2001 Alejandro Fernandez - Tinto Pesquera (Crianza) 750ml

Spain - Castilla y Leon - Ribera del Duero/ Red / Tempranillo   |     Watch

2001 Alejandro Fernandez - Tinto Pesquera (Crianza)
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Reviews For This Wine


 
Score: 92
Author: David P187
Trust Rating: 98
Tasted On: 02/18/2014
A "wow" wine. Beautiful black cherry fruit, with some spice, chocolate, and sweet vanilla in a lush, full, velvety package. Aged beautifully. Kept begging for another sip.
Score: 85
Author: Edward O88
Trust Rating: 99
Tasted On: 02/12/2012
Drink Dates:
Score: 89
Author: Jito72
Trust Rating: 99
Tasted On: 02/04/2011
Could be better if not was so tight and closed. Finish so so..short, bouquet aromas not Pesquera levels.
Score: 92
Author: jrwill
Trust Rating: 91
Tasted On: 07/18/2009
Drink Dates: 2004
A whopper in the making, the 2001 Tinto possesses extraordinarily sweet fruit, purity, and richness. A deep ruby/purple color is followed by loads of chocolatey, black currant, cherry, raspberry, and licorice characteristics, full body, good acidity, and a long, layered finish. It should drink well for 10-15 years.
Score:
Author: Ryan Opaz
Trust Rating: 100
Tasted On: 01/23/2007
Woody nose at first with minerals, light barnyard and some red fruit. Anise creeps in later on as some hints of clove show up too. Nice and soft in the mouth with pure raspberry flavors, medium acidity and fine tannins. Great wine. 4/5

About This Producer


Alejandro Fernandez - Master of Tempranillo - first achieved recognition not in the wine business, but in the agricultural equipment business as a revolutionary beet harvester. In 1972, Alejandro and his wife Esperanza brought their lifelong dream to fruition and established their bodega in Pesquera, where a medieval 16th century lagar and press house became home to their wine production through the 1982 harvest.

The Ribera del Duero DO today boasts a multitude of award-winning wineries, but owes this stamp of greatness to its two main pioneers, Don Eloy Lecanda Chaves (Vega Sicilia) and Alejandro Fernandez. The soils are mainly clay and limestone with a topsoil of sand and gravel. The higher elevations and cooling influences of the river and nearby Atlantic act to produce grapes of fine structure and richness, giving the finished wines perfumed, long-lived aromatics and powerfully complex palates. During harvest and in the winery, the de-stemmed fruit is treated to a minimalist's touch: indigenous yeasts, stainless steel fermentation, aging for 18 to 36 months (depending upon whether it is the Crianza, Reserva or Gran Reserva) in American, French and/or Spanish barricas and then downtime in the bottle without fining, filtering or cold stabilization. Oak is used to merely enhance the original, natural character of the fruit.

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