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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 93 pts. in 24 notes) - hiding notes with no text | | | Tasted by M.Batard on 1/15/2023 & rated 93 points: Red fruity with peppery and leather notes. Tannins fully integrated, which was important as we paired it with cevapi (Balkan) finger sausages and gingery chicken, so generally spicy dinner. Marvelous. (731 views) | | | Tasted by robmatic on 7/31/2022 & rated 94 points: OK, now that was a terrific bottle. Vibrant, scintillating, juicy. Tons of earth, underbrush, bloody meat. Worth the wait. (1043 views) | | | Tasted by pavel_p on 9/6/2020 & rated 92 points: Bought recently two magnum (is this wine only bottled in magnum?) and was curious to try as I still vividly remember an outstanding bottle of the 82 Janus Reserva a few years back. Quick double decant at home and took to a dinner. Initially a strange, chemical off smell on the nose which however disappeared with more air. Fairly rich but with nicely balancing acidity, not overripe in my eyes, dark fruit, just a touch of chocolate, leather, initially tannins quite present but soften quickly with more air. Good length.
Nice wine, if anything would wish for a bit more delineation as this feels very soft. (2333 views) | | | Tasted by fc1910 on 8/10/2019 & rated 94 points: Second MAg of this evening, again from the iberian Peninsula, WOW, this stunning fragrance of very rich dark fruit, superb richness on the palate, all this with a great elegant flow, fruitforward, but a lot of mineralic hints in the background, graphite, this bottle is reminiscent of a fine Pauillac, in its very prime now, but no way flabby, even with the long aeration over this evening this wine keeps fresh and energetic, long convincing finish, a great bottle to enjoy, highly recommended! ****-(*****) (2902 views) | | | Tasted by TMN on 12/26/2018 & rated 93 points: On christmas eavening from the magnum bottle. Soft and full in taste. ready to drink, will be fine in the next years. (2638 views) | | | Tasted by Joneis on 7/15/2018 & rated 92 points: Was worried about drinking this but it really aged nicely. Great depth with long finish. Highly recommended (2585 views) | | | Tasted by rossi.wine on 3/31/2018 & rated 93 points: From magnum. Perfect fill level, crumbly cork. Evolved in colour and on the nose - very open and seductive: floral notes, dried fruit, mocha, tobacco, smoke, herbs. On the palate good fruit and acidity, nice tannic framework still, good length. Really good. Probably won’t improve, but no rush drinking up. 92-94 (2801 views) | | | Tasted by thomaskeil on 11/19/2015 & rated 92 points: Dinner for 17 (Our house. Denver, CO): Violet red in color. Lot going on with the nose; dark berries, leather, vanilla, earth, tobacco. I did note the more refined oak treatment for this particular Pesquera (French rather than the usual American oak), but would not have noticed had I not read about it before. Palate had more body than the Talbot. The tannic backbone was also more prominent, but was by no means out of balance with the fruit or acidity. This felt 'brighter' than the Bordeaux and lent itself better to cutting through the super rich duck confit. Not a 2000, but went with millennium in its name. This wine has years of life left. (3739 views) | | | Tasted by robertek on 3/14/2015 & rated 93 points: Solid and very good. Ready to drink but will hold for years to come. Blind - it's easy to end up in Bordeaux. (3218 views) | | | Tasted by andtheodor on 12/28/2013 & rated 92 points: Plum, wood, spicy, leathery. Rich and big-boned, this maintains a sense of balance and elegance throughout. Bordeaux winemaking in the Duero. (4233 views) | | | Tasted by JonnyG on 1/27/2013 & rated 92 points: From a magnum. My first encounter with this wine, and I was very pleased. Rustic and raw, with nptes of stewed plums, pepper and a touch of tobacco. Very full body and finish. This wine threatened to careen off the road from time to time but ultimately stayed in balance. Not elegant, but enormous and intriguing. (4590 views) | | | Tasted by VinoGalore on 11/22/2012 & rated 96 points: As good as it was four years ago. This wine is still drinking extremely well. An excellent wine. (4893 views) | | | Tasted by NoTrollingerPlease on 10/19/2012 & rated 89 points: Winespecials Wine Evening (Villa im Park / Kirchheim): Glass: Zalto universal
Bottle: Magnum
Nose: Great complex nose of tabacco, spices, chocolate
Palate: quite alcoholic, not as good as the nose promises, short finish, maybe too young? (3062 views) | | | Tasted by nwa2280 on 1/30/2012 & rated 92 points: Very nice bottle. Stood up and uncorked 12 hours before drinking. Good ripe fruit with very slight funk. Still young with noticable tannins but much better than an earlier mag a few years back. Open early or hold 5 more years (3630 views) | | | Tasted by tmiller on 8/15/2011 & rated 91 points: Second half of the Magnum from the night before. Did this ever improve... Immediately, on the nose, the difference was obious. Lovely bouquet of mostly dark berry fruits, not plum-dominated anymore like the night before. It tasted a lot fresher, vibrant and alive, full of energy. The dry tannins had mellowed to some extent, which was good. All in all a nice effort, but not worth rebuying given my taste. (3453 views) | | | Tasted by tmiller on 8/12/2011 & rated 89 points: From Magnum. Decanted for One Hour. Dark garnet colour. Dark berries on the Nose, with some air tending