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Region/ Sub-Region: Spain, Castillo y Leon, Ribera del Duero.

Grapes: 90% Tinto Fino (Tempranillo), 10% Cabernet Sauvignon. Specific plots 60+ year old vines. 

Soil: Sand and Clay.

Vinification: Grapes are hand harvested, de-stemmed and pressed. Long maceration about 26 days on skins. Temperature controlled fermentation done in stainless steel.  

Aging: Aged for 2 years in French and American Oak barrels.  Then wine remains in bottle for 8 to 10 years before released.

Nose: Red fruit aromas, balsamic notes, nuts, a slight toasted background, very clean, and intense.

Taste: Balanced, elegant and complex, showing its optimum evolution in the bottle. It’s now in a great moment for consumption but will develop positively for the next 8-10 years.

Color: Cherry red with ruby hints.

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 2009 El Pedrosal Reserva (red).  –"Dark garnet. Cherry, cassis, pipe tobacco, oak spices and a vanilla nuance on the highly perfumed nose. Sappy, appealingly sweet and broad on the palate, offering supple dark berry, cherry-vanilla and succulent herb flavors that become livelier as the wine stretches out. Smooth, well-knit tannins make a late appearance on a long, penetrating finish that leaves a floral note behind.”

-A View From The Cellar, March ‘20 gave 92 points to 2006 El Pedrosal Reserva (red). “The 2006 El Pedrosal Reserva from Bodegas Hermanos Pérez Pascuas is the first vintage I have ever seen of this wine as a Reserva. The blend here is ninety percent tempranillo and ten percent cabernet sauvignon and the wine comes in listed at 13.5 percent alcohol. It offers up a lovely, mature and nicely black fruity bouquet of black cherries, cassis, cigar ash, beautiful spice tones, a fine base of soil, a fine framing of new oak and a smoky topnote. On the palate the wine is deep, full-bodied and beautifully resolved at age fourteen, with a good core, fine complexity and focus, melted tannins and a long, well-balanced finish. This is drinking at a lovely point in its evolution, but still has plenty of life in it.”

-Wine Spectator, Jan 31- Feb 29, ’20 gave 91 points to 2006 El Pedrosal Reserva. -"This red is maturing well. The tannins are softening, the balsamic acidity remains lively and the flavors are evolving dried fruit, spice, black olive, and underbrush, a bit angular but has plenty of life ahead. Tempranillo and Carbernet Sauvignon. Drink now through 2026.”

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