Bodegas Alejandro Fernandez Ribera del Duero Pesquera Crianza 2004
- Winery: La Pesquera Winery
- Region: France » Bordeaux
- Variety Bordeaux Blend
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Winemaker's Notes:
Grape Variety: Tempranillo 100% Alcohol Content: 13% Vol. Ageing: 18 months in new American oak barrels and 6 m...
Read more...-
WA: 93
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WS: 89
One of my all time favorites. A great mix of old world with new techniques, this is lush and lively. Dark berry and tar with some earth. Very st... Read more
Beautiful and exemplary. Read more
When I smelled it, it was very fruity and fresh. But once I put it into my mouth, confounded the prediction of the taste with strong tannin!! I spe... Read more
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Food Pairings for Bodegas Alejandro Fernandez Ribera del Duero Pesquera Crianza
User Reviews for Bodegas Alejandro Fernandez Ribera del Duero Pesquera Crianza
Add your reviewOne of my all time favorites. A great mix of old world with new techniques, this is lush and lively. Dark berry and tar with some earth. Very strong tannins that slowly lift as the evening goes on. Enough acid to make it a great dining partner, but complex and smooth enough to explore and enjoy by itself. It will get better as it cellars, if only I can let it sit.
Ratings & Tags for Bodegas Alejandro Fernandez Ribera del Duero Pesquera Crianza
Winemaker's Notes:
Grape Variety: Tempranillo 100% Alcohol Content: 13% Vol. Ageing: 18 months in new American oak barrels and 6 months in the bottle. Sight: This wine’s cherry red colour reveals its youth and fruitiness. Its aspect is clean and appears to be glyceric. Nose: The wine’s intense bouquet reveals the best dark fruit marked by impeccable wood aromas. Hints of fallen leaves and certain spices such as vanilla. Taste: Starts off smoothly upon entry into the mouth to later become lush with abundant ripe tannins and an excellent balance between its acidity and alcohol content. Flavours from the barrel do not overwhelm the fruit. Refined, long-lasting and elegant retronasal effect. Accompanying Dishes and How to Serve: Its fruity richness and abundant tannins suggest that it is best drunk at around 17º C and accompanied by the best roasts, farmyard poultry, veal stews as well as semi-cured cow’s and goat’s cheese.
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