becomes more generous with each swirl of the glass. The palate is succulent on the clean, pure entry. There is good weight in the mouth with layers of cassis and blackberry fruit… Drink now-2017."

92 Points
Neal Martin, Wine Advocate, Feb 1, 2013

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Tinto Pesquera (2010) - "Vivid ruby.  A highly perfumed bouquet evokes candied red berries and cherry, with smoke, anise and cola accents.  Sappy, penetrating bitter cherry and redcurrant flavors give way to darker cassis with air and pick up a peppery nuance.  Smooth, sweet and energetic on the lingering finish."

92 Points
Josh Raynolds, International Wine Cellar, Sep 1, 2012

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Tinto Pesquera (2010) - "Massive and grand, this feels rabid with energy, as if caged. Beyond the brutal astringency and the wall of tannins, it’s holding a cache of ripe red fruit and spice; it just needs at least three more years in bottle to evolve and calm down."

91 Points
Patricio Tapia, Wine & Spirits, Jun 1, 2013

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Tinto Pesquera (2009) - "Alejandro Fernández's Tinto Pesquera never disappoints. Certainly not in 2009, with this stellar Tempranillo from Ribera del Duero. The vines are old, and the wine is so dark and inky you could paint with it. Pour it into the glass and the aromas of blackberries, dark plums, anise and earth jump out. It's round and full-bodied in the mouth, as delicious as red wines from this part of the world get.

This is a bottle to bring to a dinner party or break out for a special occasion. Pair it with grilled quail, baby lamb chops or grilled sausages."

Wine of the Week
S. Irene Virbila, Los Angeles Times, Sep 1, 2012

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Tinto Pesquera (2009) - "Dense, fruity and rock-solid as Ribera goes, this has aromas of cassis and blackberry that are full and lusty. The palate is thick and saturated, with rich black-fruit flavors, finishing long and potent. Drink now–2017."

91 Points
Michael Schachner, Wine Enthusiast, Feb 1, 2013

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Tinto Pesquera (2009) - "This Old-World styled Tempranillo will really be enjoyed by readers who like this style. It is ruby colored and opens with an old leather cherry like bouquet. On the palate, this wine is medium bodied, balanced and round in the mouth. The flavor profile is an old oak infused plum with notes of strawberry licorice. The finish is dry and its moderate tannins are rather sticky and linger for a while. I would pair this classic-styled wine with one of my favorite Old-World dishes, beef bourguignon. Enjoy."

91 Points
Ken Hoggins, Ken's Wine Guide, Sep 1, 2012

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Tinto Pesquera (2009) - "Deep, bright violet. Blackberry, cherry-vanilla and licorice on the oak-spiced nose. Deep, sweet and pliant, but with very good juicy character and spicy lift to its dark fruit preserve and licorice flavors. Finishes velvety and long, with fine-grained tannins, a repeating notes of licorice and impressive clarity."

91 Points
Josh Raynolds, International Wine Cellar, Sep 1, 2011

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Tinto Pesquera (2009) - "This Ribera del Duero benchmark offers ripe black fruit, currants, earthy spice, and toasty oak on the nose, with hints of caramel and smoke. Juicy and flavorful on the palate, featuring stewed blackberries and cherries, star anise, dark chocolate, and spicy earthy. Clean, balanced finish with herbal and leathery notes. A “must list” wine. Roast prime rib."


Santé, Sep 1, 2012

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Tinto Pesquera (2008) - "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."

91 Points
Jay Miller, Wine Advocate, Jul 1, 2011

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Tinto Pesquera (2007) - "Vivid ruby. Youthful, high-pitched aromas of red- and blackcurrant, cherry and fresh rose, with suggestions of baking spices and cured meat adding complexity. Juicy and precise, offering gently sweet red fruit flavors firmed by a zesty mineral spine. Finishes with strong cut and very good precision, repeating the floral note. Alejandro Fernandez told me that he harvested earlier than usual in this vintage, which explains this wine's vivacity."

91 Points
Josh Raynolds, International Wine Cellar, Sep 16, 2010

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Tinto Pesquera (2007) - "Dark; lush and meaty with grainy texture and racy acidity; long, rich flavor of earth, spice and plum flesh with excellent structure."

91 Points
Anthony Dias Blue, Tasting Panel, Jul 2, 2010

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Tinto Pesquera (2007) - "The 2007 Crianza is crimson-colored with an enticing nose of leather, Asian spices, incense, violets, and blackberry. Smooth-textured, ripe, and concentrated on the palate, it has the structure and balance to evolve for several years and will offer prime drinking from 2013 to 2022. The new Tinto Pesquera releases are all outstanding."

