D.O. RIBERA DEL DUERO - SPAIN
Region/ Sub-Region: Spain, Castillo y Leon, Ribera del Duero
Grapes: 100% Tinto Fino (Tempranillo), younger vines under 20 years old.
Soil: Sand and Clay.
Vinification: Grapes are hand harvested, de-stemmed and pressed. Long maceration about 24 days on skins. Temperature controlled fermentation done in stainless steel.
Aging: 6 months in French Oak barrels, 6 months in American Oak barrels of 2nd and 3rd use. After that will remain 12 months in bottle before release.
Nose: Aromas of fresh fruit, underscored by notes of cedar, and licorice, with elegant mineral
Taste: On the palate it’s powerful, fruity, menthol, cocoa, toasted coffee, and minerals with noble tannins. Powerful and enveloping in the mouth, with a very long finish.
Color: An exuberant wine with a deep, ruby-red color.
Gastronomy: Grilled steaks, braised meats like lamb and beef short ribs, stews and hearty dishes.
Talking About the Wines:
-Vinous Media, Feb ‘21 gave 92 points to 2017 El Pedrosal Crianza (red).
"Opaque, bright-rimmed ruby. Black currant, cherry and candied rose scents are complemented by hints of licorice and musky underbrush. Shows very good energy and tight focus on the palate, offering juicy red berry and floral pastille flavors, which take on a smoke accent with air. Closes taut, spicy and long, with slowly building tannins and a repeating touch of smokiness."
-A View From The Cellar, March ‘20 gave 92 points to 2016 El Pedrosal Crianza (red). “The 2016 El Pedrosal from Bodegas Hermanos Pérez Pascuas is a beautiful example of the vintage, perhaps taking advantage a bit of the higher general yields of 2016 to ripen up a bit lower in octane than the 2015 (fourteen versus 14.5 percent alcohol) and trading just a bit of concentration for an even more refined silhouette. The bouquet is gorgeous, offering up a perfumed blend of plums, cherries, fresh nutmeg, cocoa powder, a nice touch of soil and a nicely done framing of new oak. On the palate the wine is pure, full-bodied, focused and very elegant, with good depth at the core, ripe, well-integrated tannins and a long, complex and classy finish. I know some folks will crave a bit more of the modern power of Ribera del Duero here (that has been routine for the last fifteen years or more), but for me, the slightly less concentrated style of the 2016 El Pedrosal harkens back to the region’s golden outset in the decade of the 1980s. This is a beautifully balanced wine that is approachable today, but really has a bit of tannin that should be allowed to resolve before drinking it in earnest.”
-The Wine Advocate, December '19 gave 90 points to 2017 El Pedrosal. "The 2017 El Pedrosal, also sold in some markets under the brand Cepa Gavilán, has a nose of smoky bacon and sweet spices, quite attractive and showy. The palate is a little more challenging, with concentration and plenty of tannin and a warm finish, reflecting a small crop in a warm and dry vintage marked by frost."