PÉREZ PASCUAS GRAN SELECCIÓN
GRAN RESERVA (RED)
D.O. RIBERA DEL DUERO - SPAIN
Region/ Sub-Region: Spain, Castillo y Leon, Ribera del Duero.
Grapes: 100% Tinto Fino (Tempranillo). Single vineyard called Valtareña with 87-year-old vines.
Soil: Sand, Clay and Limestone.
Vinification: Grapes are hand harvested, de-stemmed and pressed. Long maceration about 28 days on skins. Alcohol fermentation is done in stainless steel. Racked and malo is in barriques.
Aging: 26 months in 225L French and American Oak 50% new. After that there remains a minimum of at least 4 years bottle aging before release.
Nose: Complex aroma, blending primary notes of red currants, and licorice, with numerous spicy, and mineral hints.
Taste: Lively, with marked nerve, and very fine tannins. Beautiful structure, powerful, and very well balanced. Noticeable persistence.
Color: Intense red, with dark cherry hues, and a pomegranate rim, evident of a very slow, positive development. Beautiful, very intense.
Gastronomy: Pairs very well with lamb, game meats, and steaks over an open flame or charcoal.
This wine is the result of choice grapes from vines averaging 87 years old. Mauro Pérez, a wise man with a deep love of his land, was born surrounded by the vines of Pedrosa de Duero. He tilled the vineyards and planted the vines that are the source of this unique wine. The old, crooked vines in the Valtarreña Estate are filled with many virtues acquired throughout their long life, producing grapes of exceptional quality. The family's wine offers supreme quality at its highest exponent.
Talking About the Wines:
-Wine Advocate, Jun ’21, gave 96 points to 2015 Pérez Pascuas Gran Selección, Gran Reserva (red). "I love the super elegant 2015 Pérez Pascuas Gran Selección Gran Reserva, which follows the steps of their best vintages, only produced in exceptional years. It’s produced with Tempranillo grapes from 85-year-old vines on limestone and clay soils, that delivered low yields of 17 hectoliters per hectare. It fermented with a selection of their own yeasts and matured in barrel for 26 months. The oak feels very integrated, and the time in bottle (it was bottled in March 2018) has polished the tannins. It feels very complex and balanced and seems to be evolving at a slow pace.”
-Wine & Spirits Magazine, Jun ’20, gave 94 points to 2012 Pérez Pascuas Gran Selección, Gran Reserva (red).- “This is the top selection from the Pérez Pascuas family’s vineyards, focused on fruit from parcels where the vines are more than 70 years old. And it’s lovely juice. Notably fresh (rather than acidic) for a wine of its age, this tastes of crunchy black currants and a more ethereal raspberry gentleness, the fruit vibrant and generous straight through to the end. The age shows in undertones of tar and mushrooms, charcuterie and leather, all knit into the richness of the fruit, lending complexity that lasts.”
-A View From The Cellar, March ‘20 gave 92+ points to 2012 Pérez Pascuas Gran Selección, Gran Reserva (red). “The 2012 Pérez Pascuas “Gran Selección” Tinto Gran Reserva is made entirely from tempranillo and comes in at an even fourteen percent alcohol. This cuvée is raised in a combination of French and American oak casks of two hundred and twenty-five liters, with only fifty percent of them new. It spends twenty-six months in barrel, followed by a minimum of four years additional aging in the cellars prior to release. Amazingly, even at seven years of age, this remains a young wine deserving of more cellaring time, but it has outstanding constituent components and will be stellar in due course. The bouquet remains a touch reserved, but offers up impressive depth in its mix of black plums, cassis, cigar smoke, a lovely base of soil, fresh nutmeg, eucalyptus, a touch of clove and a fine base of cedary and smoky oak. On the palate the wine is deep, full-bodied and still fairly tannic, with excellent depth of fruit, fine focus and grip and a long, complex and very promising finish. This is certainly approachable today with some decanting time, but is still young and will be even better five to ten years down the road.”