91 Points
Jay Miller, Wine Advocate, Apr 30, 2010

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Tinto Pesquera (2007) - "This dark ruby colored Spanish red opens with an attractive ripe black cherry bouquet with notes of earth, leather, and menthol. On the palate, this wine is medium bodied, juicy, and quite savory. The flavor profile is a tasty black raspberry with integrated notes of black pepper and old oak. There was also some spice and plum detected as well. The finish is dry and its tingly acidity lingers and mingles with the oak in the aftertaste. This wine would pair well with classic ragu bolognese."

90 Points
Ken Hoggins, Ken's Wine Guide, Nov 28, 2010

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Tinto Pesquera (2007) - "Earthy, herbal, leather at first, but it opens to dark chocolate and berry notes, and then a long finish. Balanced and complex, and wonderful with a meal. Also look for Alejandro Fernandez’s other label, Condado de Haza, slightly cheaper at $22."


Dave McIntyre, Washington Post, Jun 1, 2012

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Tinto Pesquera (2007) - "More than 500 acres of vineyards make up this picturesque winery, from graveled terraces to high tablelands. All of this varied terroir lends it nuances to the renowned Pesquera reds. This is a flagship of Old World Ribera del Duero, with its dry up-front tannins and a fusion of tobacco, cedar and espresso from middle to end."


The Tasting Panel, Jun 1, 2011

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Tinto Pesquera (2007) - "Earthy, herbal, leather at first, but it opens to dark chocolate and berry notes, and then a long finish. Balanced and complex, and wonderful with a meal."


Dave McIntyre, Washington Post, Jun 1, 2011

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Tinto Pesquera (2006) - "This Pesquera offers fragrant blackberry fruit with earth and feral notes. It is soft and velvet smooth on the palate, revealing richly concentrated black fruit, oak spice and minerals with soft round tannins and a long finish. One of the best Tinto Pesqueras we have tasted."

92 Points
Michael Potashnik, i-winereview.com, Jul 6, 2010

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Tinto Pesquera (2006) - "Bright ruby. Exotically perfumed aroma of red berries, cherry, spicecake and sandalwood becomes richer with air, picking up plum compote and bitter chocolate qualities that carry onto the palate. A rich, fleshy style that betrays no rough edges, as the fruit sucks up the tannins. This has the depth to age but there's plenty of complexity already. Serve it with a peppery, grilled piece of lamb."

92 Points
Josh Raynolds, International Wine Cellar, Sep 15, 2008

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Tinto Pesquera (2006) - "This dark ruby colored wine opens with a mild blackberry bouquet with a hint of black cherry and leather. On the palate, this wine is medium bodied, balanced, and smooth. The flavor profile is a tasty ripe red raspberry with integrated smoke and old oak. This wine will appeal to both New World and Old World fans as it is a blend of both styles. The finish is dry and its mild tannins drift along nicely and linger for some time. This wine would pair perfectly with beef bourguignon."

90 Points
Ken Hoggins, KensWineGuide.com, Oct 5, 2009

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Tinto Pesquera (2006) - "The 2006 Tinto Pesquera Crianza has slightly roasted aromas of plum and blackberry. On the palate it is medium to full-bodied with savory, spicy flavors, light tannin, and decent balance. It comes off as leaner than normal from this estate and slightly clipped in the finish."

88 Points
Jay Miller, Wine Advocate, Jun 15, 2009

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Tinto Pesquera (2006) - ""Fernández is one of the pioneers of an appellation that is past due for DOCa status. This Ribera is prime example: a combination of ripe red and dark fruits accented by just the right amount of acidity and tannin., making it enjoyable now, but definitely ageworthy. A very impressive wine in a difficult vintage." —Robert Bath, MS, Sommelier Journal, January 31, 2011"


Robert Bath, MS, Sommelier Journal, Jan 31, 2011

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Tinto Pesquera (2005) - "This very dark purple wine is almost black in color. It opens up with a cherry and cedar like bouquet. On the palate, this medium bodied wine is nicely balanced and has a dry mouthfeel with dusty black cherry like flavors with a touch of black current. The finish is very dry and has soft tannins that linger for quite some time. This wine will really appeal to those readers that like a dry red wine."