towards plum. This to me means drink now. The structure however has Lots of dry tannins indicating some more years of cellaring. I dunno, to me this does not come together, given its pedigree i will give it the Benefit of the doubt. Will Taste the Other half tomorrow. (3169 views) | | | Tasted by AN on 2/5/2011 & rated 91 points: Tasted this from Magnum alsongside Sassicaia 2004. At this age, the wine showed a great development notes - very foresty, leathery, smoky aromas and flavours, while still retaining much of its juicy Tempranillo fruit. Compared to Sassicaia it lacked some of the structure and tannins to last for another decade, however, it turned out to be the wine of the evening, since it matched so well with the wild boar stew. A great wine! And from Magnum - it's just so impressive! Cheers! (2670 views) | | | Tasted by andtheodor on 12/11/2009 & rated 94 points: THIS is why I drink Tempranillo! Massive, raw power that captivated me straight out of the bottle. Huge spice, peppery, dark fruits, cherry, wood, tobacco. Tremendous body and finish, just enormous in every dimension but elegantly balanced too. I wanted to see how this would change with some air but I couldn't keep my nose out of the glass and I doubt it lasted 10 minutes. A shame, really. (2911 views) | | | Tasted by VinoGalore on 11/27/2008 & rated 96 points: Outstanding wine. Perfect condition. This was a rare wine which was ready to drink but which would have kept well for a few more years. Promising nose with hints of cherry and oak. Well integrated wood and tannins, complex and flavorful in the mouth with an extremely long and smooth finish. Paired exceptionally well with Puerto Rican Thanksgiving dishes (well-seasoned Amish turkey, yucca stuffing, caramelized batatas) and with Marseille-style bread stuffing, fresh cranberry salad and other typical sides. All enjoyed this exceptional wine which vanished quickly. (2863 views) | | | Tasted by Michael on 10/12/2008 & rated 84 points: fine but no complexity and fruit was muted (3277 views) | | | Tasted by G SQUARED on 6/9/2007 & rated 93 points: Dinner at BWB. Lovely. Took about an hour to decant. Ecellent wine, drinking well right now. (3851 views) | | | Tasted by eastover on 10/1/2006: Delicious. Sunday dinner at home the night before Yom Kippor with the Eisenhauers and Goldmans over. We had arugula and pear salad, monk fish, yellow rice, green beans and shrimp scampi. Desert was baklava and Rachel made a chocolate and hazelnut cake. (3583 views) | | | Tasted by futronic on 7/13/2003 & rated 92 points: Dark ruby red. Aromas of dark fruit, pepper, chocolate. Peppery and spicy in the mouth with blackberry, plum and a moderate finish. (3883 views) |
| By Jancis Robinson, MW
JancisRobinson.com (5/17/2013)
(Pesquera, Millenium Reserva Ribera del Duero Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 1999, IWC Issue #87
(Bodegas Alejandro Fernandez Ribera del Duero Tinto Pesquera Millenium Reserva (in magnum)) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels) |
| Bodegas Alejandro Fernández Producer website
U.S. Importer (Addt'l Info)Tempranillo Varietal character (Appellation America) | TAPAS: Tempranillo Advocates, Producers and Amigos Society
Tempranillo is the premium red wine grape variety from the Rioja and Ribera del Duero region in Spain. Tempranillo's aromas and flavors often combine elements of berryish fruit, herbaceousness, and an earthy-leathery minerality. Being low in acidity and sugar content, it is commonly blended with Carignan (Mazuela), Grenache (Garnacha), Graciano, Merlot and Cabernet Sauvignon.
WineAccess
The varietal is at its best in top Riojas, where oak aging is employed to generate increased complexity and harmony. From the best sites, these wines can be remarkably concentrated with great aging potential. New wines from this region are darker, and more robust, with more dynamic primary fruit flavors than traditionally styled examples. These wines seem to reflect the influence of Spain's other key region for Tempranillo, Ribera del Duero. Regardless of style, Riojas tend to be medium bodied wines, with more acid than tannins. These wines generally feature Tempranillo blended with Garancha, Mazuelo, and Graciano. For these wines, there are three quality levels, which will appear on the label. Everyday drinking wines fall under the category of "Crianza", "Reserva" denotes more complex and concentrated wines, and "Gran Reserva" refers to the most intense wines, made only in the best years.
The same labeling scheme applies to wines from Ribera del Duero, which, like Rioja, is dominated by Tempranillo and shares similar blending grapes. Again, Ribera del Duero wines are generally darker and more powerful than the most traditional Riojas. These wines also generally see less oak treatment than Riojas. From Rioja, we like wines from Allende, Marqués de Cáceres, Montecillo, and Cune. In Ribera del Duero, consider Dominio de Pingus, Emilio Moro, Convento San Francisco, and Pesquera.
Pair older-style Rioja with simple meats like chicken, leg of lamb, and pork loin. However, the newer style of Rioja and Ribera del Duero works especially well with bolder meat dishes or an aged Spanish cheese like Manchego or Idiazabal. Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Castilla y León Castilla y León Wine (Turismo Castilla y León )Ribera del Duero El Corazón del Duero - The Heart of Duero (Consejo Regulador de la D.O. Ribera del Duero) |
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