Tinto Pesquera Reserva
DO Ribera Del Duero
Tinto Pesquera's Reserva contains notes of chocolate-covered cherries, red roes, toasted wood and anise. Rich and vibrant on the palate, with well-integrated tannins and a formidable finish.
2012 began with a cold and dry winter that gave way to an unusually arid spring. Enough rain fell in April, though, that the vines were released from the hydric stress sustained from the year before. May and June contained ideal temperatures for proper development of the vines, the prelude to a wonderfully hot and dry summer. August was slightly cooler than July, promoting an extended period of grape maturation and producing the perfect raw material at the time of harvest. While early-fall rains threatened the end of harvest in Ribera del Duero, the Pesquera team had already harvested all of their grapes by the time the rain began in the second week of October.
Close to 50% of fruit is dropped each year before harvest and all vineyard blocks are vinified separately in small stainless steel tanks in order to ensure optimum wine quality. Alcoholic fermentation takes place between 6-10 days at an average temperature of 20-25°C. Finished wine is aged for 24 months in fine grain, 225- and 300-liter neutral American oak barrels with a light-to-medium toast. Barrels are racked four times during the first twelve months and an additional 2-3 times during the second year of aging. With the Fernández family dedicated to natural winemaking, all wines produced by Alejandro Fernández are neither filtered nor fined before bottling. Upon completion of barrel aging, the Tinto Pesquera Reserva is then aged for a minimum of twelve months in bottle before it is released to the market
100% Tempranillo. Acidity 4.6 g/L. Alcohol 14.0%.
Tinto Pesquera’s 200 hectares of vineyards lie near the Duero River at close to 2,400 feet in elevation. The vines grow in poor, well-drained soils, composed of sand and gravel over a limestone and clay subsoil, and are naturally irrigated with water from the nearby Duero River. Tinto Pesquera’s vines are located within the province of Valladolid, in the heart of Ribera del Duero, which has hot summers, incredibly cold winters and extreme diurnal temperature differences that create an ideal combination for producing silky and sumptuous Tempranillo wines. The Tinto Pesquera Reserva is made from estate-grown, 40-year-old vines that produce a limited production of only two kilos per vine.