92 Points
Ken Hoggins, Ken's Wine Guide, Aug 1, 2008

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Tinto Pesquera (2005) - "The 2005 Tinto Pesquera Crianza is purple in color with an excellent bouquet of cedar, tobacco, spice box, and blackberry. On the palate it offers layers of ripe black fruits, mineral notes, outstanding depth, and a lengthy finish. It will evolve for several years and be at its best from 2012 to 2025."

92 Points
Jay Miller, Wine Advocate, Apr 29, 2008

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Tinto Pesquera (2005) - "Youthful purple. Deeply scented aromas of ripe dark berries and plum are complemented by roasted coffee and road tar. Serious, brooding plum jam and kirsch flavors in conjunction with low acidity and solid tannins make for tough sledding right now. Finishes ripe and full, with sappy cling and a lingering plummy character. This needs grilled red meat."

90 Points
Josh Raynolds, International Wine Cellar, Aug 31, 2007

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Tinto Pesquera (2005) - "This very dark purple wine is almost black in color. It opens up with a cherry and cedar like bouquet. On the palate, this medium bodied wine is nicely balanced and has a dry mouthfeel with dusty black cherry like flavors with a touch of black current. The finish is very dry and has soft tannins that linger for quite some time. This wine will really appeal to those readers that like a dry red wine. It paired very nicely with a grilled steak smothered in sautéed mushroom and onion in a brown sauce. Enjoy - Ken"


Ken Hoggins, Ken's Wine Guide, Aug 15, 2008

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Tinto Pesquera (2004) - "From a great vintage, [this wine] is opaque purple with a fragrant nose of lead pencil, earth, black currants, and blackberry liqueur that jumps from the glass. This is followed by a sexy wine with layered blue and black fruits intertwined with ripe tannins and good acidity. This superb, beautifully balanced effort should evolve for 4-6 years and drink well for another 10-15. "

93 Points
Jay Miller, Wine Advocate, Feb 1, 2007

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Tinto Pesquera (2004) - "Deep ruby. Ripe blackberry and plum on the nose, with an almost roasted quality. Then bright, sweet and fresh on the palate, with vibrant blackberry and cassis flavors, notes of minerals and licorice and a silky texture. For such depth and power of flavor there's striking purity and finesse. Sweet, energetic and persistent on the finish, with an endless procession of fresh dark berry flavors. A wonderful vintage for this wine."

92 Points
Josh Raynolds, International Wine Cellar, Oct 1, 2006

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Tinto Pesquera (2004) - "The 2004 Crianza is dark ruby in color and offers aromas of black fruit compote and notes of oak and loam. On the palate it displays concentrated dark cherry and blackberry fruit flavors, tannic grip and a mildly astringent finish. Like all Pesquera wines, this one is dense and earthy in style with a true sense of place."

90 Points
i-winereview.com, Aug 31, 2007

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Tinto Pesquera (2004) - "This chewy red adds dark, rich flavors of coffee and licorice to a core of plum and blackberry fruit. The tannins are a bit aggressive, but good acidity keeps it lively. Best from 2008 through 2015. "

89 Points
Thomas Matthews, Wine Spectator, Nov 1, 2007

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Tinto Pesquera (2004) - "This wine is a classic Spanish styled wine. This dark purple wine opens with an aromatic bouquet. It offers a menthol like bouquet with faint hints of cherry. On the palate, this full bodied wine is very smooth as it enters the mouth and quickly dries out the palate. The fruit flavors are restrained black cherry. It also displays hints of coffee, oak, and black pepper. The finish is very dry, very tannic, and lingers for a really long time. This is a very good steak wine that could and would benefit from a little time in the cellar. Enjoy."


Ken Hoggins, Ken's Wine Guide, Aug 31, 2007

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Tinto Pesquera (2003) - "Year after year Alejandro Fernández at Pesquera hits the ball out of the park with his crianza (aged 18 months in oak casks). But his 2003 belies the humble crianza designation; it has the power and depth of a reserva. Velvety in texture, with round ripe tannins, and concentrated enough to stain your teeth purple, it tastes like liquid plums. The fruit has such sweetness and complexity that it plays well with smoke and char. Pour it for grilled lamb or pork chops, ribs with a dry rub, or a butterflied leg of lamb."

Wine of the Week
S. Irene Virbila, The Los Angeles Times, Jun 28, 2006

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Tinto Pesquera (2003) - "Good, black fruit, hint of minerals and dried herbs; probably better in two or three years."

