James Suckling 93
Aromas of blackcurrants, crushed violets, rosemary and thyme. Full body, good concentration and silky tannins with a pure and vivid finish.
by James Suckling, JS, 2018.
Wine Spectator 90
"Cherry, red plum and currant flavors are ripe and juicy in this bright red, supported by firm tannins and citrusy acidity that give way to a vanilla- and floral-accented finish. Offers a fresh fruit core, with solid structure. Drink now through 2025."
Bodegas Alejandro FernandezView all from Bodegas Alejandro Fernandez
A self-made man
It is often said that childhood shapes an individual's future, and every year from being a boy, Alejandro, following family tradition, learned from his father to make wine using grapes from small vineyards. He is the perfect example of the self-made man. A man who, in his youth, and while holding down various jobs, nurtured his dream of one day running a bodega. However, he had to wait until 1972 to have his own bona fide bodega; a modest 16th century stone-built bodega, from where almost all the winemaking process was carried out.
Pesquera wines are always made from the whole fruit, after destemming. Temperature controlled fermentation lasts two to three weeks. Afterwards, and without clarifying, the grape pulp is directly transferred to an astute and subtle combination of French and American oak barrels that have been subject to various degrees of toasting. Where, in between frequent pump-overs, the wines are left to stand. Tinto Pesquera wines are aged in oak for 18 months while Reservas and Grandes Reservas are aged for no less than 24 months.