HHHH
Michael Lonsford, Houston Chronicle, Apr 30, 2006

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Tinto Pesquera (2003) - "This smells as exotic as a Moroccan spice market, with scents of cinnamon, turmeric and clove, all packed in a voluptuous, warm texture. Age will reveal the fruit"

90 Points
Patricio Tapia, Wine & Spirits Magazine, Jun 1, 2006

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Tinto Pesquera (2003) - "Luscious fruit flavors of blackberry and blueberry adorn a solid structure of firm tannins, well-integrated toasty oak and just enough acidity for balance in this vivid red. "

90 Points
Thomas Matthews, Wine Spectator, Nov 15, 2005

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Tinto Pesquera (2003) - "Bright ruby-red. Black fruits, leather, chocolate and bloody steak on the distinctly wild nose, lifted by a note of black cardamom. Sweet, dense and deep, with somewhat sauvage flavors of black fruits, spices and game. Offers a port-like richness and ripeness, but the dark berry flavors do not lack for verve. The silkiest Pesquera release I've tasted since the mid-'90s. Finishes very broad and fat, with tannins that coat the cheeks and teeth."

90 Points
Stephen Tanzer, International Wine Cellar, Oct 1, 2005

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Tinto Pesquera (2003) - "Pesquera ignited Ribera del Duero's renaissance; this is classic and sultry with fruit, spice and leather. Drink in 1-12 years. Ribera del Duero recommendation"

3 stars
Jamal Rayyis, Food & Wine, Wine Guide, Nov 30, 2006

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Tinto Pesquera (2002) - "Classic Ribera with earthy notes and ripe red fruit. A seductive style that still showcases bright acidity and strong tannins."


Leslie Sbrocco, San Francisco Chronicle, Jan 31, 2005

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BODEGAS A. FERNáNDEZ TINTO PESQUERA WINERY INFO

Overview: Founded in 1972. A living icon of Spanish wine and widely regarded as the "Master of the Tempranillo," Alejandro Fernández achieves naturally concentrated, elegant wines which are expressive in youth yet benefit greatly from age. Currently under vine in Pesquera are 500 acres, exclusively Tempranillo. Soil types include deep gravel relatively rare in the area and essential to the singularly complex "Pesquera" bouquet.

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History: Alejandro Fernández personifies the mercurial 20th-century Spanish experience. A family breadwinner from the age of thirteen, he went on to learn several trades, beginning as a master carpenter. After military service he worked selling agricultural machinery but soon came to manufacture equipment of his own design, attaining national success with a revolutionary beet harvester. During all these years Alejandro harvested and made wine yearly from his own vineyards, nurturing a lifelong dream of establishing a bodega for the production of great red wines, following the traditions of his ancestors dating to Roman and Visigothic times.

In 1972, Alejandro and wife Esperanza licensed their bodega in Pesquera, the 16th-century lagar and press house serving as grape receiving and processing through the 1982 harvest. (His machine shop which ceased business in 1985 still serves as the source for stainless tanks and countless other items for vineyard and bodega.) Since 1982, fermentation has been of destemmed whole berries only, maceration varying from 12 to 20 days. The unclarified wine goes directly to small oak after pressing. Barricas are an astute blend of American, Spanish and French oak, custom-cured and made by Spain's finest coopers. Innovations such as overhead lifts and Alejandro's patented barrel steamer facilitate the frequent racking process. Clarification is natural in the cold Castilian winters, assisted only occasionally with egg white fining prior to bottling. Neither filtration nor cold stabilization is practiced.

At a time when the region was pulling out vineyards in favor of irrigated row crops such as beets, Alejandro was augmenting and developing vineyards, his Viña Alta in 1972 the area's first to be wire-trained. A current total of over 500 acres of mature vineyard occupies a judiciously varied range of terroirs from gravel benchland to high mountain plateau (Llano Santiago, planted in 1993, lies at over 3200 feet overlooking the Duero Valley).

Wines produced by Alejandro Fernández are made exclusively from the difficult, quick-maturing Tempranillo variety, of which he is the acknowledged master. His world-famous Tinto Pesquera is aged a minimum of 18 months in oak, with selected Reservas and Grandes Reservas remaining in barrel for 24 months and longer.

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Tinto Pesquera (2002)

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Classical Wines From Spain, Ltd. * The Haywood Building * 9075 Holman Road NW * Seattle, WA 98117-3426 * Sales Support: 1-800-257-7225 (1-800-CLSSCAL) * inq@classicalwines.com
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